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5.0 from 60 votes

Shrimp Alfredo

This Shrimp Alfredo is easy to make and has the best homemade sauce that's perfect for serving with pasta.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 people
Calories: 625 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

Crunchy Panko Topping (Optional)
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon salted butter
  • 1/8 teaspoon garlic powder
Shrimp Alfredo
  • 1 lb. large uncooked shrimp see notes
  • 1 tablespoon olive oil
  • 3/4 lb. fettuccine see notes
  • 6 tablespoons salted butter high quality
  • 3 cloves garlic minced
  • 2 Tablespoons all-purpose flour
  • 3 cups half and half half cream/half milk
  • 1/2 cup Parmesan Cheese grated
  • 1/2 cup Asiago cheese grated
Seasonings
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil optional
  • 1/4 teaspoon salt
  • freshly cracked pepper
For Serving
  • 1 lemon cut into wedges
  • red pepper flakes
  • fresh parsley to garnish

Instructions

    Cup of Yum
  1. Measure out ingredients before beginning. Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.
  2. Optional: Toast the Panko breadcrumbs and garlic powder in melted butter in a skillet over medium heat until brown, about 3 minutes. Remove and set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
  4. Boil the fettuccine in salted water according to package instructions. Meanwhile, prepare the sauce.
  5. Melt the butter in the same skillet over medium heat. Add the garlic and cook for one minute.
  6. Whisk in the flour and cook for 1-2 minutes, stirring continuously.
  7. Add the seasonings, then add the half and half in small splashes, stirring continuously.
  8. Bring to a gentle bubble, then reduce heat to low. It will continue to thicken as it simmers.
  9. Stir in the cheese. Taste and season with salt/pepper if desired.
  10. When the pasta is done, reserve 2 cups of pasta water and set aside.
  11. Drain the pasta and add it to the sauce, toss to combine. The pasta will absorb the sauce and it will continue to thicken. If it becomes too thick, add a little pasta water until desired consistency is obtained.
  12. Add the cooked shrimp and toss. Allow it to heat back through, about 1 minute. Remove from heat.
  13. Optional: Squeeze a wedge of fresh lemon over the dish and sprinkle with red pepper flakes if desired. Garnish with parsley, toasted panko, and serve with remaining lemon wedges.
  14. Pro Tip: Save any remaining pasta water and add it as needed for reheating leftovers.

Notes

  • Pro Tips
  • Storing/Reheating:
  • The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe. (Optional panko topping not included.)
  • Shrimp: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen. See blog post for more pro tips for cooking with shrimp.
  • This recipe can satisfy a full pound of pasta, but I prefer mine to be extra saucy!
  • Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese.
  • Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
  • I use Belgioioso Parmesan and Asiago cheese for this recipe. Romano can be used instead of Asiago, or all Parmesan can be used.
  • High quality butter makes a difference here, I use Land O' Lakes salted butter.
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Frozen Alfredo sauce should be thawed overnight in the fridge before heating. 
  • I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency.
  • If the sauce is too thick when reheated, add a alittle reserved pasta water, a splash of milk, or chicken broth to thin it out.

Nutrition Information

Calories 625kcal (31%) Carbohydrates 51g (17%) Protein 33g (66%) Fat 33g (51%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.5g Cholesterol 255mg (85%) Sodium 643mg (27%) Potassium 560mg (16%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 956IU (19%) Vitamin C 11mg (12%) Calcium 383mg (38%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 625

% Daily Value*

Calories 625kcal 31%
Carbohydrates 51g 17%
Protein 33g 66%
Fat 33g 51%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.5g 25%
Cholesterol 255mg 85%
Sodium 643mg 27%
Potassium 560mg 12%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 956IU 19%
Vitamin C 11mg 12%
Calcium 383mg 38%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.