Introduction

Savor the rich and creamy flavors of Shrimp Alfredo, a classic Italian-inspired dish that’s perfect for a comforting dinner. Tender shrimp are cooked to perfection and tossed with fettuccine in a luscious Parmesan cream sauce. This recipe is simple enough for weeknights yet impressive enough for guests.

A close-up top view of a white cooking pan filled with creamy fettuccine pasta mixed with juicy orange shrimp, all covered in a thick, light beige sauce with black pepper and sprinkled with chopped green parsley. The pan sits on a white marbled surface next to green parsley sprigs, a small wooden bowl with cracked black pepper, and small white bowls holding shredded cheese and fresh parsley leaves. An orange cloth napkin is placed under the pan's handle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound raw shrimp (fully thawed, peeled, and deveined)

Salt and black pepper (to season)

5 tablespoons butter (divided)

1 tablespoon olive oil

12 ounces fettuccine pasta

2 cloves garlic (minced)

1 tablespoon all-purpose flour

2 cups heavy cream

1 cup Parmesan cheese (freshly grated)

Fresh parsley (to garnish, optional)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Before draining, reserve about 1 cup of the pasta water, then drain the pasta and set aside.

Step 2: While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and black pepper.

Step 3: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for 1 to 2 minutes per side, or until lightly golden, pink, and just cooked through. Transfer the shrimp to a plate and set aside.

Step 4: In the same skillet, melt the remaining 4 tablespoons butter. Add the garlic and cook for about 30 seconds, just until fragrant.

Step 5: Sprinkle in the flour and whisk continuously for 1 minute to form a smooth roux.

Step 6: Slowly pour in the heavy cream, whisking until smooth. Bring to a gentle simmer and cook for 2 to 3 minutes, or until slightly thickened (do not boil).

Step 7: Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.

Step 8: Add the cooked fettuccine to the sauce and toss until evenly coated. Add a splash of the reserved pasta water as needed to loosen the sauce.

Step 9: Return the shrimp to the skillet and gently toss to combine. Garnish with chopped parsley and additional black pepper, if desired, then serve right away.

Tips & Variations

Use freshly grated Parmesan cheese for the best flavor and a smoother sauce.

Substitute shrimp with scallops or grilled chicken for a different protein option.

Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.

Reserve pasta water helps in adjusting the sauce consistency, so don’t skip it.

For a lighter version, substitute half of the heavy cream with milk, but the sauce will be less rich.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but be sure to fully thaw and pat them dry before cooking to prevent excess moisture and ensure proper searing.

What pasta can I use instead of fettuccine?

Any long pasta like linguine, tagliatelle, or even spaghetti works well. Short pasta shapes like penne will also work but may alter the dish’s classic texture.