This shrimp Alfredo comes together fast: garlic butter shrimp seared in minutes, then folded into a homemade Parmesan cream sauce. The whole dish is done in about 25 minutes, making it a solid option for a weeknight dinner that still feels like something special.
Shrimp Alfredo Sauce
Garlic butter shrimp tossed in a creamy homemade Alfredo sauce, ready in about 25 minutes.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon salt, plus more for the shrimp
- 1/4 teaspoon black pepper, plus more for the shrimp
- 1 tablespoon olive oil
- 1/2 cup unsalted butter (1 stick)
- 4 cloves garlic, minced, divided
- 2 cups heavy cream
- 2 cups Parmesan cheese, grated
- 1 pound fettuccine, cooked
- 1 tablespoon chopped fresh parsley, for serving
Instructions
- Pat the shrimp dry and season with salt and pepper.
- Heat the olive oil in a large skillet over medium high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and just cooked through. Move to a plate.
- In the same skillet, melt the butter over medium heat.
- Add half the garlic and cook for 30 seconds, until fragrant.
- Pour in the heavy cream and bring to a gentle simmer for 3 to 4 minutes.
- Lower the heat and add the Parmesan a handful at a time, whisking until smooth.
- Stir in the remaining garlic and season with the remaining salt and pepper.
- Add the cooked fettuccine and toss to coat, then fold in the shrimp.
- Top with parsley and serve right away.
Notes
Shrimp cook fast, just 1 to 2 minutes per side. Pull them off the heat as soon as they turn pink and curl into a loose C shape, overcooked shrimp turn rubbery quickly.
Adding raw garlic again at the end, on top of the garlic cooked into the sauce, keeps the garlic flavor sharp instead of mellowing it out completely.
Why Cook the Shrimp Separately
Shrimp cook in just a minute or two per side. If you add raw shrimp straight into a simmering cream sauce, by the time the sauce is ready, the shrimp will likely be overcooked and rubbery. Searing the shrimp first, then folding them back in at the end, keeps them tender and gives you a sear on the outside that you would lose if you simmered them in the sauce the whole time.
Tips for Cooking Shrimp Right
- Pat the shrimp completely dry before cooking, wet shrimp will steam instead of sear.
- Do not crowd the pan, cook in batches if needed so each piece touches the hot surface.
- Watch for the color change to pink and a loose C shape, that is your sign they are done.
- Pull them off the heat right away once cooked, they keep cooking a little from residual heat.
Pairing and Variations
This recipe uses the same Alfredo base as our classic Alfredo sauce, with shrimp added on top. If you want chicken instead, see our chicken Alfredo sauce recipe, which uses the same sauce with a different protein. For the pasta pairing details behind the fettuccine used here, check Alfredo sauce for fettuccine.
Storage
Store leftovers in a sealed container in the fridge for up to 2 days. Shrimp can turn rubbery when reheated, so warm it gently over low heat and avoid microwaving on high power. See our how to reheat Alfredo sauce page for the gentlest method.
Common Mistakes to Avoid
- Overcooking the shrimp. They go from perfect to rubbery fast. Pull them as soon as they turn pink and curl.
- Cooking wet shrimp. Pat them dry first, moisture on the surface keeps them from browning properly.
- Adding raw shrimp directly to the simmering sauce. By the time the sauce finishes, the shrimp will likely be overcooked. Sear them separately first.
Choosing Shrimp at the Store
Large or jumbo shrimp, labeled 16 to 20 or 21 to 25 count per pound, hold up best in this recipe and are easier to time correctly than smaller shrimp, which cook even faster. Fresh or previously frozen both work fine, most shrimp sold fresh at the counter was actually frozen and thawed beforehand anyway.
Make It a Bigger Meal
Add a handful of baby spinach or sliced cherry tomatoes to the sauce just before tossing in the pasta, both wilt down quickly and add some color and freshness against the rich sauce.