Shrimp Alfredo

5 from 3 votes

Shrimp Alfredo is made with a homemade velvety sauce and tossed with garlicky, succulent shrimp and served with your favorite pasta! Garnished with fresh parsley and red pepper flakes, it's a restaurant quality dish that's surprisingly easy to make at home!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Tiffany Azure

Ingredients

12 oz fettuccine or penne or bows
salt to taste
1 tbsp olive oil
12 oz raw shrimp thawed and deveined
2 tsp minced garlic
4 tbsp butter
1 cup heavy cream
⅔ cup shredded parmesan
cracked black pepper to taste
¼ cup chopped parsley
½ tbsp red pepper flakes

Instructions

Cook the pasta as per the packet instructions in a large pan of salted water. Reserve a little of the cooking water to finish the sauce.
Heat the olive oil in a large frying pan, skillet or shallow casserole over a medium high heat. Once the oil is shimmering, cook the shrimp for a few minutes on each side until just pink. Towards the end of cooking, stir in half the minced garlic. Once fragrant, remove the garlicky shrimp from the pan with a slotted spoon and set aside.
Add the butter to the pan. Once it is melted and foaming, add the remaining garlic and cook for a minute until soft and fragrant.
Stir in the heavy cream and reduce the heat to medium low to simmer and wait for the pasta to finish cooking.
Stir the cooked pasta into the garlicky cream, then stir the cooked shrimp and shredded parmesan into the mixture. Stir until the sauce is thick and has coated the pasta: add cooking water if the sauce is too thick, or there is not enough of it.
Season with black pepper, and more salt if needed.
Serve in warm bowls with the parsley and red pepper flakes.

Video

Notes

You can store leftover shrimp alfredo in an airtight container in the refrigerator for up to 3 days. When re-heating, add a tablespoon or two of water or milk if needed to thin the sauce out.

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