20-Minute Shrimp Alfredo (Shockingly EASY) - Alyona’s Cooking (2024)

Shrimp is a type of shellfish we see in different forms–shelled or peeled. To cook with frozen shrimp simply thaw in cold water and drain the water before using. Most shrimps still have the tails intact and can be pinched off.

Fresh shrimp should be used in recipes within 2 days of purchasing since seafood can go bad quickly. Leaving the skins on is ideal for baking or grilling, however, if you’re using in a sauce shelling them is a better idea. Using fresh shrimp comes with its benefits like using the peels for a delicious seafood broth packed with nutrition.

Frozen shrimp is typically deveined and ready to use and usually stripped of skins. However, not all shrimp are deveined. To devein shrimp make a slit along the back of the shrimp and remove the vein which is black in color. You don’t want to eat it since it’s the digestive tract. Either types of shrimp are suitable in making Shrimp Alfredo.

I prefer large raw shrimp (31/40) for Alfredo. Keep in mind shrimp cooks down and curls when it turns pink so it won’t look as big once the shrimp is cooked.

You can use cooked and ready-to-use shrimp for Alfredo, However add the cooked shrimp towards the end so it doesn’t cook further down. Otherwise, you’ll have mini shrimps in your Alfredo sauce!

Have you ever ordered pasta with a white sauce? Well, it’s likely Alfredo sauce (Béchamel.) Shrimp Alfredo is a pasta dish typically served with fettuccine noodles and coated in a creamy garlic sauce known as Alfredo.

There are many different ways to prepare Alfredo sauce, however the most commonly know method is making a roux. To make a roux you would melt the butter first, then whisk in the flour and add the cream and parmesan cheese afterwards. Some Alfredo recipes skip the flour and just simmer down the cream.

However this Shrimp Alfredo recipe is astonishing! It’s prepared similarly to a dry mix where you would whisk together the parmesan cheese, cornstarch and spices and add it to boiling cream. This instantly thickens the sauce!

It’s also such a convenient way to plan dinner ahead or even host big events without making everything from scratch on the big day! I find it super easy to make since a dry mix comes together in a matter of minutes whereas a classic white sauce (béchamel) sauce is done like a roux, flour, and butter–but not this! Simple ingredients and lots of flavor make this amazing! And it makes the perfect Alfredo sauce to plan for special events and functions!

• Frugal- so much cheaper than buying a 1lb container of Knorr Alfredo Sauce Mix! And makes plenty of sauce!
• Vegetarian- gluten-free, and vegan-friendly.
• Easy Recipe– simple ingredients!
• Make-ahead for meal prep throughout out the week or future meals.
• Freezer friendly- got leftovers? Freeze then reheat by spreading over cooked pasta and bake covered until hot.
• Versatile-use as a pizza sauce, pasta sauce, or ladle over fish and vegetables!

Making a dry mix is as simple as stirring a handful of ingredients together!

• Parmesan Cheese-the base to this sauce.
• Heavy Cream-one quart.
• Cornstarch-the thickener.
• Garlic Salt-flavor.
• Black Pepper-spice.
• Onion Powder-adds flavor but not over powering.
• Garlic Cloves- gives a garlic shrimp Alfredo flavor which dried garlic doesn’t deliver.
• American Cheese-melts to a luscious sauce and gives creaminess.
• Pasta-one pound of fettuccine.
• Shrimp-I used 1lb of large 31/40 raw shrimp that I boiled in pasta water.

1. Combine: the dry ingredients into a mixing bowl.
2. Whisk: together.
3. To Prepare:boil heavy cream in a medium-sized saucepan. Whisk in the dry mix and stir until thickened. Stir in additional crushed garlic and White American cheese for outstanding flavor! (Optional.)

Cook’s Tip:remove from heat as soon as the cheese melts and the sauce thickens. Avoid excessive boiling as the sauce canseparate.

1. Bring 2 quarts of water to a boil. Add 1 tsp salt and one pound of large frozen shrimp. Boil for 3 minutes. Thawed shrimp should be boiled 2 minutes. (The timing remains the same for shell-on fresh shrimp. See the cooking times for different-sized shrimp below.**)

2. Remove the cooked shrimp and add in the fettuccine pasta (I break the pasta in half.)

3. Cook pasta (durum wheat semolina) for 11-12 minutes or until al dente.

4. Drain pasta in a colander, and run under cold water. Coat with 2 tablespoons of olive oil to prevent from sticking and set aside.

5. To Make Alfredo Sauce: Whisk together the parmesan cheese, cornstarch, garlic salt, pepper, and onion powder. Set aside.

6. Bring 1 quart of heavy to a boil. Whisk in the prepared dry ingredients and stir until sauce thickens. Add the crushed garlic and American cheese** (optional but turns out super creamy.) Stir in the cooked shrimp and remove from heat.

7. Toss the pasta and Alfredo sauce together. Serve immediately or transfer into a casserole dish and bake in a 350°F oven for 20 minutes to fluff pasta up. Delicious!

Shrimp Cooking Times: Boil shrimp in therecommended times given.

