If you’re looking for an easy weeknight dinner that comes together quickly, this is a dinner winner!
This shrimp Alfredo recipe has fettuccine noodles tossed in a homemade Alfredo sauce with tender, buttery garlic shrimp and it’s on the table in about 30 minutes.
If you plan on storing leftovers, I’d suggest keeping the sauce separate. Reheat alfredo sauce over low heat on the stove while whisking. It will separate slightly, but continue whisking, and the sauce will come back together and be just as good as new.
If you’ve mixed the pasta and sauce and have leftovers, they’ll keep up to 3 days. Add a bit of milk and reheat in the microwave on 50% power, stirring occasionally. The sauce may separate a bit.
Shrimp Alfredo can be made ahead and frozen for up to one month without the pasta. Thaw overnight in the refrigerator and reheat as directed.
This shrimp Alfredo recipe makes tender and sweet shrimp coated in a creamy sauce and served over hearty fettucini noodles.
Bring a large pot of salted water to a boil. Add fettuccine and cook al dente (just until cooked). Drain, reserving ½ cup pasta water. Set aside.
While pasta is boiling, heat 1 tablespoon butter and olive oil in a saucepan over medium-high heat.
Toss shrimp with garlic, lemon zest, salt & pepper. Add to the heated pan and cook just until shrimp turns pink, about 2 minutes per side. Remove from the pan and set aside.
In the same pan, bring remaining 4 tablespoons butter and cream to a simmer. Let simmer about 5-7 minutes or until slightly thickened.
Stir in parmesan cheese and a pinch of nutmeg.
Remove from the heat and stir in the shrimp with any juices. Toss with cooked fettuccine adding additional pasta water if needed.
Garnish with fresh parsley and additional parmesan.
How much is a pinch? It’s just a very teeny tiny bit; pinch a little bit from the spice jar (less than 1/8 teaspoon) and add it to the sauce. Be sure not to add to much!
Do not rinse (or oil) the pasta; the starches on the pasta help the sauce stick to it.
Be sure not to boil or simmer the cheese as it can separate at a high heat.
Remove the sauce from the stove before adding the shrimp and shrimp juices. This will help keep it from overcooking.
Leftovers can be stored in the refrigerator for up to 3 days.
Calories: 991 | Carbohydrates: 65g | Protein: 40g | Fat: 64g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 328mg | Sodium: 1134mg | Potassium: 498mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2191IU | Vitamin C: 3mg | Calcium: 595mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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