Homemade Alfredo Sauce with Shrimp

Quick Weeknight Pasta Dishes

After a long day, there’s nothing more satisfying than a quick, comforting bowl of pasta. Whether you’re craving something creamy, hearty, or light and fresh, pasta is a go-to weeknight staple that can be customized to whatever ingredients you have on hand.

Shrimp Alfredo is the ultimate comfort dish—rich, creamy, and packed with flavor. But what takes it to the next level? A homemade Alfredo sauce that’s silky, cheesy, and far better than anything store-bought. Paired with tender shrimp and perfectly cooked pasta, this dish is indulgent yet surprisingly simple to make. Whether you're cooking for a cozy night in or impressing guests, this Shrimp Alfredo is guaranteed to be a hit!

This is the kind of dish most people would not turn down unless they were allergic or on a strict diet. Perfect for a weeknight dinner, the creamy, saucy, rich, flavorful sauce that coats the pasta and sits until the perfectly pan-seared, juicy shrimp is all you need, preferably with a giant helping of fresh vegetables on the side to balance your nutrition wheel out!

Making Alfredo Sauce From Scratch

At its core, Alfredo sauce is a simple yet indulgent blend of butter, heavy cream, and Parmesan cheese. The key to achieving that restaurant-quality richness is in the technique—slowly melting the cheese into the warm cream and butter to create a smooth, luscious sauce that clings perfectly to your pasta. A pinch of garlic, a dash of nutmeg, and freshly cracked black pepper elevate the flavors without overpowering the delicate balance.

One of the best things about Alfredo sauce is its versatility. It pairs beautifully with fettuccine, of course, but also works wonders with shrimp, chicken, or even roasted vegetables. Whether you're looking for a quick weeknight dinner or an impressive dish for guests, this classic sauce is always a winner.

Want to take your Alfredo to the next level? Try experimenting with different cheeses like Pecorino Romano for a sharper bite or adding a splash of white wine for extra depth. However you choose to customize it, homemade Alfredo sauce is a must-have recipe in any home cook’s repertoire.

Yield: 4-6

Author: Dontmissmyplate

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Homemade Alfredo Sauce with Shrimp

Shrimp Alfredo is the ultimate comfort food—rich, creamy, and packed with flavor. A homemade Alfredo sauce makes it even better—silky, cheesy, and far superior to store-bought. With juicy, crispy shrimp and perfectly cooked pasta, this indulgent yet simple dish is perfect for any occasion.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

Shrimp:

• 1- 1 1/2 pounds jumbo shrimp, deveined with tail on
• 1 1/2 + 1 tablespoon Old Bay seasoning (for the shrimp and flour)
• 1 tablespoon oregano
• 1 teaspoon + 1 tablespoon garlic powder (for the shrimp and flour)
• 2 teaspoons black pepper (one each for the shrimp and flour)
• 1 tablespoon + 1 teaspoon onion powder (for the shrimp and flour)
• 1 cup flour
• 1/4 cup olive oil

• 1 container or packet fettuccine pasta (fresh is preferred)

Homemade Alfredo Sauce:

• 1 teaspoon Royco Usavi Mix or all-purpose seasoning
• 1 tablespoon flour
• 1 1/2 cups grated parmesan cheese
• 3 garlic cloves, minced
• 2 cups heavy cream (you can also use milk or half and half)
• 1/2 cup butter
• 1 teaspoon Worcester sauce
• 1 tablespoon oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon cayenne power
• 1 teaspoon smoked paprika
• Chili flakes, cheese and parsley to garnish (optional)

Instructions

1. Prepare the pasta according to the package instructions. Once cooked, drain the noodles and toss them in olive oil to prevent sticking. Set aside 1-2 cups of the pasta water for later.
2. Prepare the shrimp by patting them dry. Peel and devein the tail-on shrimp, leaving the tails on for flavor and to prevent shrinking. Season the shrimp on both sides. You can keep the shells to make seafood broth, so consider sealing and freezing them for later.
3. Season the flour with Old Bay, garlic powder, onion powder, and black pepper. Coat each shrimp in the flour, making sure to shake off any excess to prevent clumping when pan-searing.
4. Heat oil in a non-stick pan or skillet, enough to cover at least half the surface of the shrimp. Cook the shrimp in batches for 2-3 minutes per side, ensuring you don’t overcrowd the pan or overheat it. Cook over medium to medium-high heat until the shrimp are golden brown and the coating is crispy. Remove from heat and set aside.
5. In a separate pot, melt the butter and add the fresh garlic. Stir in the spices, then add the flour. Continue to mix, then gradually add the cream, remaining herbs, and Worcestershire sauce.
6. As the sauce thickens, gradually add the pasta and Parmesan cheese to reach your desired ratio and sauciness. Season to taste, and add a little bit of the reserved pasta water to help bring the sauce together. Bring to a simmer and stir until the desired consistency is reached, but do not boil. This should take no longer than 5 minutes.
7. Remove from heat and serve the pasta with the shrimp. Garnish as desired.

Nutrition Facts

Calories

1342

Fat (grams)

55.6 g

Carbs (grams)

144.7 g

Fiber (grams)

12.1 g

Sugar (grams)

15.8 g

Protein (grams)

76.3 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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