shrimp alfredo pasta

Fettuccine alfredo is one of life's greatest comfort foods. It's creamy, cheesy, carb-y, and super super flavorful. We especially love this version because the shrimp adds lots of extra flavor and some lean protein to boot!

Shrimp Fettuccine Alfredo

lb. fetuccine

shrimp,

kosher salt

black pepper

garlic,

tbsp. all-purpose flour

heavy cream

c. whole milk

c. Parmesan,

tbsp. Chopped parsley, for garnish

This was awesome. Whole family loved it.  We added steamed broccoli which was great!

I made this last night and OMG it is the best version i have made so far. I have tried many different ones. Some with less and some with more ingredients. My family noticed a difference with this one. I didn't have fettuccine so i used whole wheat penni and the family still thought it was the best ever.   
Serve with some crusty Italian bread and Rex Goalith Cab Sauv ♥ . Delish for sure. 
I wish I had a better presentation picture but once I put it on the plate I was half way through before I thought to take a pic. Oh and I doubled the recipe for guest and have plenty of leftovers for lunch.

Just made this and it was awesome! Only had Half &amp; Half on hand so used in place of milk and heavy cream. Lots of garlic and parsley made this a creamy, dreamy delight! Easy too!

Awesome sauce; and thanks on the tip on how to cook the shrimp.

Flavors are good but sauce was too pasty in texture instead of creamy. Less flour?

Turned out great and really easy to make. I used the cheap Parmesan and it was still good. Next time I’ll splurge for the real Parmesan and see how that tastes.

Great recipe. May be the best Shrimp Fettuccine Alfredo I’ve ever made.

Turned out amazing! The Alfredo sauce is to die for!

It’s good for beginners but it could use some more flavour

good pasta!! Made it with my boyfriend and we both loved it!

https://streaming.hearstdigitalstudios.com/d77aa437-5496-4f52-8355-0131782a16ae/video_rover_16x9_1080p_hd_1539622542_23798.mp4

Your New Favorite Weeknight Dinner: Shrimp Alfredo

This Shrimp Fettuccine Aflredo is a major comfort food. There's just something about a mountain of pasta consumed by rich creamy sauce, and studded with large, tender shrimp that has my name written all over it. It reminds me of my favorite dish at Olive Garden; seafood alfredo. It's also surprisingly easy to make; ready in under 30 minutes!

Shrimp Alfredo Pasta Recipe

fettuccine pasta

shrimp

Tbsp oil

onion (finely chopped)

Tbsp butter

garlic

white wine (I used Ste Chapelle Chardonay ~ 6)

heavy whipping cream

parmesan cheese

Sprinkle of paprika

Parsley

Cook 3/4 lb fettuccini noodles in salted water according to package instructions and drain. Don't rinse (this helps the sauce stick to the noodles better).

Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don't over-do it or they will be rubbery. Remove shrimp to a separate bowl.

In same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in 1/3 cup white wine and reduce to 25% scraping the bottom to deglaze the pan.

Stir in Cream and simmer for 2 min. Next, sprinkle the top with 1/3 cup parmesan (or add to taste) and stir just until creamy and smooth and remove from heat. Don't boil or the cheese will separate from the cream. Add about 1/4 tsp paprika and season with S&amp;P to taste.

Add the cooked shrimp and drained (un-rinsed pasta). Garnish with parsley, basil, extra parmesan or freshly cracked pepper if desired.

This lightened up version of a classic Shrimp Alfredo cooks entirely in one skillet for an easy dinner recipe that's ready in less than 30 minutes!

Lightened Up One Skillet Shrimp Alfredo

olive oil

Tbsp minced garlic

onion

chicken broth

milk

Tbsp flour

salt

Optional garnish: chopped fresh parsley; fresh basil

Heat olive oil in a skillet over medium high heat. When oil is shimmering, add garlic and onion and cook for 1 minute, stirring constantly.

