Shrimp Alfredo is tender fettuccine pasta tossed in a creamy alfredo sauce with sauteed seasoned shrimp. It’s a dish that can be ready in under 30 minutes for a flavorful main course any day of the week! To upgrade to a ‘surf and turf’ dish, try my Blackened Steak and Shrimp Alfredo, too!
Ingredients & Substitutions
Pasta: Fettuccine is a flat, wide pasta that holds up well to the creamy alfredo sauce. It is a classic pairing (Fettuccine Alfredo, anyone?) with the sauce. However, you could use pasta you have on hand or make homemade-shaped pasta!
Shrimp: Look for large raw shrimp, deveined with the tail removed. Let it thaw if frozen. It will be seasoned with onion powder, garlic powder, paprika, dried oregano, salt, and pepper.
Sauce: The creamy sauce is a variation of classic alfredo sauce. I love the added onions and the crushed red pepper (red pepper flakes) for a subtle kick. You could leave the red pepper flakes out if preferred. Or, add more for more of a kick!
How To Peel and Devein Shrimp
If using fresh shrimp, it’s easy to peel and devein for recipes like this. To peel, start from underneath. To devein, make a slit (not too deep) along the back of the shrimp, pulling out the black vein with the tip of a knife. It is up to you if you leave the tails on or off. We removed the tails.
What To Serve With Shrimp Alfredo
Here are some delicious side dishes that pair well with shrimp alfredo:
- Garlic Breadsticks
- Garlic Knots
- Wedge Salad
- Roasted Vegetables like asparagus, green beans, or Brussels sprouts
- French baguette (or other crusty bread)
- Easy Dinner Rolls
How To Store Shrimp Alfredo
To store shrimp alfredo, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it on the stovetop over low heat. Or, heat it in the microwave.
Shrimp Alfredo
Ingredients
Pasta
- 8 ounces fettuccine
Shrimp
- 1 pound large shrimp, raw, deveined, tail removed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon vegetable oil
Sauce
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 cups (476 g) heavy whipping cream
- 2 cups (200 g) parmesan cheese, finely grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- parsley, chopped for garnish
Instructions
Pasta
- Bring a large pot of salted water to a boil over medium-high heat. Add the fettuccine and cook al dente according to package directions (about 8-10 minutes). Reserve 1 cup of pasta water; drain the rest. Set aside.
Shrimp
- To a large bowl, add shrimp, onion powder, garlic powder, paprika, oregano, salt, and pepper. Toss to evenly coat.
- To a large skillet over medium-high heat, add oil. Once hot, add shrimp and cook for about 2-3 minutes per side. Transfer to a plate and tent to keep warm.
Sauce
- Reduce heat to medium. To the same skillet the shrimp was cooked, add butter. When melted, add onions and cook until softened, about 3-5 minutes. Add garlic and cook for an additional minute.
- Add heavy cream, parmesan cheese, salt, black pepper, and red pepper. Stir until the cheese melts and the sauce is smooth.
- Add pasta to the skillet and toss to coat. If the sauce seems too thick, add reserved pasta water until you reach your desired consistency.
- Top the pasta with the cooked shrimp.
- Garnish with parsley. Serve.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
Creamy and delicious and ready in minutes! Perfect for a quick and easy dinner!
Elizabeth
I am not a huge fan of Alfredo, but this is really delicious! The shrimp is seasoned and cooked perfectly, pairing well with the creamy pasta.
Annabelle
This recipe is simple and classic! Perfect for having guests or just wanting to feel a little fancy.
Rachael
Super delicious Alfredo sauce with beautifully seasoned shrimp, you can't go wrong! It tastes restaurant-quality but at home!
Bella
Yummm. So creamy and savory! This is a simple and delicious dish. The sauce works great with the shrimp!
Your blackened steak/shrimp Alfredo idea was a sensational hit. We served with a side size portion of Caesar salad and all agreed any other items would have been too much . It takes bowl a for fettuccini, side salad plate and plate for steak. The items should be kept apart for service. Thank you.