Introduction
Shrimp Alfredo is a classic main dish, perfect for family dinners, date nights, or special occasions. This rich, creamy pasta, featuring tender shrimp in a garlicky Alfredo sauce, delivers a luxurious, savory flavor in every bite. Presented in a white ceramic serving dish, garnished with fresh parsley or grated Parmesan, this Shrimp Alfredo recipe offers a vibrant, appetizing aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing pasta dish that brings indulgent, Italian-inspired charm to any meal.
Ingredients
For the Shrimp Alfredo:
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg (optional, for warmth)
- 1 tbsp fresh lemon juice (optional, for brightness)
For Serving:
- Optional: Chopped fresh parsley, extra grated Parmesan
- Suggested Accompaniments: Garlic bread, Caesar salad, steamed broccoli
- Suggested Pairings: White wine (e.g., Chardonnay), sparkling water
- Suggested Aesthetic: Serve in a white ceramic serving dish
- Suggested Equipment: Large pot, colander, large skillet, tongs, whisk, measuring cups/spoons, knife, cutting board
Step-by-Step Process
- Cook Pasta: Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente (about 10–12 minutes). Drain, reserving 1/2 cup of pasta water, and set aside.
- Cook Shrimp: Pat shrimp dry with paper towels. In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with a pinch of salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp to a plate.
- Make Alfredo Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer, stirring occasionally, for 3–4 minutes until slightly thickened.
- Add Cheese and Seasoning: Gradually whisk in Parmesan cheese until melted and smooth. Add salt, pepper, nutmeg (if using), and lemon juice (if using). Taste the sauce and adjust with additional salt, pepper, or lemon juice for balanced flavor.
- Combine: Return shrimp to the skillet. Add cooked fettuccine and toss to coat, adding reserved pasta water 1 tbsp at a time if the sauce is too thick.
- Serve: Transfer Shrimp Alfredo to a white ceramic serving dish. Garnish with chopped parsley or extra Parmesan. Serve hot with garlic bread, Caesar salad, steamed broccoli, white wine, or sparkling water.
Tips for Better Shrimp Alfredo
- Pat shrimp dry before cooking to ensure a good sear and prevent excess moisture in the sauce.
- Taste the Alfredo sauce before tossing with pasta to balance creamy, savory, and tangy flavors; adjust cautiously.
- Cook pasta al dente to maintain texture when combined with the sauce.
- Use freshly grated Parmesan for a smoother, richer sauce; pre-grated cheese may result in a grainy texture.
- Present in a white ceramic serving dish to highlight the creamy sauce and vibrant garnishes.
- Make ahead: Prepare sauce and shrimp up to 1 day in advance; refrigerate separately, reheat gently, and toss with freshly cooked pasta.
- For a thinner sauce, add more reserved pasta water; for a thicker sauce, simmer the cream longer before adding cheese.
- Enhance aesthetic: Garnish with parsley or Parmesan in a white ceramic dish for an elegant, inviting look.
Variations and Customization
- Gluten-Free Shrimp Alfredo: Use gluten-free fettuccine; ensure all ingredients are gluten-free.
- Vegan Shrimp Alfredo: Replace shrimp with vegan shrimp or mushrooms, heavy cream with cashew cream, and Parmesan with nutritional yeast.
- Low-Fat Shrimp Alfredo: Use half-and-half instead of heavy cream and reduce Parmesan to 3/4 cup; add 1 tbsp flour to thicken.
- Spicy Shrimp Alfredo: Add 1/4 tsp red pepper flakes with the garlic for heat.
- Herb-Infused Shrimp Alfredo: Stir in 1 tbsp chopped fresh basil or thyme with the Parmesan.
- Lemon Garlic Shrimp Alfredo: Increase lemon juice to 2 tbsp and add 1 tsp lemon zest for extra brightness.
- Shrimp and Broccoli Alfredo: Add 1 cup steamed broccoli florets when tossing pasta with sauce.
- Cajun Shrimp Alfredo: Season shrimp with 1 tsp Cajun seasoning and add 1/4 tsp cayenne to the sauce.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop over low heat with a splash of cream or milk to restore texture.
- Freeze without pasta in a freezer-safe container for up to 1 month; thaw in the fridge overnight and reheat with freshly cooked pasta to avoid a mushy texture.
- Serve hot for the best flavor and creamy consistency.
- Use as a main dish with light sides or as a decadent standalone meal.
- Pair with white wine or sparkling water to complement the rich, creamy flavor.
- Present in a white ceramic serving dish with garnishes for an appetizing, elegant charm.
Nutritional Information
Based on 4 servings:
- Calories: 620 kcal
- Total Fat: 38g
- Saturated Fat: 20g
- Trans Fat: 0g
- Cholesterol: 210mg
- Sodium: 780mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 28g
- Vitamin A: 25% Daily Value
- Vitamin C: 6% Daily Value
- Calcium: 30% Daily Value
- Iron: 15% Daily Value
Note: Values vary by ingredient brands and substitutions (low-fat options reduce fat to ~25g). High in protein and calcium; enjoy with vegetables for balance.
Conclusion
This Shrimp Alfredo recipe delivers a creamy, savory main dish, perfect for any occasion, transforming simple ingredients into an Italian-inspired classic. Its straightforward preparation and elegant presentation make it a favorite. The tender shrimp and rich sauce delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing appeal.
Shrimp Alfredo Recipe: Creamy and Savory
Classic Shrimp Alfredo with creamy, savory flavor.
Ingredients
- 12 oz fettuccine pasta
- 1 lb large shrimp peeled
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg optional
- 1 tbsp fresh lemon juice optional
- Optional: Chopped parsley extra Parmesan
- Suggested Pairings: White wine garlic bread
Instructions
- Cook fettuccine until al dente; drain, reserving 1/2 cup pasta water.
- Cook shrimp in olive oil 2–3 min per side; remove.
- Melt butter, sauté garlic; add cream, simmer 3–4 min.
- Whisk in Parmesan, salt, pepper, nutmeg, and lemon juice; taste and adjust.
- Toss shrimp, pasta, and sauce; add pasta water if needed.
- Serve in a white ceramic dish with parsley, wine, and garlic bread.
Notes
- Pat shrimp dry for a good sear.
- Store in fridge for 3 days or freeze sauce for 1 month.
- Try a gluten-free or spicy variation.
- Pair with Caesar salad.
