Shrimp Alfredo
Rich, buttery, and loaded with tender shrimp, this classic Shrimp Alfredo is comfort food at its finest. Fettuccine noodles soak up a luxurious Parmesan cream sauce, while juicy shrimp add a satisfying protein punch. It’s the perfect weeknight indulgence or an elegant dinner for guests—ready in just 30 minutes!
Ingredients
- 8 oz fettuccine (or pappardelle, tagliatelle, or linguine as alternatives)
- 1 cup heavy whipping cream (or 1 cup whole milk + ½ cup butter)
- ½ cup unsalted butter
- ¾ cup freshly grated Parmesan cheese
- 2–3 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
- 12 oz cooked shrimp, peeled and deveined (or raw shrimp cooked fresh)
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Stir in the heavy cream and bring to a gentle boil. Reduce heat and simmer for 3 minutes, whisking constantly to help thicken the sauce.
- Stir in the Parmesan, garlic, and a pinch of pepper. Add the cooked shrimp and gently stir just until heated through—don’t overcook or the shrimp may become rubbery.
- Add the drained pasta directly into the sauce and toss until evenly coated. Serve immediately, garnished with parsley, extra Parmesan, and a squeeze of lemon if desired.
- Pro Tip from Foodicious Recipes
For the smoothest Alfredo sauce, always use freshly grated Parmesan instead of pre-shredded cheese. Pre-packaged varieties often contain anti-caking agents that prevent the cheese from melting properly and can cause your sauce to turn grainy. Grating it fresh ensures a rich, creamy texture every time.
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