Shrimp Alfredo – This creamy pasta dish features succulent shrimp, Alfredo sauce, and perfectly cooked pasta, making it a family favorite or an impressive dinner-party option.
What Is Shrimp Alfredo?
Shrimp Alfredo is a classic Italian-American pasta dish that combines sautéed shrimp with a creamy, garlic-infused Alfredo sauce served over fettuccine or your pasta of choice. The Alfredo sauce, traditionally made with butter, heavy cream, Parmesan cheese, and garlic, is the star of the dish. The addition of shrimp introduces a delightful seafood element, balancing the richness with its tender and juicy texture.
Tips and Tricks for the Best Shrimp Alfredo
Choose the Right Shrimp
- Use large or jumbo shrimp for the best texture.
- Opt for fresh shrimp, but frozen shrimp works perfectly when thawed properly.
- Devein and peel the shrimp for a clean presentation.
Cook Shrimp Perfectly
- Shrimp cooks quickly, in 2-3 minutes per side. Overcooked shrimp can become rubbery, so watch closely.
- Sear shrimp in a hot skillet for a golden, flavorful crust.
Get the Sauce Right
- Use high-quality Parmesan cheese for an authentic, creamy taste. Avoid pre-grated cheese as it often contains additives.
- Keep the heat low when making Alfredo sauce to prevent the cream from curdling.
Pair with the Right Pasta
- Fettuccine is the classic choice because its broad, flat shape holds the creamy sauce well.
- Alternatives like linguine, spaghetti, or even zucchini noodles (zoodles) can be used for dietary preferences.
Variations of Shrimp Alfredo
Shrimp Alfredo is incredibly versatile, allowing you to customize it to suit your taste or dietary needs:
- Chicken Alfredo: Swap shrimp for grilled or pan-seared chicken breast.
- Combine shrimp with crispy bacon or steak bites for a decadent twist.
- Vegetarian Alfredo: Replace shrimp with sautéed mushrooms or broccoli for a plant-based option.
- Lighter Alfredo: Substitute heavy cream with half-and-half or Greek yogurt for a lower-calorie version.
- Garlic Butter Sauce: Skip the cream and create a lighter garlic butter sauce instead.
- Add red pepper flakes, Cajun seasoning, or a splash of hot sauce for a spicy kick.
- Use gluten-free pasta or spiralized vegetables for a keto-friendly version.
How to Serve Shrimp Alfredo
Shrimp Alfredo is a hearty main course that pairs wonderfully with simple sides:
- Garlic Bread: Perfect for soaking up the creamy sauce.
- Salad: A crisp Caesar or arugula salad adds freshness to the meal.
- Steamed Vegetables: Broccoli, asparagus, or green beans make great companions.
For a wine pairing, a chilled glass of Chardonnay or Pinot Grigio complements the richness beautifully.
How to Store and Reheat Shrimp Alfredo
Storing
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Avoid freezing, as the creamy sauce may separate when thawed.
Reheating
- Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the sauce’s consistency.
- Microwave on low power, stirring every 30 seconds to prevent overheating.
Recipe FAQs
Can I make Shrimp Alfredo ahead of time?
While it’s best served fresh, you can prepare components like the Alfredo sauce and cook the shrimp separately ahead of time. Combine and reheat gently before serving.
How do I thicken my Alfredo sauce?
If your sauce is too thin, simmer it longer to reduce, or whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water).
Can I use pre-cooked shrimp?
Yes, but add pre-cooked shrimp at the end of the recipe to warm it through, as overcooking can make it rubbery.
Is there a dairy-free version of Alfredo sauce?
Yes! Use dairy-free cream, such as coconut cream or cashew cream, and dairy-free Parmesan substitutes.
Shrimp Alfredo (Creamy)
Shrimp Alfredo - This creamy pasta dish features succulent shrimp, Alfredo sauce, and perfectly cooked pasta, making it a family favorite or an impressive dinner-party option.
Ingredients
- 1/2 lb medium shrimp, peeled and deveined
- 1/2 lb fettuccine
- 2 Tbsp butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup Parmesan cheese, grated
- 1/8 tsp salt (or to taste)
- 1/4 tsp freshly cracked pepper (or to taste)
- 1 Tbsp fresh parsley, chopped (optional)
Instructions
- If your shrimp is frozen, thaw and peel it. Remove tails if desired. Boil fettuccine in salted water until tender (7-10 minutes). Reserve ½ cup of pasta water before draining.
- Pat shrimp dry and season with a pinch of salt and pepper. Heat 1 tablespoon butter in a skillet over medium heat. Sear shrimp for 1-2 minutes per side until pink and opaque. Transfer to a bowl.
- Lower heat to medium-low, melt 1 tablespoon butter in the same skillet, and sauté minced garlic for 1-2 minutes until fragrant. Pour in heavy cream, whisking to deglaze the pan. Let it simmer gently.
- Gradually whisk Parmesan into the cream until melted and smooth. Season with salt and pepper to taste.
- Toss cooked pasta and shrimp into the skillet, adding any shrimp juices from the bowl. Mix until everything is coated in the creamy sauce. If the sauce is too thick, loosen it with the reserved pasta water.
- Taste and adjust seasoning if needed. Sprinkle with fresh parsley for a pop of color and serve immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 490Total Fat 34gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 10gCholesterol 218mgSodium 1010mgCarbohydrates 23gFiber 1gSugar 2gProtein 23g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Why Shrimp Alfredo is a Must-Try Dish
Shrimp Alfredo is more than just a meal—it’s an experience. The creamy, cheesy sauce envelops every bite of pasta, while the shrimp adds a touch of luxury and protein. It’s perfect for date nights, family dinners, or even a cozy solo treat. Plus, its adaptability ensures there’s a version for everyone.
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