This Shrimp Alfredo is light and creamy and so delicious! No heavy, thick sauce here!
It takes UNDER 10 minutes to make!
I have tried other recipes and this one has been my favorite for over a decade! I don’t know if you’ve tried the jar Alfredo sauces. I have tried a few brands and thought they were awful! Homemade is so much better!
This recipe makes plenty of sauce. so you can add vegetables to it if you like! Mushrooms, or peas, or broccoli, or carrots. would be great in it too. I most often serve it with a side salad.
You can use raw or cooked shrimp. Raw shrimp will just take a few minutes more to sauté.
I do not add salt to the sauce because there is plenty of salt from the cheese!
The nutmeg is optional, and it is just a pinch, 1/16th teaspoon! I like to add a little nutmeg in certain pasta/cheese recipe combinations, like manicotti or stuffed shells or Bechamel sauce or other cheese sauces. It is hard to describe what nutmeg does in these dishes. I think it just warms up the flavor of cheeses. Just a pinch; you don’t taste it at all!
This makes 6 servings, if you need less, or more, just use the slide calculator before you print and the amounts will be adjusted for you.
Be sure to save some pasta water when you drain the pasta. A little sprinkle of that pasta water helps to keep the pasta moist!
See the easy steps to make it in the slideshow below.
Creamy Shrimp Alfredo, EASY and FAST!
- ½ cup onion chopped
- 1 teaspoon garlic minced
- 1/3 cup butter
- 2 cups heavy cream
- ¼ teaspoon pepper
- ¾ cup Romano cheese grated, or Parmesan cheese
- pinch nutmeg optional
- 12 ounces fettuccine or pasta of your choice
- 1 pound shrimp LARGE, raw or cooked, peeled and deveined, tails cut off
- Parsley for garnish
- Cook the pasta in salted water according to the package directions.
- Meanwhile, in a large skillet over medium heat, melt the butter with the onions and garlic until the onions are translucent. Add the shrimp and sauté just a few minutes until the shrimp turns pink. With a slotted spoon remove the shrimp and set them aside.
- Using a whisk, add in the heavy cream, pepper, Romano cheese and nutmeg and blend together for 2 minutes. Reduce the heat to medium low.
- Drain the pasta, reserving about one cup of pasta water.
- Add the shrimp and pasta to the skillet and toss to coat well. If it seems too dry, sprinkle in some reserved pasta water a little at a time.
- Garnish with parsley and serve immediately.