Shrimp Alfredo Recipe

Introduction

Savor the rich, creamy goodness of Shrimp Alfredo, a classic Italian-inspired dish that combines tender shrimp with a luscious parmesan sauce. This recipe brings restaurant-quality flavors to your home kitchen in just a few simple steps.

Ingredients

• 1 pound fettuccine pasta
• 4 tablespoons unsalted butter (divided)
• 1 pound raw shrimp (peeled and deveined, tails removed and patted dry)
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1 tablespoon minced garlic
• 2 cups heavy cream
• ½ cup hot spaghetti water
• 1 egg yolk
• 1 1/2 cups freshly grated parmesan cheese
• 1 tablespoon parsley (for garnish)

Instructions

1. Step 1: Cook the fettuccine noodles according to the package directions, but reduce the cooking time by 1 minute to avoid overcooking. Drain and set aside, reserving ½ cup of the hot pasta water.
2. Step 2: In a large sauté pan, heat 2 tablespoons of butter over medium heat. Season the shrimp with salt and pepper, then add to the pan. Cook for 2 minutes until the shrimp turns pink, flip and cook the other side for another 2 minutes. Remove shrimp from the pan and set aside.
3. Step 3: Add the remaining 2 tablespoons of butter to the pan, then cook the minced garlic for 2 minutes until fragrant. Slowly whisk in the heavy cream, heating gently to avoid curdling.
4. Step 4: In a small bowl, whisk the reserved ½ cup of hot spaghetti water into the egg yolk. Set aside.
5. Step 5: Stir the parmesan cheese into the hot cream mixture until melted. Lower the heat, then slowly whisk in the egg yolk mixture, taking care to avoid curdling. Remove the pan from heat once combined.
6. Step 6: Add the cooked noodles to the sauce and toss to coat evenly. Return the shrimp to the pan and gently mix. Garnish with parsley before serving.

Tips & Variations

• Use freshly grated parmesan cheese for the best flavor and smoothest sauce texture.
• Swap shrimp for chicken or scallops for a different protein option.
• Add a pinch of red pepper flakes to the sauce if you prefer a little heat.
• Reserve extra pasta water to thin the sauce if it becomes too thick.

Storage

Store leftover Shrimp Alfredo in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce as needed. Avoid microwave reheating to prevent sauce separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp completely and pat dry before cooking to ensure they sauté properly without excess moisture.

How do I prevent the Alfredo sauce from curdling?

Heat the cream gently without boiling and slowly whisk in the egg yolk mixture off the heat to prevent curdling. Also, temper the egg by mixing it with hot pasta water before adding to the sauce.

Shrimp Alfredo Recipe

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★★★★★

4.4 from 74 reviews

This creamy Shrimp Alfredo features perfectly cooked fettuccine pasta tossed in a rich Parmesan cream sauce, complemented by tender, pan-seared shrimp and garnished with fresh parsley. A classic Italian-American favorite that’s quick and simple to prepare on the stovetop for a comforting and elegant meal.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 1 pound fettuccine pasta

Shrimp

• 1 pound raw shrimp, peeled and deveined, tails removed and patted dry
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper

Sauce

• 4 tablespoons unsalted butter, divided
• 1 tablespoon minced garlic
• 2 cups heavy cream
• ½ cup hot spaghetti water
• 1 egg yolk
• 1 1/2 cups freshly grated parmesan cheese

Garnish

• 1 tablespoon parsley, chopped

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions, but reduce the cooking time by 1 minute, so the noodles remain slightly firm as they will finish cooking in the sauce.
2. Cook the shrimp: In a large sauté pan, heat 2 tablespoons of butter over medium-high heat. Season the shrimp with salt and cracked black pepper. Add the shrimp to the hot pan and cook for about 2 minutes on one side until it turns pink, then flip and cook for another 2 minutes until fully pink and opaque. Remove the shrimp from the pan and set aside.
3. Sauté garlic and start the sauce: Add the remaining 2 tablespoons of butter to the same pan. Once melted, add the minced garlic and sauté for 2 minutes until fragrant but not browned. Slowly whisk in the heavy cream, gently heating it without letting it boil or curdle.
4. Prepare egg mixture: In a small bowl, whisk together the egg yolk with ½ cup of the hot pasta water. This tempers the egg to prevent curdling when added to the sauce later. Set aside.
5. Add cheese and combine with egg: Stir the freshly grated Parmesan cheese into the hot cream until it melts completely. Lower the heat to low and slowly whisk in the egg yolk mixture, stirring constantly to avoid curdling. Remove the pan from the heat once combined.
6. Toss pasta and shrimp in sauce: Add the drained pasta directly to the sauce and toss well to coat each strand evenly. Then add the cooked shrimp and gently fold them in to combine.
7. Garnish and serve: Sprinkle chopped parsley over the top and serve immediately while hot and creamy.

Notes

• Be sure not to overcook the fettuccine in the boiling water since it will finish cooking in the sauce.
• Temper the egg yolk with hot pasta water before adding to sauce to prevent scrambling.
• Use freshly grated Parmesan for best melting and flavor; pre-grated cheese often contains additives that affect texture.
• Adjust seasoning with extra salt and pepper to taste before serving.
• This dish is best served immediately for optimal creaminess and texture.

Keywords: Shrimp Alfredo, Fettuccine Alfredo, Creamy Pasta, Italian Seafood Pasta, Parmesan Sauce