Add chicken broth, milk, flour and salt and whisk until completely combined. Stir in uncooked pasta.

Bring to a gentle boil, then cover and reduce heat to a simmer.

Simmer, covered, for 10-15 minutes or until pasta is tender, stirring once or twice during this time.

Stir in shrimp and cook, uncovered, for an additional 2-3 minutes, or until shrimp is heated through.

Remove from heat and stir in Parmesan cheese.

Season with additional salt and pepper, if needed. Garnish with fresh herbs and serve immediately.

Silky, creamy and so much flavour! Impress yourself by making this super easy, creamy garlic prawn pasta! Done in 20 minutes.

Creamy garlic prawn pasta

spaghetti (fettuccine

200 g /7 ounces peeled, deveined prawns/shrimp ((note 1))

tbsp heavy/thickened cream ((note 2))

garlic (large, minced)

chicken stock

cherry tomatoes (halved)

tbsp extra virgin olive oil

salt and pepper (to taste)

parsley (finely sliced)

parmesan cheese ((note 4))

Cook pasta according to packet instructions, to al dente and reserve ¼ cup of pasta cooking water. (note 5)

Whilst pasta is cooking, marinate the prawns by adding ⅓ of minced garlic, 1 tbsp of olive oil, salt and pepper to the prawns. Mix thoroughly and set aside for 3 - 5 minutes.

In a large, non-stick pan or skillet, add remaining olive oil and garlic and cook on medium heat for 1 - 2 minutes or until garlic fragrant.

Add marinated prawns into the pan and turn the heat up to medium-high. Turn the prawns over after 1 minute with a pair of tongs. Cook the other side for another minute.

Add cherry tomatoes into the pan and mix for 1 minute. Remove the prawns from the pan and set aside.

Pour stock (or white wine if using) into the pan and reduce by half. Keep the heat on high.

Pour heavy/thickened cream in and immediately reduce heat down to low and bring to a simmer.

Add prawns back into the pan together with cooked pasta. Season with salt and pepper to taste. Mix thoroughly. Add a little pasta cooking water if needed. (note 5)

To serve, sprinkle parsley and lots of parmesan cheese!

https://embed.mediavine.com/videos/o2fp6s1jbv01q7ugdbt7

Silky, creamy and flavourful! One way to impress yourself and anyone you might cook for is by making this super easy and creamy garlic prawn pasta! Done in 20 minutes from start to finish and you have a mouthwatering, super delicious meal.

Creamy Garlic Prawn Pasta

This easy Shrimp Alfredo recipe is fresh and delicious with a creamy homemade alfredo sauce. It uses staple ingredients and is ready in less than 20 minutes!

Shrimp Alfredo

butter

garlic (, finely minced)

oz Parmesan cheese (about 2 cups)

Salt and pepper (,

noodles

parsley (, for garnish (optional))

Cook pasta according to package instructions. Drain and set aside.

Grate parmesan cheese and set aside, to allow it to come to room temperature.

Heat a large sauce pan over medium heat. Add butter and cook until melted. Add garlic, stirring frequently for 1 minute. Add cream and whisk to combine, bring to a simmer and cook for 3-4 minutes, stirring often.

Turn heat to low and add parmesan cheese, whisking until smooth. Season with salt and pepper to taste.  Add pasta and toss to coat.

Season shrimp with salt and pepper. Melt 1 tablespoon butter or oil in a large skillet over medium high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes. Serve noodles with a scoop of shrimp on top. Garnish with fresh parsley, if desired.

Instructions:

https://content.jwplatform.com/videos/PoNdUsfb.mp4

This easy Shrimp Alfredo recipe uses just a few staple ingredients and is ready in less than 20 minutes!

This creamy shrimp scampi is a delicious dinner, ready in 30 minutes! You&#39;ll love the lemon, white wine and garlic infused Alfredo sauce. Serve with angel hair pasta, spaghetti or fettuccine.

