Shrimp Alfredo is a creamy, comforting dish that brings together tender shrimp and rich, cheesy Alfredo sauce over perfectly cooked pasta. The sauce is silky smooth, made with butter, cream, and Parmesan cheese, which pairs beautifully with the delicate flavor of the shrimp. It’s the kind of meal that feels like a special treat but comes together quickly.
I love making Shrimp Alfredo when I want something that’s both easy and a little bit fancy at the same time. One tip I always follow is to cook the shrimp just enough so they stay juicy and don’t get rubbery. Tossing them gently into the sauce right at the end keeps everything fresh and flavorful. It’s a recipe I find myself coming back to whenever I want a dish that’s cozy but still feels special.
My favorite way to enjoy Shrimp Alfredo is with a simple green salad on the side and some crusty bread to mop up the sauce. It’s a dinner that always gets compliments, whether I’m cooking for my family on a weeknight or sharing with friends. This dish reminds me of easy nights spent around the table, enjoying good food without any fuss.
Key Ingredients & Substitutions
Shrimp: Use large, peeled, and deveined shrimp for a nice bite. If fresh isn’t available, frozen shrimp work well too—just thaw them first. You can swap shrimp for scallops or chicken if preferred.
Fettuccine Pasta: This wide pasta holds the creamy sauce well. You can use linguine or spaghetti if you don’t have fettuccine on hand.
Heavy Cream & Milk: Heavy cream creates the rich, silky sauce. Whole milk lightens it a bit but still keeps creaminess. For a lighter version, try half-and-half or a mix of milk and cream cheese.
Parmesan Cheese: Freshly grated Parmesan adds sharp, nutty flavor and helps thicken the sauce. Avoid pre-grated powders if possible for better texture and melt.
Bacon (optional): Adds a smoky crunch and extra flavor. You can leave it out or try pancetta or prosciutto instead.
How Do I Make a Smooth, Creamy Alfredo Sauce Without It Breaking?
Getting a smooth Alfredo sauce takes some care, but it’s easier than you think! Follow these tips:
- Start by gently melting butter and sautéing garlic without burning it; burnt garlic tastes bitter.
- Add the cream and milk slowly and bring to a gentle simmer, not a boil, to avoid curdling.
- Whisk in Parmesan cheese gradually off the heat; stirring constantly helps the cheese melt evenly.
- If the sauce thickens too much, add a bit of reserved pasta water to loosen it up.
- Finish by stirring in butter to make the sauce glossy and smooth.
Keeping the sauce at medium or low heat and stirring often are key to creamy, velvety Alfredo every time.
Equipment You’ll Need
- Large pot – to boil pasta evenly and quickly.
- Large skillet or frying pan – perfect for cooking shrimp and making the sauce in one pan.
- Wooden spoon or silicone spatula – to stir the sauce gently without scratching your pan.
- Whisk – helps to blend the cream and cheese smoothly without lumps.
- Colander – for draining the pasta easily.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or grilled chicken to change the protein while keeping the creamy sauce.
- Add steamed broccoli or sautéed mushrooms for extra veggies and texture.
- Stir in a pinch of nutmeg for warm, subtle spice that complements the sauce.
- Top with fresh basil or chives instead of parsley for a different fresh herb note.
How to Make Shrimp Alfredo?
Ingredients You’ll Need:
For The Pasta and Shrimp:
- 12 ounces fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For The Sauce:
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 4 slices bacon, chopped (optional)
- Pinch of red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This Shrimp Alfredo takes about 20 minutes to prepare and cook. Most of your time will be spent cooking the pasta and shrimp, and making the creamy sauce quickly on the stove. It’s a fast and satisfying meal!
Step-by-Step Instructions:
1. Cooking the Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, about 10-12 minutes, until al dente. Drain the pasta, saving 1 cup of the pasta water to thin the sauce if needed. Set both aside.
2. Preparing the Shrimp and Bacon:
Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then cook them in the skillet for 2 minutes on each side, or until they turn pink and opaque. Remove the shrimp and set aside. In the same skillet, add the chopped bacon and cook until crispy. Remove bacon pieces and set them aside on paper towels.
3. Making the Alfredo Sauce:
Lower the heat to medium and melt 2 tablespoons of butter in the skillet. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and milk, stirring gently. Bring this to a gentle simmer.
4. Finishing the Sauce and Combining:
Slowly whisk in the grated Parmesan cheese until the sauce becomes smooth and thick. If it gets too thick, add some reserved pasta water a little at a time until you reach the right creamy consistency. Stir in the remaining 2 tablespoons of butter until melted.
Return the cooked shrimp and bacon to the skillet, tossing gently to coat in the sauce and heat through for 1-2 minutes. Add the drained fettuccine and toss everything together so the pasta is fully coated with the sauce.
5. Serving:
Season the dish with extra salt, freshly ground black pepper, and a pinch of red pepper flakes if you like a little heat. Sprinkle with chopped fresh parsley and more Parmesan cheese to garnish. Serve right away and enjoy your delicious Shrimp Alfredo!
Can I Use Frozen Shrimp for Shrimp Alfredo?
Yes! Just be sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or quickly in cold water while sealed. Pat dry to remove excess moisture for the best sear.
How Can I Make This Dish Lighter?
Try substituting half-and-half for the heavy cream or use milk with a bit of cream cheese stirred in. You can also skip the bacon and serve with whole wheat or vegetable-based pasta for a healthier twist.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of milk or cream to loosen the sauce if it thickens too much.
Can I Prepare Shrimp Alfredo Ahead of Time?
Absolutely! You can cook the sauce and shrimp separately and refrigerate them for up to 2 days. When ready, reheat the sauce slowly, add the shrimp, and toss with freshly cooked pasta for best texture.
