Grilled Shrimp Alfredo Recipe

You’d be hard-pressed to find someone who doesn’t like this classic, and for this recipe, I’ve added an element of fire that makes this classic even better. Aside from spaghetti and meat sauce, fettuccine Alfredo might be the most well-known pasta dish known to man, and for good reason: who doesn’t love a nice bowl of homemade pasta with a rich and creamy sauce?


Shrimp Fettuccine Alfredo 🔗

This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don’t have to use flour to thicken the sauce.

Total: 0 25min0

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 1269, Fat 88g, Saturated Fat 52g, Carbohydrate 69g, Fiber 3g, Sugar 6g, Protein 51g, Cholesterol 399mg, Sodium 922mg


  • Kosher salt
  • 12 ounces fettuccine
  • Olive oil, for tossing
  • 3/4 pound large shrimp (about 16), peeled and deveined, tails removed
  • Freshly ground black pepper
  • 1 stick (8 tablespoons) unsalted butter
  • 2 cups heavy cream
  • 2 pinches freshly grated nutmeg
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese


  1. Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
  2. Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
  3. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
  4. Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
  5. Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.


What seasonings go best in Alfredo?

While the original style is fantastic, I just like to add garlic, salt, pepper, and Italian seasoning to make Alfredo sauce taste even better! Traditional Alfredo is a simple white/cream sauce that is made from butter, heavy cream, and parmesan cheese.

What to add to Alfredo to make it taste better?

Some of my personal favorites are salt, pepper, Italian seasoning, dried basil, oregano, onion powder, or seasoned salt. Start with small amounts (1/2 teaspoon at a time) and add as needed, to avoid over-spicing. Extra seasonings and spices will go a long way in adding flavor to a boring jar of sauce.

What is creamy alfredo sauce made of?

Personally, I like to serve something straightforward on the side with shrimp Alfredo because the dish is already quite rich. Examples include a green salad with this Italian keto salad dressing or some steamed broccoli.

Leave a Comment