A classic and easy Shrimp Alfredo recipe with homemade Alfredo sauce, fettuccine, and juicy shrimp covered in Parmesan. This is a great dinner for the whole family and it only takes 30 minutes to make.
Dishes like shrimp Alfredo and shrimp scampi are some of the most popular to order at a restaurant. Just about every restaurant has these staples on their menu. However, you no longer have to wait to go to a restaurant to enjoy a bowl of comforting shrimp Alfredo. You can now make it at home!
This is such an easy dish to whip up. You don’t have to guess if the restaurant’s sauce comes from a bag or is just heavy cream with Parmesan cheese on top. In a restaurant, it might be risky, but in your own kitchen, you can keep an eye on every ingredient and make sure it tastes great every time.
You can make your own Alfredo sauce with more Parmesan cheese if you want to. You can also add more shrimp and any kind of pasta you like, and cover everything in as much sauce as you can handle. That’s the beauty of cooking at home, you are the master chef of your own kitchen!.
Shrimp alfredo is a classic Italian-American dish that combines tender shrimp with a creamy cheese-enriched alfredo sauce. It’s rich, comforting and downright delicious. But like any dish prepared with seafood, shrimp alfredo is perishable and has a relatively short shelf life.
So how long does shrimp alfredo last in the fridge before it goes bad? Here’s a complete guide to maximizing the shelf life and freshness of leftover shrimp alfredo
The Shelf Life of Shrimp Alfredo Components
Shrimp alfredo is made up of two main components – cooked shrimp and alfredo sauce. To determine the total shelf life of shrimp alfredo, you need to know the individual shelf lives of both of these ingredients.
Cooked Shrimp
Cooked shrimp that has been properly stored in the refrigerator will keep for 3-4 days. To maximize freshness, it’s important to:
- Refrigerate cooked shrimp within 2 hours of cooking.
- Store cooked shrimp in an airtight container or resealable plastic bag.
- Place the container on the bottom shelf of the fridge, where temperatures are coldest.
Shrimp spoils quickly at temperatures above 40°F. Signs that cooked shrimp has gone bad include:
- Slimy texture.
- Greyish, translucent color.
- Fishy smell.
Discard cooked shrimp immediately if you notice any of these signs of spoilage.
Alfredo Sauce
The shelf life of alfredo sauce depends on whether it’s homemade or store-bought:
- Store-bought alfredo sauce will last 1 week past the “best by” date when refrigerated.
- Homemade alfredo sauce keeps for 3-5 days in the fridge.
Properly stored, alfredo sauce will last 4-7 days past opening. Signs that alfredo sauce has gone bad include:
- Sour, curdled smell.
- Watery consistency.
- Mold growth.
Throw out alfredo sauce at the first signs of spoilage.
Maximizing the Shelf Life of Shrimp Alfredo
Since cooked shrimp and alfredo sauce have slightly different fridge shelf lives, to maximize the freshness of shrimp alfredo:
- Consume leftover shrimp alfredo within 3-4 days of refrigeration.
- Store in an airtight container to prevent drying out.
- Place on the bottom shelf of the fridge, away from opened doors.
Some additional tips for storing shrimp alfredo:
- Let shrimp alfredo cool completely before refrigerating.
- Store shrimp and sauce components separately.
- If reheating, do so gently on the stovetop over medium-low heat.
With proper storage, leftover shrimp alfredo can safely keep for 3-4 days in the fridge. But for maximum freshness and quality, try to eat it within 2-3 days.
Can You Freeze Shrimp Alfredo?
Freezing is a great way to extend the shelf life of leftover shrimp alfredo while preserving taste and texture. Here are some tips for safely freezing shrimp alfredo:
- Freeze shrimp and sauce separately.
- Portion shrimp alfredo into airtight freezer bags or containers, leaving 1⁄2 inch headspace.
- Label bags with contents and freeze-by date.
- Freeze shrimp alfredo immediately after preparing.
- Freeze at 0°F or colder for 3-6 months of storage.
To thaw frozen shrimp alfredo:
- Thaw overnight in the refrigerator.
- Gently reheat sauce on the stovetop over medium-low heat.
- Avoid microwaving alfredo sauce, as this can cause separation.
With proper freezing methods, leftover shrimp alfredo can keep for 3-6 months in the freezer.
How to Tell if Shrimp Alfredo Has Gone Bad
Being able to identify signs of spoilage is key to preventing foodborne illness. Here are some signs that shrimp alfredo has gone bad and should be discarded:
- Shrimp: Strange odor, mushy texture, dull or slippery appearance
- Alfredo sauce: Curdled appearance, watery consistency, moldy spots
- Overall dish: Sour smell, alfredo sauce has separated from shrimp
- Refrigerator life exceeded: Leftovers kept over 4 days
When in doubt, remember the old adage “When in doubt, throw it out.” Don’t take chances with seafood and dairy-based sauces.
Safe Reheating of Shrimp Alfredo
Proper reheating is important for food safety. Follow these tips when reheating leftover shrimp alfredo:
- Discard shrimp alfredo left at room temperature for over 2 hours.
- Reheat gently on the stovetop over medium-low heat until 165°F.
- Stir frequently to prevent sauce from curdling.
- Add a splash of milk or cream if sauce seems too thick.
- Do not microwave alfredo sauce.
Reheated shrimp alfredo should reach an internal temperature of 165°F as measured with a food thermometer placed in the thickest part of the sauce.
Bringing shrimp alfredo to a safe reheating temperature will help destroy any bacteria that may have multiplied during refrigerated storage.
Storing and Reheating Restaurant Shrimp Alfredo
If you’ve brought home leftover shrimp alfredo from a restaurant, follow these guidelines:
- Refrigerate within 2 hours, within 1 hour if outside temperatures exceed 90°F.