Creamy Shrimp Scampi

oz angel hair, spaghetti or linguine pasta

tbsp flour

oz frozen raw shrimp

white wine

lemon juice (freshly squeezed is best!)

milk, half and half or cream

Parmesan cheese

tsp garlic salt (more

parsley

Prepare pasta according to package. Drain and set aside.

Rinse frozen shrimp under luke warm water until separated. Pat dry with paper towel.

Melt 2 tbsp butter in large skillet over medium heat. Stir and cook just until the shrimp turns pink, about 4-6 minutes. Remove from pan and set aside.

Add and melt 4 tbsp butter to skillet. Whisk in flour. Let bubble for 2 minutes then add white wine, lemon juice, milk and Parmesan cheese. Bring to a boil then reduce to simmer. Stir until thick. Add garlic salt to taste.

Add shrimp and noodles to Parmesan Alfredo sauce and gently toss to coat. Add fresh parsley as a garnish to your plates or toss it in with everything in the pan. Your choice! Serve hot.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614543722/mhj6w9uge0xby9nhiqod.mp4

This Lemony Parmesan Shrimp Alfredo Pasta is an easy dinner dish with homemade Alfredo sauce. Made with Parmesan cheese, white wine, lemon juice and garlic. Delicious, quick and simple!  Make in a skillet or dutch oven for a one pan dinner. Perfect weeknight dinner but classy enough to serve a dinner party.

How to Make Lemony Parmesan Shrimp Alfredo Pasta

Shrimp Alfredo combines plump shrimp and fettuccine pasta in a Parmigiano Reggiano, butter, and cream sauce and topped with parsley. 

baking soda

garlic powder

egg fettuccine (or egg pappardelle)

unsalted butter

garlic (minced)

Parmigiano Reggiano (plus more for serving)

Italian parsley

pasta water (for thinning, will not need it all)

Bring a large pot of salted (2 tablespoons kosher salt per gallon) water to boil.

Dry the shrimp with paper towels then season with salt, pepper, garlic powder, and baking soda.  Mix together and set aside for 5 minutes before moving on to the next step.

Heat a large stainless steel pan to medium heat and wait 3 minutes.  Coat the pan with olive oil and add the shrimp to the pan.  Saute until just cooked through (about 2-3 minutes) or until no longer grey. Remove the shrimp to a plate and tent with foil to keep warm.  Begin cooking the pasta until al dente.

Turn the heat down in the same pan to medium-low and add the butter and garlic.  Cook garlic until the garlic is golden (about 2 minutes) then add the cream and cheese and bring to a low simmer.  The sauce will begin to thicken after a couple of minutes of simmering.

Add the al dente pasta to the alfredo sauce and mix or toss to coat.  If the pasta is too dry add some of the reserved pasta water, a bit at a time, to get a perfect consistency.

Add the shrimp to the pasta and mix well.   Taste test and make final adjustments to salt and pepper levels.  Add the parsley.  Serve with more grated Parmigiano Reggiano on the side.  Enjoy!

Hi Jim, just want to thank you once again for giving us another quick, easy &amp; absolutely flavorful recipe.  Made this a couple of nights ago &amp; my husband couldn't stop paying compliments.  He told me to write it down so I could do it again!!  I love that your Son told you to add Pepper, it does make a difference :) A really great recipe.

We've always been scampi people..  My  husband didn't want anything to do with a cream sauce, especially on his shrimp.  It would just be sacreligious!  Well...I made this Shrimp Alfredo and as I watched, the corners of his mouth began to turn upward.  Full smile delicious!  Thank you for converting 2 scampi people with another shrimp dish.

I made this dish last week, and it was delicious!
One question: can you freeze it?

Hi, we made this last night and it was delicious.   I did add a few more ounces of pasta and thought it was fine, not quite as rich.   The shrimp was delicious!  
Thanks, loving your channel, a newer subscriber.
Ann Federwisch
Indianapolis, IN

simple &amp; delicious i also use your PH prep for lemon/garlic shrimp

do you ever do meals with veal?

