Shrimp, a beloved shellfish, comes in various forms: shelled, peeled, raw, or pre-cooked. For convenience, frozen shrimp is an excellent choice. Simply thaw it in cold water and drain thoroughly before use. Many frozen varieties come with tails intact, which can be easily pinched off if desired. While fresh shrimp offers the benefit of using the peels to make a rich, nutritious seafood broth, it’s also highly perishable and should be used within two days of purchase. Leaving the shells on is ideal for baking or grilling, but for a sauce like Alfredo, shelling them ensures a smoother dining experience.

Most frozen shrimp are already deveined and ready to go. If you’re using fresh or frozen shrimp that haven’t been deveined, simply make a shallow slit along the back and remove the black digestive tract. Both fresh and frozen shrimp are perfectly suitable for making this delightful Shrimp Alfredo, so choose what works best for your schedule and budget.

For the best texture and visual appeal in your Alfredo, I highly recommend using large raw shrimp (typically labeled 31/40 count, meaning 31 to 40 shrimp per pound). Remember that shrimp tends to cook down and curl as it turns pink, so what looks big when raw will appear slightly smaller once cooked. This size ensures a satisfying bite within your creamy pasta.

If you prefer to use pre-cooked, ready-to-eat shrimp, that’s absolutely fine! However, to prevent them from becoming tough and rubbery, add the cooked shrimp into the Alfredo sauce right at the very end, just before serving. This minimizes additional cooking and ensures your shrimp remain tender and plump, avoiding those tiny, overcooked pieces in your delicious sauce.

Shrimp Alfredo is a beloved Italian-American pasta dish, instantly recognizable by its rich, creamy white sauce. Typically, it features fettuccine noodles coated in a luxurious garlic-Parmesan sauce, known simply as Alfredo, and then tossed with succulent shrimp. While many different interpretations exist, the core elements remain the same: pasta, a decadent cream sauce, and seafood.

Traditionally, Alfredo sauce is prepared using a roux method, where butter is melted, flour is whisked in to create a paste, and then cream and Parmesan cheese are gradually added and simmered until thickened. Some recipes skip the flour entirely, relying on the reduction of heavy cream to achieve thickness. However, this particular Shrimp Alfredo recipe introduces an astonishingly simple and effective alternative. It’s prepared much like a dry mix: you combine Parmesan cheese, cornstarch (as the thickener), and a blend of spices, then whisk this mixture into boiling cream. This method instantly thickens the sauce, creating a smooth, luscious consistency without the fuss of a traditional roux.

This innovative approach makes meal planning incredibly convenient, especially for dinner parties or larger events where cooking everything from scratch on the day can be stressful. The dry mix comes together in minutes, offering a simple yet incredibly flavorful alternative to classical white sauces. With minimal, straightforward ingredients, this recipe consistently produces a fantastic Alfredo sauce perfect for special occasions, busy weeknights, or just because! It’s:

• Frugal: Significantly more cost-effective than buying commercial dry Alfredo sauce mixes, yielding a generous amount of sauce.
• Versatile: While not fully vegetarian or vegan due to cheese and cream, the sauce base itself (the dry mix) can be adapted. For a truly vegetarian meal, simply omit the shrimp.
• Easy Recipe: Built on simple, accessible ingredients and straightforward steps.
• Make-Ahead Friendly: Ideal for meal prep, allowing you to prepare components for future meals or throughout the week.
• Freezer Friendly: Leftovers can be frozen and easily reheated by spreading over cooked pasta and baking until hot.
• Adaptable: Use it as a luxurious pizza sauce, a rich pasta sauce, or a flavorful topping for fish and vegetables.

If you’re looking to enjoy the deliciousness of Alfredo with fewer calories, a lighter version is easily achievable. Instead of heavy cream, substitute half-and-half for a less rich but still creamy sauce. For an even healthier twist, consider using brown rice noodles instead of traditional durum wheat semolina pasta, making the dish gluten-free and adding a boost of whole grains.

