Creamy Shrimp Alfredo might very well be your new favorite weeknight meal. This dish combines the ease of a 30-minute recipe with the feel of a luxurious restaurant-quality meal Whether you are eating your heart out with a luxury comfort food, or looking for an easy way to impress dinner guests with your mad kitchen skills, this recipe is perfect for both. Our detailed instructions make this recipe near foolproof which keeps you looking like a pro no matter what your skill level.
If you want to learn all about preparing and cooking shrimp, including peeling and deveining, be sure to check out our guide for how to cook shrimp.
Why Our Recipe
- Luxury comfort food that feels indulgent and fancy enough to serve guests.
- Foolproof recipe and instructions so that anyone can make it.
- 30 minutes to make, yet 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 a restaurant-quality Shrimp Alfredo right from the comfort of your own home kitchen.
Ingredient Notes
- Shrimp: Use thawed or fresh large shrimp. Peeled and deveined shrimp save prep time.
- Fettuccine: You can substitute with spaghetti or linguine if preferred.
- Butter & Flour: These are used to make the roux, which thickens the Alfredo sauce.
- Half and Half: For a lighter version, you can get away with whole milk.
- Parmesan Cheese: Freshly grated Parmesan melts better than pre-grated and is always preferred.
- Parsley: A fresh garnish that adds a pop of color. It’s optional, but can make you look like a pro if you are aiming to impress.
What Shrimp to Buy
Use large or jumbo-sized raw shrimp for this recipe. Fresh is preferred, but lots of people don’t have access to that. Frozen shrimp works just as well. To thaw, place the shrimp in the refrigerator for about 8-10 hours. For a quicker method, submerge the shrimp in cold water, changing the water every 30 minutes until thawed, which typically takes about 1 to 2 hours.
Purchasing shrimp that are already peeled and deveined is highly recommended. It’s a widely available option and makes it so easy!
Removing the tails before cooking is a matter of personal preference. Tails help shrimp cook more evenly and also add flavor to sauces, but that does come at a price: you have to cut the tails off as you eat your pasta. If it’s something you hate about shrimp pastas, definitely remove them before cooking. You’ll still have a delicious pasta!
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 3 days.
Freezing is not recommended for this type of sauce as it will break and separate from the fats as it thaws.
Reheat on the stovetop in a skillet over low heat. Add a splash of milk to help restore the creamy texture of the sauce.
Reheating in the microwave is not recommended for shrimp as it causes the shrimp to become overcooked and rubbery.
