Olive Garden’s Shrimp Alfredo is a dish loved by many for its creamy sauce, tender shrimp, and perfectly cooked pasta.
Whether you’re craving the indulgence of a classic Alfredo or looking for a unique twist on the traditional recipe, there’s something for everyone.
If you’re a fan of this beloved Italian-American dish, you’ll be excited to explore over 15 delicious variations of Olive Garden-inspired Shrimp Alfredo recipes.
From adding fresh vegetables to spicy Cajun seasoning, these recipes allow you to enjoy the flavors you love in countless ways.
Whether you prefer it mild or with a kick, light or indulgent, these recipes will satisfy your Alfredo cravings and elevate your culinary experience.
15+ Delectable Olive Garden Shrimp Alfredo Recipes to Make at Home
There’s no need to wait for a table at Olive Garden when you can create your own Shrimp Alfredo masterpiece at home.
These 15+ Shrimp Alfredo recipes will not only inspire your kitchen creativity but also offer a variety of flavors to suit every taste.
From creamy, classic renditions to bold, spicy twists, each recipe offers a chance to experience this comforting dish in new ways.
So, next time you’re in the mood for something rich and satisfying, grab your ingredients and treat yourself to an Olive Garden-inspired meal you can make anytime.
Classic Olive Garden Shrimp Alfredo
This Classic Olive Garden Shrimp Alfredo recipe is a restaurant favorite that’s easy to recreate at home. Featuring succulent shrimp, creamy Alfredo sauce, and fettuccine, this dish combines comforting flavors and a velvety texture. Whether you’re cooking for a family dinner or a special occasion, this dish will delight your guests with its rich and indulgent taste.
Ingredients:
- 1 lb fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- ½ cup unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the shrimp and sauté for 2-3 minutes on each side, or until they turn pink and are cooked through. Remove from the skillet and set aside.
- In the same skillet, add the butter and minced garlic. Sauté for 1 minute until the garlic is fragrant.
- Pour in the heavy cream, stirring constantly. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
- Stir in the Parmesan cheese and cook until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
- Add the cooked fettuccine to the skillet and toss to coat the pasta in the Alfredo sauce.
- Return the shrimp to the skillet and toss everything together gently.
- Garnish with freshly chopped parsley and serve immediately.
This Classic Olive Garden Shrimp Alfredo brings the signature rich and creamy flavors of the popular restaurant dish right to your table. The combination of tender shrimp, perfectly cooked fettuccine, and a luxurious Parmesan cream sauce creates a satisfying meal that feels indulgent yet simple to prepare. Whether it’s a weeknight meal or a special treat, this recipe guarantees a delicious experience.
Garlic Butter Shrimp Alfredo
Garlic Butter Shrimp Alfredo is a quick, easy, and flavorful twist on the classic Olive Garden recipe. With the richness of garlic butter combined with the creaminess of Alfredo sauce, this dish is packed with deep, savory flavors. The shrimp are perfectly seared, creating a dish that’s both comforting and bursting with taste.
Ingredients:
- 1 lb fettuccine pasta
- 1 lb medium shrimp, peeled and deveined
- 4 tbsp butter, divided
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp lemon juice
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Cook the fettuccine pasta as per package instructions. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and garlic, cooking for 2-3 minutes on each side until the shrimp are pink and opaque. Remove from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the heavy cream, stirring continuously. Let it simmer for 3 minutes.
- Stir in the Parmesan cheese, lemon juice, salt, and pepper, and continue cooking until the sauce thickens.
- Add the cooked fettuccine to the skillet, tossing it in the garlic butter sauce until the pasta is coated.
- Add the cooked shrimp to the skillet and gently toss to combine everything.
- Garnish with fresh basil or parsley and serve immediately.
Garlic Butter Shrimp Alfredo is a delightful variation that intensifies the flavors of the classic dish. The garlic butter infuses the shrimp with a savory richness, while the Alfredo sauce adds a smooth and creamy finish. This dish is perfect for those who love a burst of flavor with every bite, and it’s easy enough to whip up for any occasion. Whether you’re serving it for a casual dinner or a romantic evening, this recipe is sure to impress.
