Easy Shrimp Alfredo

Tender shrimp are seasoned and pan-fried and then tossed in a creamy alfredo sauce. We love to serve this with long pasta like fettuccine.

A Restaraunt Favorite at Home

We love this copycat version even better than restaurants, the flavor is amazing!
Easy Shrimp Alfredo is quick enough to make on a weeknight, but it’s also elegant enough to serve to company!
The sauce needs few ingredients making prep extra easy! Fresh cream, butter, and parmesan and some seasoning.
Serve it over any pasta or even over zucchini noodles if you’re low carbin’.

Shrimp Alfredo tastes great with our baked Homemade Garlic Bread and a bright salad with a tangy vinaigrette to offset the rich sauce, for an easy and quick to make dinner that everyone loves.

Ingredients

PASTA Fettuccine is the ideal mate to Alfredo sauce but of course any pasta goes well with this dish.

SHRIMP Ensure the shrimp is peeled, deveined, and thawed if frozen. The tails can be removed for easy eating or left on for pretty presentation.

If using precooked shrimp, (comes in the package already pink) is can very easily be overcooked – add it at the very end just until it is carefully warmed.

SAUCE This tasty creamy Alfredo sauce needs just a few ingredients. Be sure to use fresh parmesan cheese and shred it yourself.

GARNISH Garnish with loads of freshly chopped parsley and Parmesan cheese! A sprinkle of chili flakes on top also gives it extra color and kick!

How to Buy Shrimp

Whether shrimp is fresh or frozen, always look for plump and undamaged shellfish.

A Cheesy Kitchen Tip

When adding cheese to a sauce, it’s always best to shred your own cheeses. Pre-shredded cheeses have additives to keep them from clumping so they don’t melt as smoothly and can change the consistency of the sauce.

In this recipe use the smaller side of a box grater to shred the cheese.

If you’re short on time, buy shrimp that is peeled and deveined.

To peel your own shrimp: Most shrimp are already scored across the spine which makes it super easy to remove the shell.

Peel thawed shrimp by pinching the base of the tail in your left hand while squeezing from the spine to the legs.
Once the shell is off, peel it away toward the tail and it should come off in one piece.
The tail can be removed by pinching at the base where it connects to the body.
Use a small knife to remove the vein (which is the digestive tract) if needed.

How to Make Shrimp Alfredo

Boil fettuccine in salted water until al dente (cooked firm) & drain, reserving ½ cup of pasta water.
Sauté shrimp with butter, garlic & seasonings per recipe below.
Simmer butter & cream, stir in Parmesan & nutmeg, season with salt & pepper.
Remove sauce from heat & add cooked shrimp. Toss with cooked fettuccine, adding pasta water to smooth out the sauce, if needed.

PRO TIP: A “pinch” of nutmeg is just the small amount you can pinch between your finger and thumb. Nutmeg complements the rich flavor of Alfredo sauce, giving it a touch of nutty sweetness.

Leftovers

Leftover shrimp fettuccine will stay fresh for up to 3 days. Keep it sealed in the refrigerator. Before reheating, sprinkle with a little extra lemon zest or Parmesan cheese!

More Shrimp Faves

Cajun Shrimp Pasta – spicy pasta dish
Shrimp Tacos– better than takeout
Crispy Air Fryer Shrimp – tasty appetizer
Kung Pao Shrimp – full of flavor

Did your family love this Easy Shrimp Alfredo Recipe? Be sure to leave a rating and a comment below!