If you’ve ever dreamed of creating a restaurant-worthy pasta dish in your own kitchen, this Shrimp Alfredo with Parmesan and Garlic Recipe is your golden ticket. It masterfully balances creamy, cheesy richness with the delicate sweetness of shrimp, all uplifted by a punch of garlic and the subtle tang of Parmesan. This recipe transforms simple ingredients into a lush, comforting meal that’s perfect for any occasion, whether it’s a cozy weeknight dinner or an impressive plate for guests. You’ll be happily twirling fettuccine and savoring every bite in no time.
Ingredients You’ll Need
These straightforward ingredients are the backbone of our Shrimp Alfredo with Parmesan and Garlic Recipe. Each one plays a crucial role, from the silky pasta texture to the depth of flavor in the sauce and the satisfying bite of shrimp.
- 1 pound fettuccine noodles (dried): The classic choice for Alfredo, perfect for absorbing that creamy sauce.
- 1 12 oz frozen shrimp (pre-cooked, peeled, tail-on, deveined): Adds tender seafood goodness with minimal prep time.
- 3 tablespoons butter: Creates a rich base for the sauce and sautéing.
- 6 tablespoons all-purpose flour: Thickens the Alfredo sauce to creamy perfection.
- 2 cups chicken stock: Infuses subtle savory notes and helps build the sauce’s body.
- 2 cups milk (2%): Keeps the sauce smooth and creamy without being too heavy.
- 1 1/2 cups parmesan cheese (block, not pre-shredded): Freshly grated for the best melt and authentic flavor.
- 1 1/2 teaspoons salt: Enhances all the flavors beautifully.
- 1/2 teaspoon black pepper: Adds a gentle heat and depth to the dish.
- Fresh parsley (optional for garnish): Brightens the plate with a pop of color and freshness.
- Black pepper (optional for garnish): To give your dish a final spark of flavor and aroma.
- Garlic (approximately 3 teaspoons minced): The soul of the dish, bringing that irresistible aromatic kick.
How to Make Shrimp Alfredo with Parmesan and Garlic Recipe
Step 1: Prepare the Shrimp
Begin by thawing the shrimp as directed on the package. Since these shrimp are already cooked, the goal is just to gently warm them up and create a little golden sear for texture. Once thawed, melt a tablespoon of butter in a skillet, add 1 teaspoon of minced garlic, and cook until it fills the kitchen with that heavenly aroma—about one minute. Lay the shrimp in a single layer and season lightly with salt and pepper. Cook about 2-3 minutes per side to develop a slight golden crust without overcooking.
Step 2: Cook the Fettuccine
Bring a large pot of water to a rolling boil, then add 2 teaspoons of salt—it seasons the pasta as it cooks. Add the fettuccine and cook until just al dente; this usually takes 8 to 10 minutes. Be sure not to overcook as the noodles will continue to cook slightly when tossed with the sauce. Before draining, scoop out one cup of starchy pasta water to help loosen the sauce later if needed. Once drained, return the noodles to the pot and cover with a lid to keep warm.
Step 3: Make the Alfredo Sauce
In a large skillet, melt 2 tablespoons of butter over medium heat, followed by 2 tablespoons of minced garlic. Let that garlic cook just until fragrant—about one minute—taking care it doesn’t burn. Stir in the flour and cook for one minute to make a roux that will thicken the sauce. Slowly whisk in the chicken stock to avoid lumps and blend it into a smooth mixture. Let it simmer gently until it thickens, about a minute or so. Then add the milk and continue whisking. Off heat, mix in the freshly grated Parmesan cheese, salt, and pepper, stirring until the cheese melts into a velvety sauce. Taste and adjust the seasoning as needed.
Step 4: Combine Pasta, Shrimp, and Sauce
Remove half of the Alfredo sauce and set it aside—you might not need all of it depending on your desired sauciness. Add the drained pasta and the cooked shrimp to the skillet with the remaining sauce. Toss everything together with tongs so each strand of fettuccine is luxuriously coated and the shrimp are evenly distributed. If the sauce feels too thick, stir in a little reserved pasta water until the texture is just right. Now it’s ready to serve!
How to Serve Shrimp Alfredo with Parmesan and Garlic Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a burst of bright color and a touch of earthiness that contrasts beautifully with the creamy sauce. A few twists of freshly cracked black pepper on top elevate the flavor and enhance the aroma just before serving. Don’t skip these final touches—they turn a simple plate into an inviting masterpiece.
Side Dishes
Pair this dish with a crisp green salad dressed lightly with lemon vinaigrette or garlic bread to soak up every last bit of the creamy sauce. Roasted or steamed vegetables like asparagus, broccoli, or green beans are also great complements, adding freshness and balance to this indulgent meal.
Creative Ways to Present
To impress your guests, serve the Shrimp Alfredo with Parmesan and Garlic Recipe in individual shallow bowls to keep the pasta warm. Garnish with parsley and a Parmesan shaving crown for elegance. For a cozy vibe, twirl the fettuccine into nests on the plate, nestling the shrimp on top to show off their golden sear.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Shrimp Alfredo with Parmesan and Garlic Recipe, store it in an airtight container in the refrigerator. It will stay fresh for up to three days. Keep the pasta and sauce well combined to retain that creamy texture, and cover tightly with foil or a lid.
Freezing
Freezing shrimp Alfredo is possible but not ideal because the sauce can separate when thawed. If you decide to freeze it, place the cooled dish in a freezer-safe container for up to two months. Thaw overnight in the fridge and stir well before reheating.
