Best Shrimp Alfredo Recipe
This restaurant-quality Shrimp Alfredo features tender, garlicky shrimp tossed with fettuccine in a silky, homemade Parmesan cream sauce. Ready in just 35 minutes, it's the perfect weeknight indulgence that tastes like it came from an Italian kitchen but comes together with simple, everyday techniques.
Equipment
- Large stockpot For boiling pasta
- Large skillet or sauté pan 12-inch recommended
- Box grater or microplane For fresh Parmesan
- Tongs
- Wooden spoon
- Colander
- Measuring cups and spoons
Ingredients
For the Shrimp
- 1 pound large shrimp 454g, 21-25 count, peeled and deveined
- 2 tablespoons butter 28g
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
For the Pasta
- 12 ounces fettuccine pasta 340g
- 1 tablespoon salt for pasta water
For the Alfredo Sauce
- 4 tablespoons butter 57g
- 2 cups heavy cream 480ml
- 1 1/2 cups Parmesan cheese 150g, freshly grated
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg optional
For Garnish
- fresh parsley chopped
- Parmesan cheese extra, for serving
- red pepper flakes optional
Instructions
- Bring a large pot of water to boil and add 1 tablespoon salt. Pat shrimp dry with paper towels, mince garlic, and grate Parmesan cheese fresh from the block.
- Add fettuccine to boiling water and cook until al dente (10-12 minutes). Reserve 1 cup pasta water before draining; do not rinse the pasta.
- Heat 2 tablespoons butter in a large skillet over medium-high heat. Add garlic and sauté 30 seconds, then add seasoned shrimp in a single layer and cook 2 minutes per side until pink and opaque.
- In the same skillet over medium-low heat, melt 4 tablespoons butter. Add garlic and cook 1 minute, then pour in heavy cream and simmer 3-4 minutes until slightly thickened.
- Remove pan from heat and whisk in Parmesan cheese in three additions until smooth. Season with salt, pepper, and nutmeg; thin with reserved pasta water if needed.
- Return shrimp to the skillet, add drained fettuccine, and toss with tongs for 1-2 minutes until pasta is well coated. Add pasta water if sauce is too thick.
- Divide among serving plates, ensuring equal shrimp distribution. Garnish with fresh parsley, extra Parmesan, and red pepper flakes if desired.
Notes
- Always use freshly grated Parmesan cheese; pre-shredded contains anti-caking agents that prevent smooth melting and create a grainy sauce.
- Don't overcook the shrimp as they continue cooking after being removed from heat. Remove when just pink and opaque.
- Remove the pan from heat before adding cheese to prevent the sauce from becoming grainy or separating.
- Reserve pasta water before draining; the starchy water is your secret weapon for adjusting sauce consistency without diluting flavor.
- Salt the pasta water generously so it tastes like the sea; this is your only chance to season the pasta itself.
- For Cajun variation, season shrimp with Cajun seasoning instead of paprika and add 1/4 teaspoon cayenne to the sauce.
- For lemon variation, add zest and juice of one lemon to the finished sauce for a bright, tangy twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; do not freeze as the cream sauce will separate.
- Reheat gently on the stovetop with 2-3 tablespoons of heavy cream, stirring constantly over low heat.
- For a lighter version, substitute half-and-half for heavy cream and use half the butter, though the sauce won't be as rich.
Nutrition
Serving: 1ServingCalories: 820kcalCarbohydrates: 52gProtein: 38gFat: 52gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 285mgSodium: 890mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 35IUVitamin C: 8mgCalcium: 38mgIron: 17mg
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