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This Shrimp Alfredo Fettuccini is a major comfort food.There’s just something about a mountain of pasta consumed by rich creamy sauce, and studded with large, tender shrimp that has my name written all over it.It reminds me of my favorite dish at Olive Garden; seafood Alfredo.
I sent some leftovers of this pasta to my sisters house and she called me soon after to ask if I had posted it on my blog yet, adding, “This is better than any restaurant Alfredo I’ve ever tried!”It’s awinner.
Not to mention, the price you pay for 1 plate of this at Olive Garden could feed a family of six. It’s also surprisingly easy to make and is ready in under 30 minutes. My son LOVES it and I don’t have to remind him 100 times to take another bite.
Watch How to Make Creamy Shrimp Alfredo Pasta:
Ingredients for Creamy Shrimp Alfredo Pasta:
3/4 lb fettuccine or penne pasta
1 lb shrimp, peeled and deveined
1 Tbsp oil
1 small onion, finely chopped
2 Tbsp butter
1 garlic clove
1/3 cup white wine (I used Ste Chapelle Chardonay ~$6)*
2 cups heavy whipping cream
1/3 cup parmesan cheese
S&P to taste
Sprinkle of paprika
Parsley or basil for garnish if desired
*Want to Substitute the Wine?
No problem! Omit the white wine and squeeze some lemon juice into the sauce after adding the cream, adding the lemon juice to taste (about 1/2 medium lemon) then season to taste with salt, pepper and paprika. Use freshly squeezed lemon juice, not concentrate.
How to make Creamy Shrimp Alfredo Pasta:
1. Cook 3/4 lb fettuccini noodles in salted water according to package instructions and drain. Don’t rinse (this helps the sauce stick to the noodles better).
2. Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside.Don’t over-do it or they will be rubbery. Remove shrimp to a separate bowl.
3. In same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in 1/3 cup white wine and reduce to 25% scraping the bottom to deglaze the pan.
4.Stir in Cream and simmer for 2 min. Next, sprinkle the top with 1/3 cup parmesan (or add to taste) and stir just until creamy and smooth and remove from heat. Don’t boilor the cheese will separate from the cream. Add about 1/4 tsp paprika and season with S&P to taste.
5. Add the cooked shrimp and drained (un-rinsed pasta). Garnish with parsley, basil, extra parmesan or freshly cracked pepper if desired.
Shrimp Alfredo Pasta Recipe
Author: Natasha of NatashasKitchen.com
This Shrimp Fettuccine Aflredo is a major comfort food. There's just something about a mountain of pasta consumed by rich creamy sauce, and studded with large, tender shrimp that has my name written all over it. It reminds me of my favorite dish at Olive Garden; seafood alfredo. It's also surprisingly easy to make; ready in under 30 minutes!
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Ingredients
Servings: 6
- 3/4 lb fettuccine or penne pasta
- 1 lb shrimp, peeled and deveined
- 1 Tbsp oil
- 1 small onion, finely chopped
- 2 Tbsp unsalted butter
- 1 garlic clove
- 1/3 cup white wine, I used Ste Chapelle Chardonay ~$6
- 2 cups heavy whipping cream
- 1/3 cup parmesan cheese
- S&P to taste
- Sprinkle of paprika
- Parsley or basil for garnish if desired
Instructions
Cook 3/4 lb fettuccini noodles in salted water according to package instructions and drain. Don't rinse (this helps the sauce stick to the noodles better).
Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don't over-do it or they will be rubbery. Remove shrimp to a separate bowl.
In same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in 1/3 cup white wine and reduce to 25% scraping the bottom to deglaze the pan.
Stir in Cream and simmer for 2 min. Next, sprinkle the top with 1/3 cup parmesan (or add to taste) and stir just until creamy and smooth and remove from heat. Don't boil or the cheese will separate from the cream. Add about 1/4 tsp paprika and season with S&P to taste.
Add the cooked shrimp and drained (un-rinsed pasta). Garnish with parsley, basil, extra parmesan or freshly cracked pepper if desired.
