Easy Shrimp Alfredo Pasta

I first made this for a last-minute dinner with friends and everyone could not believe it came together so fast. Now it is my secret weapon for both busy nights and company dinners.

Ingredients

• Shrimp: about one pound medium size Look for shrimp that is firm and smells clean Fresh or thawed works equally well for tenderness
• Fettuccine: eight ounces Wide pasta helps hold all that creamy sauce Choose a brand with bronze-cut edges for better texture
• Butter: two tablespoons The base for a silky sauce Use European style butter for extra flavor if possible
• Cream cheese: four ounces Half a standard block of Philly makes the sauce extra lush Choose full fat for best results
• Heavy or whipping cream: three quarter cup Adds the signature richness Go for heavy cream for more body
• Chicken broth: one quarter cup Helps balance the richness and gives a lift in flavor Use low sodium and good quality broth
• Garlic: two large cloves Freshly minced garlic is best for deep flavor Avoid jarred garlic for this one
• Parmesan cheese: about one cup finely grated Freshly grated Parmesan melts more smoothly
• Salt and pepper: to taste Be generous with seasoning and taste as you go

Step-by-Step Instructions

Prep the Shrimp:

Pat the thawed shrimp dry on paper towels so they sear and do not steam Set aside so they are ready for the pan

Boil the Fettuccine:

Bring a large pot of salted water to a boil and cook the fettuccine until al dente as per the package directions Stir now and then so noodles remain separate Drain just before serving but save about a half cup pasta water if you might need to thin the sauce

Make the Alfredo Sauce:

Melt the butter over medium heat in a wide skillet Add softened cream cheese cream chicken broth and minced garlic Stir everything together as the butter melts and gently swirl your spoon to help the cream cheese dissolve This will take about three minutes The mixture should look creamy but not browned

Simmer and Reduce:

Once the cream cheese is mostly melted let the sauce gently bubble for five minutes Stir occasionally so it does not stick The sauce should reduce a little and become glossy Grate the Parmesan while the sauce simmers

Add Parmesan Cheese:

Stir the grated Parmesan cheese into the sauce and let it melt for one minute The sauce will thicken as the cheese incorporates

Cook the Shrimp:

Add the shrimp directly to the pan Spread them in a single layer so they cook evenly Let them bubble in the Alfredo sauce for about five to six minutes Flip or stir gently once or twice until shrimp are pink and cooked through

Season and Finish:

Taste the sauce and shrimp then season well with salt and pepper If the sauce is thick add reserved pasta water a little at a time Toss in the drained fettuccine and mix gently so all the noodles are coated in the creamy sauce.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to two days If the sauce thickens upon reheating loosen it up with a splash of milk or more chicken broth Gently reheat on the stove over low heat or in short intervals in the microwave to avoid overcooking the shrimp

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Ingredient Substitutions

You can swap the fettuccine for linguine or spaghetti if that is what you have Try half and half instead of heavy cream for a lighter version If you are out of chicken broth vegetable broth also works just as well For more depth add a pinch of nutmeg or a bit of lemon zest at the end

Serving Suggestions

Garnish with extra Parmesan and a squeeze of lemon juice for brightness Serve with a simple green salad or steamed broccoli to balance the meal A crusty baguette is great for mopping up any extra sauce

Pro Tips

• Soften cream cheese ahead of time for easier blending into the sauce
• Always freshly grate Parmesan just before using for best melting
• Save some pasta water to adjust your sauce texture at the end

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Ingredients

→ Main Ingredients

 1 pound uncooked shrimp (31-40/pound size), thawed & peeled, tails optional

 8 ounces uncooked fettuccine

→ Sauce Ingredients

 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

Steps

If using frozen shrimp, place them in a colander and run under cool water until thawed.

Start boiling a salted pot of water for the fettuccine. Cook it al dente according to package directions.

Add butter, cream cheese, cream, chicken broth, and garlic to a skillet over medium heat. Once the butter has melted, stir to help the cream cheese incorporate into the sauce, about 2 minutes.

Allow the sauce to gently bubble for 5 minutes, stirring occasionally, until reduced. Grate parmesan cheese while the sauce cooks.

Stir the grated parmesan into the sauce and cook for about 1 minute.

Add the shrimp to the skillet and cook for 5-6 minutes, stirring occasionally, until fully cooked.

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Season sauce with salt and pepper as needed. Toss the cooked pasta with the sauce and serve immediately.

Tips

1. If the sauce becomes too thick, thin it with a bit of reserved hot pasta water.
2. Microwave the cream cheese for 20-30 seconds if it is not softened enough for easy mixing.

Required Tools

• Colander
• Large pot
• Skillet
• Grater

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.

• Shellfish (shrimp)
• Dairy (butter, cream, cream cheese, parmesan)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.