Looking for easy dinner inspiration? This is it! Creamy shrimp alfredo served with fettucine is a quick, easy and delicious dinner recipe.
Ingredients
The full shrimp alfredo recipe with amounts can be found in the recipe card below.
- Butter.
- Freshly garlic.
- Cream. Heavy/whipping.
- Italian herbs/seasoning. This is optional but adds a lot of great flavor.
- Parmesan cheese. Grating your own Parmesan will guarantee the most delicious end result.
- Salt and pepper.
- Shrimp/prawns. I prefer peeling my own shrimp but feel free to use peeled and deveined shrimp/prawns.
How to make shrimp alfredo
- Make the Alfredo sauce: Melt the butter in a large pan set over medium-high heat until the butter is foamy. Add the garlic and cook until fragrant (approximately 30 seconds) then pour in the cream and herbs/seasoning.
- Cook the sauce: Bring the cream to a simmer. I prefer to bring the cream to a gentle simmer before adding the Parmesan. Simmer the cream and seasonings for 2-3 minutes then add the Parmesan. Stir the cheese into the sauce and allow to cook and melt for another 2-3 minutes.
- How to season shrimp for alfredo: Pat the shrimp dry with paper towels then add a drizzle of olive oil and season generously with salt, pepper and minced garlic. Stir to coat the shrimp. You can add Italian seasoning to the shrimp too, if you prefer.
- Cook the shrimp: Heat a large frying pan over medium-high heat. Add the shrimp in a single layer (you might need to cook them in batches to avoid overcrowding the pan). Cook for 1-2 minutes per side until golden brown and just-cooked. Remove from the pan and set aside.
- Assemble: Combine the cooked pasta with the alfredo sauce and a bit of the pasta cooking water to thin out. Toss in the shrimp then serve with extra Parmesan cheese.
Shrimp pasta recipes
Ingredients
For the alfredo sauce
- 3 tbsp butter
- 2 garlic cloves crushed
- 1 cups heavy/whipping cream
- 1 tsp dried Italian herbs/Italian seasoning
- 500 g (1lb) fettucine
For the shrimp
- 500 g (1lb) shrimp peeled and deveined
- 2 tsp olive oil
- 2 tsp minced garlic
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente then drain. Reserve 1 cup of cooking water.
- Melt the butter in a large pan set over medium-high heat until the butter is foamy.
- Add the garlic and cook until fragrant (approximately 30 seconds) then pour in the cream and herbs/seasoning.
- Bring the cream to a simmer. I prefer to bring the cream to a gentle simmer before adding the Parmesan. Simmer the cream and seasonings for 2-3 minutes then add the Parmesan.
- Stir the cheese into the sauce and allow to cook and melt for another 2-3 minutes.
- Pat the shrimp dry with paper towels then add a drizzle of olive oil and season generously with salt, pepper and minced garlic. Stir to coat the shrimp.
- Heat a large frying pan over medium-high heat.
- Add the shrimp in a single layer (you might need to cook them in batches to avoid overcrowding the pan). Cook for 1-2 minutes per side until golden brown and just-cooked. Remove from the pan and set aside.
- Combine the cooked pasta with the alfredo sauce and a bit of the pasta cooking water to thin out. Toss in the shrimp then serve with extra Parmesan cheese.
Nutrition
Calories: 512kcal | Carbohydrates: 47g | Protein: 27g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 1412mg | Potassium: 337mg | Fiber: 2g | Sugar: 1g | Vitamin A: 945IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg
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