This Shrimp Alfredo recipe has the best homemade sauce that’s easy to make and serve with pasta. You’ll think it came from a restaurant!.
These days I’ve been enjoying adding more shrimp recipes to my collection. Classic Shrimp Alfredo is one of my favorites. (With a buttery panko topping that’s truly amazing!).
The mix of Parmesan and Asiago cheese in this recipe, along with the perfect amount of seasoning, makes it delicious. I like to add some fresh lemon juice at the end to give it a nice touch. It makes the shrimp taste even better.
Before you start, you should “mise en place” or measure out the ingredients because this one goes really, really fast. It’s definitely a 30 minute meal that you’ll want to keep on hand!.
Please read my professional cooking tips for shrimp below, as well as my professional cooking tips for making the smoothest, tastiest alfredo sauce ever!
Shrimp alfredo is a deliciously creamy, cheesy pasta dish that combines tender shrimp with a rich parmesan sauce. It’s definitely a comfort food favorite in many households
Leftover shrimp alfredo is hard to resist. But is it safe to freeze this garlicky, cheesy pasta dish? And if so, how do you properly freeze and reheat shrimp alfredo to enjoy it later?
In this comprehensive guide, we’ll answer common questions about freezing shrimp alfredo, covering:
- Can You Freeze Cooked Shrimp Alfredo?
- How to Freeze Shrimp Alfredo in Steps
- Tips for Freezing Shrimp and Pasta Separately
- How Long Does Frozen Shrimp Alfredo Last?
- Defrosting and Reheating Frozen Shrimp Alfredo
- Food Safety Tips for Handling Frozen Shrimp Alfredo
- Storing Leftover Shrimp Alfredo in the Fridge
Let’s dive in and learn how to safely freeze and enjoy this indulgent pasta dish later!
Can You Freeze Cooked Shrimp Alfredo?
The good news is that yes, you can absolutely freeze leftover shrimp alfredo to prevent waste and enjoy it later.
Both the cooked shrimp and the creamy alfredo sauce freeze quite well. The only trick is getting the texture of the pasta right after freezing and reheating.
As long as you take steps to prevent the pasta from getting mushy, frozen shrimp alfredo can taste delicious for months when thawed and reheated properly.
How to Freeze Shrimp Alfredo in Steps
Follow these steps for freezing cooked shrimp alfredo
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Cool completely: Let the shrimp alfredo cool to room temperature before freezing.
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Portion it out: Divide into single servings or meal-sized portions in freezer bags or airtight containers.
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Separate shrimp: For best texture, freeze shrimp pieces separately from the pasta and sauce.
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Freeze quickly: Use the flash freezing method before storing in the freezer. Avoid slow freezing.
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Label and date: Note what’s inside and the freeze date for easy identification later.
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Freeze below 0°F: Store shrimp alfredo in a 0°F or colder freezer to maintain quality.
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Avoid refreezing: Don’t refreeze previously frozen shrimp or alfredo sauce for food safety.
Let’s look at some freezing tips in more detail.
Tips for Freezing Shrimp and Pasta Separately
For best results, consider freezing the cooked shrimp pieces separately from the alfredo pasta:
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Freeze shrimp pieces first on a tray until firm, then transfer to a freezer bag.
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Undercook the pasta slightly before mixing into the alfredo sauce.
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Freeze sauce and pasta together in an airtight container without shrimp.
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Thaw shrimp and alfredo sauce portions separately, then combine to reheat.
This prevents the delicate shrimp from becoming rubbery, and keeps the pasta from getting mushy when reheated later.
How Long Does Frozen Shrimp Alfredo Last?
When stored continuously at 0°F, frozen cooked shrimp retains quality for 2-3 months. The alfredo sauce also keeps well for this timeframe if frozen properly in airtight packaging.
For best flavor and texture, aim to eat frozen shrimp alfredo within 3 months. Portioning into meal-sizes makes this easy to achieve.
Properly frozen shrimp alfredo maintains its delicious flavor for months when carefully thawed and reheated.
