Recipe
This Shrimp Alfredo recipe is the one dish I swear by when I’m craving something indulgent yet simple enough to whip up on a weeknight. Creamy, garlicky, and loaded with plump, tender shrimp, it’s a meal that feels restaurant-worthy but comes together in less than 30 minutes.
The secret? A velvety homemade Alfredo sauce made with real butter, heavy cream, and freshly grated Parmesan—no shortcuts here. Every bite is a dreamy combination of silky pasta, perfectly seasoned shrimp, and a rich, savory sauce that clings to every strand.
Trust me, once you try this version, you’ll never go back to jarred Alfredo again. Whether you’re cooking for a crowd or just treating yourself, this recipe delivers big flavor with minimal effort.
Let’s get started—your taste buds are in for a treat!
Ingredients
For this creamy and indulgent Shrimp Alfredo, quality ingredients make all the difference. Fresh shrimp and a velvety homemade Alfredo sauce are the stars of this dish, and a few chef-approved tips will guarantee it’s restaurant-worthy. Here’s what you’ll need:
- Shrimp: Opt for fresh or thawed, peeled, and deveined shrimp. Larger shrimp (16/20 count) work best for a meatier bite.
- Butter: Unsalted butter is key for controlling the saltiness of the sauce.
- Heavy cream: This is non-negotiable for that rich, luxurious texture—don’t substitute with half-and-half or milk.
- Garlic: Freshly minced garlic adds depth and aroma; pre-minced just doesn’t compare.
- Parmesan cheese: Use freshly grated Parmesan for maximum flavor—avoid the pre-shredded kind, as it won’t melt as smoothly.
- Fettuccine pasta: The classic choice, but linguine or spaghetti works as a substitute.
- Olive oil: For sautéing the shrimp—extra virgin adds a nice touch.
- Fresh parsley: Adds a pop of color and freshness; dried parsley can be used in a pinch.
- Salt and black pepper: Essential for seasoning. Taste as you go!
- Optional extras: A pinch of nutmeg for warmth, or a splash of lemon juice for brightness.
Pro tip: If you’re short on time, frozen shrimp works perfectly—just thaw it properly beforehand. And always reserve a bit of pasta water to adjust the sauce consistency if needed!
How to Make the Best Creamy Shrimp Alfredo Recipe
– Cook the pasta: Bring a large pot of salted water to a boil and add the fettuccine. Cook according to package instructions until al dente.
Pro tip: Reserve ½ cup of pasta water before draining—it helps create a silky sauce later.
*Why?: Cooking pasta al dente guarantees it holds up when mixed with the sauce, and the starchy pasta water helps bind everything together.*
– Sauté the shrimp: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add peeled and deveined shrimp, season with salt and pepper, and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
Watch out: Overcooking shrimp makes them rubbery, so keep an eye on them!
*Why?: Cooking shrimp separately prevents them from overcooking when added back to the sauce.*
– Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until melted and smooth.
Pro tip: Use freshly grated Parmesan—pre-shredded cheese won’t melt as well.
*Why?: The butter and cream create a rich base, while the garlic adds depth of flavor.*
– Combine pasta and sauce: Add the cooked fettuccine to the skillet and toss to coat evenly in the sauce. If the sauce feels too thick, gradually add the reserved pasta water until it reaches your desired consistency.
Visual cue: The pasta should be glossy and evenly coated, not clumpy or dry.
*Why?: Tossing the pasta in the sauce guarantees every bite is flavorful and the sauce clings perfectly.*
– Add shrimp and finish: Gently fold the cooked shrimp into the pasta. Stir in chopped parsley for a fresh finish. Taste and adjust seasoning with salt and pepper if needed.
*Why?: Adding the shrimp at the end keeps them tender, and the parsley brightens the dish.*
– Serve immediately: Plate the shrimp Alfredo and garnish with extra Parmesan and a sprinkle of parsley.
Pro tip: Pair with a side salad or garlic bread for a complete meal.
*Why?: This dish is best enjoyed fresh while the sauce is creamy and the pasta is warm.*
Nutrition
This Homemade Shrimp Alfredo recipe is a creamy and delicious dish. Below is the nutrition breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Total Fat | 32g |
| Saturated Fat | 18g |
| Cholesterol | 180mg |
| Sodium | 750mg |
| Total Carbohydrate | 28g |
| Dietary Fiber | 1g |
| Sugars | 3g |
| Protein | 28g |
Chef Tips
While the nutrition details show this dish is hearty, I’ve learned a few tricks to make it even better. Use fresh garlic and sauté it gently to avoid bitterness.
Don’t overcook the shrimp—they’re done when pink and opaque. Add pasta water to the sauce for creaminess, and finish with freshly grated Parmesan.
A pinch of nutmeg enhances the flavor subtly. Serve immediately for the best texture.
Frequently Asked Questions
Can I Use Frozen Shrimp for This Recipe?
Yes, I can use frozen shrimp for this recipe. I’d thaw them in the fridge or under cold water, then pat them dry before cooking. They’ll work just as well as fresh shrimp if prepared properly.
How Do I Store Leftover Shrimp Alfredo?
I store leftover shrimp Alfredo in an airtight container and refrigerate it for up to 3 days. I make sure it’s cooled completely before sealing. If freezing, I portion it and use it within a month.
Can I Substitute Heavy Cream With Milk?
I can use milk instead of heavy cream, but it’ll make the sauce thinner and less rich. To thicken it, I’d mix in a bit of flour or cornstarch. It’s not as creamy, but it works in a pinch.
Is This Recipe Gluten-Free?
This recipe isn’t gluten-free unless I use gluten-free pasta and verify there’s no thickening flour in the Alfredo sauce. I typically check labels carefully to confirm all ingredients meet gluten-free standards.
How Can I Make It Spicier?
I’d add a pinch of cayenne pepper or red pepper flakes to the sauce while cooking, or toss the shrimp with a bit of chili powder or hot sauce before sautéing. You can adjust the heat to your taste.
