This shrimp alfredo pasta is made with fettuccine in a creamy parmesan sauce, topped with sauteed garlic shrimp. An easy dinner that tastes like 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.
I know I can’t be the only one that has a hankering for shrimp once in a while. I especially like it mixed with pasta like this shrimp alfredo. It’s a creamy, delicious dinner that’s quick and easy which is just how I like my meals!
HOW DO YOU MAKE SHRIMP ALFREDO?
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.
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.
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.
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.
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!
MORE SHRIMP RECIPES YOU’LL LOVE
Shrimp Alfredo Video
Shrimp Alfredo
Ingredients
- 10 ounces fettuccine pasta
- 5 tablespoons butter divided use
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- salt and pepper to tastee
- 1 pound shrimp peeled and deveined, tails removed if desired
- 1 teaspoon minced garlic
- 2 tablespoons chopped parsley
Instructions
- Cook the pasta in salted water according to package directions.
- Melt 4 tablespoons of butter in a saucepan over medium low heat.
- Add the cream and simmer for 4-5 minutes or until just thickened - do not boil.
- Whisk in the parmesan cheese, stirring continuously, until cheese has melted.
- Season the sauce with salt and pepper to taste.
- Heat 1 tablespoon of butter in a large pan over medium high heat.
- Add the shrimp to the pan and season with salt and pepper.
- Cook the shrimp for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.
- Add the garlic to the pan and cook for an additional 30 seconds.
- Drain the pasta and toss with the alfredo sauce. Arrange the shrimp on top and sprinkle with parsley, then serve.
capbanks says
Just out of curiosity, how does leaving the tails on the shrimp make them more elegant? When I eat any pasta dish, pretty much the last thing I want to do is stick my fingers into the mix. In fact, I was taught at a very young age not to eat with my fingers unless I’m eating chicken wings, tacos, or mashed potatoes. I am so very thankful that meatballs don’t have tails.
Tracy says
Very good and very easy! Will definitely make again!
Asherah Rojo says
I did this recipe for my project in cookery and it turned out great! My family liked it and I’m definitely going to make this dish again! :DD
Stephanie says
Made this last night for my husband’s birthday dinner, it was fabulous and so easy. Looks elegant. Will make this again and again!
Sue McGowan says
Am making it now. Can I use penne instead? I have it let it sit before we eat so am thinking penne would be better
Sara says
Yes penne will work!
Kim says
Made this a eel ago. It was so good that I am making it for Christmas. Can I make the sauce ahead of time?
Sara says
That should be fine!
Kathryn Dias says
This is a delicious recipe and easy to follow. I made it over the weekend.
Cindy Doerr says
Can leftovers be frozen for another time?
Sara says
I wouldn’t recommend freezing this one as the sauce may separate in the freezer!
Lynda Amspacher says
Perfect
Becky Vogt says
I love this simple recipe! Always turns out perfectly.
Two questions to help me make this even better…
1. Can the Alfredo sauce be doubled?
2. What is the best way to keep the pasta warm until everything else is ready? The cooled-down pasta seems to make everything else cold when it’s all ready to eat…
Sara says
Yes you can double the sauce! You can also simmer the pasta in the sauce for a few minutes to keep it warm.
Fern says
Excellent recipe! So easy to make and quite tasty. I did add some mushrooms as I love mushrooms. Will make this again.
ALLIE says
This was delish, no leftovers.
v.a.p says
thanks this is great.