With Valentine’s Day approaching, I wanted to share a special recipe that you can enjoy with your loved one, or even treat yourself (self-love is important too!). This indulgent Shrimp Alfredo is not only incredibly easy to make, but it also gives you the same fancy dining experience at home. Plus, it’s much more affordable and rewarding when you prepare it yourself. 😉 Trust me, this creamy shrimp alfredo pasta will surely impress and earn you some extra brownie points!
What’s in Shrimp Alfredo?
I like to refer to this shrimp alfredo pasta as an “Amerifredo” or an American-style alfredo sauce. While an Authentic Roman alfredo sauce doesn’t contain heavy cream or garlic, it relies solely on butter and high-quality Parmesan for its creaminess and flavor. However, if you’re accustomed to the “alfredo” served in American restaurants or found in U.S. grocery stores, this recipe replicates that style.
This dish is unbelievably easy to make and consists of a delectable Parmesan cream sauce, succulent shrimp, and satisfying fettuccine noodles. The creamy alfredo sauce is made effortlessly with butter, garlic, heavy cream, and Parmesan, requiring only a few minutes of your time. Simply toss in some fettuccine and juicy shrimp, which cook in no more than three minutes in the skillet, and voila! Your gourmet pasta dish is ready to impress. Trust me, this recipe is foolproof and can be mastered by anyone!
Can I substitute the Heavy Cream?
Using heavy cream is crucial for achieving the desired texture in this incredibly indulgent sauce, so I would advise against substituting it. The low moisture content of heavy cream enables the Parmesan to melt smoothly, preventing any clumping that may occur with milk. However, if heavy cream is not available, an alternative option is to use a combination of milk and cream cheese. The cream cheese will assist in melting the Parmesan smoothly, resulting in a rich sauce that closely resembles the consistency of heavy cream. For further guidance, you can refer to the sauce used in my Sun Dried Tomato Pasta recipe.
What Kind of Parmesan to Use
Although we are aware of the undeniable superiority of freshly shredded Parmesan in terms of flavor and melting ability compared to the grated Parmesan that is sold in cans, I want to emphasize that using grated Parmesan is still a viable option. I intentionally experimented with this recipe using grated Parmesan to ensure its deliciousness regardless of the type of Parmesan used. Of course, if you have access to the higher quality Parmesan, you will undoubtedly enhance your enjoyment of the dish even further. 🙂
What to Serve with Shrimp Alfredo Pasta
To enhance the enjoyment of this decadent pasta, I recommend serving it alongside a refreshing side salad. This will not only add a touch of lightness to the plate but also help to offset the richness of the dish. It is advisable to dress the salad with a delicate vinaigrette, as this will effectively balance the creaminess of the pasta without overpowering its flavors. Additionally, to accentuate the garlic notes in the alfredo sauce, you can also incorporate some homemade garlic bread on the side. Garlic bread is always a wonderful addition! Finally, to fully complete the meal, consider serving a delightful glass of Pinot Grigio or Sauvignon Blanc, which will provide a cool and crisp complement.
Are you a fan of alfredo sauce? Don’t miss out on trying our Chicken Alfredo as well!
How to Make Shrimp Alfredo Pasta – Step by Step Photos
To prepare, defrost and remove the shells from ½ lb. of medium (36/40) shrimp. Optionally, you may choose to remove the tails. While leaving the tails intact adds visual appeal, it may require extra effort to remove them while enjoying each bite.
To cook the fettuccine, start by boiling a pot of water. Once the water reaches a boil, add ½ lb. of fettuccine and cook it until it becomes tender, which usually takes around 7-10 minutes. Before draining the fettuccine in a colander, make sure to set aside ½ cup of the starchy pasta water.
As the pasta cooks, start getting the shrimp and alfredo sauce ready. Lay the shrimp on a fresh cutting board, then use a paper towel to dry them. After that, sprinkle a pinch of salt and pepper to season them.
In a large skillet, melt one tablespoon of butter over medium heat. Once fully melted, gently swirl the butter to evenly coat the surface of the skillet. Arrange the shrimp in a single layer and cook for 1-2 minutes on each side until they become opaque and turn pink. Be careful not to overcook. Transfer the cooked shrimp to a clean bowl.
Lower the heat to medium-low and incorporate an additional tablespoon of butter into the skillet, along with 4 cloves of minced garlic. Cook the garlic for 1-2 minutes, until it becomes highly aromatic without turning brown.
Pour 1 cup of heavy cream into the skillet and use a whisk to dissolve the browned bits stuck to the bottom. Keep heating the skillet over medium-low heat until the cream reaches a simmer.
To the cream that is simmering, incorporate ¾ cup of grated Parmesan. Continuously whisk until the Parmesan is fully melted into the cream and the sauce has thickened. Enhance the flavor of the sauce with a pinch of ⅛ teaspoon salt and freshly cracked pepper.
Combine the cooked and drained fettuccine and cooked shrimp with the sauce in the skillet. Be sure to include any liquid that has collected in the shrimp bowl, as it will enhance the shrimp flavor in the sauce.
Coat the pasta and shrimp thoroughly by tossing them in the sauce. In case the sauce becomes excessively thick or dry, incorporate some of the reserved pasta water and continue tossing until it blends well with the sauce. Take a taste of the pasta and adjust the seasoning with additional salt or pepper if desired.
Serve the dish with a sprinkle of freshly chopped parsley to add a pop of color!
