Easy Shrimp Alfredo
A creamy and decadent shrimp alfredo dish perfect for a quick weeknight dinner.
Equipment
- Skillet
- Colander
- Pot
- Spoon
- grater
- Measuring cups
- Measuring spoons
Ingredients
- 1 pound uncooked shrimp (31-40/pound size), thawed & peeled, tails optional
- 8 ounces uncooked fettuccine
- 2 tablespoons butter
- 4 ounces cream cheese softened & cut into smaller pieces
- ¾ cup heavy/whipping cream
- ¼ cup chicken broth
- 2 large cloves garlic minced
- 1 cup freshly grated parmesan cheese
- Salt to taste
- pepper to taste
Instructions
- Boil a pot of water and add the fettuccine once it’s bubbling away. Stir it occasionally until the pasta's tender and al dente, usually taking about 10-12 minutes. Do not forget to taste it before draining to avoid overcooking, as this results in mushy pasta.
- Heat the butter in a large skillet until it’s sizzling softly. Add the shrimp and cook until they’re pink and opaque, which takes only a few minutes. Keep an eye on them—overcooking can make them tough and rubbery; aim for them to be cooked just right!
- Toss in the minced garlic once the shrimp is done and sauté it for about a minute until it becomes fragrant. The aroma should fill your kitchen! This adds a nice punch of flavor, but do not let it brown, or it’ll turn bitter.
- Stir in the chunks of cream cheese, allowing them to melt into the mixture. The sauce will start to get creamy and silky—that is the goal! Be cautious not to crank up the heat too high, or it might separate.
- Gradually pour in the heavy cream and chicken broth, stirring until everything’s well blended. You should see the sauce come together quickly, making it nice and smooth. Reduce the heat to avoid simmering too aggressively.
- Add the freshly grated parmesan cheese and mix until it melts into the sauce. It should smell divine! This adds a savory richness, just right for your fettuccine. Be patient; rushing can cause lumps to form, which we do not want.
- Combine the cooked fettuccine with your creamy shrimp sauce directly in the skillet. Toss well until every strand is beautifully coated. It is ready when everything looks inviting and creamy. Avoid leaving any pasta dry—mix thoroughly!
- Sprinkle a bit of salt and pepper over your dish, adjusting to your preference. Mix well to ensure each bite is seasoned nicely. Too much salt can quickly overpower the dish, so season gradually.
Notes
Storage Tips: Store leftover shrimp Alfredo in an airtight container in the fridge, and consume within a couple of days. This dish is best fresh, though freezing is not recommended.
Expert Tips: Ensure the cream cheese is softened before adding it to the sauce; leaving it out for about 30 minutes helps it melt smoothly. When reheating, keep the heat low and stir in a splash of cream to maintain a creamy texture and prevent separation. If the sauce thickens too much, gradually add a bit of hot pasta water to return it to the desired consistency. For tender shrimp, cook them until they just turn pink (about 2-3 minutes) to avoid rubbery texture. If the sauce is thinner than preferred, stir in a little extra cream to thicken it without adding flour.
Reheating Instructions: Reheat the dish slowly on low heat, adding a splash of cream if needed, until warmed through.
Serving Suggestions: Pair your shrimp Alfredo with a side salad and garlic bread. A glass of white wine and topping with fresh parsley for garnish are excellent complements.