Homemade Alfredo Sauce with Shrimp
Quick Weeknight Pasta Dishes
After a long day, there’s nothing more satisfying than a quick, comforting bowl of pasta. Whether you’re craving something creamy, hearty, or light and fresh, pasta is a go-to weeknight staple that can be customized to whatever ingredients you have on hand.
Shrimp Alfredo is the ultimate comfort dish—rich, creamy, and packed with flavor. But what takes it to the next level? A homemade Alfredo sauce that’s silky, cheesy, and far better than anything store-bought. Paired with tender shrimp and perfectly cooked pasta, this dish is indulgent yet surprisingly simple to make. Whether you're cooking for a cozy night in or impressing guests, this Shrimp Alfredo is guaranteed to be a hit!
This is the kind of dish most people would not turn down unless they were allergic or on a strict diet. Perfect for a weeknight dinner, the creamy, saucy, rich, flavorful sauce that coats the pasta and sits until the perfectly pan-seared, juicy shrimp is all you need, preferably with a giant helping of fresh vegetables on the side to balance your nutrition wheel out!
Making Alfredo Sauce From Scratch
At its core, Alfredo sauce is a simple yet indulgent blend of butter, heavy cream, and Parmesan cheese. The key to achieving that restaurant-quality richness is in the technique—slowly melting the cheese into the warm cream and butter to create a smooth, luscious sauce that clings perfectly to your pasta. A pinch of garlic, a dash of nutmeg, and freshly cracked black pepper elevate the flavors without overpowering the delicate balance.
One of the best things about Alfredo sauce is its versatility. It pairs beautifully with fettuccine, of course, but also works wonders with shrimp, chicken, or even roasted vegetables. Whether you're looking for a quick weeknight dinner or an impressive dish for guests, this classic sauce is always a winner.
Want to take your Alfredo to the next level? Try experimenting with different cheeses like Pecorino Romano for a sharper bite or adding a splash of white wine for extra depth. However you choose to customize it, homemade Alfredo sauce is a must-have recipe in any home cook’s repertoire.
Homemade Alfredo Sauce with Shrimp
Ingredients
- 1- 1 1/2 pounds jumbo shrimp, deveined with tail on
- 1 1/2 + 1 tablespoon Old Bay seasoning (for the shrimp and flour)
- 1 tablespoon oregano
- 1 teaspoon + 1 tablespoon garlic powder (for the shrimp and flour)
- 2 teaspoons black pepper (one each for the shrimp and flour)
- 1 tablespoon + 1 teaspoon onion powder (for the shrimp and flour)
- 1 cup flour
- 1/4 cup olive oil
- 1 container or packet fettuccine pasta (fresh is preferred)
- 1 teaspoon Royco Usavi Mix or all-purpose seasoning
- 1 tablespoon flour
- 1 1/2 cups grated parmesan cheese
- 3 garlic cloves, minced
- 2 cups heavy cream (you can also use milk or half and half)
- 1/2 cup butter
- 1 teaspoon Worcester sauce
- 1 tablespoon oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon cayenne power
- 1 teaspoon smoked paprika
- Chili flakes, cheese and parsley to garnish (optional)
Instructions
- Prepare the pasta according to the package instructions. Once cooked, drain the noodles and toss them in olive oil to prevent sticking. Set aside 1-2 cups of the pasta water for later.
- Prepare the shrimp by patting them dry. Peel and devein the tail-on shrimp, leaving the tails on for flavor and to prevent shrinking. Season the shrimp on both sides. You can keep the shells to make seafood broth, so consider sealing and freezing them for later.
- Season the flour with Old Bay, garlic powder, onion powder, and black pepper. Coat each shrimp in the flour, making sure to shake off any excess to prevent clumping when pan-searing.
- Heat oil in a non-stick pan or skillet, enough to cover at least half the surface of the shrimp. Cook the shrimp in batches for 2-3 minutes per side, ensuring you don’t overcrowd the pan or overheat it. Cook over medium to medium-high heat until the shrimp are golden brown and the coating is crispy. Remove from heat and set aside.
- In a separate pot, melt the butter and add the fresh garlic. Stir in the spices, then add the flour. Continue to mix, then gradually add the cream, remaining herbs, and Worcestershire sauce.