Reheating
To reheat, warm your leftovers gently over low heat on the stove while stirring often. Add a splash of milk or reserved pasta water to bring back the creaminess if it starts to thicken too much. Microwaving works too, but stir every minute to prevent hotspots and keep the sauce smooth.
FAQs
Can I use fresh shrimp instead of frozen?
Absolutely! Fresh shrimp work wonderfully in this Shrimp Alfredo with Parmesan and Garlic Recipe. Just peel and devein them, then cook gently until pink and opaque, about 2-3 minutes per side. Using fresh shrimp can really make the dish pop with brightness.
What type of Parmesan cheese is best?
Using block Parmesan that you grate yourself gives the creamiest sauce and best flavor. Pre-shredded cheese often includes anti-caking agents that can impact melting and texture, so freshly grated is worth the extra effort.
Can I substitute the milk for cream?
Yes! If you want an even richer sauce, replace the milk with half-and-half or heavy cream. The result will be more decadent, but keep in mind this also increases the calorie count, so enjoy it as a special treat.
Is this recipe spicy?
No, this Shrimp Alfredo with Parmesan and Garlic Recipe is mild and creamy with just a hint of black pepper for a gentle warmth. You can easily add red pepper flakes or a dash of cayenne if you prefer a bit of heat.
How do I prevent the sauce from becoming grainy?
Make sure to whisk the sauce continuously when adding the chicken stock and milk, and take care to melt the cheese gently off heat to avoid clumping. Also, freshly grated Parmesan melts better, which helps keep the sauce silky smooth.
Final Thoughts
This Shrimp Alfredo with Parmesan and Garlic Recipe is a total crowd-pleaser that combines simplicity with elegance effortlessly. Whether you’re cooking for family or impressing guests, it brings warmth, comfort, and a burst of flavor to the table. Give this recipe a try, and watch how quickly it becomes a beloved go-to in your kitchen.
Print
Shrimp Alfredo with Parmesan and Garlic Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This creamy Shrimp Alfredo recipe combines tender fettuccine pasta with succulent sautéed shrimp and a rich parmesan cheese sauce. Perfect for a comforting dinner, this dish features a velvety homemade Alfredo sauce finished with fresh parsley and cracked black pepper for a delightful Italian-inspired experience.
Ingredients
Pasta
- 1 pound fettuccine noodles (dried)
- 2 teaspoons salt (for pasta water)
Shrimp
- 12 oz frozen shrimp (pre-cooked, peeled, tail-on, deveined)
- 1 tablespoon butter
- 1 teaspoon garlic, minced
- ½ teaspoon salt
- Black pepper, to taste
Alfredo Sauce
- 3 tablespoons butter (divided: 1 Tbsp for shrimp, 2 Tbsp for sauce)
- 6 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 cups milk (2%)
- 1 ½ cups parmesan cheese (block, grated)
- 1 ½ teaspoons salt (divided)
- ½ teaspoon black pepper (divided)
- 2 tablespoons minced garlic
Garnish (optional)
- Fresh parsley, chopped
- Black pepper, freshly cracked
Instructions
- Thaw Shrimp: Thaw the frozen shrimp according to package directions to ensure even cooking.
- Boil Water: Bring a large pot of water to a rolling boil, then add 2 teaspoons of salt to season.
- Cook Fettuccine: Add the fettuccine noodles to the boiling water and cook until al dente, about 8-10 minutes. Reserve 1 cup of the starchy pasta water before draining.
- Keep Pasta Warm: Return the drained noodles to the pot, cover with a lid, and keep warm. Stir occasionally with some reserved pasta water to prevent sticking.
- Sauté Shrimp: In a medium skillet, melt 1 tablespoon butter, then add 1 teaspoon minced garlic and cook for about 1 minute until fragrant. Place the thawed shrimp in a single layer and season with ½ teaspoon salt and black pepper. Cook for 2-3 minutes on each side until slightly golden. Remove from heat and set aside.
- Make Roux: In a large skillet, melt 2 tablespoons butter, then sauté 2 tablespoons minced garlic for 1 minute. Sprinkle the flour over the garlic and whisk for 1 additional minute to form a roux.
- Add Liquids: Gradually pour in the chicken stock while whisking continuously until smooth. Pour in the milk and continue whisking until the sauce thickens slightly, simmering for about 1 minute.
- Incorporate Cheese and Seasonings: Add the grated parmesan cheese, 1 ½ teaspoons salt, and ½ teaspoon black pepper. Whisk until the cheese melts completely, and season to taste with additional salt or pepper if needed.
- Reserve Sauce: Remove half of the sauce from the skillet and set aside in case less sauce is preferred later.
- Combine Pasta and Shrimp: Add the cooked fettuccine noodles and sautéed shrimp into the skillet with the remaining sauce. Toss gently using tongs to coat evenly with the creamy Alfredo sauce.
- Serve and Garnish: Plate the Shrimp Alfredo immediately, garnishing with freshly chopped parsley and cracked black pepper for a burst of fresh flavor.
Notes
- Do not overcook the shrimp as they are already pre-cooked; just heat through and develop a slight golden color.
- Reserve pasta cooking water to adjust sauce consistency if needed to keep noodles from sticking.
- Using freshly grated parmesan cheese ensures a smoother, more flavorful sauce.
- Adjust seasoning gradually to your taste preference before serving.
- This recipe can be made gluten-free by substituting the flour with a gluten-free all-purpose blend and using gluten-free pasta.
