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How to Cook Shrimp for Alfredo

Quick method to cook seasoned shrimp and assemble with fettuccine and a creamy Alfredo sauce.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 4 servings

Ingredients

  • 1 lb shrimp
  • 4 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1 tsp Old Bay seasoning
  • 1/2 tsp salt for shrimp
  • 1/2 tsp black pepper
  • 1 lemon for squeezing juice
  • 1 lb fettuccine noodles
  • 6 cups water for boiling pasta
  • 1 tsp salt for pasta water
  • 8 tbsp butter for sauce
  • 8 oz cream cheese
  • 1 cup heavy cream
  • 1 cup parmesan cheese

Instructions

  • If using frozen shrimp, thaw in the refrigerator overnight or submerge sealed bag in cool water, changing it every 20 minutes until thawed; drain any juices.
  • Bring 6 cups of water and 1 teaspoon salt to a rolling boil in a large pot, add 1 lb fettuccine and cook according to package for al dente (about 9 minutes); drain in a colander.
  • Heat a large skillet over medium; add 4 tablespoons butter and let it just melt.
  • Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon Old Bay, 1/2 teaspoon salt, and 1/2 teaspoon black pepper into the melted butter and warm briefly.
  • Add the drained shrimp all at once to the skillet and stir continuously until the flesh is opaque, pink, and the tails curl; this should take only a few minutes.
  • Remove the skillet from heat and squeeze the juice of 1 lemon over the shrimp; reserve extra lemon for serving.
  • In a saucepan over medium heat combine 8 tablespoons butter, 8 ounces cream cheese, 1 cup heavy cream, and 1 cup parmesan; whisk and break up the cream cheese until melted and smooth.
  • When the sauce is fully combined and smooth, reduce heat to lowest setting and stir frequently to keep warm.
  • To serve, place drained fettuccine on a large platter, pour the Alfredo sauce over the noodles, and top with the cooked shrimp; serve immediately.

Equipment

  • large skillet or cast iron pan
  • Large Pot
  • Saucepan
  • Colander
  • Whisk
  • tongs or spoon

Notes

  • Heat butter and seasonings in the pan before adding shrimp to prevent cold shrimp from solidifying the butter.
  • Shrimp is done when the meat is opaque and the shell (if present) turns bright pink and curls.
  • Remove shrimp from heat immediately once cooked to avoid overcooking.
  • For precooked shrimp, warm slowly over low heat instead of cooking.
  • If thawing in its original bag, drain shrimp well before cooking to avoid adding excess liquid to the pan.
  • Quick-thaw by placing sealed bag in cool water and changing the water every 20 minutes.