Dive into a plate of pure comfort with this creamy Shrimp Alfredo that brings restaurant quality right to your dinner table. The combination of tender, succulent shrimp and silky alfredo sauce coating perfectly cooked pasta creates a luxurious meal that feels special but is surprisingly simple to prepare.
This classic Italian-American favorite strikes the perfect balance between rich indulgence and fresh seafood flavors. Whether you’re planning a romantic dinner, entertaining guests, or simply treating yourself to something special on a weeknight, this Shrimp Alfredo delivers impressive results without hours in the kitchen.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for both weeknights and special occasions
- Creamy, restaurant-quality sauce made from scratch without any complicated techniques
- Customizable heat level—keep it mild or add a kick with red pepper flakes
- Impressive enough for guests but simple enough for beginner cooks
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 2 cups fresh broccoli florets
- 8 oz fettuccine pasta
- ½ cup butter, divided
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- ¼ cup white wine
- 2 cups heavy whipping cream
- 1 cup grated Parmesan cheese
- Fresh parsley, chopped
- Extra Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to boil and cook the fettuccine according to package directions until al dente. Drain and set aside.
- In a large saucepan with a steamer basket, steam the broccoli florets until tender-crisp, about 4-5 minutes. Drain and set aside.
- In a large skillet, heat 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove with a slotted spoon and tent with foil to keep warm.
- In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Add the flour and stir constantly to form a roux.
- Pour in the white wine, stirring constantly until smooth. Once the mixture begins to thicken, reduce heat to low and slowly pour in the heavy cream while stirring.
- Add the remaining butter and grated Parmesan cheese, stirring until melted and the sauce is smooth and creamy. Remove from heat.
- Add the cooked shrimp, fettuccine, and steamed broccoli to the skillet with the Alfredo sauce. Toss gently to coat everything evenly.
- Serve hot, garnished with fresh chopped parsley and extra Parmesan cheese if desired. Enjoy this creamy, restaurant-quality meal!
Tips & Variations
- For a lighter version, substitute half-and-half for the heavy cream (the sauce won’t be quite as thick, but still delicious).
- Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra vegetables and flavor.
- Ensure your shrimp are completely thawed and patted dry before cooking for the best sear and to prevent watering down the sauce.
- The sauce will continue to thicken as it cools, so don’t worry if it seems a bit thin when first made.
- For a seafood medley, try adding scallops or chunks of lobster along with the shrimp.
- Make ahead tip: Prepare the sauce and cook the shrimp separately, then refrigerate. Cook fresh pasta when ready to serve and reheat the sauce gently.
Serving Suggestions
This rich Shrimp Alfredo pairs beautifully with a simple side salad dressed with lemon vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is perfect for soaking up every last bit of the delicious sauce.
For a complete Italian-inspired meal, serve with a glass of chilled Pinot Grigio or Sauvignon Blanc, which complement the creamy sauce and seafood flavors wonderfully.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- When reheating, add a splash of milk or cream and warm gently over low heat to prevent the sauce from separating.
- For best results, use freshly grated Parmesan cheese rather than pre-shredded, which contains anti-caking agents that can make the sauce grainy.
- The pasta will continue absorbing sauce as it sits, so serve immediately for the best texture and consistency.
FAQs
Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before cooking to ensure they sear properly rather than steam.
Can I make this dish ahead of time?
While best served fresh, you can prepare the components separately. Cook the shrimp and make the sauce up to a day ahead, then reheat gently and toss with freshly cooked pasta when ready to serve.
What can I substitute for heavy cream?
Half-and-half or whole milk can work, though the sauce won’t be as rich. For a dairy-free version, try full-fat coconut milk (though this will add a slight coconut flavor).
What’s the best pasta to use if I don’t have fettuccine?
Any medium to wide pasta works well with this sauce. Try linguine, pappardelle, or even penne, which will catch the sauce in its ridges.
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