Tasty & Easy Shrimp Alfredo Recipe

Tasty & Easy Shrimp Alfredo Recipe

Tasty & Easy Shrimp Alfredo Recipe

This shrimp alfredo pasta is made with fettuccine in a creamy parmesan sauce, topped with sauteed garlic shrimp. An easy dinner that tastes as it came from a fancy restaurant!

Shrimp fettuccine alfredo is one of my favorite dishes to order when I go out to eat. Now I can make it at home for a lot less money, and it tastes absolutely amazing.


Boil your pasta, and while the noodles are cooking, simmer the ingredients for your sauce. Add your shrimp to a hot pan and cook until they’re pink and opaque.

Toss your shrimp and pasta together with the creamy sauce, then serve. The perfect dinner that’s easy for any night of the week.

Seared shrimp in butter, in a skillet.

Use the largest shrimp you can find for your shrimp alfredo pasta. If you’re looking for a nicer presentation, leave the tails on.

However, if you’re leaning towards easier eating versus elegant presentation, remove the tails prior to cooking. You can use other long pasta for your shrimp fettuccine alfredo like spaghetti or vermicelli.

Fettuccine tossed with a creamy parmesan sauce.

Be sure to cook your creamy parmesan sauce over low heat. Never let it come to a boil or it could separate.

Freshly grated parmesan cheese is a crucial component of this dish as it will melt a lot better than the pre-shredded kind.

Shrimp alfredo pasta with creamy fettuccine, and sauteed shrimp.

How Do You Know If SHRIMP Is Cooked?

Shrimp doesn’t take long to cook, especially if you buy the pre-cooked kind (they’re already pinkish when you buy them at the store).

If you buy the greyish shrimp, that means they’re uncooked, and once they turn pink and opaque, that’s when you know they’re done. It typically takes 3-4 minutes to cook average-sized shrimp.

Be sure to watch your shrimp carefully so that they don’t overcook. This recipe calls for uncooked shrimp, if you use the pre-cooked variety they may turn tough during the second cooking process.

How Do You Cook The Perfect PASTA?

First of all, always be sure that your water is salted. You want the water to have plenty of salt so that your pasta is well seasoned when it comes out of the pot. The pasta should be cooked to al dente which is tender, but firm.

A pan of shrimp alfredo with fettuccine, creamy parmesan sauce, and garlic butter shrimp.

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This is one of the easiest dinners you will make. It’s perfect for the warmer months as well because it involves very little time over the hot stove but is hearty enough for the biggest appetites.

I know I’ll be making this shrimp alfredo pasta all the time now that my family fell in love with it!

Overcooking the pasta.

Nothing is worse than a bowl of mushy pasta. We’re going for al dente in this recipe-as in, it should still have some bite. This can be especially tricky when you’re adding cooked pasta back to a hot pan because it will continue to cook.

We recommend tasting your pasta for doneness 3 to 4 minutes before the box recommends. There should still be a bit of firmness in the center of your fettuccine. That means, given a little extra cooking time in the skillet you make the sauce in, it’ll come out perfectly.

Overcooking the shrimp.

Never underestimate how fast shrimp can cook. Depending on their size and the heat of your pan they could cook in literally one minute, so keep an eye on them!

As soon as they turn from gray and translucent to pink and opaque, they’re good to go! Set them aside on a plate and continue with the sauce. Just don’t ditch anything they’ve left behind in the pan! Those juices will add so much flavor to your final sauce.

Curdling the sauce.

One of the secrets to making an extra creamy alfredo sauce is the addition of an egg yolk. In order to incorporate that yolk without cooking it, you need to make the sauce in a specific order.

After you’ve added your flour, add your cold milk and cream first, so that when you drop your yolk in, it won’t start cooking immediately. When you do drop your yolk in, whisk it into the sauce immediately and you won’t have any problems.

If it still sounds risky to you, you can whisk together your heavy cream, milk, and yolk and pour it into your pan as a homogenous mixture.

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Using cheap parm.

This creamy sauce is totally dependent on the cheese. Most of the pre-grated parmesan cheeses sold at the grocery store are mixed with preservatives in order to prevent caking and keep the pre-grated cheese dry.

Unfortunately, this can lead to a less than favorable texture, and can make it more difficult for the cheese to melt.

If you can, splurge for a real piece of Parmigiano Reggiano (or another hard cheese like Locatelli or Pecorino Romano). It’ll make your alfredo sauce a bit more smooth and creamy.




1 lb. fettuccine
3 tbsp. butter, divided
1 lb. shrimp, peeled and deveined, tails removed
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
2 tbsp. all-purpose flour
1 c. heavy cream
1/2 c. whole milk
1 egg yolk
1 c. freshly grated Parmesan, plus more for garnish
1 tbsp. Chopped parsley, for garnish


  1. Cook fettuccine according to the instructions on the box, reserving a cup of pasta water to thicken the sauce, if needed.
  2. In a large skillet over medium heat, heat 1 tablespoon butter until melted. Add shrimp, season with salt and pepper, and cook until pink and completely opaque, 2 to 3 minutes per side. Remove shrimp from skillet and set aside.
  3. Into the pan, add the remaining 2 tablespoons of butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk in flour and cook until no longer raw, 2 minutes. Stir in heavy cream and milk, then whisk in egg yolk.  Bring to a low simmer and whisk in parmesan. When cheese is melted and the sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper.
  4. Garnish with more parmesan and parsley.

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What goes with shrimp alfredo?

Personally, because this dish is quite rich already, I like to serve something simple on the side, such as a green salad with this Italian keto salad dressing or some steamed broccoli.

My best ever garlic bread is quite rich and cheesy, but I’d never turn it down and do often serve it with Alfredo, as well.

What’s the difference between chicken alfredo and chicken fettuccine?

Alfredo sauce is frequently served with chicken over fettuccine noodles and called Chicken Alfredo. Fettuccine refers to a flat noodle, and is used in many ways, most often with a thick sauce that sticks to the noodle, can be a cream sauce like Alfredo sauce, or a tomato-based sauce.

Can you cook with frozen shrimp?

Totally! Unlike chicken or salmon that must be cooked to the correct temperature to ensure their safety, shrimp are so small and so quick to cook that it’s hard to undercook them or serve them underdone. Cooking them from frozen actually helps prevent overcooking, leading to juicer, more tender shrimp.


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