Jim I made this recipe last night and I found it to be absolutely fantastic.  It was the best shrimp dish I ever made at home.  Your tip of using the baking soda after drying wiping the shrimp was a huge benefit in seasoning the shrimp and  having the shrimp retaining its juices.  Also,  using the parmigiano Reggiano was a must by raising this dish to the next level.  My wife now thinks I am the master in the kitchen after this meal.  I owe it all to you.  Thanks a bunch!!!!

https://www.youtube.com/watch?v=5AbcZZ-fkxc

This creamy shrimp alfredo is super easy to make and can be on the table in under 30 minutes.  This is not traditional alfredo which would never be served with shrimp in Italy.  But who cares!  It's great and I think you'll love it.  Enjoy!

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How To Make Creamy Shrimp Alfredo In Under 30 Minutes

A delicious and easy baked shrimp Alfredo recipe with just 10 minutes of prep!

Dump-and-Bake Shrimp Alfredo

rotini pasta

(22 ounce) jar Alfredo sauce ((about 2 ½ cups))

white wine ((or substitute with an additional 1 cup of chicken broth

onion,

(4 ounce) jar diced roasted red peppers

mozzarella cheese

lbs. shrimp

Parmesan cheese; chopped fresh parsley, basil, or other herbs

Preheat oven to 425°F (220°C). In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, wine, onion, garlic, and red peppers. Cover tightly with aluminum foil and bake for 45 minutes. Remove the casserole dish from the oven and give it a stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.

Once pasta is al dente and the sauce has thickened, stir in the uncooked shrimp. Sprinkle mozzarella over the top.

Bake uncovered for 5-10 more minutes (8 minutes was perfect for me). The dish is finished when the cheese is melted, the shrimp is pink, and the pasta is tender. Keep a close eye on your shrimp during the final few minutes of baking, because you don’t want to overcook the shrimp and have it turn out rubbery! Pull it out of the oven as soon as the shrimp is pink.

Garnish with freshly grated Parmesan or fresh chopped parsley, if desired.

Superb, Blair!  Perfect for an easy and delicious meal during this busy holiday season.  I cut the recipe in half for our family of 2, providing leftovers for another meal.  I didn't reduce the cooking time for the reduced volume, because we're not al dente aficianados.  Thank you!

I've made this a few times times now and it has become a regular part of our rotation. I use protein penne pasta which comes in 14.5oz box. The first time I made it trying to follow the original amount called for on the liquid it was kind of a fail, some of the pasta dried out a bit, and even after adding more we still had crunchy pasta bits, but I tried it again, used two 15oz jars of Alfredo sauce, and it was perfect. Not sure why the different pasta even though there is less by the ounce needed more liquid, but it was worth a second try. I also am extra generous with the cheese adding both Parm and mozzarella, and I season the shrimp with crushed red pepper, smoked paprika, garlic and onion powder and black pepper which gives the whole dish a little heat and it is so good! We love this dish and it is so simple to throw together, thank you for sharing!

I made this yesterday for a lunch dish for 7 of us. It was fabulous, &amp; everyone loved it. I used Costco’ 31-40 medium shrimp, &amp; 10 minutes after adding them was perfect.

This was so easy to make and everyone loved it.  Will definitely make again.  Great for company too!  I did have to add some additional Alfredo sauce when adding the shrimp in as it seemed too dry for all that shrimp. I was glad I had an extra jar on hand.

Another great recipe, thanks Blair!  This was SO easy, and my husband commented more than once about how much he liked the shrimp.  I told him I did nothing to them except stir them in  I didn't have peppers, so I did what I saw mentioned in a comment and added a little dried, crushed red pepper.  I will definitely be making this one many times!

Delicious recipe and so easy to make. This will definitely be one of my go to easy meals for the week.