- As the sauce thickens, gradually add the pasta and Parmesan cheese to reach your desired ratio and sauciness. Season to taste, and add a little bit of the reserved pasta water to help bring the sauce together. Bring to a simmer and stir until the desired consistency is reached, but do not boil. This should take no longer than 5 minutes.
- Remove from heat and serve the pasta with the shrimp. Garnish as desired.
Nutrition Facts
Calories
1342Fat (grams)
55.6 gCarbs (grams)
144.7 gFiber (grams)
12.1 gSugar (grams)
15.8 gProtein (grams)
76.3 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Carbonara Pasta
Thank the stars and the Romans for this delicious Italian dish! Yes, you can make it in your home easily and impress all guests and family. Restaurants or the taste may make carbonara appear complicated, but it is one of the easiest pasta dishes out there. You just have to make sure the raw eggs are fully cooked, but not scrambled. With very few ingredients, this makes a satisfying dinner or lunch.
Ingredients
Half a box of spaghetti noodles (1lb)
Half a packet of bacon (4-6 ounces)
2 - 3 eggs
1 cup parmesan cheese, finely grated or shredded
3 tablespoons parsley (ideally fresh but dried works)
2 tablespoons fresh garlic, minced
4 tablespoons black pepper, coarsely ground
Salt
Instructions
Step 1
Chop the bacon into bits and sauté them until just crispy, then add the garlic and cook for another minute, do not burn!
Step 2
Put the bacon aside, prepare your spaghetti according to the box’s instructions. When you drain the noodles keep the water for the sauce. Toss in the bacon, bacon fat and garlic and make sure it evenly coats.
Step 3
Quickly whisk the eggs and parmesan cheese together, then add to the hot pasta. (Don’t do this over the heat, you want the pasta’s heat to cook the eggs as you mix everything together, but you don’t want them to scramble).
Step 4
Season generously with the black pepper and parsley, add more cheese if you like. You can add the pasta water to get the desired sauce consistency and amount.
Eat while hot! Serves 3-4.
Sweet Potato Gnocchi and Coconut Shrimp
I love sweet potato and grew up calling it ‘mbambaira’, typically in boiled form. Boring! Sweet potato is extremely versatile and I understand the superfood much better now. Combine it with flour to make some easy homemade gnocchi. The dumplings can be combined with your choice of sauce and/or protein---in this case, coconut shrimp in a thickened red Thai curry sauce.
Sweet Potato Gnocchi and Coconut Shrimp
Ingredients:
- 3 large sweet potatoes
- 1 cup parmesan cheese, grated
- 1 cup ricotta cheese (drained for 2 hours)
- 2 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 6-8 cups water
- 1/2 lb. large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 tablespoon red curry paste
- 1 cup coconut milk
- 1 teaspoon cornstarch
- 2 cups chicken stock
- 1 teaspoon salt
- 1 tablespoon black pepper
- 2 tablespoon old bay seasoning
- 1 teaspoon chili powder
- 1 teaspoon fresh sage, chopped
- 1 teaspoon lemon juice
Instructions:
- Roast the sweet potatoes in the oven at 400F for 20 minutes until softened and fully cooked. Allow to cool, remove the skin, and mash in a medium bowl.
- Add the ricotta and mix until combined well. Add the parmesan, sugar, cinnamon, nutmeg, and salt. Mash until well incorporated.
- Add the flour in three parts until a soft dough forms. Roll and knead on a lightly floured surface (add more flour if the dough is too sticky). Cut the dough into three parts and roll into 12-inch/30 cm long pieces the same thickness as your middle finger.
- Cut into ½ inch/1 cm pieces and press roll with a fork. Place the uncooked gnocchi on a baking trays with parchment paper.
- Boil the water and add salt to taste. Add the gnocchi in batches and cook for 6 minutes each or until they float to the top, placing the cooked gnocchi back on the parchment paper.
- Prepare the coconut shrimp. Cook the garlic in the oil and butter until fragrant, about 2 minutes.
- Add the coconut milk, curry paste, stock, salt, pepper, chili powder, and old bay. Stir in the cornstarch to thicken the sauce. Simmer for about 5 minutes, stirring occasionally.
- Add the shrimp and cook for 4 minutes until pinkish and no longer translucent. Finish with lemon juice and take the pan off the heat.
- Combine the gnocchi with the shrimp, serve hot. Garnish with sage and additional parmesan.
Calories
797Fat (grams)
49.33Carbs (grams)
57.97Protein (grams)
35.84