Dinner

Shrimp Alfredo

Name: Shrimp Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 1 lb fettuccine pasta; 6 tbsp butter; 4 cloves garlic, minced; 1 cup heavy cream; 1/2 cup whole milk; 1 cup grated Parmesan cheese (about 4 oz), plus more for serving; 1/4 tsp salt; 1/4 tsp black pepper; 1/8 tsp nutmeg; 2 tbsp fresh lemon juice; 2 tbsp fresh parsley, chopped (optional)

Fresh shrimp tossed with fettuccine in a silky Alfredo sauce made from butter, cream, garlic and Parmesan cheese. A refined yet approachable dish that feels restaurant-quality but comes together in 20 minutes.

1032calper serving 50gprotein 89gcarbs 53gfat 10min prep 15min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Shrimp Alfredo — common questions

Can I make shrimp Alfredo ahead?

The sauce can be made up to 1 day ahead and stored in the refrigerator; reheat gently over low heat, stirring constantly and adding a splash of cream if needed. Cook the pasta and shrimp fresh just before serving for the best texture.

What's the most common mistake with Alfredo sauce?

Cooking the sauce over too high heat, which causes the cream to break and the cheese to become grainy. Keep the heat at medium or low and stir constantly; if the sauce breaks, remove it from heat and whisk in a little cold milk to recover it.

Can I use frozen shrimp?

Yes, thaw them in the refrigerator overnight or run them under cool water for 5 minutes, then pat dry before cooking; wet shrimp won't brown properly.

What can I substitute for heavy cream?

Use all whole milk plus 2 tbsp cornstarch dissolved in 1 tbsp cold water (add at the end), or use half-and-half, though the sauce will be less rich. Avoid low-fat cream or the sauce may break.

Can I make this with a different pasta shape?

Yes, penne, linguine or any long pasta works well, or use a shorter shape like farfalle; just use 1 lb total and adjust cooking time as needed.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat gently over low heat in a skillet, stirring often and adding a splash of cream or milk to loosen the sauce; do not use a microwave.