Creamy Shrimp Alfredo

Ingredients

• 340 g (12 oz)fettuccine
• 15 ml (1 tablespoon)salt, for the pasta water
• 454 g (1 lb)large shrimp, peeled and deveined
• 15 ml (1 tablespoon)olive oil
• 2.5 ml (½ teaspoon)garlic powder
• 1.25 ml (¼ teaspoon)smoked paprika
• to tastesalt and black pepper
• 42 g (3 tablespoons)unsalted butter
• 4 clovesgarlic, minced
• 360 ml (1½ cups)heavy cream
• 150 g (1½ cups)freshly grated Parmesan cheese
• 1.25 ml (¼ teaspoon)black pepper
• a pinchnutmeg
• 60 ml (¼ cup)reserved pasta water
• optional, to tastefresh parsley, chopped
• optionallemon wedge, for serving

Instructions

1. 1

   Cook the fettuccine

   Bring a large pot of water to the boil and salt it generously. Cook the fettuccine until just al dente. Scoop out 60 ml (¼ cup) of pasta water before draining, then drain the pasta and set it aside.

2. 2

   Season the shrimp

   Pat the shrimp completely dry with paper towels. Season them with garlic powder, smoked paprika, salt and black pepper.

3. 3

   Sear the shrimp

   Heat the olive oil in a large frying pan over medium-high heat. Arrange the shrimp in a single layer and cook without moving them for 90 seconds. Turn them once and cook until pink and curled into a loose C shape; remove from the pan and set aside.

4. 4

   Cook the garlic

   Lower the heat to medium and melt the butter in the same pan. Add the minced garlic and cook for 60 seconds, until fragrant but not browned.

5. 5

   Simmer the cream

   Pour in the heavy cream gradually while stirring. Bring it to a gentle simmer and cook for 3 to 4 minutes, until slightly thickened.

6. 6

   Melt in Parmesan

   Take the pan off the heat. Stir in the Parmesan a handful at a time until it has melted and the sauce is smooth. Add the black pepper and a pinch of nutmeg.

7. 7

   Toss pasta and shrimp

   Add the drained pasta and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water. Gently fold the shrimp back in.

8. 8

   Garnish and serve

   Divide the pasta between plates and top with fresh parsley. Serve with a lemon wedge on the side.

What is shrimp Alfredo?

Alfredo is an Italian-American pasta dish known for its creamy, cheese-based sauce. This version adds seared shrimp to fettuccine, making a full meal from familiar, quick-cooking ingredients.

The method builds the sauce in the same pan used for the shrimp, then combines it with the pasta. Freshly grated Parmesan and a little reserved pasta water help give it a smooth finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1000 calories, 52g protein, 63g carbs, 59g fat.

Most of the carbohydrates come from the fettuccine, while the cream, butter and Parmesan provide much of the fat. Shrimp contributes protein, with additional protein from the Parmesan and pasta. Serve it with salad or vegetables to add a fresh side to the plate.

Choosing the ingredients

Shrimp: Large shrimp are easy to sear and stay substantial alongside the pasta. Drying them well helps them brown rather than release moisture into the pan.

Parmesan: Freshly grated cheese melts more evenly into the warm cream than many pre-grated versions. Add it gradually off the heat to help keep the sauce smooth.

Fettuccine: Its broad strands hold the cream sauce well. Cook it just al dente because it will be tossed with the sauce before serving.

Getting a good sear

Dry shrimp: Press them thoroughly with paper towels before seasoning. Excess surface moisture can prevent the hot pan from searing them properly.

Space: Cook the shrimp in a single layer and avoid moving them during the first 90 seconds. If your pan is too crowded, work in batches so they can cook evenly.

Keeping the sauce smooth

Gentle heat: Simmer the cream only until it thickens slightly, then remove the pan from the heat before adding the Parmesan. High heat can make a cream-and-cheese sauce separate or turn grainy.

Pasta water: The reserved water gives you a way to loosen the sauce if it thickens as you toss. Add it a little at a time so the sauce coats the pasta rather than becoming thin.

When everything is ready

Pasta: Aim for just al dente before draining, as the pasta is mixed with the hot sauce afterwards. Keep the pasta water before you pour it away.

Shrimp: Look for pink flesh and a loose C shape, then take the shrimp out of the pan. They will be folded back into the sauce at the end, so avoid cooking them until tightly curled.

What to serve alongside

A crisp green salad or simply cooked vegetables make a fresh contrast to the creamy pasta. Serve the lemon wedges at the table so each person can add a little brightness if they like.

This is a rich main course, so a modest serving of pasta with a generous side of vegetables can make for a more balanced plate.

Recipe notes & tips

• Grate the Parmesan finely so it melts into the sauce more readily.
• Reserve the pasta water before draining; it is difficult to recover once poured away.
• Use a large pan so the shrimp can sit in a single layer.
• Add the cheese with the pan off the heat to help keep the sauce smooth.
• Stir in pasta water gradually, checking the sauce consistency after each splash.
• Serve as soon as the pasta and sauce are combined for the creamiest texture.

Variations

• Add spinach: Fold a handful of baby spinach into the hot sauce until wilted.
• Use another pasta: Swap in linguine or tagliatelle and cook it just al dente.
• Bring the heat: Add a pinch of chilli flakes with the black pepper.
• Add vegetables: Stir cooked peas or asparagus through the pasta before serving.
• Use lemon zest: Add a little finely grated zest for a brighter citrus note.

Common mistakes to avoid

• Wet shrimp: They can steam instead of sear; pat them completely dry before seasoning.
• Crowded pan: The shrimp may cook unevenly; sear them in batches if needed.
• Overcooked shrimp: They turn tight and rubbery; remove them when pink and loosely curled.
• Boiling the cream: A hard boil can affect the sauce; keep it at a gentle simmer.
• Adding cheese over high heat: The sauce may turn grainy; take the pan off the heat first.
• Using all the pasta water: Too much can thin the sauce; add only a splash at a time.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan over low heat, adding a small splash of water or cream to loosen the sauce; avoid boiling it.

Frequently asked questions