The short answer: Shrimp alfredo is fettuccine tossed in a garlic, butter, cream and parmesan sauce with seared shrimp, and it takes about 30 minutes. Sear the shrimp first and set them aside, make the sauce in the same pan, then fold the shrimp back in at the end so they stay tender.
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Below are the exact amounts, step-by-step directions, swaps, sides and how to reheat leftovers.
I love cooking, and I watch a lot of cooking shows, so a restaurant-style pasta that comes together on a weeknight is a favorite. This one serves 4 to 6.
Shrimp alfredo ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Fettuccine | 1 pound | Or linguine or penne |
| Large shrimp | 1 pound, peeled and deveined | Thawed and patted dry |
| Butter | 4 tablespoons, divided | |
| Olive oil | 1 tablespoon | |
| Garlic | 4 cloves, minced | |
| Heavy cream | 1½ cups | |
| Parmesan | 1 cup, finely grated from a block | Plus more to serve |
| Italian seasoning | 1 teaspoon | For the shrimp |
| Paprika | ½ teaspoon | For the shrimp |
| Salt and black pepper | To taste | |
| Parsley | 2 tablespoons, chopped | To finish |
| Lemon | ½ | Optional squeeze |
How to make shrimp alfredo
- Boil the pasta. Cook the fettuccine in well-salted water until al dente. Save 1 cup of pasta water before draining.
- Season the shrimp. Pat them dry and toss with Italian seasoning, paprika, salt and pepper.
- Sear the shrimp. Heat 1 tablespoon butter and the oil in a large skillet over medium-high heat. Cook the shrimp in one layer for 1 to 2 minutes per side, just until pink and opaque. FoodSafety.gov says shrimp are done when the flesh is pearly or white and opaque. Move them to a plate.
- Start the sauce. Lower the heat to medium. Melt the remaining 3 tablespoons butter and cook the garlic for 1 minute.
- Add the cream. Pour in the cream, scrape up the browned bits and simmer gently for 3 to 4 minutes until it thickens slightly.
- Add the cheese off the heat. Take the pan off the burner and whisk in the parmesan a handful at a time until smooth.
- Toss it together. Add the pasta and toss, adding pasta water a splash at a time until the sauce coats every strand. Fold in the shrimp and their juices.
- Finish. Top with parsley, black pepper, extra parmesan and a squeeze of lemon if you like.
Want the sauce on its own? See our alfredo sauce recipe, or swap the shrimp for chicken with our chicken alfredo.
Easy swaps and add-ins
| Swap or add-in | How |
|---|---|
| Cajun shrimp alfredo | Season shrimp with 1½ teaspoons Cajun seasoning instead of Italian seasoning |
| Shrimp and broccoli alfredo | Add 3 cups broccoli florets to the pasta water for the last 3 minutes |
| Lighter sauce | Use half-and-half plus 1 tablespoon flour cooked in the butter |
| Jarred sauce shortcut | Warm a 15-ounce jar with the garlic and a handful of parmesan |
| Spinach and sun-dried tomato | Wilt 2 cups spinach and ⅓ cup chopped sun-dried tomatoes into the sauce |
| Gluten-free | Use a gluten-free pasta and check the label on any jarred sauce |
| Shrimp and chicken | Use ½ pound each and cook the chicken first |
Tips for the best shrimp alfredo
- Buy shrimp by count. "21/25" means about 21 to 25 shrimp per pound, a good size for pasta.
- Dry shrimp sear better. Wet shrimp steam and turn pale.
- Grate your own parmesan. It melts smoothly, while bagged shreds can turn grainy.
- Keep the heat low for the cheese. High heat makes the sauce separate.
- Save the pasta water. Its starch makes the sauce cling and lets you fix a thick sauce.
What to serve with shrimp alfredo
- A green salad with lemon vinaigrette
- Garlic bread or warm rolls
- Roasted broccoli, asparagus or green beans
- Pasta salad for a potluck spread
Storing and reheating
The USDA Food Safety and Inspection Service says to refrigerate leftovers within 2 hours, and the FoodSafety.gov cold storage chart lists 3 to 4 days in the fridge for cooked leftovers. Cream sauces don't freeze well, so plan to eat it within a few days. Reheat in a skillet over low heat with a splash of milk.
