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Shrimp Alfredo

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close up overhead shot of a pot of Shrimp Alfredo topped with parsley
Creamy shrimp alfredo is perfect any night of the week. This rich decadent dish is comfort food at its finest.
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Table of Contents
  1. Shrimp Alfredo Ingredients
  2. How to Make This Shrimp Alfredo Recipe
  3. How to Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

There’s something about shrimp alfredo that makes my mouth water. The creamy, cheesy homemade alfredo sauce paired with succulent shrimp and tender pasta noodles just makes my taste buds happy.

Our bang bang shrimp pasta and shrimp fried rice are two more shrimp recipes you won’t be able to get enough of.

close up overhead shot of a pot of Shrimp Alfredo topped with parsley

Shrimp Alfredo Ingredients

Shrimp Alfredo raw ingredients that are labeled

You’ll need:

For the Alfredo Sauce

  • 6 tablespoons salted sweet cream butter
  • 1 tablespoon fresh garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 ounces cream cheese, softened 
  • 2 teaspoons onion powder 
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1½ cups shredded fresh parmesan cheese
  • 1 tablespoon chopped fresh parsley (optional garnish) 

For the Shrimp and Fettuccine

  • 1 pound large deveined and peeled shrimp (35 to 36), thawed if frozen
  • 8 ounces fettuccine, cooked to al dente according to package instructions and drained

SUBSTITUTIONS AND ADDITIONS

SHRIMP: You can use pre-cooked, deveined, and shelled shrimp instead of raw shrimp in this easy shrimp alfredo recipe.

PASTA: Any type of long pasta works well in this garlic shrimp alfredo recipe instead of the fettuccine pasta. Spaghetti, tagliatelle and linguine are great choices.

CHEESE: For a tangier cheese, try using pecorino romano in the homemade sauce instead of parmesan cheese.

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How to Make This Shrimp Alfredo Recipe

PRO TIP:

It is fairly quick to whip up the sauce so make sure you have your pot ready to cook pasta when you are ready to start the sauce.

STEP ONE: Using a 10 to 12 inch deep skillet, over medium-high heat, melt butter.

STEP TWO: Add the minced garlic cloves. Stir the butter and garlic constantly for 1 minute.

Shrimp Alfredo process shot of garlic and butter in a skillet

STEP THREE: Whisk in the flour. Cook for 1 to 1½ minutes, whisking constantly.

Shrimp Alfredo process shot of flour whisked into the ingredients

STEP FOUR: Whisk in the heavy cream and milk. Whisk continuously for 2 to 3 minutes or until the ingredients begin to thicken.

Shrimp Alfredo process shot of heavy cream and milk whisked into the ingredients

STEP FIVE: Whisk in the cream cheese. Continue whisking until the cream cheese is completely melted and incorporated.

Shrimp Alfredo process shot of cream cheese whisked into the ingredients

STEP SIX: Whisk in the onion powder, kosher salt, and Italian seasoning.

Shrimp Alfredo process shot of seasonings whisked into the ingredients

STEP SEVEN: Remove from the heat, and whisk in the parmesan cheese. Whisk until the cheese is completely incorporated.

PRO TIP:

If the Alfredo sauce becomes too thick, you can use ¼ cup of milk to thin the sauce.

Shrimp Alfredo process shot of parmesan cheese whisked into the ingredients

STEP EIGHT: Using a separate non-stick skillet, over medium-high heat, sauté the shrimp for 3 to 5 minutes, or until the shrimp turn pink and are no longer gray in color. 

PRO TIP:

You can add the uncooked shrimp to the Alfredo sauce and cook on medium heat for 5 to 6 minutes if you do not have the extra skillet.

Shrimp Alfredo process shot of shrimp sautéed in a skillet

STEP NINE: Place the cooked al dente fettuccine into the Alfredo sauce, stir to combine.

Shrimp Alfredo process shot of cooked fettuccine added to the Alfredo sauce

STEP TEN: Top with the sautéed shrimp and stir to coat. Sprinkle with a little bit of chopped parsley and serve while hot.

Shrimp Alfredo process shot of cooked shrimp added to the Alfredo and garnished with parsley

How to Serve

This fettuccine alfredo with shrimp is a great option for busy weeknights that will have the entire family raving. Add homemade garlic bread or cheesy pull-apart bread and a side Caesar salad for a hearty and filling meal.

Storage

IN THE FRIDGE: Store any leftover of this easy homemade shrimp alfredo pasta in an airtight container, in the refrigerator, for up to 3 days.

close up shot of Shrimp Alfredo garnished with parsley

Featuring tender shrimp in a creamy sauce, this shrimp fettuccine alfredo is perfect for a quick and tasty weeknight meal. The creamy white sauce pairs perfectly with the delicate flavor of  the shrimp, and it’s simple to make.

FREQUENTLY ASKED QUESTIONS

Can I freeze this creamy shrimp alfredo pasta recipe?

This delicious recipe is best served fresh but can be frozen in an airtight container for up to two months.

Can I add vegetables to this alfredo sauce?

This creamy pasta dish would be delicious with added veggies. Try mushrooms, red peppers, onion, asparagus, and broccoli for great options.

How do I know when my pasta is al dente?

To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.

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close up overhead shot of a pot of Shrimp Alfredo topped with parsley

Shrimp Alfredo

5 from 1 vote
Creamy shrimp alfredo is perfect any night of the week. This rich decadent dish is comfort food at its finest.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

Alfredo Sauce

  • 6 tablespoons salted sweet cream butter
  • 1 tablespoon fresh minced garlic
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 ounces cream cheese softened
  • 2 teaspoons onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • cups parmesan cheese shredded
  • 1 tablespoon chopped parsley optional garnish

Shrimp and Fettuccine

  • 1 pound large deveined and peeled shrimp 35 to 36, thawed if frozen
  • 8 ounces fettuccine cooked according to package directions and drained

Instructions
 

  • Using a 10 to 12 inch deep skillet, over medium-high heat, melt the butter.
  • Add the minced garlic. Stir the butter and garlic constantly for 1 minute.
  • Whisk in the flour. Cook for 1 to 1½ minutes, whisking constantly.
  • Whisk in the heavy cream and milk. Whisk continuously for 2 to 3 minutes or until the ingredients begin to thicken.
  • Whisk in the cream cheese. Continue whisking until the cream cheese is completely melted and incorporated.
  • Whisk in the onion powder, kosher salt, and Italian seasoning.
  • Remove from the heat, and whisk in the parmesan cheese. Whisk until the cheese is completely incorporated.
  • Using a separate non-stick skillet, over medium-high heat, sauté the shrimp for 3 to 5 minutes, or until the shrimp are pink and are no longer grey in color.
  • Place the cooked fettuccine into the Alfredo sauce, stir to combine.
  • Top with the cooked shrimp and stir to coat. Sprinkle with the chopped parsley and serve while hot.

Notes

PRO TIP: It is fairly quick to whip up the sauce so make sure you have your pot ready to cook pasta when you are ready to start the sauce.
PRO TIP: If the Alfredo sauce becomes too thick, you can use ¼ cup of milk to thin the sauce.
PRO TIP: You can add the uncooked shrimp to the Alfredo sauce and cook on medium heat for 5 to 6 minutes if you do not have the extra skillet.

Nutrition

Calories: 1162kcal | Carbohydrates: 55g | Protein: 44g | Fat: 86g | Saturated Fat: 52g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 461mg | Sodium: 2150mg | Potassium: 549mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3379IU | Vitamin C: 3mg | Calcium: 722mg | Iron: 2mg
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