I have to say, pasta is pretty much one of our favorite weekly staples. We absolutely love it in all of its forms, but there is something special about Alfredo sauce. This sauce is my absolute favorite Alfredo recipe. It is the true star in this Easy Shrimp Alfredo, a perfect meal to share with friends or family. This dish looks impressive, but is super simple to make. That is the perfect combination when entertaining!
This same Alfredo sauce keeps re-appearing in my posts. First it was the base of my Perfect Tomato Cream Sauce, and then I made it again when I blogged about my Perfect Chicken Alfredo Pizza (both linked below the recipe card). I suppose I do like to use the word “perfect”, but when it comes to this sauce, I am a true believer.
For this recipe, simply boil 1 pound of fettuccine pasta according to package instructions, rinse lightly and set aside.
The shrimp are probably one of the easiest parts of this recipe. I like to use large shrimp, Aldi sells a nice 12oz package for about five dollars! Once you thaw them, ensure the tails are off and they are de-veined, the rest is a cinch! I rinse my shrimp under cold water to thaw them, and that only takes about 5-10 minutes. Then simply pat them dry with paper towels. For this Easy Shrimp Alfredo recipe, just toss them with kosher salt, black pepper, garlic powder, and paprika (add an optional dash of cayenne pepper for some heat).
To cook them, just warm a little EVOO over medium-high heat and whisk in a little butter. Once the butter is incorporated, add the shrimp to the skillet. Let them cook for about 2 minutes, then turn and let them cook for about 1 more minute. They will turn pink and finish cooking quickly!
Remove the shrimp from the pan, and set aside for later.
The Alfredo Sauce
To get this tasty sauce going, just melt 1 stick of butter over medium-low heat in the same large skillet or sauce pan you used for the shrimp. Once melted, whisk in a teaspoon of flour and cook for a minute or so.
Next, slowly whisk in 1 cup of heavy whipping cream.
Add in the garlic powder, kosher salt, and black pepper.
Let the sauce cook for about 2 minutes, and then add in the grated Parmesan cheese.
Turn heat down to low, and whisk until the cheese is melted and the sauce has a smooth consistency. Taste your sauce and see if you want to add more garlic or pepper! I love the golden granulated garlic flecks mixed with the flecks of black pepper! So yummy!
You might have noticed, my pan went from cast iron, to stainless, then back to cast iron. For this Easy Shrimp Alfredo recipe, I love to use my 12 inch cast iron skillet. I just used a few of my other sauce process shots to help fill in the gaps. I had to get this dinner on the table quickly since I was making it for my parents on a weeknight after work!
Once the sauce is finished, drizzle it over your warm fettuccine from earlier in a 9 x 13 casserole dish. Then arrange the shrimp on top, cover with aluminum foil and keep warm in the oven until you are ready to eat.
You simply cannot beat the amazing flavor of this Alfredo sauce, especially when paired with flavorful shrimp and al dente pasta! The 6 of us – 4 adults and 2 children, nearly finished off the entire pan in one sitting!
You can definitely customize this Alfredo to your liking, we often substitute grilled chicken or steak, and sometimes we even add steamed broccoli or diced tomatoes. I have also had great luck with other types of pasta too, especially farfalle or penne.
Easy Shrimp Alfredo
- 1 stick Salted Butter (1/2 cup)
- 1 cup Heavy Whipping Cream
- 3/4 cup Grated Parmesan Cheese
- 1 tsp All Purpose Flour
- 1.5 tsp Garlic Powder
- 1/2 tsp Kosher Salt
- 3/4 tsp Black Pepper
Shrimp and Seasoning
- 12 oz Large Frozen Shrimp, thawed
- 1/2 Tbsp Extra Virgin Olive Oil
- 1/2 Tbsp Salted Butter
- 1/4 tsp Garlic Powder
- 3/4 tsp Paprika
- 1/4 tsp Kosher salt
- 1/8 tsp Black Pepper
- 1 lb Fettuccine, prepared per package instructions
- Boil 1 pound of Fettuccine according to package instructions.
- Thaw 1 – 12oz package of large shrimp in cold water, according to package instructions. Remove vein and/or tails, as needed. Pat dry with paper towels. Season with salt, pepper, garlic powder, and paprika. Set aside.
- Heat a large skillet or sauce pan over medium-high heat with 1/2 tablespoon Extra Virgin Olive Oil. When the oil starts to glisten, add 1/2 tablespoon butter and stir to combine. Add in the seasoned shrimp and cook for 2 minutes, flip and continue sauteing for 1-2 more minutes until they are no longer gray and have turned pink/white. Be careful not to overcook the shrimp, they cook very quickly! Remove shrimp from the pan and set aside.
- Melt 1 stick of butter over medium-low in the same large skillet saucepan you used to cook the shrimp.
- Whisk in 1 tsp of flour, and cook for 1 minute. Gradually stir in the cup of heavy cream.
- Continue whisking for 2-3 minutes until sauce just starts to thicken. Reduce heat to low. Whisk in grated Parmesan cheese, salt, pepper, and garlic powder. Taste the sauce and adjust seasonings as needed. Cover and keep sauce warm.
- Add the drained, cooked Fettuccine to a 9×13 casseroled dish. Pour the prepared Alfredo sauce evenly over the pasta. Arrange the shrimp on top of the pasta and sauce.Serve immediately and enjoy!
For more Alfredo sauce recipes, check out my Perfect Chicken Alfredo Pizza and my Perfect Tomato cream sauce:
Or, try something different, like my Cheesy Sausage Rigatoni!
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- The Best Chicken Marsala
- Easy Shrimp Lo Mein
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- The Best Tiramisu
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