Alfredo. So good when it’s good, so bad when it’s bad. Lucky for you, I’ve made like 1 billion different versions throughout my life and found my favorite. Creamy, not too heavy, smooth, lots of parmesan and garlic flavor. You’ll love it.
This is one of those recipes I keep coming back to again and again. It’s easy as long as you keep one thing in mind: don’t overcook the shrimp. Seriously, set a timer!
Table of Contents
What You’ll Need
Frozen shrimp is fine here as long as it’s thawed and patted completely dry. The heavy whipping cream is your sauce base so don’t try substituting it. You want that rich, creamy texture! And freshly grated Parmesan cheese melts much better and has better flavor than the pre-shredded stuff.
This makes 4 servings and is best eaten right away. If you’re serving a crowd and would like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
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Equipment
- Large skillet
- Medium saucepan for pasta
- Mixing Bowls
Ingredients
- 12 ounces fettuccine pasta
- 8 tablespoons butter (or ½ cup) divided
- 2 tablespoons olive oil
- 1 pound jumbo shrimp 21-25 per pound, peeled and deveined with tails removed and fully defrosted if using frozen
- 1 ¼ teaspoons salt divided
- ¾ teaspoon pepper divided
- ⅛ teaspoon paprika
- 3 cloves garlic minced and divided
- 2 cups heavy whipping cream
- 2 cups freshly grated Parmesan cheese
- 1 tablespoon chopped fresh Parsley optional
How to Make
Make sure the shrimp have enough space in the skillet. Overcrowding will steam them instead of searing them, and you won’t get that nice golden color.
Step One: Cook your Pasta
Cook the fettuccine however the box says. Before you drain it, grab a cup of that starchy pasta water and set it aside (trust me on this one). Toss the drained pasta back in the pot with 2 tablespoons of butter and let it melt in there.
Step Two: Season Shrimp
While that’s happening, deal with your shrimp – pat them completely dry with paper towels. Toss them in a bowl with ½ teaspoon salt, ¼ teaspoon pepper, and that paprika. Just mix it around so everything’s coated.
Step Three: Cook the Shrimp
Cook the shrimp and don’t mess with them – heat your olive oil in a big skillet over medium heat. Drop all the shrimp in at once and DO NOT TOUCH THEM for a minute and a half. Flip them over, cook another minute and a half, then add one of your minced garlic cloves. Stir everything around for maybe 30-60 seconds more, then get those shrimp OUT of there onto a plate. Seriously, set a timer – mushy shrimp is the worst.
Step Four: Make the Alfredo Sauce
Make your sauce in the same pan – melt the rest of your butter (that’s 6 tablespoons) and add the remaining 2 cloves of garlic. Let it smell amazing for about 30 seconds.
Pour in your cream slowly and let it start bubbling. Turn the heat down to medium-low and start adding your parmesan about ½ cup at a time. Keep stirring until each bit melts before adding more. Add your remaining salt and pepper. If it’s too thick, use some of that pasta water you saved. If it’s too thin, just let it simmer a few more minutes.
Step Five: Combine
Dump everything back in – pasta and shrimp go right into that creamy sauce. Taste it and add more salt and pepper if it needs it. Sprinkle some parsley on top if you want to be fancy.
Serving & Storing
Serve with a simple green salad, crusty Italian sourdough rolls, and a glass of chilled white wine.
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. But it’s best enjoyed right away. And it doesn’t freeze well.
Gently reheat it in a skillet over low heat. You may need to add a splash of cream or milk to loosen the sauce. You can also reheat it in the microwave in 30-second intervals, stirring between each, until heated through. Be careful not to overheat, as this can separate the sauce.
More Creamy Pasta Dinners
- Cast iron skillet cajun pasta has both shrimp and sausage in a spicy, creamy sauce.
- Lemon spinach parmesan chicken is quick and easy all in one pan. You’re welcome.
- Chicken taco pasta bake is one of my most requested dinners (even from my picky eaters)!
- Cheesy beef tomato pasta skillet is the perfect dinner. One-pan. No chopping. And ready in 30 minutes.
Printable Recipe
Shrimp Alfredo
Equipment
- Large skillet
- Medium saucepan for pasta
- Mixing Bowls
Ingredients
- 12 ounces fettuccine pasta
- 8 tablespoons butter (or ½ cup) divided
- 2 tablespoons olive oil
- 1 pound jumbo shrimp 21-25 per pound, peeled and deveined with tails removed and fully defrosted if using frozen
- 1 ¼ teaspoons salt divided
- ¾ teaspoon pepper divided
- ⅛ teaspoon paprika
- 3 cloves garlic minced and divided
- 2 cups heavy whipping cream
- 2 cups freshly grated Parmesan cheese
- 1 tablespoon chopped fresh Parsley optional
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Instructions
- Cook pasta. Prepare pasta according to package directions. When draining, reserve 1 cup of pasta water and pour into a small bowl. Return pasta to pot and add 2 tablespoons butter. Let it melt for a few minutes and stir to coat the noodles.
- Season shrimp. While the pasta cooks, pat the shrimp dry with paper towels and place the shrimp in a medium-sized bowl. Using a rubber spatula, add ½ teaspoon salt, ¼ teaspoon pepper, and paprika to the shrimp and gently stir to season shrimp.
- Cook shrimp. Heat olive oil in a 12-inch skillet over medium heat. Add shrimp all at once and cook on one side for 1 minute and 30 seconds without moving. Turn the shrimp over using tongs or a spatula and cook for an additional 1 minute and 30 seconds. Add 1 clove of minced garlic. Stir shrimp and cook, stirring for an additional 30-60 seconds. Remove the shrimp to a large plate or medium-sized bowl. Do not overcook the shrimp. Setting a timer helps.
- Saute butter and garlic. In the same skillet, melt the remaining 6 tablespoons of butter. Add 2 cloves of minced garlic and cook, stirring for 30 seconds.
- Make Alfredo sauce. Gradually stir the 2 cups of cream into the butter and let it come to a simmer, stirring occasionally. Turn heat to medium-low and gradually add the grated Parmesan, about ½ cup at a time, until melted. Stir in ½ teaspoon salt and ¼ teaspoon pepper. Alfredo sauce should be thickened after all the Parmesan cheese is added, but you can continue to cook, stirring for a few additional minutes to thicken more if desired. If the sauce is too thin, you can add the reserved pasta water or simmer for 5-10 extra minutes, whisking occasionally.
- Add pasta and shrimp. Add in the cooked pasta and shrimp. Taste and add season with additional salt and pepper if desired. Garnish with parsley if desired, and serve immediately.
Notes
Nutrition
Love,
