Shrimp Alfredo (So Amazing!)
Make an easy shrimp Alfredo—the perfect recipe for weeknight dinners that's ready in under 30 minutes. The creamy garlic sauce and juicy shrimp will have you asking for more!
Servings: 4
Ingredients
For the Shrimp
- 1 lb shrimp peeled and deveined, use large or extra-large
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp paprika
For the sauce and pasta
- 1 cup parmesan cheese grated (use a block and grate at home)
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 2 cloves garlic minced
- 1 Tbsp fresh parsley chopped
- 1 tsp Italian seasoning
- 1/4 tsp black pepper
- 10 oz fettuccine pasta or pasta of your choice
- lemon slices for garnish
- parsley for garnish
- 1 cup pasta water reserved from when cooking the pasta
Instructions
- Mince the garlic, grate the parmesan cheese, and peel and devein the shrimp if needed.
- Cook the pasta to al dente according to the package instructions—usually 10-12 minutes. Cook it in a large pot with salted water. Once ready, drain and reserve 1 cup of the pasta water.
- Pat the shrimp dry with a paper towel. Season with garlic powder, black pepper, and paprika, and toss to coat on all sides.
- In a large skillet, heat the olive oil and butter over medium heat. Add the shrimp in a single layer and cook for 3-5 minutes, turning halfway, until opaque and pink. Remove them from the pan and set them aside.
- Add the butter and cream to the same skillet over medium heat. Bring to a simmer, then cook at low heat for 2 minutes.
- Stir in the minced garlic, Italian seasoning, and black pepper, and cook for one minute. Add the grated parmesan cheese, stirring until it melts.If desired, thin the sauce with the pasta water—start by adding 1-2 Tbsp, stirring well, then add more if needed. If it's too thin, simmer it for longer.
- Add the shrimp back to the skillet and stir to coat it with the sauce. Mix in the pasta.
- Sprinkle chopped fresh parsley on top and remove it from the heat. The shrimp Alfredo pasta is now ready to serve with a slice of lemon.
Video
Notes
To store: It's best to enjoy this recipe freshly made. If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat over low heat, adding a bit of cream or milk if needed. I don't recommend freezing the shrimp Alfredo.
Nutrition
Calories: 836kcal | Carbohydrates: 54g | Protein: 44g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 364mg | Sodium: 597mg | Potassium: 583mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1376IU | Vitamin C: 2mg | Calcium: 452mg | Iron: 3mg