Shrimp Alfredo Pasta
Alfredo. So good when it’s good, so bad when it’s bad. Lucky for you, I’ve made like 1 billion different versions of shrimp Alfredo pasta throughout my life and found my favorite. Creamy, not too heavy, smooth, enough flavor without seeming like a bowl of noodles and cream. It’s one of the most popular pasta dinner recipes for a reason.
Adding shrimp makes this a complete meal. Make sure you don’t overcook the shrimp. Seriously, set a timer!
Shrimp Alfredo Pasta Recipe
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 teaspoon 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
- Frozen shrimp works fine for this recipe.
- I highly recommend using freshly grated parmesan cheese for flavor and because it melts better. Packaged pre-shredded cheese contains additives and preservatives that also prevent cheese from melting.
- This Alfredo recipe does not need flour to help with thickening. Once all the cheese is added, it will be a nice, thick sauce that continues to thicken after you stir the pasta and shrimp in.
- I recommend setting a timer when cooking the shrimp to make sure it doesn’t overcook. It will continue to cook slightly after removing from the pan and again when added to the pasta. Overcooking the shrimp results in a rubbery, chewy texture. You can tell it’s cooked when it starts to curl a little and turns from gray to slightly pink or orange, depending on the type of shrimp.
Nutrition
This is one of those recipes I keep coming back to again and again. It’s creamy, comforting, and easy! My family loves it. Yes, even the kids eat the shrimp…well, most of them. The other one gets a plate of creamy pasta, no shrimp.
This is a great way to use up leftover shrimp. It’s also fancy enough to make for guests without all the stress. Try my cast iron skillet cajun pasta if you need another fast and impressive shrimp meal.
Key Ingredients and Tools
Here are a few key ingredients and tools that will help you make the best pasta:
- Heavy Whipping Cream. This is the base of your Alfredo sauce, so don’t try to substitute milk or half-and-half. You want that rich, creamy texture!
- Freshly Grated Parmesan Cheese. I know I already mentioned this, but it’s worth repeating! Freshly grated Parmesan melts beautifully and has a much better flavor than the pre-shredded stuff. This is also an important ingredient in my lemon spinach parmesan chicken.
- Large Skillet. You’ll need a good-sized skillet to cook the shrimp and the sauce. A 12-inch skillet is best, but a 10-inch skillet will work in a pinch. Make sure it’s nice and hot before you add the shrimp.
- Tongs. Tongs are the perfect tool for flipping the shrimp and transferring them to a plate. They’re also handy for tossing the pasta with the sauce.
Having the right ingredients and tools makes cooking easier and more enjoyable.
Troubleshooting and Help
Absolutely! Frozen shrimp works just fine in this recipe. Just make sure it’s fully thawed before you cook it. I like to thaw mine in the refrigerator overnight.
Fettuccine is the classic choice, but you can use any pasta you like. Linguine, spaghetti, or even penne would all be delicious.
Shrimp cooks pretty quickly. It’s done when it turns pink, opaque, and curls into a “C” shape. Be careful not to overcook it, or it will become tough and rubbery.
You can, but it’s best to make it fresh. When stored in the refrigerator, the sauce can thicken up a bit, so you may need to thin it out with a little pasta water or cream when you reheat it.
If you have any questions or need more guidance, please leave a comment below. I’m always happy to help!
There you have it! A simple, satisfying recipe that’s perfect for any night of the week. You can quickly have a delicious and impressive meal with just a few fresh ingredients. I hope you enjoy it as much as my family does!
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.