Spicy Shrimp Alfredo with Cajun Seasoning
For those who enjoy a little heat in their meals, this Spicy Shrimp Alfredo with Cajun seasoning is the perfect dish. The shrimp are seasoned with bold spices that bring heat and depth of flavor, while the creamy Alfredo sauce provides a cooling balance. The addition of fettuccine gives it that signature Olive Garden touch, making this dish a flavorful and exciting variation of the classic.
Ingredients:
- 1 lb fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 1 tbsp Cajun seasoning
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- ½ cup chicken broth
- Salt and pepper to taste
- Fresh parsley or green onions for garnish
Instructions:
- Cook the fettuccine according to the package instructions. Drain and set aside.
- In a small bowl, mix together Cajun seasoning, smoked paprika, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Season the shrimp with the spice mixture and sauté for 2-3 minutes on each side until they are cooked through and slightly browned. Remove from the skillet and set aside.
- In the same skillet, add chicken broth and heavy cream. Stir to combine and bring the mixture to a simmer for 3-4 minutes, allowing it to thicken.
- Stir in the Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
- Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce.
- Return the shrimp to the skillet and gently toss everything together.
- Garnish with chopped parsley or green onions for a fresh touch.
This Spicy Shrimp Alfredo with Cajun seasoning offers a zesty twist on the traditional recipe, perfect for spice lovers. The heat from the Cajun seasoning creates an exciting contrast to the creamy Alfredo sauce, making each bite a flavorful adventure. This dish is ideal for those who crave a little extra kick in their meals while still enjoying the comforting, indulgent nature of a classic shrimp Alfredo. It’s the perfect combination of creamy and spicy, making it a memorable and satisfying meal.
Lemon Shrimp Alfredo
Lemon Shrimp Alfredo brings a refreshing twist to the classic Olive Garden dish. The combination of zesty lemon and creamy Alfredo sauce creates a perfect balance of bright and rich flavors. The shrimp add a subtle sweetness that pairs wonderfully with the lemon’s acidity, making this dish an elegant yet easy-to-make dinner option.
Ingredients:
- 1 lb fettuccine pasta
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the fettuccine pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, melt the butter and add the minced garlic. Sauté for about 1 minute until the garlic is fragrant.
- Add the heavy cream, lemon zest, and lemon juice. Stir well and bring to a simmer for 3-4 minutes until the sauce begins to thicken.
- Stir in the Parmesan cheese and cook until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
- Add the cooked fettuccine to the skillet, tossing it gently to coat the pasta in the Alfredo sauce.
- Return the shrimp to the skillet and toss everything together.
- Garnish with fresh parsley and serve immediately.
Lemon Shrimp Alfredo offers a lighter, citrusy take on the indulgent classic. The lemon brightens the rich creaminess of the Alfredo sauce, creating a dish that feels fresh yet comforting. The combination of shrimp and lemon is always a crowd-pleaser, and paired with fettuccine, this dish will feel like a gourmet meal. Whether served for a family dinner or a special occasion, it’s sure to impress with its bold flavors and smooth, creamy texture.
Shrimp Alfredo with Sun-Dried Tomatoes
Shrimp Alfredo with Sun-Dried Tomatoes adds a burst of umami and depth to the classic dish. The sun-dried tomatoes bring a tangy sweetness that complements the creamy Alfredo sauce, while the shrimp remain the star of the show. This recipe offers a richer and more complex flavor profile, perfect for a more sophisticated take on the Olive Garden favorite.
Ingredients:
- 1 lb fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp and set aside.
- In the same skillet, add the sun-dried tomatoes and sauté for 1-2 minutes, then add the minced garlic and cook for another 1 minute.
- Pour in the heavy cream and bring to a simmer. Stir in the Italian seasoning and allow the sauce to thicken for about 4 minutes.
- Add the grated Parmesan cheese and stir until smooth. Season with salt and pepper to taste.
- Add the cooked fettuccine to the skillet and toss to coat the pasta with the sauce.
