0 from 21 votes
Shrimp Alfredo
Quick, easy, and hearty, this Shrimp Alfredo recipe comes together with simple ingredients. It's perfect as fast weeknight dinner or for entertaining guests!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 652 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 8 ounces fettuccine (225g)
- 2 teaspoons plus ¼ teaspoon salt divided
- 3 tablespoons butter divided
- 12 ounces Shrimp thawed and peeled (tails optional) (338g)
- 4 cloves garlic minced
- 1 cup heavy cream (240ml)
- ¾ cup grated Parmesan cheese (60g)
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Bring a large pot of water and 2 teaspoons salt to a boil. Add the fettuccine and cook until tender, about 9 minutes.
- While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook until opaque and pink, about 3 minutes. Remove shrimp from the skillet to a bowl and set aside. Reduce heat to medium-low. Add 1 tablespoon of butter and garlic. Saute until the garlic is fragrant but not brown, about 1 minute.
- Add the cream to the skillet and bring to a simmer. Whisk in the parmesan until melted. Stir in ¼ teaspoon salt and pepper. Remove from the heat.
- Drain the pasta, reserving ¼ cup of the pasta water, and cover to keep the pasta warm.
- Add the drained pasta and cooked shrimp to the skillet and toss until coated. If the sauce is too thick, add a small amount of reserved pasta water to loosen the sauce up. Garnish with parsley. Serve immediately.
Cup of Yum
Notes
- I don’t recommend swapping out the heavy cream as milk or half and half will make the sauce more watery. You want the sauce to be creamy and luscious, so it coats the pasta and shrimp. The sauce also won’t be as rich if you switch out the heavy cream.
- Shrimp cooks very quickly, so keep an eye on the skillet! Once the shrimp goes from translucent to opaque, the shrimp is ready.
- If your Alfredo sauce is thin, you can add more parmesan cheese. However, add it after tossing the pasta and shrimp in the sauce. The starch from the pasta will help thicken the sauce as you toss everything together.
- Make sure you use a large enough pot and enough water when you cook the pasta. This ensures you give the noodles enough room, so they don’t stick together. Having enough water in the pot will also give starch from the pasta a chance to dilute, so it does not coat the pasta, making the texture gluey. Stirring the pasta will also help.
- Don’t let the fettuccine alfredo with shrimp sit out for too long before serving it. The Alfredo sauce will start drying up as the dish cools, leading to the pasta clumping together.
- Make sure you reserve some of the pasta water. The starchy liquid will make the sauce silky and smooth.
Nutrition Information
Calories
652kcal
(33%)
Carbohydrates
46g
(15%)
Protein
33g
(66%)
Fat
38g
(58%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.4g
Cholesterol
291mg
(97%)
Sodium
1689mg
(70%)
Potassium
476mg
(14%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1420IU
(28%)
Vitamin C
3mg
(3%)
Calcium
290mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 652
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 46g | 15% |
| Protein | 33g | 66% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 291mg | 97% |
| Sodium | 1689mg | 70% |
| Potassium | 476mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1420IU | 28% |
| Vitamin C | 3mg | 3% |
| Calcium | 290mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.