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Shrimp Alfredo

Shrimp Alfredo is a creamy, cheesy pasta dish featuring tender shrimp cooked to perfection in a rich Alfredo sauce. The dish combines the sweetness of fresh shrimp with a velvety sauce that clings to al dente pasta, resulting in a luxurious yet approachable meal. Its final appearance is a glossy, indulgent plate of pasta topped with succulent shrimp and a sprinkle of Parmesan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fettuccine pasta or linguine, tagliatelle
  • 1 pound shrimp peeled and deveined, preferably wild-caught
  • 3 cloves garlic minced
  • 1 cup heavy cream full-fat for richness
  • 1 cup Parmesan cheese freshly grated
  • 2 tablespoons butter optional, for added richness
  • 1 tablespoon olive oil for cooking shrimp
  • 1 teaspoon lemon juice freshly squeezed
  • to taste salt and pepper

Equipment

  • Large pot for boiling pasta
  • Large skillet
  • Tongs or slotted spoon
  • Whisk
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 8 minutes. Drain and set aside.
  2. While the pasta cooks, peel and devein the shrimp if needed. Pat them dry with paper towels and season lightly with salt and pepper.
  3. Heat a large skillet over medium-high heat, add olive oil and a tablespoon of butter if using. When shimmering, add the shrimp in a single layer and cook for about 2-3 minutes per side until pink and just cooked through. Remove the shrimp and set aside.
  4. In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, making sure it doesn't brown or burn.
  5. Pour in the heavy cream and stir gently, bringing it to a gentle simmer for about 2 minutes until it begins to thicken slightly and coats the back of a spoon.
  6. Gradually add the grated Parmesan cheese, stirring constantly until it melts smoothly into the sauce, creating a creamy, velvety texture.
  7. Return the cooked shrimp to the skillet, stirring to coat them in the sauce. Cook for about 1 minute to reheat without overcooking.
  8. Finish by stirring in the lemon juice, and season with additional salt and pepper to taste. Remove from heat.
  9. Combine the drained pasta with the sauce, tossing gently with tongs until well coated. Let sit for a minute to absorb flavors and thicken slightly.
  10. Plate the pasta and top with the shrimp, garnishing with extra Parmesan cheese and chopped parsley if desired. Serve immediately while warm and silky.

Notes

For best results, use fresh Parmesan and high-quality shrimp. Adjust seasoning and lemon to your taste for a bright, balanced flavor.