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Shrimp Alfredo Creamy Pasta

Featured in Saucy pasta that hits the spot.

Tender shrimp and fettuccine marry perfectly with a rich, silky Alfredo sauce in this dish. You start by seasoning and cooking the shrimp until they’re just done. The homemade sauce, a mix of butter, garlic, heavy cream, and Parmesan, is cooked low and slow to create a creamy consistency. Toss the pasta in the sauce before combining with the shrimp. Fresh parsley adds a bright touch, while optional red chili flakes bring a subtle heat. This no-fuss dish hits the sweet spot between comforting and elevated flavors.
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alicia in the kitchen
Updated on Tue, 15 Apr 2025 12:07:59 GMT
Shrimp Alfredo Dish Pin it
Shrimp Alfredo Dish | tasteofsavor.com

Nothing beats the magic of plump shrimp and creamy homemade Alfredo sauce in this beloved Italian-American pasta favorite. This home-friendly recipe turns basic ingredients into a fancy dinner, showing you don't need a restaurant to enjoy gourmet food. When juicy seafood meets rich sauce and perfectly cooked pasta, you'll create a meal worth remembering in just 30 minutes flat.

I came across this shrimp Alfredo version while taking a cooking workshop in Italy. Our teacher stressed using top-notch ingredients and watching your timing, which turns this easy dish into something amazing. Whenever I cook it now, the smell of garlic and parmesan brings me straight back to that tiny kitchen in Tuscany.

Key Ingredients

  • Plump large shrimp: They add a sweet, subtle taste to every bite. Go for wild-caught if you can find them
  • Thick cream: This makes the base for a smooth, silky sauce that wraps around everything
  • Newly grated Parmesan: Brings tangy, salty kicks while naturally making the sauce thicker
  • Great pasta: Fettuccine works best as its shape catches all that yummy sauce
  • Raw garlic and parsley: They add fresh, fragrant flavors throughout the dish

Step-By-Step Cooking Guide

Getting Pasta Ready:
Fill a big pot with water and bring it to a bubbling boil. Throw in plenty of salt for flavor. Cook your fettuccine until it's just firm to the bite. Save a cup of that starchy water before you drain it.
Cooking Your Shrimp:
Grab some paper towels and dry those shrimp completely. Sprinkle them with salt and fresh black pepper. Get your pan nice and hot until you see the oil shimmer, then toss in your shrimp. Cook them just until they turn pink to keep them juicy.
Whipping Up Your Sauce:
Start by melting some butter with minced garlic. Pour in your cream slowly while you keep stirring. Add your broth bit by bit to get the right thickness. Stir in your cheese until it's totally smooth. Use that saved pasta water to tweak how thick you want it.
Putting It All Together:
Drop your pasta back into the pan and toss it around with tongs. Add your shrimp and warm everything through gently. Taste and add more seasoning if needed. Finish with a sprinkle of fresh herbs and extra cheese on top.
Easy Shrimp Alfredo Pin it
Easy Shrimp Alfredo | tasteofsavor.com

Sauce-Making Secrets

Making awesome Alfredo sauce isn't hard if you've got some patience and focus. The trick is adding stuff in the right order and watching your heat. Do this right and you'll get a smooth sauce that never breaks apart and coats your pasta perfectly.

Getting The Heat Just Right

Watching your cooking temperature stops your sauce from splitting and keeps your shrimp soft. Your pan should be warm enough for a gentle bubble but never hot enough for a full boil, which can make your cream separate.

Rounding Out Your Dinner

Serve this rich pasta with a fresh green salad dressed with lemony dressing for a nice contrast. Some warm garlic bread helps mop up all that tasty sauce, and a cold glass of white wine makes the whole meal feel special.

Yummy Shrimp Alfredo Pin it
Yummy Shrimp Alfredo | tasteofsavor.com

I've made this dish hundreds of times and learned that taking the time to grate your own Parmesan makes the sauce way smoother. This little extra step really changes how the whole dish feels and tastes.

After making this dish so many times, I can promise these methods work every time for a restaurant-quality meal. The secret to amazing shrimp Alfredo is giving each part of the dish the attention it needs. With a little care, you can make fancy Italian food that tastes just as good as any restaurant right in your own kitchen.

Frequently Asked Questions

→ Is it okay to use frozen shrimp?
Absolutely, frozen shrimp works great. Make sure to completely thaw and dry them before cooking for the best outcome.
→ How do I stop the Alfredo sauce from separating?
Keep the heat on medium-low as you add the cream and cheese. Stir continuously, and don’t let it bubble once the cheese is added.
→ Can this meal be prepped in advance?
It’s tastiest fresh, but you can prepare parts of it separately and reheat gently. Add a splash of cream to refresh the sauce.
→ What’s a good heavy cream substitute?
If heavy cream isn’t on hand, use half-and-half with melted butter for similar results but a lighter finish.
→ What makes Alfredo sauce turn grainy?
Grainy texture happens if cheese is added to scorching liquid or if pre-grated cheese is used. Lower the heat, and always go for freshly grated Parmesan.

Shrimp Alfredo Creamy Pasta

Enjoy shrimp and fettuccine coated in a rich, smooth Parmesan sauce made from scratch. A simple yet elegant dinner.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Alicia

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian-American

Yield: 4 Servings (4 hearty portions)

Dietary: ~

Ingredients

→ Shrimp and Pasta

01 1 pound large shrimp, deveined and peeled
02 8 ounces of fettuccine
03 Salt and black pepper to season
04 1 tablespoon olive oil (extra virgin)

→ Alfredo Sauce

05 3 cloves garlic, finely chopped
06 1 tablespoon butter (unsalted)
07 1 cup freshly grated Parmesan
08 1 cup chicken stock
09 1 cup heavy cream

→ Toppings

10 Chopped parsley (fresh)
11 More Parmesan, for serving
12 Optional: red chili flakes for a kick

Instructions

Step 01

Fill a big pot with water, add plenty of salt, and bring it to a boil. Toss in the fettuccine and cook for 8-10 minutes, or until it feels firm but not mushy. Strain it, then coat it lightly with olive oil so it doesn't stick together.

Step 02

Mix the shrimp with a drizzle of olive oil and a pinch of salt and pepper. Heat a skillet over medium-high, then cook each side for 2-3 minutes until they curl and turn pink. Want some spice? Sprinkle on red pepper flakes. Remove and set them aside once done.

Step 03

Use the same skillet and melt the butter. Toss in the garlic and cook for about a minute, just until it smells great. Stir in the heavy cream and chicken broth, scraping up the tasty browned bits stuck to the pan. Simmer for 3-5 minutes so it thickens, then add the grated Parmesan. Stir until it's silky and smooth.

Step 04

Combine the pasta with your prepared sauce, tossing well to coat it thoroughly. Gently stir in the shrimp so they're warm. Serve right away, sprinkled with parsley, more Parmesan, and chili flakes if you enjoy a spicy touch.

Notes

  1. To get the ideal pasta texture, cook it just firm enough to bite
  2. For the creamiest sauce, freshly grate the Parmesan
  3. This pairs wonderfully with a glass of Pinot Grigio or Chardonnay

Tools You'll Need

  • Big pot for boiling pasta
  • Wide skillet
  • Strainer for pasta
  • Grater for cheese

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes shellfish (shrimp)
  • Contains milk-based ingredients (cream, butter, Parmesan)
  • Includes gluten due to the pasta