How To Make Creamy Shrimp Alfredo At Home

Chef Austin shows how to make a delicious shrimp Alfredo from scratch! Follow along as he shares this easy recipe, perfect for weeknight dinner recipes. Learn how to make this creamy pasta using fresh seafood

What you’ll need
Shrimp – I used frozen raw 31-40 count per pound size shrimp. You could use smaller or larger. If using smaller ones, take care not to overcook them.
Pasta – the classic is fettuccine
Butter – make sure it’s unsalted
Cream cheese – for added texture and tangy taste
Heavy cream – to make the sauce luxurious and silky
Chicken broth – for added flavor
Garlic – it makes everything better!
Parmesan – I suggest grating your own parmesan cheese. It makes a difference in the taste, and the pre-grated stuff doesn’t melt into the sauce as well.
ingredients for shrimp alfredo in prep bowls

Prep your shrimp (if frozen, add them to a colander and run under cool water until thawed).
Start boiling a salted pot of water for the fettuccine. Cook it al dente according to package directions.
Meanwhile, add the butter, cream cheese, cream, chicken broth, and garlic to a skillet over medium heat. Once the butter has melted and the pan has heated up, you can use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes.
When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. You can give it the occasional stir. I grate the parmesan cheese while it’s cooking.
Stir the parmesan into the sauce. Let it cook for about a minute.
Add the shrimp to the pan. Cook for 5-6 minutes, stirring occasionally.
Season with salt & pepper as needed. Toss with the drained pasta and serve immediately.
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Hi everybody. This is Roland from Barbecq Smoker Pros, Brasleton, Georgia. And we have Chef Austin here. Chef, what are you cooking up? Some shrimp here. What are you making for dinner? Making shrimp here. We’re making homemade Alfredo sauce. I’m starting with some onions and garlic here. And then I’m going to put in the heavy cream once this cooks up nice. Okay. So, teach us for beginners like myself a little bit what’s what’s going on here. So, you got the shrimp got the shrimp cooking. I’m not going to overcook it cuz it’s going to cook more in the Alfredo. Okay. Um I’m cooking up some garlic and onions. Nice. Get a nice sear. And then Alfredo is just heavy cream and parmesan. I’m going to throw that in after. So once these onions get melt uh melt cooked more then you put the heavy cream. Heavy cream in Parmesan. Mix it around. Melt it. Don’t cook it too high so you don’t burn it. Okay. And how long do you cook the shrimp? I looking for color time. What’s color? You want to start to get a little bit orange pink on each side. Okay. So, couple of minutes. Yeah. And what temperature are you cooking the shrimp at, would you say? Medium medium heat. Okay. And you got more shrimp cuz you’re going to do a second second round of shrimp, which is delicious. And then over here is pasta. Yep. Here’s the pasta. You don’t want to overcook it. You want it a little underdone because it’s going to cook more in the sauce. And so you’re doing it like al dente because you’re going to put in the sauce. Is that a little a little less than al dente? Okay. And then over here, if I could show everybody, this is what now? This is the cheese. Parmesan. Okay. Parmesan. And what’s this? Spinach and butter. Butter. We needed more heavy cream. So, how to make heavy cream is butter and milk. So, we’re making a little more heavy cream. Okay. So, spinach, butter, the cheese, and then the tomato sauce. What’s Where’s this going into? That’s an Alfredo. That’s optional. I just want to put some tomatoes with it. Fantastic. Any any secrets or tips or anything at all for beginning people that are trying to do this the first time? What would you recommend? Lots of butter. Lot lots of butter. Well, great. Well, Chef, thanks a lot. We super appreciate it and we can’t wait for dinner. This is Roland from Barbecq Smoker Pros and we’ll be doing some videos with Chef Austin here cooking various things. We’re going to expand the channel into cooking barbecue. We all love some trucks around here and we’re getting a little more into AI and computers trying to expand our knowledge. So, go for it, chef. Get it done. Have a great day.