- Return the shrimp to the skillet and gently toss everything together.
- Garnish with fresh basil and serve immediately.
Shrimp Alfredo with Sun-Dried Tomatoes brings an exciting depth of flavor with the addition of tangy sun-dried tomatoes. The richness of the Alfredo sauce is beautifully balanced by the sweet and savory tomatoes, while the shrimp add a satisfying texture to every bite. This dish elevates the classic recipe, making it perfect for a romantic dinner or a gathering of friends. The unique flavor combination makes it both comforting and memorable, ensuring it will quickly become a new favorite.
Pesto Shrimp Alfredo
Pesto Shrimp Alfredo combines the creamy richness of Alfredo sauce with the herby, nutty flavor of pesto, creating a fusion of classic Italian tastes. The pesto enhances the shrimp’s natural sweetness and adds a vibrant green color to the dish, making it as visually appealing as it is delicious. This variation is perfect for those who love bold, fresh flavors in their meals.
Ingredients:
- 1 lb fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 1 cup fresh basil pesto
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp and set aside.
- In the same skillet, melt the butter and stir in the pesto. Cook for about 1 minute until fragrant.
- Add the heavy cream and bring to a simmer. Let it cook for 3-4 minutes until it thickens slightly.
- Stir in the Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
- Add the cooked fettuccine to the skillet, tossing it to coat the pasta with the pesto Alfredo sauce.
- Return the shrimp to the skillet and gently toss everything together.
- Garnish with fresh basil or parsley and serve immediately.
Pesto Shrimp Alfredo is a fresh and exciting twist on the classic recipe. The aromatic pesto infuses the creamy Alfredo sauce with a herby richness that perfectly complements the shrimp. This dish is a wonderful option for those seeking a unique variation of traditional shrimp Alfredo, combining the comfort of the original with the lively flavor of pesto. It’s an ideal choice for a sophisticated dinner, offering a perfect balance of creaminess and freshness with every bite.
Shrimp Alfredo with Garlic Parmesan Crust
Shrimp Alfredo with Garlic Parmesan Crust takes the classic dish to new heights by adding a crispy, savory finish. The garlic Parmesan crust on top of the shrimp creates a wonderful contrast with the creamy Alfredo sauce, giving the dish a satisfying texture and a burst of flavor. This variation is perfect for those who enjoy a crunchy topping combined with the richness of the Alfredo sauce.
Ingredients:
- 1 lb fettuccine pasta
- 1 lb medium shrimp, peeled and deveined
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C).
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a small bowl, mix breadcrumbs with grated Parmesan, minced garlic, and a pinch of salt.
- Heat olive oil in a skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add heavy cream and bring to a simmer. Stir in grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Place the cooked shrimp on a baking sheet and spoon a small amount of the breadcrumb mixture over each shrimp. Bake in the preheated oven for 5-7 minutes, or until the shrimp are crispy and golden brown.
- Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing gently to coat the pasta.
- Serve the pasta topped with the crispy shrimp and garnish with fresh parsley.
Shrimp Alfredo with Garlic Parmesan Crust is an exciting and flavorful twist on the classic dish. The crispy, golden breadcrumb crust adds a satisfying crunch to the tender shrimp, while the creamy Alfredo sauce envelops the pasta in a rich, velvety coating. This version of shrimp Alfredo elevates the dish with its perfect balance of textures, making it an impressive choice for a special dinner. It’s a delightful and indulgent recipe that’s sure to be a crowd-pleaser.
Shrimp Alfredo with Roasted Red Peppers
Shrimp Alfredo with Roasted Red Peppers combines the smoothness of the Alfredo sauce with the smoky sweetness of roasted red peppers. The vibrant red peppers add a pop of color and a rich, caramelized flavor that complements the shrimp perfectly. This variation adds a slightly smoky twist to the traditional Alfredo, making it a great option for those who enjoy a bit of depth in their pasta dishes.
