It is cold outside and you want something warm and comforting. This Creamy Shrimp Alfredo is the perfect way to end your day. It feels like a fancy restaurant meal right in your kitchen.
You do not need hours to make a special dinner. This recipe comes together in just thirty minutes. It is simple, fresh, and your family will absolutely love it.
Why This Recipe Is a Winner
This dish is a favorite because it uses pantry staples like butter and cream. The sauce is much better than anything from a jar. It is velvety, rich, and perfectly seasoned.
It is the ultimate comfort food for a winter evening. You get tender shrimp and silky pasta in every single bite. Your guests will think you spent all day cooking.
Simple Method
Making this sauce is easier than you might think. You just whisk the ingredients together until they are perfectly smooth. The shrimp cook quickly in the same pan for extra flavor.
Even if you are new to cooking, you can do this. The steps are clear and very easy to follow. You will feel like a pro chef in no time.
Ingredients You’ll Need
Fresh ingredients make this simple dish taste truly incredible.
- 1 lb fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1.5 cups freshly grated Parmesan cheese
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley
Step-by-Step
- Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Pat shrimp dry with paper towels and season with a pinch of salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Whisk in heavy cream and bring to a gentle simmer. Let simmer for 3-5 minutes until slightly thickened.
- Lower heat to medium-low and whisk in grated Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg.
- Add the cooked pasta and sautéed shrimp to the sauce. Toss to coat evenly. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
- Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this dish in large, warm bowls for a cozy feel. Add a side of crusty garlic bread to soak up the sauce. A crisp green salad provides a fresh balance to the meal.
Light a candle and enjoy this for a romantic date night. It is also wonderful for a quiet Sunday family dinner. Everyone will be asking for seconds of this pasta.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to two days. Reheat it gently on the stove over low heat.
Add a splash of milk or cream while reheating. This helps keep the sauce creamy and smooth. Avoid the microwave if possible to keep the shrimp tender.
Recipe Tips
- Use freshly grated Parmesan for the smoothest sauce possible.
- Do not overcook the shrimp or they will become rubbery.
- Reserve your pasta water to adjust the sauce thickness later.
- Pat the shrimp very dry to get a golden sear.
- Add a pinch of red pepper flakes for a little heat.
- For a holiday twist, add a handful of fresh spinach.
- Always cook your pasta al dente so it stays firm.
- Whisk the sauce constantly to prevent the cheese from clumping.
Ways to Switch It Up
- Swap the shrimp for grilled chicken strips for a classic change.
- Add steamed broccoli florets for a boost of green veggies.
- Use gluten-free fettuccine to make this meal allergy-friendly.
- Stir in a spoonful of pesto for a bright herbal flavor.
- Replace the nutmeg with lemon zest for a summery vibe.
Common Questions
Can I use milk instead of heavy cream?
Heavy cream creates the thickest, richest sauce for this recipe. You can use whole milk, but the sauce will be thinner. You might need a teaspoon of flour to thicken it.
How do I know when the shrimp are done?
Shrimp cook very fast, usually in about four minutes total. They are done when they turn pink and opaque. They should form a loose “C” shape when finished.
Is this dish kid-approved?
Yes, most kids love the mild, cheesy flavor of alfredo sauce. It is a great way to introduce them to seafood. You can even cut the shrimp into smaller pieces.
I hope this creamy pasta brings a little warmth to your table tonight. It is such a joy to share a simple, delicious meal with loved ones. Enjoy every bite!
— Lidia
Shrimp Alfredo
Ingredients
- 1 lb fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 cloves garlic , minced
- 1.5 cups freshly grated Parmesan cheese
- 1/4 tsp ground nutmeg
- 1/2 tsp sal t
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Pat shrimp dry with paper towels and season with a pinch of salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Whisk in heavy cream and bring to a gentle simmer. Let simmer for 3-5 minutes until slightly thickened.
- Lower heat to medium-low and whisk in grated Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg.
- Add the cooked pasta and sautéed shrimp to the sauce. Toss to coat evenly. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
- Garnish with fresh parsley and serve immediately.
