Shrimp Alfredo

Why This Recipe Works

Decadent Pasta Dish: If you love to order pasta when you go out to eat, this recipe is for you. Everything about this best shrimp alfredo recipe is absolutely decadent and delicious! From the creamy, garlicky sauce to the plump shrimp with al dente strings of pasta. You won’t need to eat out to enjoy a big bowl of shrimp alfredo anymore!

Simple to Make: It is actually super simple to make shrimp alfredo pasta at home! Shrimp is quick and easy to cook and the sauce comes together in no time with garlic, butter, heavy cream and parmesan! Skip the jarred alfredo sauce that you can get at the store. Homemade alfredo sauce is so much more flavorful and so easy to make!

Ingredients

• Fettuccine Pasta: You can use a classic fettuccine pasta or other pasta shape that will soak up the creamy sauce, like penne or bows.
• Salt: Make sure to cook the pasta in some salted water!
• Olive Oil: To sear the shrimp.
• Shrimp: Use raw shrimp that is thawed and deveined!
• Butter: Of course, you need some butter to make a delicious alfredo sauce here!
• Heavy Cream: Use heavy cream to make the sauce. It will thicken up nicely and coat the noodles well!
• Parmesan: Some shredded parmesan will melt into the sauce and make it even more flavorful.
• Black Pepper: To taste.
• Parsley: Add some chopped parsley as garnish if desired.
• Red Pepper Flakes: For just a hint of spice, garnish with some red pepper flakes as well!

Here’s How to Make It

Step by Step Instructions

1. Cook Pasta: Cook the pasta as per the package instructions in a large pan of salted water. Reserve a little bit of the pasta cooking water to finish the sauce. (not pictured)
2. Sear the Shrimp: Heat the olive oil in a large frying pan, skillet, or shallow casserole dish over a medium high heat. Once the oil is shimmering, cook the shrimp for a few minutes on each side, until just pink. Towards the end of the cooking, stir in half the minced garlic. Once fragrant, remove the garlicky shrimp from the pan with a slotted spoon and set aside. (photos 1-3)
3. Cook Remaining Garlic: Add the butter to the pan. Once it is melted and foaming, add the remaining garlic and cook for a minute until soft and fragrant. (photos 4-6)
4. Make Sauce: Stir in the heavy cream and reduce the heat to medium low to simmer and wait for the pasta to finish cooking. (photo 7)
5. Combine: Stir the cooked pasta into the garlicky cream, then stir the cooked shrimp and shredded parmesan into the mixture. Stir until the sauce is thick and has coated the pasta. Add cooking water if the sauce is too thick, or there is not enough of it. (photos 8-11)
6. Serve: Season with black pepper and more salt if needed. Serve in warm bowls with the parsley and red pepper flakes as garnish if desired. Enjoy! (photo 12)

Expert Tips

• Grate the parmesan from a wedge! Freshly grated parmesan will melt more seamlessly into the sauce then any pre-shredded or grated cheese.
• You can substitute the heavy cream for half & half, but don’t use regular milk. The sauce will not become thick enough if you use only milk!
• Don’t over cook the shrimp! Shrimp cooks very quickly, and once it is pink it is good to go. Make sure not to over cook the shrimp or else it can become tough!