Ingredients:
- 1 lb fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 red bell peppers, roasted and sliced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Roast the red bell peppers: Preheat your oven to 450°F (232°C). Place the peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is charred. Remove the peppers, let them cool, and peel off the skin. Slice the peppers into strips.
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp and set aside.
- In the same skillet, melt butter over medium heat and add minced garlic. Sauté for about 1 minute, until fragrant.
- Add the heavy cream, smoked paprika, and grated Parmesan cheese. Stir the sauce and let it simmer for 4-5 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
- Add the roasted red peppers to the sauce and stir gently to combine.
- Return the shrimp to the skillet, then add the cooked fettuccine. Toss everything together until the pasta is well-coated with the Alfredo sauce.
- Garnish with fresh basil or parsley and serve immediately.
Shrimp Alfredo with Roasted Red Peppers offers a smoky and savory twist on the beloved classic. The sweet roasted peppers add an extra layer of flavor, transforming the creamy Alfredo sauce into something even more special. With perfectly cooked shrimp and a rich sauce, this dish is a wonderful way to liven up the traditional recipe. It’s a great choice for those who enjoy a little extra complexity in their pasta dishes while still craving the comfort of a creamy Alfredo.
Shrimp Alfredo with Spinach and Mushrooms
Shrimp Alfredo with Spinach and Mushrooms is a wholesome and flavorful variation of the classic dish. The addition of fresh spinach and tender mushrooms brings earthy flavors that complement the creamy Alfredo sauce, while the shrimp add a satisfying protein boost. This dish is perfect for those who want a more hearty and veggie-packed version of their favorite pasta.
Ingredients:
- 1 lb fettuccine pasta
- 1 lb medium shrimp, peeled and deveined
- 2 cups fresh spinach
- 1 cup sliced mushrooms (button or cremini)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the mushrooms and sauté for 3-4 minutes until they soften. Add the minced garlic and cook for another 1 minute, until fragrant.
- Add the spinach and cook for 2-3 minutes until wilted.
- Pour in the heavy cream, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken.
- Stir in the Parmesan cheese and butter, stirring until smooth and creamy. Season with salt and pepper to taste.
- Add the cooked fettuccine to the skillet, tossing gently to coat the pasta with the Alfredo sauce.
- Return the shrimp to the skillet and mix everything together.
- Garnish with fresh parsley and serve immediately.
Shrimp Alfredo with Spinach and Mushrooms adds a hearty, nutritious twist to the classic dish. The earthy mushrooms and fresh spinach infuse the creamy Alfredo sauce with added texture and flavor, creating a well-rounded meal that’s both satisfying and delicious. Whether you’re looking for a more balanced version of shrimp Alfredo or simply want to add some vegetables to your plate, this recipe provides the perfect combination of creamy, savory, and fresh elements.
Shrimp Alfredo with Lemon and Asparagus
Shrimp Alfredo with Lemon and Asparagus brings a refreshing twist to the classic creamy dish. The bright acidity of lemon and the slight crunch of asparagus balance the rich, creamy Alfredo sauce. The shrimp adds a delicate sweetness, making this version light yet satisfying. This dish is perfect for spring or summer, offering a fresh, vibrant take on a beloved comfort food.
Ingredients:
- 1 lb fettuccine pasta
- 1 lb medium shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp and set aside.
- In the same skillet, add the asparagus and sauté for 4-5 minutes, until tender-crisp.
- Add minced garlic and cook for another minute, until fragrant.
- Pour in the heavy cream, lemon juice, and zest, stirring to combine. Bring the mixture to a simmer, and cook for 3-4 minutes until the sauce thickens slightly.
- Stir in the Parmesan cheese and butter, continuing to stir until smooth and creamy. Season with salt and pepper to taste.
- Add the cooked fettuccine to the sauce, tossing gently to coat the pasta evenly.
- Return the shrimp to the skillet and stir everything together.
- Garnish with fresh parsley and serve immediately.
