Description
Easy Shrimp Alfredo is a creamy and delicious pasta dish featuring tender shrimp cooked in a rich homemade Alfredo sauce made with cream cheese, heavy cream, and parmesan cheese, served over perfectly al dente fettuccine.
Ingredients
Scale
Shrimp and Pasta
- 1 pound uncooked (31-40/pound size) shrimp thawed & peeled, tails optional
- 8 ounces uncooked fettuccine
Alfredo Sauce
- 2 tablespoons butter
- 4 ounces cream cheese 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 running them under cool water in a colander until fully thawed, then peel if necessary, leaving tails optional.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside.
- Make the Alfredo Sauce: In a skillet over medium heat, add the butter, cream cheese, heavy cream, chicken broth, and minced garlic. Stir occasionally and help the cream cheese melt into the sauce using a spoon. This takes a couple of minutes.
- Reduce the Sauce: Once the cream cheese is fully incorporated, let the sauce gently bubble for 5 minutes while stirring occasionally to reduce and thicken slightly.
- Add Parmesan Cheese: Stir the freshly grated parmesan cheese into the sauce and let it cook for about one minute until creamy and smooth.
- Cook the Shrimp: Add the thawed shrimp to the skillet and cook for 5-6 minutes, stirring occasionally until the shrimp are thoroughly cooked and opaque.
- Season and Combine: Season the sauce and shrimp with salt and pepper to taste, then toss the sauce and shrimp with the drained fettuccine. Serve immediately for best flavor.
Notes
- If cream cheese isn’t soft, microwave it in 20-30 second intervals until softened for easier melting.
- If the Alfredo sauce becomes too thick, dilute it with a bit of hot pasta water to achieve desired consistency.
- This recipe is featured on page 49 of the Salt & Lavender: Everyday Essentials cookbook.
- For a lighter variation, consider using half-and-half instead of heavy cream and reduce butter.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 180 mg
