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For the nights you want an amazing, yet easy alfredo pasta recipe, this shrimp alfredo pasta recipe is for you! Using fresh and minimal ingredients to make the alfredo from scratch, plus garlicky shrimp, and perfectly cooked fettuccine, your family will be lining up for seconds and thirds!
While working on my family meal plan, I like to sometimes switch things up and assign certain days of the week to a category. We love to have Taco Corn Casserole on Taco Tuesdays, Split Pea Soup on Soup and Salad Wednesdays, and we recently made this yummy shrimp and mushroom flatbread pizza for our design your own pizza Friday. We decided to make tonight Italian night at our home with this amazingly easy shrimp alfredo pasta dish.
Let’s start by addressing what alfredo is. Alfredo is a cream based pasta sauce that is traditionally served with pasta or rice. It is made with butter and Parmesan, but here in America, we love our heavy cream -so we add it for extra richness. These days, you can find alfredo pasta on almost any menu when eating out, and you can buy alfredo from a jar at the local market. For the best taste, like everything else, a homemade alfredo pasta sauce will give you the best flavor ever.
Alfredo was originated in Rome by its namesake Alfredo de Lelio in the early 1920’s. Needless to say, alfredo pasta is a relatively new dish that has taken the world by storm. Along the line, home cooks and chefs alike started adding different proteins to alfredo, such as chicken and shrimp to create the best shrimp alfredo ever!
When making shrimp alfredo pasta, the shrimp is the star of the dish in my opinion. Some people like to use small shrimp that is almost hidden in their pasta, but I decided to use jumbo shrimp, in its shell for the ultimate flavor. Cooking shrimp with its shell still on helps trap the flavors and keeps the shrimp from drying out.
Of course, you can choose to use tail off and peeled shrimp, if desired.
The sauce that is created to make this garlic shrimp alfredo is what is going to season the shrimp for alfredo. We’re cooking the shrimp in a butter and olive oil base, adding in freshly minced garlic, fresh chopped parsley, and simple salt and pepper. Simplicity is overlooked, but for this shrimp pasta alfredo recipe, it is key!
If desired, you can add in homemade Italian seasoning, or switch things up with Cajun seasoning for a kick!
Just like the classic homemade alfredo pasta recipe, we follow the same steps, we just make the garlicky shrimp separate and toss it in when we add the al dente fettuccine.
If you’re wondering what the ingredients for shrimp alfredo are, it’s simple! The ingredients needed for shrimp alfredo pasta are shrimp, garlic, butter, oil, heavy cream, Parmesan cheese, pasta, parsley, and salt and pepper!
Sometimes, we just are short on time or ingredients, it happens. If you’re finding yourself in this situation and want a shortcut, go for it! The garlicky shrimp will elevate jarred alfredo sauce. Just remember to add the ingredients to your next shopping trip for next week’s meal planning.
If you’re storing the garlicky shrimp with the alfredo pasta in the refrigerator together, I would not suggest more than two days. And this is with the shrimp alfredo stored in a container with a tight fitting lid.
If you’re only storing the alfredo pasta in a container with a tight fitting lid, I would suggest up to 4 days.
Shrimp alfredo without the pasta is actually a keto and low carb diet approved dish! For a healthier shrimp alfredo pasta recipe, swap out the fettuccine for whole grain pasta or zucchini noodles for the ultimate healthy shrimp alfredo pasta recipe.
Want an Olive Garden experience at home? If so, shrimp alfredo pasta goes well with these sides:
I was looking for a pasta recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!
This recipe is AMAZING! pretty quick and easy too. The freshly grated cheese is a must. I used Romano rather than parmesan but the few minutes it takes to grate the block of cheese, whichever you choose, makes it so worth the effort (as opposed to jar cheese, nooo!!) I did put garlic in both the shrimp and sauce, gotta have garlic! This recipe is a keeper, thank you gals for sharing!