Description
A creamy and delicious Easy Shrimp Alfredo recipe with tender shrimp and a rich homemade sauce made from cream cheese, heavy cream, garlic, and parmesan, tossed with perfectly cooked fettuccine. Ready in just 30 minutes, this comforting Italian-inspired pasta dish is perfect for a quick weeknight dinner.
Ingredients
Scale
Shrimp
- 1 pound uncooked (31-40/pound size) shrimp, thawed and peeled (tails optional)
Pasta
- 8 ounces uncooked fettuccine
Sauce
- 2 tablespoons butter
- 4 ounces cream cheese (softened and cut into smaller pieces)
- 3/4 cup heavy or whipping cream
- 1/4 cup chicken broth
- 2 large cloves garlic, minced
- 1 cup freshly grated parmesan cheese
- Salt and pepper, to taste
Instructions
- Prep the shrimp: If your shrimp are frozen, place them in a colander and run under cool water until fully thawed. Peel and devein if not already done, leaving tails on or off as preferred.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- Start the sauce: In a skillet over medium heat, combine butter, softened cream cheese, heavy cream, chicken broth, and minced garlic. Stir occasionally as the butter melts and the cream cheese gradually melts into a creamy sauce; this will take a couple of minutes.
- Simmer the sauce: Once cream cheese is fully incorporated, let the sauce gently bubble for 5 minutes while thickening slightly. Stir occasionally to prevent sticking. Use this time to grate your parmesan cheese.
- Add parmesan: Stir the freshly grated parmesan cheese into the sauce and cook for about one minute until the cheese melts and the sauce becomes smooth.
- Cook the shrimp: Add the thawed shrimp to the skillet. Cook for 5-6 minutes, stirring occasionally, until shrimp are pink and opaque.
- Season and combine: Season the sauce with salt and pepper to taste. Toss the cooked and drained fettuccine into the skillet with the shrimp sauce, mixing well to coat the pasta. Serve immediately while hot.
Notes
- For best flavor, use freshly grated parmesan cheese rather than pre-grated.
- Make sure not to overcook the shrimp to avoid a rubbery texture.
- You can substitute chicken broth with vegetable broth for a lighter taste.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stove or microwave.
- Adjust salt and pepper according to your taste preference.
