Shrimp Alfredo Pasta Recipe

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Shrimp Alfredo Pasta

There’s nothing quite like a creamy, indulgent plate of Shrimp Alfredo Pasta to satisfy those cozy cravings.

With plump, tender shrimp, a rich and velvety alfredo sauce, and perfectly cooked pasta, this dish is comfort food at its finest.

Best of all? It’s ready in under 30 minutes, making it the perfect option for a quick yet luxurious dinner.

Whether you’re treating yourself or impressing guests, this shrimp alfredo pasta is sure to steal the show.

For Shrimp Alfredo Pasta:

• Fettuccine or Penne Pasta – ¾ lb pasta, your choice of fettuccine or penne, cooked al dente in salted water.
• Shrimp – 1 lb shrimp, peeled and deveined, lightly seasoned with salt, pepper, and paprika before cooking.
• Olive Oil – 1 tbsp oil for sautéing the shrimp to perfection.
• Small Onion – Finely chopped, added to the sauce for sweetness and flavor.
• Unsalted Butter – 2 tbsp butter, used for sautéing the onion and creating a creamy sauce.
• Garlic – 1 clove, minced, for that extra flavor boost in the sauce.
• Chicken broth – 1/3 cup of chicken broth deglazing the pan and adding depth of flavor to the sauce.
• Heavy Whipping Cream – 2 cups of cream for creating that rich, velvety alfredo sauce.
• Parmesan Cheese – 1/3 cup of grated parmesan cheese, added to the sauce for a creamy, cheesy finish.
• Salt and Pepper – To taste, for seasoning the sauce.
• Paprika – A light sprinkle for a touch of heat and color in the sauce.
• Parsley or Basil – Fresh herbs for garnish, if desired, to add a pop of color and freshness to the dish.

Shrimp Alfredo Pasta Recipe

Craving a creamy, indulgent dish that's as easy to make as it is delicious? This Shrimp Alfredo Pasta delivers the perfect balance of rich, velvety sauce, tender shrimp, and comforting pasta—all in under 30 minutes.

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Course: Main Course

Cuisine: Italian

Keyword: Shrimp Alfredo Pasta Recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 5 hours hours 30 minutes minutes

Servings: 6 people

Notes

Ingredients 

• 3/4 lb fettuccine or penne pasta
• 1 lb shrimp, peeled and deveined
• 1 tbsp oil
• 1 small onion, finely chopped
• 2 tbsp unsalted butter
• 1 garlic clove, minced
• 1/3 cup chicken broth
• 2 cups heavy whipping cream
• 1/3 cup grated parmesan cheese (plus more for serving)
• Salt and pepper, to taste
• A pinch of paprika
• Fresh parsley or basil, for garnish (optional)

 

Instructions

1. Cook the Pasta:
   • Prepare the fettuccine (or penne) according to the package instructions in salted water.
   • Drain and set aside. Do not rinse the pasta to help the sauce stick better.
2. Cook the Shrimp:
   • Season the shrimp lightly with salt, pepper, and paprika.
   • Heat 1 tbsp of oil in a large skillet over medium-high heat.
   • Once the oil is hot, add the shrimp in a single layer and cook for 1-2 minutes on each side until golden on the outside and opaque white on the inside.
   • Be careful not to overcook the shrimp. Remove them from the skillet and set aside.
3. Sauté Onion and Garlic:
   • In the same skillet, add 2 tbsp of butter and the chopped onion.
   • Sauté until the onion becomes golden, about 3-4 minutes.
   • Stir in the minced garlic and cook for another minute.
4. Deglaze the Pan:
   • Pour in the chicken broth and let it reduce by about 75%, scraping the bottom of the pan to release any flavorful bits stuck to it.
5. Make the Alfredo Sauce:
   • Lower the heat and add the heavy cream to the pan, letting it simmer for 2 minutes.
   • Add the grated parmesan cheese and stir until the sauce becomes smooth and creamy.
   • Avoid boiling the sauce to prevent the cheese from separating.
   • Season with a pinch of paprika, and salt and pepper to taste.
6. Combine and Serve:
   • Add the cooked shrimp and pasta to the skillet, tossing to coat everything evenly in the sauce.
   • Garnish with fresh parsley or basil and extra parmesan, if desired.
   • Serve immediately and enjoy!

 

Nutrition

Calories: 647 kcal | Carbohydrates: 45g | Protein: 28g | Fat: 39g | Saturated Fat: 23g | Trans Fat: 0.2g |Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 273mg | Sodium: 214mg | Potassium: 458mg |Fiber: 2g | Sugar: 4g | Vitamin A: 1362 IU | Vitamin C: 2mg | Calcium: 194mg | Iron: 2mg

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1. Can I use a different type of pasta?
   Definitely! While fettuccine is traditional, penne, spaghetti, or even rigatoni would work perfectly. Just be sure to cook the pasta according to the package instructions.
2. Do I need to use white chicken brothin the sauce?
   No, you don’t have to! If you’d prefer to skip the chicken broth, simply substitute it with vegetable broth, or even a splash of lemon juice to keep that fresh, zesty flavor.
3. Can I use frozen shrimp?
   Yes! If you’re using frozen shrimp, make sure to thaw them completely before cooking. You can even use pre-cooked shrimp—just heat them through in the sauce to prevent overcooking.
4. How do I prevent the Alfredo sauce from separating?
   To avoid the sauce breaking, cook it on medium heat and avoid boiling it. Stir in the parmesan gradually, and remember not to let it get too hot, as the cheese can separate if overheated.
5. Can I make the sauce ahead of time?
   Alfredo sauce is best served fresh, but if you need to prep ahead, you can make the sauce in advance and refrigerate it. When ready to serve, reheat it gently on low heat and add a splash of cream or milk to bring it back to a creamy consistency.

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