Fettuccine Alfredo is my kryptonite. I love it and it’s even better when it includes shrimp. I recently made this easy shrimp alfredo for a birthday dinner for my daughter-in-law. She loves fettuccine alfredo and shrimp as much as I do.
This all comes together in about 30 minutes. You need to cook the pasta, cook the shrimp, and make the sauce. The most time and energy is used making the sauce.
The base of the sauce is made with garlic, butter, flour, and whipping cream. Parmesan cheese is also mixed in for flavor and it helps to thicken the sauce. There is also sour cream added. The sour cream adds thickeness to the sauce along with creaminess and a slight tang.
Shrimp cooks fast and all you need is a little butter, salt and pepper to cook the shrimp with. You can toss the shrimp in with the pasta and sauce. However, I prefer to just toss the pasta with the sauce and place the shrimp on a bed of the coated pasta.
Easy Shrimp Fettuccine Alfredo
Ingredients
- 1 lb fettuccine pasta
- 2 Tbsp butter
- 2 cloves minced garlic
- 1 Tbsp flour
- 2 cups heavy whipping cream
- 1/4 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup dry Parmesan cheese
- salt
- fresh cracked black pepper
- For the shrimp:
- 2 Tbsp butter
- 2 lbs shrimp, shelled and de-veined
- salt
- fresh cracked black pepper
Instructions
- Start cooking pasta at the same time as starting the sauce. Cook the pasta accoring to pkg directions. Do not overcook the pasta. It will continue to cook while coated in hot Alfredo sauce. Once pasta is done, strain it and add it back to the pot.
- In a large sauce pot, melt 2 Tbsp butter over medium heat. Once butter is melted, add garlic and cook until it’s fragrant. Sprinkle the flour over it. Stir until flour is all mixed with butter. Slowly add in heavy whipping cream while stirring constantly.
- Once heavy cream is hot and thick, whisk in sour cream, Parmesan cheeses, salt, and pepper. Lower heat to medium-low and gently stir until the Parmesan cheese melts and incorporates. Keep cooking over medium-low heat for about 5 minutes, stirring often.
- Once sauce is ready mix it with cooked pasta.
- Preheat a large cooking pan over medium-high heat and add the 2 Tbsp butter. Melt butter and season the shrimp with salt and pepper. Cook shrimp in the skillet until pink and opaque on one side and flip them all over. Cook on the other side until just turns pink and opaque. Take shrimp out of the pan right away so it doesn’t keep cooking.
- Portion sauce coated pasta into large bowls and top each bowl off with sautéed shrimp. Serves 4-6.
This recipe is adapted from Will Cook for Smiles.