• Small Shrimp (51/60)- 30 seconds raw or 1 minute if frozen.
• Medium Shrimp (41-50)-1 min raw or 1.5 minutes if frozen.
• Large Shrimp (31/35)-2 min raw or 3 min if frozen.
• Jumbo Shrimp (21/25)-3 min raw or 4 min frozen.
• Extra Jumbo 16/20)-4 min raw or 5 min frozen.

You can freeze leftover Alfredo sauce that you have prepared if you use this Alfredo Sauce recipe! This recipe makes enough sauce for 1 lb of pasta however, if you wish to use less simply prepare and freeze or make a halved portion of this mix and serve with 8 oz of cooked pasta instead.

1. Cool completely. This helps minimize the vapor from condensation and can help with frost build up.
2. Freeze for up-to 3 months or deep freeze for up to 6 months.

To reheat, thaw and bring to a simmer or microwave until hot. You could also spread cold over any type of cooked pasta and bake until heated thoroughly.

If you wish to make-ahead simply whisk the dry ingredients together. Place into an airtight container or sandwich bag. Keep refrigerated if using fresh finely grated parmesan cheese.

To Prepare- heat heavy cream in a medium-sized sauce pan until simmering. Whisk in the dry mix and stir until thickened. Stir in the American cheese until melted and remove from heat. Serve coated in 1 lb of pasta.

Leftovers-refrigerate or freeze leftover prepared Alfredo sauce.

This Shrimp Alfredo is simple and easy to make! Here are some other ways to flavor your sauce:

• Bacon:garnish with crumbled bacon!
• Broth:use it instead of water when cooking the pasta.
• Cayenne:add some additional heat by adding cayenne pepper or red chili pepper flakes.
• Sausage-slice your favorite kielbasa or sausage!
• Vegetables-veggies like broccoli, Brussels Sprouts, or bell peppers would make great add-ins!
• Chicken-sautéed chicken or leftover grilled chicken slices for extra protein!
• Mushrooms-white button or baby portobellos.
• Freshly grated nutmeg
• White pepper
• Shrimp-quick-cooking protein (cooks in minutes!)

We love garlic Alfredo! Even our children eat it without any problems!

• Add in your favorite toppings to make a complete pasta dish!
• Ladle it over fish!
• Pour some in into a pan of sautéed Brussels sprouts!
• Spread it over a pizza crust!
• Dip with Garlic knots or Breadsticks!

Hosting a big event? This easy and fail-proof Alfredo sauce recipe is the perfect way to feed a big crowd! Simply quadruple this Alfredo sauce recipe. Make the dry mix in advance and add the wet ingredients before the big event! Just remember to quadruple all the ingredients and it will make a gallon of homemade Alfredo sauce that you can serve at weddings, bouquets, and so much more! Serve the quadrupled sauce with 4 pounds of fettuccine pasta.

Rule of thumb add 1 lb of chicken, shrimp, or favorite toppings for every 1 lb pasta. To make a presentable pasta dish always sprinkle with dried parsley and freshly grated parmesan cheese (Olive Garden does that.)

Here are some helpful tools to make Alfredo Sauce on the stovetop:

• Sauce Pan
• Freezer Bags- to freeze leftovers!
• Measuring cup
• Wire Whisk

Servings: 12 servings

Ingredients:

Alfredo Sauce:

Instructions:

• Bring 3 quarts of water to a boil. Add 1 teaspoon salt and frozen shrimp. Boil for 3 minutes (cook 1 min less if using raw shrimp.) Remove shrimp with a slotted spoon and set aside.

• Add 1 lb of dried fettuccine pasta to the boiling water. Cook until tender (11-12 minutes.)

• Drain pasta and run under cold water. Coat with 2 tbsp of oil and set aside.

• To Make Alfredo Sauce:Combine the dry ingredients (parmesan cheese, cornstarch, and spices.) Set aside. In a medium saucepan bring the heavy cream to a boil; whisk in the dry ingredients and stir until thickened. Stir in the crushed garlic and American cheese until cheese melts.

• Stir in the cooked shrimp and remove sauce from heat. Coat pasta with Alfredo sauce and serve garnished with freshly grated parmesan cheese and dried parsley.

Serves- 8-12 servings. Serve immediately or transfer into a casserole dish and bake in a 350°F oven for 20 minutes to fluff pasta up. Delicious!

**American cheese- makes Alfredo super creamy and stays creamy longer. To omit use cream cheese or skip. A private chef makes Alfredo sauce with it and you won’t even tell!

To Make-Ahead: Make sauce in advance and store separately from cooked pasta. Pour over cooked noodles and bake for 35-55min or until hot. Serve.

Shrimp Cooking Times: Boil shrimp in therecommended times given.

• Small Shrimp (51/60)- 30 seconds raw or 1 minute if frozen.
• Medium Shrimp (41-50)-1 min raw or 1.5 minutes if frozen.
• Large Shrimp (31/35)-2 min raw or 3 min if frozen.
• Jumbo Shrimp (21/25)-3 min raw or 4 min frozen.
• Extra Jumbo 16/20)-4 min raw or 5 min frozen.