This creamy Alfredo shrimp pasta is a delicious and easy meal to make! With buttery shrimp and rich, cheesy sauce, it’s sure to please everyone at the table.
You’ll love how quick it comes together—perfect for busy nights! I always add a sprinkle of parsley for a fresh touch, and it makes my kitchen smell amazing!
Key Ingredients & Substitutions
Fettuccine Pasta: This wide pasta works great with creamy sauces. If you can’t find it, try linguine or penne. Both hold sauces well and taste wonderful!
Shrimp: Fresh large shrimp are best for this dish, but you can use frozen shrimp. Just make sure they’re fully thawed before cooking. For a twist, you could substitute with chicken or even veggies like asparagus or zucchini.
Heavy Cream: This ingredient gives the sauce its richness. If you’re looking for a lighter version, you can use half-and-half or a milk alternative, like coconut milk, but the sauce may be less creamy.
Parmesan Cheese: Freshly grated cheese melts better and has more flavor than pre-grated. If you’re in a pinch, you can swap it for Pecorino Romano or even nutritional yeast for a dairy-free option!
How Do I Ensure My Alfredo Sauce is Creamy and Smooth?
The creamy Alfredo sauce can be a bit tricky, but with a few tips, you’ll nail it! First, don’t rush the melting process of the cheese. Adding it gradually while stirring helps it blend well.
- Start with low heat when adding the heavy cream to avoid scorching it. A gentle simmer is perfect for keeping that rich texture.
- Always use fresh grated cheese for the best melting quality and flavor. Pre-packaged versions have anti-caking agents that can affect how smoothly it melts.
- If your sauce seems too thick, use the reserved pasta water to loosen it up. Just a few tablespoons can make a big difference!
How to Make Creamy Alfredo Shrimp Pasta
Ingredients You’ll Need:
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup chicken broth or reserved pasta water
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Lemon slices for garnish (optional)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and cook. You’ll spend about 10 minutes cooking the pasta and shrimp, then another 10 minutes making the creamy sauce and combining everything. Quick and easy for a weeknight dinner!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by boiling water in a large pot. Once it’s boiling, add the fettuccine pasta and cook according to the package instructions until it’s al dente—usually about 8-10 minutes. Remember to reserve 1/2 cup of the pasta water before draining the rest. This will help with your sauce later!
2. Cooking the Shrimp:
While the pasta is cooking, take a large skillet and heat the olive oil over medium heat. Add the shrimp to the skillet, sprinkle with salt and pepper, and cook for about 2 minutes per side. Once they’re pink and opaque, remove them from the skillet and set them aside on a plate.
3. Making the Alfredo Sauce:
In the same skillet, now melt the butter. After it’s melted, add the minced garlic and sauté for about 1 minute. Be sure to keep an eye on it so it doesn’t burn! Next, pour in the heavy cream and chicken broth (or your reserved pasta water), and stir to combine. Bring this mixture to a gentle simmer.
4. Adding Cheese and Seasoning:
Now it’s time to add that delicious Parmesan cheese! Stir continuously until the cheese is melted, and the sauce is nice and creamy. Add the lemon juice and season with salt and pepper to taste. This is where the flavor really comes alive!
5. Combining Everything:
Return the cooked shrimp to the skillet, then add the drained fettuccine pasta. Toss everything together until the pasta and shrimp are coated evenly with that creamy Alfredo sauce. If the sauce looks too thick, you can add a bit more reserved pasta water to get your desired consistency.
6. Serving Up:
Transfer the creamy Alfredo shrimp pasta to serving plates. Garnish with chopped fresh parsley and if you like, add some lemon slices on the side for a fresh kick. Enjoy your homemade Alfredo pasta—it’s rich, creamy, and absolutely delicious!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can do this by placing them in the refrigerator overnight or putting them in a sealed bag and submerging them in cold water for about 15-20 minutes.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of cream or broth if the sauce has thickened too much.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or a combination of milk and Greek yogurt. However, the sauce may not be as rich and creamy. For a dairy-free alternative, try using canned coconut milk!
How Can I Make This Dish Spicier?
If you like a kick, consider adding red pepper flakes to the garlic while sautéing, or mix in some chopped fresh jalapeños along with the shrimp. Adjust the amount based on your spice preference!