Shrimp Pasta Alfredo

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Shrimp Pasta Alfredo is quick and easy to make when you're short on time but crave a comforting meal. A rich, creamy, and restaurant-quality recipe!

Prep Time5

Cook Time8

Total Time13

Course: Dinner

Cuisine: American

Servings: (approximately 1½ cups per serving)

Calories: 677kcal

3 tablespoons salted butter
1 pound raw medium (31-40 sized) shrimp (peeled, deveined and tails removed), patted dry
1 tablespoon minced garlic
15 ounces jar homestyle alfredo sauce
¾ pound dry fettuccine pasta cooked to al dente according to package directions (reserve ½ -¾ cup pasta water from the cooked pasta to use if needed to thin the final sauce-see tips)

To a large (12 inch) skillet over medium-high heat, add the salted butter. Once the butter has melted, add the shrimp to the skillet in an even layer.
3 tablespoons salted butter, 1 pound raw medium (31-40 sized) shrimp
Cook the shrimp on the first side for 2 minutes, then flip the shrimp over to the other side and cook for an additional 2 minutes or until cooked through. Be sure to not overcook the shrimp or they will become tough.
Add the minced garlic to the skillet and cook for an additional 30-45 seconds or until the garlic is fragrant.
1 tablespoon minced garlic
Using tongs, or a slotted spoon, remove the cooked shrimp from the skillet and place onto a plate, being sure to keep the juices in the skillet. Set aside.
Turn the heat to the skillet down to medium and add the alfredo sauce. Stir to combine the alfredo sauce with the juices in the skillet from the cooked shrimp.
15 ounces jar homestyle alfredo sauce
Add the cooked fettuccine noodles to the skillet and toss to fully coat the noodles with the sauce.
¾ pound dry fettuccine pasta
Add the cooked shrimp back to the skillet and gently toss with the alfredo sauce coated fettuccine noodles. At this point you can add ¼-½ cup of the pasta water from the boiled fettuccine noodles to thin the sauce if needed before serving.

Storage:

To Store: Leftovers can be refrigerated in an airtight container for up to 2 days.
To Reheat: When reheating the pasta, you may need to add a splash of water or milk to the sauce to loosen it as it will become thick once refrigerated. Reheat in the microwave for 45-60 seconds or in a saucepan over medium-low heat until warmed through.

Tips:

Be sure to choose a good quality jarred alfredo sauce for this shrimp pasta alfredo. Most brands of jarred alfredo sauce range between 14.5-16 ounces. Any of these sized jars will work for this shrimp alfredo pasta recipe. If you have a favorite from scratch alfredo sauce, you can certainly substitute it for the jarred sauce. You will need approximately 2 cups of alfredo sauce for this recipe.
Save some starchy pasta water before draining your noodles. If your sauce seems too thick as it sits and cools, whisk a splash of the reserved pasta water into it. Start with stirring in ¼ cup warm pasta water and work up from there as desired. This helps create a velvety texture and allows the sauce to cling beautifully to the pasta.
For a bit of heat, add crushed red pepper flakes or freshly cracked pepper to your shrimp fettuccine Alfredo.
Feel free to add some vegetables into this dish, such as broccoli, peas, spinach, kale, mushrooms, roasted red peppers, or cauliflower.