Shrimp Alfredo with Lemon and Asparagus is a bright, flavorful take on the classic dish. The citrusy lemon cuts through the richness of the Alfredo sauce, while the asparagus adds a lovely crunch and freshness. This lightened-up version feels both indulgent and refreshing, making it perfect for a springtime meal. The shrimp adds a delicate sweetness that pairs perfectly with the creamy sauce, making every bite a satisfying and balanced experience.
Shrimp Alfredo with Sun-Dried Tomatoes and Basil
Shrimp Alfredo with Sun-Dried Tomatoes and Basil offers a Mediterranean-inspired twist on the classic dish. The sun-dried tomatoes bring a tangy, slightly smoky flavor to the creamy Alfredo sauce, while the fresh basil adds a bright, herbaceous note. This variation provides an exciting flavor profile that complements the shrimp and creates a rich, satisfying meal.
Ingredients:
- 1 lb fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
- In the same skillet, add the sun-dried tomatoes and sauté for 2 minutes to release their flavor.
- Add garlic and cook for 1 minute, until fragrant.
- Pour in the heavy cream and bring it to a simmer. Stir in the grated Parmesan cheese and butter, cooking for 4-5 minutes until the sauce thickens.
- Season the sauce with salt and pepper to taste.
- Add the chopped basil to the sauce, stirring to combine.
- Add the cooked fettuccine and toss to coat with the sauce.
- Return the shrimp to the skillet and gently mix everything together.
- Garnish with fresh basil and serve immediately.
Shrimp Alfredo with Sun-Dried Tomatoes and Basil brings a Mediterranean flair to the classic Alfredo recipe. The sun-dried tomatoes add a savory depth, while the fresh basil gives the dish a fragrant, herby lift. The creamy Alfredo sauce binds all the flavors together, making each bite rich and satisfying. This version is perfect for anyone looking to explore new flavors while still enjoying the comfort of a creamy pasta dish.
Shrimp Alfredo with Broccoli and Garlic Butter
Shrimp Alfredo with Broccoli and Garlic Butter is a wholesome variation that adds a dose of green vegetables to the creamy, comforting dish. The garlic butter sauce enhances the flavor of the shrimp and broccoli, creating a savory and satisfying dish that’s as nutritious as it is indulgent. This recipe is perfect for anyone looking to balance indulgence with a boost of veggies.
Ingredients:
- 1 lb fettuccine pasta
- 1 lb medium shrimp, peeled and deveined
- 2 cups broccoli florets
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- Steam or blanch the broccoli florets for 3-4 minutes, until tender-crisp. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes, until fragrant.
- Pour in the heavy cream and bring it to a simmer. Stir in the Parmesan cheese, cooking for 3-4 minutes until the sauce thickens slightly.
- Season the sauce with salt and pepper to taste.
- Add the cooked fettuccine and broccoli to the skillet, tossing gently to coat with the creamy Alfredo sauce.
- Return the shrimp to the skillet and mix everything together.
- Garnish with fresh parsley and serve immediately.
Shrimp Alfredo with Broccoli and Garlic Butter is a deliciously balanced dish that combines the rich creaminess of Alfredo with the freshness of broccoli and the savory garlic butter. The broccoli adds a slight crunch, while the shrimp soaks up the buttery garlic flavor, creating a perfect harmony of textures and tastes. This version offers a wonderful way to enjoy a classic comfort food with added nutritional benefits, making it both indulgent and wholesome.
Shrimp Alfredo with Mushrooms and Spinach
Shrimp Alfredo with Mushrooms and Spinach is a delightful variation that incorporates earthy mushrooms and tender spinach into the creamy Alfredo sauce. The mushrooms add a savory depth, while the spinach brings a touch of freshness and color. This dish is perfect for those looking to add some vegetables to their shrimp Alfredo without sacrificing any of the creamy indulgence.
Ingredients:
- 1 lb fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 2 cups fresh spinach, roughly chopped
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp and set aside.
- In the same skillet, add sliced mushrooms and sauté for 4-5 minutes, until tender and browned.
- Add the garlic and sauté for another minute, until fragrant.
- Pour in the heavy cream, stirring to combine. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Stir in the Parmesan cheese and butter, mixing until smooth and creamy.
