Description
This Easy Shrimp Alfredo recipe combines succulent shrimp with a creamy, cheesy sauce served over perfectly cooked fettuccine. Ready in just 30 minutes, it’s a comforting and elegant meal ideal for weeknight dinners or special occasions.
Ingredients
Scale
Shrimp and Pasta
- 1 pound uncooked (31-40/pound size) shrimp (thawed & peeled, tails optional)
- 8 ounces uncooked fettuccine
Sauce
- 2 tablespoons butter
- 4 ounces cream cheese (softened & cut into smaller pieces)
- 3/4 cup heavy/whipping cream
- 1/4 cup chicken broth
- 2 large cloves garlic (minced)
- 1 cup freshly grated parmesan cheese
- Salt & pepper (to taste)
Instructions
- Prep Shrimp: If using frozen shrimp, thaw them by placing in a colander and rinsing under cool running water until completely thawed. Peel and optionally remove tails.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- Start Sauce: In a skillet over medium heat, add butter, cream cheese pieces, heavy cream, chicken broth, and minced garlic. Stir frequently as the butter melts and the cream cheese begins to soften and incorporate into the sauce. This typically takes a couple of minutes.
- Simmer Sauce: Once cream cheese is fully incorporated, allow the sauce to gently bubble for about 5 minutes to reduce and thicken slightly, stirring occasionally. Use this time to grate the parmesan cheese.
- Add Cheese: Stir the freshly grated parmesan cheese into the sauce, cooking for approximately one more minute until melted and smooth.
- Cook Shrimp: Add the shrimp to the skillet with the sauce and cook for 5-6 minutes, stirring occasionally, until shrimp are opaque and cooked through.
- Season & Combine: Taste the sauce and season with salt and pepper as desired. Toss the cooked, drained fettuccine into the skillet, coating the pasta evenly with the shrimp Alfredo sauce. Serve immediately while hot.
Notes
- Use peeled and deveined shrimp for easier preparation and eating.
- For a lighter version, substitute half-and-half for heavy cream, though sauce will be less rich.
- For best flavor, grate parmesan cheese fresh rather than using pre-grated varieties.
- To make the sauce thicker, allow it to simmer a few extra minutes before adding the shrimp.
- Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently on the stovetop.
