Shrimp Alfredo

5 from 1 vote

This Shrimp Alfredo Fettuccine features succulent shrimp and rich Alfredo sauce with tender pasta, making a classic dish that's simple to prepare and perfect for a satisfying weeknight meal.

Prep Time10

Cook Time20

Course: Pasta recipes

Cuisine: Italian

Keyword: shrimp alfredo, shrimp alfredo pasta recipe

Servings:

Author: chefjar

Ingredients

1 pound uncooked 35-40 pieces shrimp, peeled, tails on or off
1/2 lb. uncooked fettuccine
2 tablespoons unsalted butter
1 5.2 ounce package Boursin Fine Herbs & Garlic cheese, softened
3/4 cup heavy/whipping cream
1/4 cup chicken broth
2 teaspoons cloves garlic minced
1 cup freshly grated parmesan cheese
Salt & pepper to taste

Instructions

If using frozen shrimp, place them in a colander and run under cool water until thawed.
Start boiling a salted pot of water for the fettuccine. Cook until al dente according to package instructions. Reserve 1 cup of pasta water.*
While the pasta cooks, add butter, Boursin cheese, heavy cream, chicken broth, and garlic to a skillet over medium heat.
Once the butter has melted and the pan is warm, stir to help the Boursin cheese melt into the sauce. This should take a few minutes.
When the Boursin has fully blended, let the sauce gently bubble for 2 minutes, stirring occasionally, until it thickens slightly.
Stir in the grated Parmesan cheese and cook for another minute.
Add the shrimp to the skillet and cook for 4 minutes, stirring occasionally, until the shrimp are pink and cooked through.
Season with salt and pepper to taste. Toss with the drained pasta and serve immediately.

Notes

Store in an airtight container in the fridge and enjoy within 2–3 days for the best taste. When reheating, use low heat to prevent the sauce from separating, and add a splash of cream if it needs extra creaminess. Freezing isn’t recommended for this dish, as it may alter the sauce's texture.

*If the sauce is too thick, add the reserved pasta water to thin it out and achieve a smoother, creamier consistency.

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