Shrimp Alfredo is a rich and creamy pasta dish that brings together juicy shrimp, tender fettuccine, and a velvety garlic-Parmesan Alfredo sauce. It’s the perfect mix of comfort and elegance—ideal for a quick weeknight dinner or a special weekend treat. This dish originated from Italian-American kitchens and has become a favorite in homes and restaurants around the world. Whether you’re new to cooking or a seasoned home chef, this recipe is simple to follow and incredibly rewarding. Today, I’m walking you through how to make it just right—creamy, garlicky, and full of flavor.
Quick Facts
Here’s a quick overview of what to expect from this recipe:
| Course | Main Course |
|---|---|
| Cuisine | Italian-American |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 10 minutes |
| Cooking Time | 20 minutes |
| Calories | 650 per serving |
Equipment Needed
Before we get started, let’s make sure your kitchen is ready to go. Having the right tools makes the process smoother and more enjoyable.
- Large pot: For boiling the pasta. A 6-8 quart pot works best.
- Large skillet or sauté pan: This is where you’ll cook your shrimp and sauce.
- Colander: For draining the pasta.
- Tongs or pasta fork: To mix the pasta with the sauce.
- Measuring cups and spoons: Accuracy is key to a well-balanced Alfredo sauce.
- Grater or microplane: For grating fresh Parmesan cheese.
- Knife and cutting board: To prep garlic, parsley, and any other add-ins.
Ingredients
Here’s what you’ll need to make Shrimp Alfredo from scratch:
- 12 oz fettuccine pasta
- 1 lb large shrimp (peeled and deveined)
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper (to taste)
- 1 tsp Italian seasoning (optional)
- Fresh parsley (chopped, for garnish)
- Red pepper flakes (optional, for a kick)
Instructions
Let’s break it down step by step:
- Cook the pasta: Boil fettuccine in salted water until al dente. Drain and set aside.
- Cook the shrimp: In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink. Remove and set aside.
- Make the Alfredo sauce: In the same skillet, lower the heat and melt the butter. Add garlic and sauté for 1 minute. Stir in heavy cream, let it simmer for 3–4 minutes.
- Add cheese: Slowly whisk in Parmesan cheese until melted and sauce thickens.
- Combine: Add cooked shrimp and pasta to the sauce. Toss gently to coat.
- Season and serve: Add salt, pepper, Italian seasoning, and garnish with parsley.
Essential Note:
Make sure not to overcook the shrimp. They should just turn pink and curl slightly—overcooked shrimp will be rubbery. Also, always use freshly grated Parmesan for the best melt and flavor. Pre-shredded cheese can make your sauce clumpy.
