Shrimp Alfredo Recipe

Season shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with Cajun seasoning, smoked paprika, salt and black pepper until evenly coated.

Cook shrimp

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add minced garlic and sauté 15–20 seconds until fragrant. Add seasoned shrimp in a single layer and cook 1.5–2 minutes per side (shrimp should turn pink and opaque). Remove shrimp to a plate, squeeze lemon juice over them, and set aside.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook fettuccine according to package directions until al dente (usually 8–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Make roux and aromatics

In the same skillet used for shrimp (wipe out if needed, keep any fond), melt 4 tablespoons unsalted butter over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle 1 teaspoon flour over butter and garlic and cook 30 seconds while stirring to remove raw flour taste.

Add liquids

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Cook 3–5 minutes, stirring frequently, until mixture slightly thickens.

Finish sauce

Lower heat to medium-low and whisk in 1 cup grated Parmesan until melted and smooth. If using, add 2 oz softened cream cheese and whisk until incorporated. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch (1/8 tsp) of nutmeg. If sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until desired consistency is reached.

Add drained pasta to the skillet with the Alfredo sauce and toss to coat, adding a splash of reserved pasta water if necessary to loosen the sauce so it evenly coats the noodles.

Return cooked Cajun shrimp to the pan and gently fold into the pasta and sauce, warming shrimp through for 30–60 seconds.

Taste and adjust seasoning with salt and pepper if needed. Sprinkle chopped parsley and extra Parmesan over the top. Serve immediately with lemon wedges on the side for squeezing over the shrimp, if desired.