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Delicious Recipes we like!

This easy infused shrimp Alfredo pasta recipe is the perfect fast weeknight dinner that’s tasty enough for company! Tender shrimp and fettuccine pasta are smothered in an amazing creamy garlic sauce! 

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
  • Infused 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.

Why you’ll love it

It took me a few tries before I was confident in sharing this shrimp fettuccine Alfredo recipe. They were all minor tweaks to get that sauce just right. I am definitely happy with the finished product, and I hope you will be too! In this recipe, cooking shrimp for Alfredo is easy… they just cook right in the sauce.

Alfredo sauce (infused butter,  cream, and Parmesan) shouldn’t be complicated to make, but I find that achieving the right sauce thickness is what really matters. You don’t want it too thick… or too thin. I also added my not-so-secret ingredient to this shrimp Alfredo recipe to make the sauce silkier, thicker, and just a hint of tangy (which complements the shrimp). Can you guess what it is? It’s cream cheese!

Why use cream cheese?

  • I’m sure some people would argue that cream cheese doesn’t belong in Alfredo sauce, but I disagree. I’m all for variations on recipes if it makes sense and tastes good. I’ve seen plenty of recipes that use it and plenty that don’t. I find that using cream cheese in here allowed me to skip using a thickening agent like flour, which in my opinion makes the recipe a bit easier overall.
  • Make sure the cream cheese is softened before adding it to the sauce. Either take it out of the fridge well in advance of starting the recipe, or microwave it in 20-30 second intervals until it’s super soft. It won’t melt into the sauce as easily if you try adding it straight from the fridge.


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