Easy Shrimp Alfredo Recipe

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Are you craving a tasty pasta dish that’s quick and easy to make? This shrimp Alfredo recipe is just what you need! You can whip up this creamy, delicious meal in only 30 minutes. It’s perfect for busy weeknights or when you want to impress dinner guests without spending hours in the kitchen.

With just a few simple ingredients like fettuccine, shrimp, cream, and Parmesan cheese, you’ll create a restaurant-quality dish at home. The rich, velvety Alfredo sauce coats every strand of pasta, while the tender shrimp add a wonderful texture and flavor. Get ready to enjoy a comforting bowl of pasta that will make your taste buds dance!

Exact Ingredients List

Here’s what you’ll need to make this yummy shrimp Alfredo:

• 8 ounces fettuccine pasta
• 1/4 cup butter, cut into cubes
• 1 1/2 cups heavy whipping cream
• 1 pound cooked medium shrimp (peeled and deveined)
• 3/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1/4 teaspoon black pepper
• 1 teaspoon fresh parsley, minced

Make sure you have all these ingredients ready before you start cooking. The shrimp should be thawed if frozen. You can use pre-cooked shrimp to save time, or cook raw shrimp yourself.

For the best flavor, use fresh Parmesan cheese and grate it yourself. The pre-grated stuff in a container won’t melt as well in your sauce.

Don’t forget to season your pasta water with salt! It’s not on the list, but it’s key for tasty noodles.

Instructions

Start by boiling a large pot of salted water. Add 8 ounces of fettuccine and cook until tender, about 8-10 minutes.

While the pasta cooks, melt 1/4 cup cubed butter in a large skillet over medium heat. Pour in 1 1/2 cups heavy cream and stir to combine.

Bring the mixture to a gentle boil, then lower the heat. Let it simmer for 3 minutes, stirring often.

Add 1 pound of cooked shrimp, 3/4 cup grated Parmesan, 1 minced garlic clove, and 1/4 teaspoon pepper to the skillet. Stir and cook until the shrimp are hot, about 2-3 minutes.

Drain the cooked fettuccine and add it to the skillet with the sauce. Toss everything together until the noodles are well coated.

Divide the pasta among 4 bowls. Sprinkle 1 teaspoon of minced fresh parsley over the top of each serving.

Your creamy shrimp Alfredo is ready to enjoy! Serve it right away while it’s hot and steamy.

Possible Substitutes List

You can tweak this shrimp Alfredo recipe to fit your tastes or what’s in your kitchen. Here are some easy swaps:

Pasta: Try linguine, penne, or bow-tie pasta instead of fettuccine.

Shrimp: Swap for chicken, scallops, or crab meat. For a veggie version, use mushrooms or broccoli.

Cream: Half-and-half or milk can work, but your sauce might be thinner.

Cheese: Try Romano or Asiago cheese for a different flavor.

Butter: Olive oil is a good substitute if you’re out of butter.

Fresh herbs: Use dried parsley if you don’t have fresh. Basil or thyme are tasty options too.

Garlic: Garlic powder works in a pinch. Use 1/4 teaspoon for each clove.

You can also add extras to jazz up your dish:

• Sliced mushrooms
• Diced tomatoes
• Spinach leaves
• Red pepper flakes for heat
• Lemon zest for a fresh twist

Remember, these swaps might change the taste and texture a bit. But they’ll still give you a yummy meal!

How To Make It Diabetes-Friendly

To make this shrimp Alfredo more diabetes-friendly, you can try these easy swaps:

1. 
   

   Use whole wheat fettuccine instead of regular pasta. This adds fiber and slows down carb absorption.

   
   
2. 
   

   Cut the heavy cream in half and replace it with unsweetened almond milk. This lowers the fat and calorie content.

   
   
3. 
   

   Reduce the butter to 2 tablespoons and use olive oil for the rest. Olive oil has heart-healthy fats.

   
   
4. 
   

   Add extra veggies like spinach, broccoli, or zucchini. These boost nutrients without many carbs.

   
   
5. 
   

   Use less Parmesan cheese or try a lighter version to cut back on saturated fat.

   
   

Try these cooking tips too:

• 
  

  Measure your portion sizes carefully. Stick to about 1 cup of pasta per serving.

  
  
• 
  

  Cook the shrimp in a non-stick pan with cooking spray instead of butter.

  
  
• 
  

  Make a lighter sauce by mixing low-fat cream cheese with chicken broth and a touch of half-and-half.

  
  

These changes can help lower the carbs, calories, and fat in your shrimp Alfredo. You’ll still get a tasty meal that’s kinder to your blood sugar.

Tips, Tricks & Storing

Here are some helpful tips for making the best shrimp Alfredo:

• Use fresh shrimp if possible. If using frozen, thaw them in cold water for quick results.

• Don’t overcook the shrimp – they’ll become rubbery. Cook just until pink and opaque.

• For extra flavor, sauté the shrimp in butter with garlic before adding to the sauce.

• Reserve some pasta water to thin the sauce if needed.

• Grate your own Parmesan cheese for the best flavor and melting.

To store leftovers:

• Let the pasta cool completely before storing.
• Place in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove or in short bursts in the microwave.
• Add a splash of milk or cream when reheating to revive the sauce.

Freezing tips:

• Freeze in portion-sized containers for up to 2 months.
• Thaw overnight in the fridge before reheating.
• The texture may change slightly, but it will still taste great!

For a lighter version, try:

• Using half-and-half instead of heavy cream
• Adding some steamed broccoli or peas
• Swapping whole wheat pasta for regular

With these tips, you’ll be a shrimp Alfredo pro in no time!