The beauty of this dry mix method lies in its simplicity and the use of readily available ingredients. Here’s what you’ll need to create this fantastic sauce and complete your creamy shrimp pasta:

• Parmesan Cheese: The cornerstone of any good Alfredo sauce, providing its signature salty, nutty flavor.
• Heavy Cream: The liquid base for our rich, velvety sauce. You’ll need one quart.
• Cornstarch: Our secret weapon for instant thickening, making this sauce effortlessly smooth and gluten-free.
• Garlic Salt: A foundational flavor enhancer, delivering both savory notes and a hint of garlic.
• Black Pepper: Adds a subtle spice and aromatic warmth.
• Onion Powder: Contributes a nuanced depth of flavor without overpowering the other ingredients.
• Fresh Garlic Cloves: While dried garlic provides a base, fresh crushed garlic is essential for that vibrant, authentic garlic shrimp Alfredo flavor.
• American Cheese (optional, but highly recommended): This might sound unconventional, but a few slices melt beautifully, adding an incredible lusciousness and creaminess that is truly restaurant-level.
• Fettuccine Pasta: One pound of your favorite fettuccine, the classic choice for Alfredo.
• Shrimp: One pound of large raw shrimp (31/40 count) is ideal, boiled directly in the pasta water for convenience and flavor.

Making this incredible Alfredo sauce is astonishingly easy, thanks to the dry mix technique. Follow these simple steps for a perfect, creamy result:

1. Combine Dry Ingredients: In a medium mixing bowl, whisk together the grated Parmesan cheese, cornstarch, garlic salt, black pepper, and onion powder until well combined. This is your miraculous Alfredo dry mix.
2. Heat Cream: In a medium-sized saucepan, bring one quart of heavy cream to a gentle boil.
3. Thicken the Sauce: Gradually whisk the prepared dry mix into the boiling cream. Continue to whisk constantly as the sauce instantly thickens.
4. Flavor Boost: For an outstanding flavor and ultra-creamy texture, stir in the additional crushed fresh garlic and the American cheese (if using) until the cheese is completely melted and incorporated.

Cook’s Tip: It’s crucial to remove the sauce from the heat as soon as the cheese melts and the sauce reaches your desired thickness. Excessive boiling can cause the sauce to separate, affecting its smooth consistency. This quick action ensures a perfect, velvety Alfredo every time!

Let’s walk through the entire process of creating your delicious Shrimp Alfredo, from cooking the shrimp and pasta to bringing it all together with the incredible sauce.

1. Boil Shrimp: Bring 2 quarts of water to a rolling boil in a large pot. Add 1 teaspoon of salt. Carefully add one pound of large frozen shrimp. Boil for exactly 3 minutes. If using thawed raw shrimp, boil for 2 minutes. (For shell-on fresh shrimp, the timing is similar, but always refer to the specific cooking times provided below based on shrimp size).

2. Remove Shrimp: Using a slotted spoon, carefully remove the cooked shrimp from the boiling water. Set them aside in a bowl.

3. Cook Pasta: In the same shrimp-flavored boiling water, add your one pound of fettuccine pasta. (I often break the pasta in half to fit the pot better). Cook for 11-12 minutes, or according to package directions, until it reaches a perfect al dente consistency.

4. Drain and Coat Pasta: Drain the cooked pasta thoroughly in a colander. Briefly rinse it under cold water to prevent it from continuing to cook, then toss it with 2 tablespoons of olive oil. This prevents the noodles from sticking together while you prepare the sauce. Set aside.

5. Prepare Alfredo Dry Mix: As detailed in the “How To Make Alfredo Sauce” section, whisk together your Parmesan cheese, cornstarch, garlic salt, black pepper, and onion powder in a separate bowl. This mix will create your instant, thick sauce. Set this dry mixture aside.

6. Assemble Sauce: In a medium saucepan, bring 1 quart of heavy cream to a boil. Whisk in your prepared dry ingredients until the sauce thickens to your desired consistency. Then, stir in the crushed fresh garlic and American cheese (if using). Continue stirring until the cheese is completely melted and the sauce is smooth. Immediately remove from heat to prevent separation.

