Description
This Easy Shrimp Alfredo recipe features tender shrimp cooked in a creamy, cheesy sauce served over perfectly al dente fettuccine. Combining a rich blend of cream cheese, heavy cream, and parmesan, it delivers a luscious homemade Italian-inspired dish that’s quick and simple to prepare, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Seafood
- 1 pound uncooked (31-40/pound size) shrimp thawed & peeled, tails optional
Pasta
- 8 ounces uncooked fettuccine
Sauce
- 2 tablespoons butter
- 4 ounces cream cheese (1/2 block) softened & cut into smaller pieces
- 3/4 cup heavy/whipping cream
- 1/4 cup chicken broth
- 2 large cloves garlic minced
- 1 cup freshly grated parmesan cheese
- Salt & pepper to taste
Instructions
- Prep the Shrimp: If frozen, thaw the shrimp by placing them in a colander and running cool water over them until fully thawed, then peel and remove tails if desired.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente, then drain and set aside.
- Make the Sauce Base: In a skillet over medium heat, add butter, cream cheese pieces, heavy cream, chicken broth, and minced garlic. Stir occasionally as the butter melts and cream cheese softens to combine into a smooth sauce, about a couple of minutes.
- Simmer the Sauce: Allow the sauce to gently bubble and reduce for 5 minutes while stirring occasionally to thicken slightly. Grate the parmesan cheese while you wait.
- Add Parmesan Cheese: Stir in the freshly grated parmesan cheese and cook for about 1 minute until melted and incorporated.
- Cook the Shrimp: Add the shrimp to the skillet and cook for 5 to 6 minutes, stirring occasionally, until shrimp are pink and cooked through.
- Season and Combine: Season the sauce with salt and pepper to taste. Toss the cooked and drained fettuccine into the skillet, mixing until pasta is well coated with the shrimp alfredo sauce.
- Serve: Serve immediately while hot for the best flavor and texture.
Notes
- If cream cheese isn’t softened, microwave it for 20-30 second intervals to ease melting into the sauce.
- If the sauce becomes too thick, thin it out by adding a bit of reserved hot pasta water.
- For a richer flavor, freshly grated parmesan cheese is recommended over pre-grated varieties.
- You can omit chicken broth for a slightly thicker cream sauce and to maintain vegetarian suitability if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 180 mg
