Shrimp Alfredo Recipe
This 30-minute Shrimp Alfredo uses my readers’ favorite Alfredo sauce, which they rave is: “Super easy, quick,” and “phenomenal, absolutely gourmet restaurant worthy!” The luxurious Alfredo sauce is studded with juicy, seasoned shrimp for a restaurant-quality pasta dinner at home!
Servings 6 servings
Ingredients
SHRIMP
- 1 pound large (21-26 ct) shrimp, raw, peeled and deveined
- 1/4 tsp EACH onion powder, garlic powder, smoked paprika, salt, pepper
- 1 1/2 tablespoons olive oil
ALFREDO
- 1 pound fettuccine
- 4 tablespoons unsalted butter
- 4-6 garlic cloves, minced
- 2 cups heavy cream
- 1 1/2 cups milk (2 percent milk or whole milk)
- 1 TBSP + 1 tsp cornstarch
- 2 ounces cream cheese, very soft (optional for even thicker, creamier)
- 1 tsp EACH dried basil, dried parsley
- 1/2 tsp EACH onion powder, dried oregano, salt, pepper
- 1/4 teaspoon red pepper flakes
- 1 1/2 packed cups (4 oz.) FRESHLY grated Parmesan cheese (Parmigiano Reggiano is best) (grated on micro-planer)
Instructions
Shrimp and Pasta
- Cook Pasta: Cook fettuccine al dente in salted water according to package directions. Reserve 1 cup of pasta water and set aside. Drain the pasta and toss it with a drizzle of olive oil if not adding it to the Alfredo immediately (this prevents it from clumping).
- Season Shrimp: Whisk the shrimp seasonings in a medium bowl. Pat the shrimp dry, then toss with the seasonings. Set aside for 5 minutes.
- Heat Pan: Heat a large stainless-steel saucepan or a 3.5-qt braiser (large enough to toss the pasta) over medium-high heat. If using a stainless steel pan, heat for a full three minutes (prevents sticking). Then, add the oil and swirl to coat.
- Sear Shrimp: Working in batches if needed, add the shrimp in a single layer and cook just until opaque, about 1 1/2 minutes per side; transfer to a plate using a slotted spatula. You can remove the tails once they're cool enough to handle, if desired.
Alfredo
- Sauté Garlic:
- Add Ingredients: Whisk in the heavy cream, milk/cornstarch, cream cheese, and all seasonings. Reduce the heat to medium-low and cook until melted and smooth.
- Add Parmesan: Add the grated Parmesan cheese a handful at a time in 3-4 batches, whisking between each addition until smooth.
- Simmer: Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until it thickens and the Parmesan is completely melted. Keep in mind it will continue to thicken once it cools slightly and when you add the pasta.
- Add Pasta and Shrimp: Add the fettuccine and toss to combine (if you're not serving immediately, hold off on adding the pasta). If at any time the Alfredo sauce gets too thick, add a splash of the reserved pasta water to loosen it. Either top the pasta with the shrimp or toss the shrimp with the pasta.
- Serve: Garnish with fresh parsley, if desired, and additional grated Parmigiano Reggiano. Season with freshly cracked salt and pepper to taste. Enjoy!