Knowing How to Cook Shrimp For Alfredo is the EASIEST and BEST way to cook up some simple shrimp in 15 minutes! What could be quicker or easier than that?
How to Cook Shrimp For Alfredo
Easy Peasy Lemon Squeezy How to Cook Shrimp For Alfredo is the way to cook supper for tonight, NO DOUBT! It's really ready in literal minutes and with that buttery cheesy sauce, you'll be good to go!
You may also like our Shrimp in a Pan (so easy and yummy) or our How to Cook Shrimp for Shrimp Cocktail or even How to Cook Shrimp in Butter too!
You can also try cooking shrimp on the grill!
Here's What You'll Need for How to Cook Shrimp For Alfredo
- a lb of shrimp
- 4 Tbs of butter
- Cream Cheese
- Parmesan Cheese
- Cream
- Seasonings (Italian seasoning, Old Bay, Garlic Powder, Onion Powder, etc. - your choice because they are your taste buds!
Here's How You Do It
- Thaw the shrimp if they are frozen and if not just jump in now.
- Melt the oil in the pan and as soon as it's melted, toss the shrimp and seasonings in.
- Cook over medium heat until the shrimp is bright pink and slightly curled. The meat should be opaque.
- Cook your noodles
- Make your sauce using those creamy ingredients for alfredo: parmesan, cream cheese and cream. So EASY!
Special Equipment
You really don't need any special equipment, however I do recommend...
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Heavy Duty Cast Iron Pan
I particularly love my Lodge cast iron and I know you will too. It's perfect for this type of recipe because it heats so evenly. (Plus, as I am writing this, the photo link below has this pan for just $19!!! WHAT?)
Frequently Asked Questions (FAQ's)
This shrimp will last for a few days if covered in the fridge but they are best hot and fresh out of the pan, so just cook what you will eat right now
I don't recommend freezing this cooked shrimp. It's best right out of the pan and I recommend just cooking enough for you to eat right now
Tips and Tricks for Perfect Shrimp Alfredo
You won't need many tips and tricks to make perfect How to Cook Shrimp for Alfredo! The best ones follow here.
- It's best to heat the oil in the pan, add the seasonings and then put the shrimp in the pan. Don't try to put the butter and seasonings in a bowl with the shrimp because the shrimp are cold and they make the butter hard and it becomes too difficult to stir.
- The main thing to understand about cooking shrimp no matter if you start with raw, precooked, shell on or shell off, the shrimp is done with the meat is opaque and the shrimp turns bright pink and curls a bit. Take it off the heat immediately.
- If you are using precooked shrimp, just understand that because the shrimp is already cooked, you simply need to warm it up in the pan so lower the temp and let it warm slowly.
- If you thawed the shrimp in the bag that it was frozen in, remove the shrimp from the bag and drain well. You do not want to add that juice to the pan.
- Thaw the shrimp by placing the frozen shrimp into the refrigerator the night before. If you forgot, you can thaw shrimp fast by placing the bag from the freezer section into a large bowl of cool water (not warm or hot water). Change the water every 20 minutes until the shrimp is thawed.
- Cook the noodles to the "al dente" temp as indicated on the box.
- Heat the sauce ingredients and you might need a whisk to break up the cream cheese. Sometimes, it wants to be clumpy.
Substitutions
Shrimp - I don't know of a substitution for the shrimp in this recipe, however, you CAN substitute any format of shrimp you have, raw, precooked, head on, head off, shell on, shell off, etc. Just understand from the notes section when the shrimp is done.
Seasonings - you can substitute any seasonings you prefer in any amount you like. Try garlic and onion powders, Old Bay, Tony Cacheries, hot sauce and butter, Lemon Pepper, etc. Get the idea?
Butter - feel free to substitute an equal amount of olive oil, margarine or whatever oil you prefer. Just know, if you use a different type of fat, it won't be "How to Cook Shrimp In Butter"
Cream Cheese - Neufchatel is fine, low fat cream cheese is fine.
Parmesan Cheese - Real parmesan is best but the kind in the green can is fine for this recipe too.
Cream - You can use milk or a milk substitute is you need to. Evaporated milk also works.
Watch Us Make Shrimp Alfredo
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How to Cook Shrimp for Alfredo
Ingredients
for the shrimp
- 1 lb shrimp
- 4 Tbs Butter
- 1 tsp garlic powder
- 1 teaspoon onion powder
- ¼ tsp cayenne
- 1 teaspoon Old Bay Seasoning
- ½ teaspoon salt
- ½ tsp pepper
- 1 lemon for squeezing juice
for the noodles
- 1 lb fettuccine noodles
- 6 cups water
- 1 teaspoon salt
For the Sauce
- 8 tablespoon butter
- 8 oz cream cheese
- 1 cup heavy cream
- 1 cup parmesan cheese
Instructions
For the Shrimp
- Thaw the shrimp by placing frozen shrimp into the refrigerator the day before you prepare.
- Preheat a cast iron skillet or heavy pan over medium heat on the stove top.
- Once preheated, put the butter, garlic powder, onion powder, cayenne, old bay, salt and pepper into the pan. Heat until the butter is just melted.
- Add the shrimp all at once (but do not include any juices from the container) to the preheated skillet. Stir the shrimp continuously until the shrimp is cooked through. (Flesh is opaque, the shrimp becomes a bright pink color and the tails begin to curl).
- Remove from the heat, squeeze lemon over the top of the shrimp and reserve some for serving at the table with the shrimp.
For the Noodles
- Place the water and salt into the sauce pan and heat over high heat on the stove top.
- Once the water is boiling add the noodles and make sure they go all the way into the water. Cook for about 9 minutes, following the instructions on the box to reach "al dente" for noodles.
- Drain into a colander when done.
For the Sauce
- Place all of the sauce ingredients into a sauce pan and heat over medium heat, stirring frequently.
- You may have to break up the cream cheese with a whisk. When the sauce ingredients are melted, reduce the heat to the lowest setting and stir frequently.
Combine
- When ready to serve, place the noodles into a large platter, pour the sauce over the top and then add the shrimp on the top of the sauce. Serve immediately.
Notes
- It's best to heat the butter in the pan, add the seasonings and then put the shrimp in the pan. Don't try to put the butter and seasonings in a bowl with the shrimp because the shrimp are cold and they make the butter hard and it becomes too difficult to stir.
- The main thing to understand about cooking shrimp no matter if you start with raw, precooked, shell on or shell off, the shrimp is done with the meat is opaque and the shrimp turns bright pink and curls a bit. Take it off the heat immediately.
- If you are using precooked shrimp, just understand that because the shrimp is already cooked, you simply need to warm it up in the pan so lower the temp and let it warm slowly.
- If you thawed the shrimp in the bag that it was frozen in, remove the shrimp from the bag and drain well. You do not want to add that juice to the pan.
- Thaw the shrimp by placing the frozen shrimp into the refrigerator the night before. If you forgot, you can thaw shrimp fast by placing the bag from the freezer section into a large bowl of cool water (not warm or hot water). Change the water every 20 minutes until the shrimp is thawed.
Nutrition
I often struggle where love is concerned, do you? Selfishness works its way in. But that isn't how love is, is it?
Ephesians 4:2
Be completely humble and gentle; be patient, bearing with one another in love
If you are wondering how to cook shrimp with the shell on, you'll be glad to know that it's EASY and FAST! No trouble at all! You'll have dinner ready in minutes!
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