This Shrimp Alfredo is fancy enough for date night yet fast enough for a weeknight dinner!
Sometimes, you need to get out of a rut, whether it’s your wardrobe, your daily routine, or even your dinner choices! Mixing things up doesn’t always mean starting from scratch. You can try a new pair of earrings with a trusty outfit, take the back roads home from work instead of the highway, and swap out part of a family-favorite meal to add some variety to life.
This shrimp Alfredo is a perfect example of the latter. This dish is basically like the classic chicken Alfredo, but with sautéed shrimp instead of chicken on top of the creamy pasta. You will love shrimp Alfredo because the shrimp pairs so well with the Parmesan cream sauce and makes for a lovely variation on chicken Alfredo.
Shrimp cooks very quickly and requires no trimming or chopping, so it’s an easy protein to add to pasta. The addition of shrimp makes this dish feel elegant, but it comes together effortlessly. You can make it to impress for a formal dinner or just to enjoy on a regular Tuesday night.
How Can I Prepare This Dish Using Frozen Shrimp?
You can absolutely use frozen shrimp for shrimp Alfredo, but proper thawing is key to maintaining their texture and flavor. The best method is to place the sealed bag of frozen shrimp in a bowl or rimmed dish and let it thaw overnight in the fridge for 12-24 hours. If you’re short on time, a quicker method is to submerge the sealed bag in a bowl of cold water, changing the water every 10-15 minutes until the shrimp are fully thawed, which usually takes about 30 minutes. However, avoid thawing shrimp in the microwave, as it can partially cook them and make them rubbery. Also, avoid thawing them under hot water, which can cause uneven thawing and potential bacterial growth. Once thawed, pat the shrimp dry before cooking to prevent excess moisture from thinning out your Alfredo sauce.
FAQs & Tips
How Do I Store Leftovers?
Cool leftover shrimp Alfredo and store in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stovetop over low heat.
Should I Take The Tails Off The Shrimp?
While tail-on shrimp looks beautiful atop a bowl of pasta, it can be a bit harder to eat. If you want to make things easier, you can pull the tails off the shrimp before cooking. That way, you can twirl a bit of pasta onto your fork, spear a piece of shrimp, and pop the whole bite right into your mouth!
Can I Use Milk Instead Of Heavy Cream?
If you don’t have heavy cream or find heavy cream too rich, you can use half-and-half or whole milk. If you use reduced-fat or skim milk, your sauce will need to be thickened with a slurry made of cornstarch and water.
Serving Suggestions
Serve shrimp Alfredo with Baked Garlic Rolls to soak up any bits of the delicious sauce. For sides, shrimp Alfredo goes well with vegetables like Steamed Asparagus, Easy Sautéed Broccoli, or Air-Fryer Zucchini. Shrimp Alfredo also pairs beautifully with a simple House Salad. For a special occasion or date night, end your meal with a dessert like Tiramisu Cake or Cannoli.
Shrimp Alfredo
Ingredients Â
- 10 ounces fettuccine pasta
- 1 pound large shrimp peeled and deveined
- Salt and black pepper to taste
- 4 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Fresh parsley chopped (for garnish)
InstructionsÂ
- Fill a large pot with salted water and bring it to a boil. Add the fettuccine and cook as directed on the package until al dente. Drain the pasta and set it aside.
- While the pasta is cooking, season the shrimp with salt and pepper.
- In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream and bring to a gentle simmer.
- Slowly incorporate the Parmesan cheese, whisking until the sauce achieves a smooth and creamy texture. Adjust the flavor with salt and black pepper according to your preference.
- Add the cooked fettuccine to the Alfredo sauce and toss to coat evenly.
- Return the cooked shrimp to the skillet and gently mix into the pasta and sauce.
- Garnish with chopped fresh parsley if desired. Serve immediately.
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