Defrosting and Reheating Frozen Shrimp Alfredo
Always thaw frozen shrimp alfredo in the fridge overnight, never on the counter or in hot water.
To reheat, cook over medium-low heat on the stovetop until heated through, or microwave in 30 second intervals until hot, 165°F. Add a splash of milk or cream when reheating to restore the creamy sauce.
Avoid refreezing previously frozen shrimp or sauce. Cooked shrimp should be consumed within 24 hours after thawing for food safety.
Food Safety Tips for Handling Frozen Shrimp Alfredo
Take care when freezing and storing shrimp alfredo:
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Freeze in small portions to limit repeated thawing and refreezing.
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Label freezer bags carefully with contents and dates.
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Use oldest portions first to avoid prolonged freezer time.
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Store frozen bags below 0°F at all times for safety and quality.
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Thaw in fridge only, and avoid leaving thawed dish at room temperature.
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Cook to safe internal temperature of 165°F when reheating.
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Consume thawed shrimp within 24 hours. Don’t refreeze raw shrimp or sauce.
Following best practices when freezing and thawing shrimp alfredo keeps it safe and tasty.
Storing Leftover Shrimp Alfredo in the Fridge
For short term fridge storage, leftover shrimp alfredo will keep for 3-4 days. Make sure to:
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Cool quickly before refrigerating.
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Divide into shallow, covered containers for fast chilling.
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Use oldest portions first.
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Check for off odors, tastes, or oozing liquid before eating.
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When reheating, cook to safe internal temperature.
With proper chilling and reheating, leftover shrimp alfredo stays delicious for several days refrigerated. Freeze for longer storage.
Enjoy Delicious Shrimp Alfredo, Frozen or Fresh!
With the right freezing and thawing methods, shrimp alfredo freezes beautifully for quick pasta meals later. Divide into meal portions and freeze shrimp separately for best quality. Thaw slowly in the fridge before reheating thoroughly.
Follow food safety recommendations when freezing, storing and reheating this indulgent pasta dish. Then you can enjoy creamy, cheesy shrimp alfredo even on your busiest nights!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Toast the panko breadcrumbs in butter and garlic powder until brown. Set aside.
Sauté the shrimp in olive oil for about 1 minute + 20 seconds per side, set aside.
Boil the fettuccine according to package instructions while you prepare the sauce.
Melt butter in the same pan that you used to cook the shrimp. Add garlic and cook for 1 minute. Whisk in the flour and cook for 1-2 minutes, stirring continuously.
Add the seasonings and half and half in splashes, stirring continuously. Bring to a gentle bubble, then reduce heat to low. Gradually sprinkle in the grated cheese. Taste, and season with salt/pepper if desired.
Reserve some pasta water for the sauce to control the consistency if needed. Add the cooked pasta and toss to combine. Add the cooked shrimp and toss, heat through for 1 minute. Remove from heat and squeeze a little lemon on top. Garnish with red pepper flakes, parsley, and toasted panko. Serve with lemon wedges!.
Pro Tips for Shrimp
- The size I use is big and says “26/30 per pound” on it. This means that 26 to 30 shrimp are needed to make one pound. ) You can use fresh or frozen.
- Take frozen shrimp and run them under cool water until they are completely thawed. Then pat them dry. You may also need to remove the shells/veins.
- Shrimp Seasoning: Before being frozen, shrimp are usually put in a brine. The brine in the frozen container is also usually salted, so you don’t need to salt the shrimp before cooking them.
- Shrimp can quickly go from cooked to overcooked. To keep it from happening, set a timer. If you peel them after sautéing them, that might help. I find that the shell keeps them from cooking too quickly.
- Shrimp curled into a “c” =cooked. A shrimp curled into an “o” = overcooked.
- Place in a container that doesn’t let air in. Put in the fridge for up to three days or freeze for up to three months.
- Before cooking, Alfredo sauce that has been frozen should be left in the fridge overnight to thaw.
- I like to use a makeshift double boiler to reheat leftovers and get them back to the way they were before.
- You can thin out the sauce by adding a little of the pasta water, milk, or chicken broth that you saved.