Shrimp Alfredo

This shrimp Alfredo pasta is made with fettuccine in a creamy parmesan sauce, topped with sautéed garlic shrimp. An easy dinner that tastes like it came from a fancy restaurant!

Shrimp fettuccine Alfredo is one of my favorite dishes to order when I go out to eat. Now I can make it at home for a lot less money, and it tastes absolutely amazing. Serve your pasta with sautéed broccolini, mandarin orange salad, sautéed mushrooms and onions or a wedge salad for a memorable meal.

I know I can’t be the only one that has a hankering for shrimp once in a while. I especially like it mixed with pasta like this shrimp Alfredo. It’s a creamy, delicious dinner that’s quick and easy which is just how I like my meals!

HOW DO YOU MAKE SHRIMP ALFREDO?

Cook the pasta in a large pot of boiling water to al dente, according to the package directions. Next, melt butter in a large skillet and add the heavy cream. Let the mixture simmer until it starts to thicken. Stir in the parmesan cheese, then add salt and pepper to the sauce. In a separate pan, melt more butter and add the shrimp. Season the shrimp, then cook them until they are pink. Add some fresh garlic to the shrimp and cook for another 30 seconds. Drain the pasta, then toss the cooked pasta with the sauce. Arrange the shrimp over the pasta, sprinkle with parsley to garnish, then serve.

TIPS FOR THE PERFECT DISH

• I recommend using large or extra large shrimp for this dish. Choose shrimp that are 26-30 per pound or 31-35 per pound count.
• If you’re looking for a nicer presentation, leave the tails on. However, if you’re leaning towards easier eating versus elegant presentation, remove the tails prior to cooking.
• It’s important to use freshly grated parmesan cheese as it will melt better in the sauce. Pre-grated cheese from the store often contains preservatives and anti caking agents.
• Shrimp Alfredo is best when eaten immediately, as the pasta will continue to soak up the sauce as it sits in the fridge. Leftovers can be stored in an airtight container for up to 2 days.
• Be sure to cook your creamy parmesan sauce over low heat. Never let it come to a boil or it could separate.

FLAVOR VARIATIONS

This dish is fabulous as-is, but you can add other ingredients to customize the flavors to your tastes.

• Protein: Swap out the shrimp for seared scallops, grilled chicken breast or pan seared salmon. Sometimes I cook up a double batch of shrimp, and save half to make teriyaki shrimp stir fry the next day.
• Vegetables: Stir some cooked veggies into the finished dish such as peas, spinach, broccoli, roasted asparagus, sautéed kale or sautéed mushrooms.
• Seasonings: Add more flavorings to your sauce such as Cajun seasoning, roasted garlic, onion powder, garlic powder or even red pepper flakes.
• Toppings: Finish your dish with a sprinkle of fresh basil, cooked bacon, toasted pine nuts or more grated parmesan cheese.
• Pasta: No fettuccine on hand? You can use other types of long pasta such as linguine, spaghetti or bucatini. I’ve also made this dish with short pasta such as penne and farfalle.

This is one of the easiest dinners you will make. It’s perfect for the warmer months as well because it involves very little time over the hot stove but is hearty enough for the biggest appetites. I know I’ll be making this shrimp alfredo pasta dish all the time now that my family fell in love with it!