- Add the spinach and cook for 1-2 minutes, until wilted.
- Season the sauce with salt and pepper to taste.
- Add the cooked fettuccine to the skillet and toss to coat in the sauce.
- Return the shrimp to the skillet and gently mix everything together.
- Garnish with fresh parsley and serve immediately.
Shrimp Alfredo with Mushrooms and Spinach offers a perfect balance of creaminess and freshness. The earthy mushrooms complement the rich Alfredo sauce, while the spinach adds a burst of color and nutrients. This version not only makes the dish more flavorful but also adds a nutritional boost, making it a well-rounded meal that is still indulgent and satisfying. Ideal for a comforting dinner with a touch of greens!
Shrimp Alfredo with Roasted Red Peppers and Pesto
Shrimp Alfredo with Roasted Red Peppers and Pesto is a vibrant and flavorful twist on traditional shrimp Alfredo. The roasted red peppers add a sweet and smoky flavor, while the pesto introduces a fresh, herbaceous element to the creamy sauce. This dish is perfect for those who love a more bold and aromatic version of shrimp Alfredo, with an Italian-inspired flavor profile.
Ingredients:
- 1 lb fettuccine pasta
- 1 lb medium shrimp, peeled and deveined
- 1/2 cup roasted red peppers, chopped
- 1/4 cup pesto (store-bought or homemade)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp and set aside.
- In the same skillet, add garlic and sauté for 1 minute until fragrant.
- Add the chopped roasted red peppers and sauté for 2 minutes.
- Pour in the heavy cream and bring to a simmer. Allow the sauce to thicken for 3-4 minutes.
- Stir in the pesto, Parmesan cheese, and butter, mixing until the sauce is smooth and creamy.
- Season the sauce with salt and pepper to taste.
- Add the cooked fettuccine to the skillet, tossing to coat in the sauce.
- Return the shrimp to the skillet and gently stir everything together.
- Garnish with fresh basil and serve immediately.
Shrimp Alfredo with Roasted Red Peppers and Pesto is an Italian-inspired variation that elevates the classic shrimp Alfredo. The sweet smokiness of the roasted red peppers pairs beautifully with the herbaceous richness of pesto, creating a dish full of bold and exciting flavors. This version is ideal for those looking for a more flavorful and aromatic take on a creamy pasta dish. It combines the creaminess of Alfredo with fresh, vibrant ingredients for a meal that is both indulgent and bright.
Shrimp Alfredo with Cajun Spice and Andouille Sausage
Shrimp Alfredo with Cajun Spice and Andouille Sausage brings a bit of southern flair to the classic Alfredo. The Cajun spice mix adds a smoky, spicy kick, while the Andouille sausage contributes a savory depth to the creamy dish. The combination of shrimp, sausage, and Alfredo sauce makes for a hearty, flavorful meal that will satisfy any craving for a little heat and comfort.
Ingredients:
- 1 lb fettuccine pasta
- 1 lb medium shrimp, peeled and deveined
- 2 Andouille sausages, sliced
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the Andouille sausage and cook for 3-4 minutes until browned. Remove sausage and set aside.
- Add the shrimp to the skillet and sprinkle with Cajun seasoning. Cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp and set aside.
- In the same skillet, add garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
- Stir in the Parmesan cheese, butter, and cooked sausage, mixing until smooth and creamy.
- Season the sauce with salt and pepper to taste.
- Add the cooked fettuccine to the skillet, tossing to coat in the sauce.
- Return the shrimp to the skillet and stir everything together.
- Garnish with fresh parsley and serve immediately.
Shrimp Alfredo with Cajun Spice and Andouille Sausage is a bold, flavorful dish that takes the classic shrimp Alfredo to a whole new level. The Cajun seasoning provides a smoky, spicy kick, while the Andouille sausage adds a savory, rich depth. This dish is perfect for those who love a little heat with their creamy comfort food. With the combination of shrimp, sausage, and the indulgent Alfredo sauce, this recipe offers a hearty and satisfying meal full of southern-inspired flavor.
Note: More recipes are coming soon!