- Full Nutrition Label
- Nutrition Disclosure
Course: Main Course
Cuisine: Italian
Keyword: Shrimp Alfredo Pasta
Skill Level: Easy
Cost to Make: $$
More Amazing Pastas I’ve been-a-pinnin‘:
Easy Homemade Mac & Cheese By Julia’s Album
Greek Style Meatball Pasta By Jaden Hair
Andouille Sausage Skillet Pasta by Chung-Ah
Creamy Mushroom and Leek Pasta by Your’s Truly
Salmon Kabob and Creamy Dill Spaghetti by Marina
Enjoy! I apologize in advance for making you hungry ;). -Natasha
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
Add Cheese
The key ingredient in Alfredo sauce is cheese—generally Parmigiano Reggiano—and lots of it. To thicken Alfredo sauce, simply add more cheese than the amount called for in a recipe until you achieve the consistency you want.
How to make Alfredo pasta even better? ›
Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.
What makes Alfredo sauce taste better? ›
Flavor Boosters
Nutmeg: A pinch of freshly grated nutmeg can elevate the flavors in your Alfredo sauce. However, use it sparingly; a little goes a long way. White Wine: A splash of a good-quality white wine can add depth and complexity. Make sure to cook off the alcohol by simmering the sauce for a few extra minutes.
What can I add to Alfredo sauce to make it better? ›
Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.
How do you keep Alfredo sauce creamy? ›
One of the key components to making a thick and creamy Alfredo sauce is the cream. That being said, I think you could get away with using half and half or if in a real pinch, whole milk. Keep in mind that the less fat content in the dairy the thinner and less appealing the Alfredo Sauce will be.
What acid to add to Alfredo sauce? ›
Lemon. You'd be surprised by how much a squeeze of lemon adds to a jarred Alfredo sauce. Adding a touch of acid to a dish is the perfect way to liven up the flavor without being too overpowering. Just make sure to add the splash of citrus after your jarred sauce has been heated to keep the acid's intensity.
How do I fix my Alfredo sauce? ›
The Fix Is Simple—Add Water Back.
Here's how fix a broken sauce: Add about ¼ cup of water to the pan and reheat the sauce to a vigorous simmer, whisking constantly. The bubbling action will help re-emulsify the butter and bring back that thick, glossy sauce.
Why add pasta water to Alfredo sauce? ›
Starchy pasta water doesn't just help thin the sauce to the right consistency; it also helps it cling to the pasta better and emulsify with the fat and cheese you're going to be adding.
How do you thicken shrimp alfredo? ›
Cornstarch
The easiest way to accomplish this is to mix about a spoonful of cornstarch to 2 spoonfuls of liquid – it could be water or chicken stock or even milk. You will add this mixture, also called a slurry to the sauce and as it starts to cook, the sauce will thicken.
What is Olive Garden Alfredo made of? ›
Olive Garden's Alfredo Sauce recipe is made with Parmesan and Romano Cheeses, however you can also incorporate Mozzarella, Gruyere, Gouda, or Asiago. You can also just use Parmesan. You can use half and half instead of half heavy cream/half milk.
Add Flour
Like cornstarch, flour contains starch, which absorbs liquids and thickens sauces and stews. There are a few ways that you can add flour to your Alfredo sauce. You can toss a tablespoon of flour directly into the sauce and cook it until the flour taste is gone.
How much Alfredo sauce for 1 lb pasta? ›
Typically, we like the ratio of one jar of our sauce to 1 pound (or package) of our pasta. Don't dump that pasta water.
Why does my Alfredo sauce taste bitter? ›
The Foolproof Way to Make Alfredo Sauce at Home
You'll start by lightly toasting garlic in a bit of butter, cooking just until fragrant. You'll then add the cream before the garlic browns, since burnt garlic can turn the sauce bitter in an instant.
How do you make cream sauce thicker? ›
The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.
How do you thicken creamy pasta sauce? ›
Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.
How long does it take Alfredo sauce to thicken? ›
Thicken the Cream
Bring the butter-cream mixture to a boil, then reduce the heat and simmer gently, uncovered about 3 to 5 minutes. Cook the sauce gently until it begins to thicken, stirring frequently with a wooden spoon. You'll know the Alfredo sauce recipe is thick enough when it coats the back of your spoon.
How do you thicken heavy cream? ›
There are several ways to thicken without turning it into whipped cream or imparting other flavors:
- Boil until reduced to desired thickness (whisk constantly, do not burn which will cause the flavor to change)
- Add and incorporate gelatin.
- Add and incorporate corn starch or flour.
