Easy Shrimp Alfredo Pasta

This easy shrimp Alfredo pasta brings rich creamy comfort to the dinner table in just thirty minutes. Succulent shrimp and tender fettuccine nestle in a velvety Parmesan garlic sauce that feels like a restaurant treat but is totally doable on a weeknight. When you want a meal that feels special without a lot of fuss this is my go-to.

I first made this for a last-minute dinner with friends and everyone could not believe it came together so fast. Now it is my secret weapon for both busy nights and company dinners.

Ingredients

• Shrimp: about one pound medium size Look for shrimp that is firm and smells clean Fresh or thawed works equally well for tenderness
• Fettuccine: eight ounces Wide pasta helps hold all that creamy sauce Choose a brand with bronze-cut edges for better texture
• Butter: two tablespoons The base for a silky sauce Use European style butter for extra flavor if possible
• Cream cheese: four ounces Half a standard block of Philly makes the sauce extra lush Choose full fat for best results
• Heavy or whipping cream: three quarter cup Adds the signature richness Go for heavy cream for more body
• Chicken broth: one quarter cup Helps balance the richness and gives a lift in flavor Use low sodium and good quality broth
• Garlic: two large cloves Freshly minced garlic is best for deep flavor Avoid jarred garlic for this one
• Parmesan cheese: about one cup finely grated Freshly grated Parmesan melts more smoothly
• Salt and pepper: to taste Be generous with seasoning and taste as you go

Step-by-Step Instructions

Prep the Shrimp:

Pat the thawed shrimp dry on paper towels so they sear and do not steam Set aside so they are ready for the pan

Boil the Fettuccine:

Bring a large pot of salted water to a boil and cook the fettuccine until al dente as per the package directions Stir now and then so noodles remain separate Drain just before serving but save about a half cup pasta water if you might need to thin the sauce

Make the Alfredo Sauce:

Melt the butter over medium heat in a wide skillet Add softened cream cheese cream chicken broth and minced garlic Stir everything together as the butter melts and gently swirl your spoon to help the cream cheese dissolve This will take about three minutes The mixture should look creamy but not browned

Simmer and Reduce:

Once the cream cheese is mostly melted let the sauce gently bubble for five minutes Stir occasionally so it does not stick The sauce should reduce a little and become glossy Grate the Parmesan while the sauce simmers

Add Parmesan Cheese:

Stir the grated Parmesan cheese into the sauce and let it melt for one minute The sauce will thicken as the cheese incorporates

Cook the Shrimp:

Add the shrimp directly to the pan Spread them in a single layer so they cook evenly Let them bubble in the Alfredo sauce for about five to six minutes Flip or stir gently once or twice until shrimp are pink and cooked through

Season and Finish:

Taste the sauce and shrimp then season well with salt and pepper If the sauce is thick add reserved pasta water a little at a time Toss in the drained fettuccine and mix gently so all the noodles are coated in the creamy sauce

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Storage Tips

Store any leftovers in an airtight container in the fridge for up to two days If the sauce thickens upon reheating loosen it up with a splash of milk or more chicken broth Gently reheat on the stove over low heat or in short intervals in the microwave to avoid overcooking the shrimp

Ingredient Substitutions

You can swap the fettuccine for linguine or spaghetti if that is what you have Try half and half instead of heavy cream for a lighter version If you are out of chicken broth vegetable broth also works just as well For more depth add a pinch of nutmeg or a bit of lemon zest at the end

Serving Suggestions

Garnish with extra Parmesan and a squeeze of lemon juice for brightness Serve with a simple green salad or steamed broccoli to balance the meal A crusty baguette is great for mopping up any extra sauce

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Cultural and Historical Context

Shrimp Alfredo is a classic Italian American creation It captures the rich flavors loved in Alfredo but with the addition of shrimp for a quick protein boost The creamy pasta sauce was originally invented in Rome in the early twentieth century though traditional Italian Alfredo would not include cream or seafood The American version evolved into the creamy comfort dish we love today

Recipe FAQs

→ Can I substitute the fettuccine with another pasta?

Yes, you can use linguine, spaghetti, or your preferred pasta. Adjust cooking time as needed for different shapes.

→ How do I know when the shrimp are done?

Shrimp turn opaque and pink when cooked through, usually in 5-6 minutes. Avoid overcooking to keep them tender.

→ Is it necessary to use cream cheese in the sauce?

Cream cheese adds extra creaminess and body, but you can substitute with more parmesan or omit for a lighter texture.

→ Can I use frozen shrimp?

Yes. Thaw frozen shrimp completely and pat them dry before cooking for the best texture in the final dish.

→ How can I prevent the sauce from becoming too thick?

If the sauce thickens too much, simply stir in a splash of hot pasta water until your desired consistency is reached.