7. Combine and Serve: Gently stir the cooked shrimp into the finished Alfredo sauce. Then, toss the prepared fettuccine pasta with the creamy shrimp Alfredo sauce until every strand is coated. Serve immediately, garnished with freshly grated Parmesan cheese and a sprinkle of dried parsley for a beautiful finish. Alternatively, for a “fluffed up” pasta experience, transfer the mixture into a casserole dish and bake in a 350°F (175°C) oven for 20 minutes until piping hot. Absolutely delicious!

Shrimp Cooking Times: To ensure perfectly tender shrimp, always adhere to these recommended boiling times:

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

One of the fantastic benefits of this Alfredo sauce recipe is its freezer-friendliness! This recipe yields enough sauce for a full pound of pasta, but if you have leftovers or wish to make a larger batch for future meals, freezing is an excellent option. You can also halve the recipe for a smaller serving (e.g., for 8 oz of cooked pasta).

1. Cool Completely: Allow the Alfredo sauce to cool completely to room temperature before freezing. This minimizes condensation and helps prevent frost buildup, maintaining the sauce’s quality.
2. Freeze: Transfer the cooled sauce into airtight containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months, or even up to 6 months in a deep freezer.

To Reheat: Thaw the frozen Alfredo sauce in the refrigerator overnight. Once thawed, gently bring it to a simmer on the stovetop, stirring frequently, or reheat it in the microwave until hot. Alternatively, you can spread the cold, thawed sauce over any type of cooked pasta in a baking dish and bake, covered, until thoroughly heated through.

Absolutely! One of the many reasons to love this particular Alfredo sauce recipe is its inherently gluten-free nature. Unlike many traditional recipes that rely on flour for thickening, our method uses cornstarch. This means that if you pair this delicious, creamy sauce with a brown rice pasta or another gluten-free pasta alternative, you can enjoy a completely gluten-free Shrimp Alfredo meal without sacrificing any flavor or texture!

While fettuccine pasta is the most classic and widely recognized pairing for Alfredo sauce due to its wide, flat strands that perfectly cling to the creamy sauce, don’t feel limited! I personally enjoy using thin Tress egg noodles, often found in European markets, as they tend to be more tender and delicate than standard fettuccine. However, any long pasta will work wonderfully. Feel free to experiment with linguine, spaghetti, or even shorter pasta shapes like penne or rigatoni if that’s what you have on hand or prefer. The key is finding a pasta that holds onto that luscious sauce!

This recipe is a dream come true for meal prepping. You can significantly reduce your cooking time on the day of serving by preparing components in advance:

To Make the Dry Mix Ahead: Simply whisk all the dry ingredients (Parmesan cheese, cornstarch, garlic salt, pepper, and onion powder) together. Store this mix in an airtight container or a sealed sandwich bag. If you use freshly grated Parmesan cheese, it’s best to keep the mix refrigerated to maintain freshness. This dry mix will be ready to transform into sauce in minutes!

To Prepare the Sauce from the Mix: When ready to cook, heat the heavy cream in a medium-sized saucepan until it simmers. Whisk in your prepared dry mix and stir until it thickens. Stir in the American cheese (if using) until melted, then remove from heat. The sauce is now ready to coat 1 pound of cooked pasta.

Storing Leftovers: Any leftover prepared Alfredo sauce can be refrigerated for up to 3-4 days or frozen for longer storage, as detailed in the “How to Freeze Alfredo Sauce” section.