Excellent recipe, we use it often. My wife doesn't care for peppers, so we substitute a can of petite diced tomatoes, drained. As mentioned in the recipe, you can swap out of other pastas (we usually use penne) and add a veggie (we tend to opt for either broccoli; the frozen peas or spinach have turned out well also). Sometimes we have added mushrooms. So easy and so good! Yum!

Creamy Cajun Garlic Shrimp Alfredo with tender seared shrimp, fettuccine, and a smooth garlic-Parmesan sauce that stays silky and easy to toss.

Cajun Garlic Shrimp Alfredo Pasta

fettuccine (340 g)

kosher salt (for the pasta water)

pasta water (240 ml, as needed)

olive oil (15 ml)

unsalted butter (14 g, for searing the shrimp)

Cajun seasoning

paprika

tsp black pepper

unsalted butter (14 g,

garlic (finely minced)

heavy cream (480 ml)

Parmesan cheese (freshly grated, about 85 g)

low-moisture mozzarella cheese (shredded, about 56 g)

salt (to taste)

Bring a large pot of water to a boil. Salt the water lightly to moderately, keeping in mind that Cajun seasoning and Parmesan will add more salt later.

Cook the fettuccine until al dente according to the package directions. Reserve 1 cup of pasta water, then drain the pasta. Do not rinse.

Cook the Pasta

Pat the shrimp very dry with paper towels. In a bowl, toss the shrimp with Cajun seasoning, paprika, black pepper, and the optional fine salt.

Heat the olive oil and 1 tablespoon butter in a 12-inch (30 cm) skillet over medium-high heat. When the butter is melted and foamy, add the shrimp in a single layer, cooking in batches if needed.

Cook for 45 to 60 seconds per side, just until the outside is lightly pink and golden. The shrimp should not be fully cooked yet. Transfer the shrimp and any pan juices to a plate.

Season and Sear the Shrimp

Reduce the heat to medium-low. If the skillet seems very hot, let it cool for about 1 minute before adding the garlic.

Add the remaining 1 tablespoon butter. Add the minced garlic and cook for 20 to 30 seconds, stirring constantly, until fragrant. Do not let the garlic brown.

Pour in the heavy cream and stir, scraping up any flavorful bits from the skillet. Let the cream warm gently for 2 to 3 minutes, until steaming but not boiling.

Reduce the heat to low. Add the Parmesan a little at a time, stirring until melted. Add the mozzarella and stir until the sauce is smooth and creamy.

Make the Garlic Alfredo

Add the drained fettuccine to the skillet and toss until coated. If the sauce feels too thick, add reserved pasta water 2 tablespoons at a time until the sauce looks glossy and loose enough to coat the noodles.

Return the shrimp and any juices to the skillet. Toss gently for 30 to 60 seconds, just until the shrimp are fully opaque, plump, and curved into loose C-shapes. If using an instant-read thermometer, the shrimp should reach 145°F (63°C).

Top 9 shrimp alfredo pasta recipes from across the web

The most viewed shrimp alfredo pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shrimp Fettuccine Alfredo

Shrimp Alfredo Pasta Recipe

Lightened Up One Skillet Shrimp Alf...

Creamy garlic prawn pasta

Shrimp Alfredo

Creamy Shrimp Scampi

Shrimp Alfredo

Dump-and-Bake Shrimp Alfredo

Cajun Garlic Shrimp Alfredo Pasta

Top 9 shrimp alfredo pasta recipes from across the web

The most viewed shrimp alfredo pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp Fettuccine Alfredo

Shrimp Alfredo Pasta Recipe

Lightened Up One Skillet Shrimp Alf...

Creamy garlic prawn pasta

Shrimp Alfredo

Creamy Shrimp Scampi

Shrimp Alfredo

Dump-and-Bake Shrimp Alfredo

Cajun Garlic Shrimp Alfredo Pasta

The most viewed shrimp alfredo pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine