Creamy Shrimp Alfredo may very well be your new favorite weeknight meal. This dish combines the simplicity of a 30-minute recipe with the feel of a luxurious restaurant-quality meal. Whether you’re gorging on luxurious comfort food or looking for an easy way to wow dinner guests with your mad cooking skills, this recipe is perfect for both. Our step-by-step instructions make this recipe nearly foolproof and will have you looking like a pro, no matter your skill level.
If you want to learn all about preparing and cooking shrimp, including peeling and degreasing them, be sure to check out our guide on how to cook shrimp.
Because our recipe
- Comfortable, luxurious food that feels indulgent and sophisticated enough to serve guests.
- Foolproof recipe and instructions so anyone can make it.
- It takes 30 minutes to prepare, but still produces a restaurant-quality result.
We’re here to make you look good in the kitchen. We’ve covered everything you need to know to make restaurant-quality Shrimp Alfredo right from the comfort of your home kitchen.
Notes on ingredients
- Shrimp: Use thawed or fresh large shrimp. Peeled and stripped shrimp save preparation time.
- Fettuccine: If you prefer you can replace with spaghetti or linguine.
- Butter and Flour: These are used to prepare the roux, which thickens the Alfredo sauce.
- Half and half: For a lighter version you can easily opt for whole milk.
- Parmesan: Freshly grated Parmesan melts better than already grated parmesan and is always preferable.
- Parsley: A fresh decoration that adds a touch of color. It’s optional, but it can make you look like a pro if you want to impress.
Which shrimp to buy
For this recipe use large or jumbo raw shrimp. Fresh is preferable, but many people don’t have access to this. Frozen shrimp works just as well. To defrost, place the shrimp in the refrigerator for about 8-10 hours. For a quicker method, soak the shrimp in cold water, changing the water every 30 minutes until thawed, which typically takes about 1 to 2 hours.
We strongly recommend purchasing pre-peeled and stripped shrimp. It’s a widely available option and makes it so easy!
Removing the tails before cooking is a matter of personal preference. The tails help the shrimp cook more evenly and add flavor to sauces, but this comes at a price: You have to cut off the tails while eating the pasta. If that’s something you hate about shrimp pasta, definitely remove them before cooking. You will still have delicious pasta!
Instructions for storage and heating
Refrigerate leftovers in an airtight container for up to 3 days.
Freezing is not recommended for this type of sauce as it will break down and separate from the fats as it defrosts.
Reheat on the hob in a pan over low heat. Add a drop of milk to restore the creamy consistency of the sauce.
Heating in the microwave is not recommended for shrimp as it causes them to become overcooked and rubbery.