Plan pasta night
- Meal Planner & Grocery List, $3.99. Plan shrimp alfredo for the week shrimp is on sale and keep the list in one place.
- Family Recipe Binder, $6.99. Save this recipe with your swaps so it's the same every time.
- Budget Planner Printable, $5.99. Set a monthly grocery number and leave room for a nicer dinner.
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More seafood and pasta dinners
For more creamy, tomato and olive oil pasta dinners, see our list of pasta recipes. For a chilled starter before the pasta, prepare shrimp cocktail and keep it refrigerated until serving.
Want more ways to use a bag of shrimp? See our easy shrimp recipes, with sauce combos and thawing tips. For a cold seafood lunch instead of a hot pasta dinner, make easy crab salad.
Frequently asked questions
How do you make shrimp alfredo? To make shrimp alfredo, boil fettuccine, sear seasoned shrimp in butter for 1 to 2 minutes per side and set them aside, then make the sauce in the same pan with garlic, heavy cream and freshly grated parmesan. Toss the pasta in the sauce with a splash of pasta water and fold the shrimp back in.
How long do you cook shrimp for alfredo? Cook large shrimp for about 1 to 2 minutes per side, just until they turn pink and opaque. FoodSafety.gov says shrimp are done when the flesh is pearly or white and opaque, and taking them out early keeps them from turning rubbery in the sauce.
Can I use frozen shrimp for shrimp alfredo? Yes, you can use frozen shrimp for shrimp alfredo. Thaw frozen shrimp overnight in the refrigerator, or seal them in a bag and set it in cold water for about 20 minutes, then pat them very dry so they sear instead of steam.
Can I use jarred alfredo sauce? Yes, you can use jarred alfredo sauce for shrimp alfredo. Warm one 15-ounce jar of alfredo sauce in the pan after cooking the shrimp, add the garlic and a handful of parmesan, and thin it with pasta water. Homemade sauce takes about 10 minutes and tastes richer, so it's worth trying once.
Why is my alfredo sauce grainy? Alfredo sauce turns grainy when the cheese is added over high heat or when pre-shredded parmesan with anti-caking agents is used. Take the pan off the heat, use finely grated parmesan from a block, and add it a handful at a time while stirring.
How do I thicken shrimp alfredo sauce? Simmer the cream for 3 to 5 minutes before adding cheese, add a little more parmesan, or let the sauced pasta sit for a minute because it thickens as it cools. To thin it, add pasta water a tablespoon at a time.
Can I make shrimp alfredo without heavy cream? Yes, you can make shrimp alfredo without heavy cream. Use half-and-half or whole milk thickened with 1 tablespoon of flour cooked in the butter, or stir in 2 ounces of softened cream cheese for body. The sauce will be lighter and a little less silky.
What vegetables go with shrimp alfredo? Broccoli, spinach, peas, asparagus, mushrooms, sun-dried tomatoes and roasted red peppers all go well in shrimp alfredo. Add broccoli or asparagus to the pasta water for the last 3 minutes so everything finishes together.
What do you serve with shrimp alfredo? Serve shrimp alfredo with a crisp green salad, garlic bread, roasted broccoli or green beans. A lemony side helps balance the rich sauce.
How do you reheat shrimp alfredo? Reheat shrimp alfredo in a skillet over low heat with a splash of milk, stirring until hot, about 5 minutes. Microwaving on high can make the sauce separate and the shrimp tough.
How long does shrimp alfredo last in the fridge? Shrimp alfredo lasts 3 to 4 days in the refrigerator. Refrigerate it within 2 hours of cooking in a shallow container, and reheat it until steaming hot.
Is shrimp alfredo a good budget dinner? Shrimp alfredo can fit a budget if you buy frozen shrimp on sale and use one pound of pasta to feed four to six people. The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. helps you plan it on a week when shrimp is on sale.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FoodSafety.gov: Cold food storage chart foodsafety.gov