- Store in shallow containers to allow for faster chilling.
- Consume within 3-4 days for maximum freshness and food safety.
- When reheating, cook to 165°F on the stovetop over medium heat.
- Do not microwave take-out alfredo sauce, as this can cause curdling.
The same principles of safe food handling apply to leftovers from a restaurant meal. Try to eat them soon and reheate thoroughly before consuming.
The Bottom Line
Shrimp alfredo is best when freshly made, but leftovers can keep for 3-4 days refrigerated and 3-6 months frozen. Separate shrimp from sauce and store in airtight containers in the coldest part of the fridge. Reheat gently on the stovetop to 165°F, adding a splash of liquid if needed to thin sauce. Discard any shrimp alfredo that smells or looks questionable. Following these guidelines will help you safely enjoy shrimp alfredo even as leftovers.
Ingredient Notes and Tips
Shrimp – For the best results, choose large, fresh shrimp. You can buy shrimp in their shells so that you can clean and devein them yourself, or you can go to your local grocery store and buy shrimp that has already been cleaned.
Alfredo Sauce: Trust me, Alfredo sauce you make yourself is better than any store-bought kind. Making your own is quick, easy, and the best way to elevate your whole dish.
Parmesan – Freshly grated Parmesan will create the very best flavor and consistency.
Heavy whipping cream—heavy whipping cream is the only thing that will make Alfredo as rich and creamy as heavy whipping cream.
If you want to make the sauce gluten-free, use gluten-free all purpose flour. If you want to thicken the sauce, use all-purpose flour.
Fettuccine: Of course, fettuccine is the best pasta for a Fettuccine Alfredo dish! If you need to keep this dish gluten-free, use gluten-free pasta instead.
See recipe card for complete information on ingredients and quantities.
How to Make Shrimp Alfredo
Add the first few ingredients to a pot. In a medium, heavy bottom sauce pot, melt butter over medium heat. Once butter is melted, add pressed garlic. Cook garlic until it’s fragrant and sprinkle flour over it. Stir until flour is all mixed with butter and slowly pour in heavy whipping cream while constantly stirring (1).
Add more ingredients. Gently stir the mixture together and let it heat through. When the heavy cream is hot, add the sour cream, Parmesan cheese, salt, and pepper. Be careful not to let it boil. Lower heat to medium-low and gently stir until grated cheese melts and incorporates.
Finish off the sauce. Keep cooking over medium-low heat for about 5 minutes, stirring often (3). Once sauce is ready, mix it with cooked pasta. Reserve a little bit of sauce to drizzle over shrimp.
PRO TIP: Before you start making the sauce, measure out all of the ingredients and make sure they are ready to go.
Prepare the shrimp. Clean, de-vein, and take all the shells off shrimp if needed. Use a mixing bowl to season shrimp with salt and pepper. Add dry Parmesan cheese and toss until it’s evenly spread out (4).
Cook the shrimp. Preheat a large cooking pan over medium-high heat and add butter. Melt butter and add shrimp (5). Cook shrimp until pink and opaque on one side and flip them all over (6). Cook on the other side until just turns pink and opaque. Take shrimp out of the pan right away so it doesn’t keep cooking.
Serve. Portion sauce coated pasta into large bowls and top it off with sautéed shrimp. Drizzle a little sauce over shrimp.
Long, thick pastas like fettuccine, linguine, tagliatelle, and even spaghetti go well with Alfredo sauce. Whichever pasta you choose, will taste great with the sauce and shrimp. Just make sure to salt the water that pasta is cooked in and don’t overcook it.
Broccoli, spinach, mushrooms, chopped asparagus, and diced zucchini all taste great with shrimp and Alfredo sauce. Cook the vegetables in the same pan as the shrimp but start cooking the vegetables first. Depending on how soft you want the vegetables, it will take a few minutes longer than shrimp.
Heavy whipping cream is the best option for a rich and creamy Alfredo sauce. In a pinch, you can use half-and-half, but it will be a little less thick and rich. If you use half-and-half, add another 1/2 tablespoon of flour and a little more Parmesan cheese to make the sauce thicker. Don’t use anything less rich than half and half!.
Absolutely! You can easily make the Alfredo sauce ahead of time. Store Alfredo sauce in a glass jar with a lid in the refrigerator for 3-5 days.
How To Make Creamy Shrimp Alfredo Pasta – 30 Minute Meal
Can you eat leftover shrimp Alfredo?
Pre-grated cheese from the store often contains preservatives and anti caking agents. Shrimp Alfredo is best when eaten immediately, as the pasta will continue to soak up the sauce as it sits in the fridge. Leftovers can be stored in an airtight container for up to 2 days. Be sure to cook your creamy parmesan sauce over low heat.
How long do shrimp last in the fridge?
Shrimp are nutritious and add a special flavor to any meal, so throwing them away would be disappointing. To ensure you give your shrimp a fighting chance, put them in the fridge. Raw shrimp can last in the fridge for 2 days, and cooked shrimp can last even longer. If you want to store them for a longer period, you can freeze them.
How do you make shrimp Alfredo Pasta?
This shrimp Alfredo pasta is made with fettuccine in a creamy parmesan sauce, topped with sauteed garlic shrimp. An easy dinner that tastes like it came from a fancy restaurant! Cook the pasta in salted water according to package directions. Melt 4 tablespoons of butter in a saucepan over medium low heat.
How long do canned shrimps last?
Canned shrimps are another option. This form of commercially sold shrimps can last for 8 months if they are stored properly in the pantry. But this is on the condition that they remain closed during this period. Once you open them, you have to store them in the fridge and they’ll go bad in 1-2 days too.