Creamy Shrimp Alfredo may be your new favorite weeknight meal. This dish combines the feel of a luxurious restaurant-quality meal with the simplicity of a 30-minute recipe, whether you're eating your heart out with luxurious comfort food, or looking for an easy way to impress dinner guests with your mad kitchen skills, this recipe is perfect for both. Our detailed instructions make this recipe near foolproof, making you look like a pro no matter your skill level.
If you want to learn all about preparing and cooking shrimp, including peeling and deveining, be sure to check out our guide to How to cook shrimp.
Why our recipe?
- Luxurious comfort food that feels indulgent and fancy enough to serve to guests.
- Foolproof recipes and instructions so anyone can make them.
- 30 minutes to make, still produces a restaurant-quality result.
We're here to make you look good in the kitchen. We've covered everything you need to know to make restaurant-quality shrimp alfredo from the comfort of your own home kitchen.
Material notes
- the shrimp: Use thawed or fresh large prawns. Peeling and deveining shrimp saves preparation time.
- Fettuccine: You can substitute with spaghetti or linguine if you prefer.
- Butter and flour: These are used to make the roux, which thickens the alfredo sauce.
- Half and half: For a lighter version, you can get away with whole milk.
- Cheese made in Parma: Freshly grated Parmesan melts better than pre-grated and is always preferred.
- Parsley: A fresh garnish that adds a pop of color. It's optional, but can make you look like a pro if you're aiming to impress.
What shrimp to buy?
Use large or jumbo sized raw shrimp for this recipe. Fresh is preferred, but not many people have access to it. Frozen shrimp works just as well. To thaw, refrigerate the shrimp for about 8-10 hours. For a quick method, submerge the shrimp in cold water, changing the water every 30 minutes until thawed, which usually takes about 1 to 2 hours.
Buying already peeled and prepared shrimp is recommended. This is a widely available option and makes it so easy!
Removing the tails before cooking is a matter of personal preference. The tails help the shrimp cook more evenly and add flavor to sauces, but it comes at a price: the tails must be cut off as you eat your pasta. If you dislike shrimp pasta, be sure to remove them before cooking. You will still get a delicious pasta!
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container up to 3 days.
Freezing is not recommended For this type of sauce because it will break down and separate from the fat as it melts.
Reheat in the oven In a skillet over low heat. Add a splash of milk to help restore the sauce's creamy texture.
Reheating in the microwave is not recommended For shrimp because it overcooks the shrimp and makes them rubbery.