This Shrimp Alfredo recipe is fantastic in its simple, easy-to-make form, but it’s also wonderfully adaptable! Don’t hesitate to personalize your sauce with these flavorful additions:

• Bacon: Garnish your dish with crispy, crumbled bacon for a smoky, savory crunch.
• Broth: Enhance the pasta’s flavor by cooking it in chicken or vegetable broth instead of plain water.
• Cayenne Pepper: For those who love a bit of heat, a pinch of cayenne pepper or red chili pepper flakes will add a welcome kick.
• Sausage: Slice and sauté your favorite kielbasa or Italian sausage for a heartier meal.
• Vegetables: Boost nutrition and color with vibrant veggies. Broccoli florets, roasted Brussels sprouts, or thinly sliced bell peppers make excellent additions.
• Chicken: Sautéed chicken pieces or slices of leftover grilled chicken can be added for extra protein, turning it into a Chicken and Shrimp Alfredo.
• Mushrooms: Sautéed white button mushrooms or earthy baby portobellos add a wonderful umami depth.
• Freshly Grated Nutmeg: A classic, subtle addition to Alfredo, a tiny pinch of nutmeg can elevate the flavor profile.
• White Pepper: Use white pepper instead of black pepper for a cleaner, more subtle spice without visible flecks.
• More Shrimp: You can always increase the amount of shrimp for a truly generous seafood pasta. Shrimp is a quick-cooking protein, making it ideal for fast meals.

While garlic Alfredo is a universal favorite (even our children enjoy it without complaint!), its versatility extends far beyond being just a pasta topping. Here are creative ways to enjoy this rich, creamy sauce:

• Complete Pasta Dish: Add your favorite toppings like extra Parmesan, fresh herbs, or a sprinkle of red pepper flakes.
• Ladle Over Fish: A spoonful over pan-seared or baked fish, like cod or tilapia, transforms it into an elegant meal.
• Sautéed Vegetables: Pour some into a pan of sautéed Brussels sprouts, asparagus, or green beans for a delightful side dish.
• Pizza Crust Spread: Use it as a rich, creamy base instead of tomato sauce for a unique Alfredo pizza.
• Dipping Sauce: Serve it warm with crusty bread, garlic knots, or copycat Olive Garden Breadsticks.

Absolutely! While fettuccine pasta is the most traditional and common choice for Alfredo sauce, this rich and creamy sauce will beautifully coat any pound of dried or freshly made pasta you prefer. Feel free to use linguine, spaghetti, penne, rigatoni, or even cavatappi. The most important thing is to cook your chosen pasta to al dente perfection, ensuring it retains a slight bite and isn’t overcooked.

A single pound of dried pasta is surprisingly generous, typically serving between 8 to 12 people. For adult servings, a portion is generally about 2 cups of cooked pasta. For children, a smaller serving of 1/2 cup to 1 cup of cooked pasta is usually sufficient, depending on their age and appetite. When serving with creamy sauces and additional toppings like shrimp, the dish becomes quite filling, meaning you can often stretch out the servings even further, making it an economical choice for feeding a crowd.

Hosting a large event like a wedding or banquet? This easy and fail-proof Alfredo sauce recipe is your perfect solution for feeding a big crowd! To serve approximately 50 people, simply quadruple this Alfredo sauce recipe. The beauty of the dry mix method is that you can prepare the dry ingredients well in advance, and then add the wet ingredients and cook the sauce closer to the event. Just remember to quadruple all the ingredients listed for the sauce, and it will yield a magnificent gallon of homemade Alfredo sauce.

Pair this quadrupled sauce with 4 pounds of fettuccine pasta, cooked according to package directions. As a general rule of thumb for large gatherings, plan to add about 1 pound of chicken, shrimp, or your favorite toppings for every 1 pound of pasta. To give your pasta dish that professional, presentable touch that rivals fine dining, always finish by sprinkling generously with fresh finely grated Parmesan cheese and a dash of dried parsley – just like Olive Garden does!

To whip up this amazing Shrimp Alfredo on your stovetop, you’ll need a few basic kitchen tools:

• Sauce Pan: For preparing your creamy Alfredo sauce.
• Freezer Bags: Perfect for storing any leftover sauce for future meals.
• Measuring cup: For accurate ingredient proportions.
• Wire Whisk: Essential for smoothly combining the dry mix with the cream and ensuring a lump-free sauce.

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.

**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 the recommended 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.

Nutrition per serving