Creamy Shrimp Alfredo

Creamy shrimp Alfredo is one of those rich, comforting pasta dishes I turn to when I want something indulgent yet quick to prepare. Tender shrimp are cooked in a velvety Alfredo sauce made with cream, butter, garlic, and Parmesan, then tossed with fettuccine for a decadent meal that always hits the spot.

Why You’ll Love This Recipe

I love how this recipe brings together a restaurant-quality dish in under 30 minutes. The shrimp cook fast and soak up all that garlicky, creamy flavor. The Alfredo sauce is smooth and cheesy without being too heavy, and when I toss it all with pasta, it’s hard to resist. Whether I’m cooking for myself or someone else, this is one of those meals that always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fettuccine pasta
• Shrimp (peeled and deveined)
• Butter
• Heavy cream
• Garlic
• Parmesan cheese (freshly grated)
• Salt
• Pepper
• Olive oil
• Fresh parsley (optional, for garnish)

Directions

1. I start by cooking the fettuccine in a pot of salted boiling water until al dente, then drain and set it aside.
2. While the pasta cooks, I heat a bit of olive oil in a large skillet and sauté the shrimp with salt and pepper for 1–2 minutes per side, until they turn pink and opaque. I remove them and set aside.
3. In the same skillet, I melt butter and add minced garlic, cooking it just until fragrant.
4. I pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan cheese until the sauce becomes smooth and thick.
5. I return the shrimp to the pan and let them warm through in the sauce.
6. Finally, I add the cooked fettuccine and toss everything together until the pasta is fully coated. I like to garnish with a bit of fresh parsley before serving.

Servings and timing

This creamy shrimp Alfredo serves 4 people. The entire dish takes about 25–30 minutes from start to finish, with 10 minutes of prep and 15–20 minutes of cooking time.

Variations

Sometimes I add a pinch of red pepper flakes to the sauce for a hint of heat. I’ve also swapped the shrimp for grilled chicken or scallops when I want to change things up. For a lighter version, I use half-and-half instead of heavy cream, and I occasionally mix in some spinach or steamed broccoli for extra greens.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I do so gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce and bring back the creamy texture. I don’t recommend freezing this dish, as the sauce can separate.

FAQs

Can I use frozen shrimp for this recipe?

Yes, I often use frozen shrimp—I just make sure to thaw and pat them dry before cooking to avoid excess moisture in the pan.

What kind of pasta works best with Alfredo sauce?

Fettuccine is classic, but I’ve also used linguine, spaghetti, or penne. Anything that holds the creamy sauce well works.

How do I keep the Alfredo sauce from getting grainy?

I use freshly grated Parmesan and add it slowly to the cream over low heat, stirring constantly until smooth. Pre-shredded cheese can cause clumping.

Can I make this dish ahead of time?

I prefer making it fresh, but I sometimes prep the shrimp and sauce separately and just reheat gently before tossing with pasta.

Is there a dairy-free version of this recipe?

Yes, I’ve made a dairy-free version using coconut cream and nutritional yeast in place of cream and Parmesan. It’s different but still creamy and flavorful.

Conclusion

Creamy shrimp Alfredo is the ultimate comfort food—rich, smooth, and full of flavor. I like how fast it comes together and how elegant it feels, even for a weeknight dinner. Whether I’m craving pasta or looking to impress someone, this dish never disappoints.

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