Introduction
Okay, friends—let me just say this: if there was ever a weeknight dinner that screams fancy but easy, it’s Shrimp Scampi Alfredo. 🍤🧄 This dish is what you get when buttery garlic shrimp meets creamy Alfredo pasta and they live happily ever after. It’s rich, it’s comforting, and it’s ready in under 30 minutes. Yep, you heard me. Whether you’re cooking to impress or just want something indulgent without leaving your kitchen, this is it. I love that it’s one pan (plus a pasta pot), totally doable, and feels restaurant-level fancy without the price tag.
Detailed Ingredients 🧄🧈🍤🧂🍷
- 🍝 12 oz fettuccine pasta
- 💦 ½ cup reserved pasta water
- 🍤 16 oz large raw shrimp, peeled & de-veined
- 🧂 ½ tsp fine sea salt, plus more to taste
- 🧂 ¼ tsp ground black pepper, plus more to taste
- 🌶️ ¼ tsp paprika, plus more to taste
- 🫒 1 tbsp extra virgin olive oil
- 🧈 2 tbsp unsalted butter
- 🧅 1 tsp onion powder
- 🍷 ½ cup dry white wine (like Sauvignon Blanc)
- 🧄 2 large garlic cloves, minced
- 🥛 2 cups heavy whipping cream
- 🌶️ ⅛ tsp crushed red pepper flakes
- 🧀 ⅓ cup shredded Parmesan cheese, plus more for topping
- 🌿 3 tbsp finely chopped fresh parsley, plus more for garnish
Direction
- Boil a large pot of salted water and cook the fettuccine until al dente. Reserve ½ cup of pasta water, then drain.
- While pasta cooks, season shrimp with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high. Cook shrimp 1–2 mins per side until opaque. Remove and set aside.
- In the same pan, melt butter and stir in onion powder for 30 seconds. Add wine and deglaze the pan, scraping up all the good bits. Let it reduce for 2–3 minutes.
- Add garlic and cook for 1 minute. Whisk in cream and red pepper flakes. Bring to a simmer and reduce heat.
- Stir in Parmesan and parsley. If too thick, add pasta water a tablespoon at a time until smooth and creamy.
- Toss in cooked pasta and shrimp. Mix to coat.
- Serve hot with more parsley and Parmesan sprinkled on top. 😍
My Story
I first made this Shrimp Scampi Alfredo on a random Tuesday night when I was seriously craving something creamy and comforting—but with a little elegance. I had some frozen shrimp and a half-used carton of heavy cream, and honestly, I just started playing around. The result? A buttery, garlicky sauce that clings to every strand of pasta, with juicy shrimp nestled throughout. My husband thought I ordered takeout. Nope—it was all me, and now it’s one of those recipes I whip out for dinner guests or just when I want to treat myself. What I love most? It looks like you went all out, but it’s so low effort. My kind of meal.
FAQ
Can I use cooked shrimp instead of raw?
Sure! Just add them at the very end so they warm through—don’t overcook or they’ll get rubbery.
Can I make it without wine?
Yep! Sub in chicken broth or a splash of lemon juice and water if you prefer to skip the alcohol.
Can I make this ahead of time?
It’s best fresh, but you can prep the sauce and shrimp earlier in the day and reheat gently before adding pasta.
What pasta works best?
Fettuccine is my go-to, but linguine, spaghetti, or even tagliatelle work beautifully too.
Can I make it spicy?
Absolutely! Just up the crushed red pepper flakes or add a dash of hot sauce.
Suggestion
- Add sautéed spinach or mushrooms for a veggie boost.
- Toss in a squeeze of lemon juice before serving to brighten things up.
- Swap shrimp for scallops or chicken for a twist.
- Serve with garlic bread or a side Caesar salad for the full restaurant vibe.
- Use freshly grated Parmesan—it melts better and adds more flavor than pre-shredded.
Conclusion
Shrimp Scampi Alfredo is the kind of dish that feels like a hug in a bowl—rich, creamy, garlicky, and so satisfying. What I love most is how deceptively simple it is. You get all the elegance of a restaurant-quality dish with ingredients you probably already have at home. It’s perfect for impressing guests or just treating yourself on a Tuesday night (because why not?). Whether you serve it with wine and candlelight or just curl up with it on the couch in your sweats, this recipe is bound to become a keeper in your rotation. Try it once—and thank me later!
Happy cooking,
Sarah Cooper
Gotubbe.com
