Scrumptious and easy Shrimp Alfredo is pan sautéed shrimp and fettucine pasta in a creamy garlic Parmesan cheese sauce. It is a perfect company worthy dish that is quick enough to make for a weeknight dinner.
This is one of mine and my daughter’s favorite recipes. I love to serve this delicious recipe with Cheese Garlic Bread, Oven Roasted Parmesan Asparagus, or a fresh garden salad. Take it over the top and serve with a glass of Pinot Grigio or Sauvignon Blanc. If you prefer chicken try my Chicken Alfredo Recipe.
How to make shrimp alfredo
Start by cooking the fettucine al dente according to the package instructions and drain well. Meanwhile melt 6 tablespoons of butter in a large skillet over medium-low heat. Add the garlic and cook for about 1 minute stirring constantly. Then pour in the heavy cream and simmer for about 5 minutes.
While it is simmering melt the remaining 2 tablespoons of butter in another skillet over medium heat. Pat the shrimp dry with paper towels. Add the shrimp and cook for about 2 minutes on each side. Now reduce the heat on the cream mixture to very low. Then stir the shredded Parmesan Cheese into the mixture and season with salt and pepper to taste. Finally add the shrimp and fettucine to the skillet with the sauce. Toss to coat while warming for a few minutes. Garnish with chopped fresh parsley.
Recipe notes and helpful tips
- Cook the pasta slightly al dente. All dente is where the pasta is a little chewy and a little firm. This is the best way to cook pasta that is going to be warmed again.
- Reserve 1/2 cup of pasta water. If the alfredo becomes too thick simply add a couple tablespoons of pasta water and stir to blend.
- When shrimp are done they turn light pink on the outside and are no longer translucent but more white on the inside. Another way to identify when shrimp are cooked through is they curl into a ‘C” shape but you don’t want that “C” too tight.
- I like using the larger shrimp but you could use medium size shrimp as well. However they will cook faster so make sure you are on top of things. If shrimp are overcooked they will become dry and rubbery.
- Minced garlic takes about 1 minute to cook. It should be cooked over medium low heat and stirred constantly to ensure that it does not burn and turn bitter.
- Gently simmer the cream/butter mixture to ensure that it thickens.
- For optimum flavor use fresh Parmesan Cheese and reduce the heat to low before stirring it in for a perfect even melt.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low on the stovetop stirring frequently.
How do you peel and devein shrimp
To peel shrimp simply pull on the legs and the shell will begin to peel away easily. You can keep or remove the tails depending on how you intend to serve your recipe. I recommend removing the tails if serving in a pasta. However if serving as an appetizer keep the tails on. It is easier for your guests to grasp and eat them that way.
To devein the shrimp take a small paring knife and make a shallow cut down the center of the back to the top edge of where the tail was. Remove the intestine by running the back of the shrimp under cool running water and rubbing with your fingers so the vein will rinse out easily.
More shrimp recipes you will love!
Shrimp Alfredo Pasta Recipe
A quick and easy delicious Shrimp Fettuccine Alfredo recipe with tender shrimp cooked in butter and tossed with fettuccine noodles in a rich creamy alfredo sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: main meal pasta
- Method: stovetop
- Cuisine: Italian
Ingredients
- 1 lb. shrimp 16-20 count peeled, deveined, and tails removed
- 12 ounces fettuccine
- 8 tablespoons butter
- 2 cloves garlic finely minced
- 1 cup heavy cream
- 1 ¼ cups freshly shredded Parmesan cheese
- salt and pepper to taste
- 1 teaspoon chopped fresh parsley
Instructions
- Bring a large pot of water to boil. Cook the fettucine al dente according to the package instructions and drain well.
- Meanwhile melt 6 tablespoons of butter in a large skillet over medium low heat. Add the garlic and cook for 1 minute stirring constantly. Pour in the heavy cream and simmer for 4-5 minutes.
- Pat the shrimp dry. Melt the remaining 2 tablespoons of butter in another skillet over medium heat. Add the shrimp and cook for about 1 1/2-2 minutes each side.
- Reduce the heat on the cream mixture to very low. Stir the shredded Parmesan into the cream mixture until melted. Season with salt and pepper to taste. Add the shrimp and fettucine to the skillet with the sauce. Toss to coat and warm. Garnish with parsley.
Notes
- Cook the pasta slightly al dente. All dente is where the pasta is a little chewy and a little firm. This is the best way to cook pasta that is going to be warmed again.
- Reserve a half cup of pasta water. If the alfredo becomes too thick simply add a couple tablespoons of pasta water and stir to blend.
- When shrimp are done they turn light pink on the outside and are no longer translucent but more white. Another way to identify when shrimp are cooked through is they curl into a ‘C” shape but you don’t want that “C” too tight.
- I like using the larger shrimp but you could use medium size shrimp as well. However they will cook faster so make sure you are on top of things. If shrimp are overcooked they will become dry and rubbery.
- Minced garlic takes about 1 minute to cook. It should be cooked over medium low heat and stirred constantly to ensure that it does not burn and turn bitter.
- Gently simmer the cream/butter mixture to ensure that it thickens.
- Use fresh Parmesan Cheese and reduce the heat to low before stirring it in for a perfect even melt.
Keywords: how to make shrimp alfredo, shrimp fettucine, shrimp fettucine alfredo, shrimp alfredo pasta
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