I thought you might need a little something special to cook your honey for Valentine’s Day, even if YOU are your own honey—show yourself some love. This extra luxurious Shrimp Alfredo is super easy and feels just as fancy as going out to eat. …Except way less expensive and way more special because you did it yourself. 😉 I promise this creamy shrimp alfredo pasta will earn you some extra points!.
As a home cook and pasta lover, one of my favorite dishes to make is shrimp alfredo. There’s just something so decadent and satisfying about tender shrimp and fettuccine noodles coated in a rich, creamy alfredo sauce. While you can certainly make alfredo sauce from scratch, using a store-bought jarred sauce like Ragu can help simplify the recipe while still delivering bold, cheesy flavor.
In this article, I’ll provide a step-by-step guide on how to make delicious shrimp alfredo using Ragu alfredo sauce. We’ll go over:
- Selecting high-quality shrimp and fettuccine
- Prepping the shrimp and cooking the pasta
- Making the quick and easy alfredo sauce
- Combining everything for a restaurant-worthy dish
- Answering some frequently asked questions
So let’s get started on how to bring this classic Italian favorite to life in your own kitchen!
Selecting the Key Ingredients
Great shrimp alfredo starts with great ingredients. Here’s what you’ll need:
Shrimp – Go for large or jumbo shrimp that are either fresh or thawed if frozen Peel and devein them for easy cooking.
Fettuccine – This wide flat pasta is the gold standard for alfredo. Grab a box of dried fettuccine.
Ragu Alfredo Sauce – A 15-ounce jar provides plenty of rich, velvety sauce. Make sure to grab a Parmesan-based alfredo sauce for the most authentic flavor.
Butter – A couple tablespoons of butter helps sauté the shrimp
Garlic – Fresh minced garlic provides a nice punch of flavor.
Herbs – Chopped parsley brightens up the dish while basil adds a pop of freshness.
Prepping the Shrimp and Cooking the Pasta
With your key ingredients assembled, it’s time to start cooking! Here are the easy steps:
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Bring a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to package directions for al dente pasta.
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In a skillet, melt 1-2 tbsp of butter over medium-high heat. Once melted, add the minced garlic and sauté for 30-60 seconds until fragrant.
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Add the shrimp to the skillet in a single layer. Cook the shrimp for 1-2 minutes per side until pink and opaque. Remove the shrimp and set aside.
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Once the pasta is cooked, drain it and set aside. Reserve about 1/2 cup of the starchy pasta water.
Making the Quick & Easy Alfredo Sauce
Now for the creamy alfredo sauce using Ragu – it couldn’t be simpler:
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Pour the jar of Ragu alfredo sauce into the same skillet. Bring the sauce to a gentle simmer over medium-low heat.
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Let the sauce simmer for 2-3 minutes to allow the flavors to meld. Stir occasionally.
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If needed, stir in a splash of reserved pasta water to thin out the sauce to your desired consistency.
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Add the cooked shrimp back to the skillet and toss to coat in the hot alfredo sauce.
And that’s it – your shrimp alfredo sauce is ready for the pasta!
Putting It All Together
Time to assemble your creamy, dreamy shrimp alfredo masterpiece:
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Add the cooked, drained fettuccine noodles to the skillet. Toss everything together, allowing the pasta to soak up the saucy goodness.
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Adjust seasonings to taste, adding salt, pepper, or any extra herbs you’d like.
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Serve hot topped with extra Parmesan cheese and chopped parsley. Dig in and enjoy this restaurant-caliber pasta!
Making shrimp alfredo doesn’t get much easier than this. With Ragu Alfredo Sauce doing most of the work, you get a gourmet meal without the fuss or hassle.
Frequently Asked Questions
Here are answers to some common shrimp alfredo questions:
What kind of Ragu alfredo sauce works best?
Look for Ragu classic alfredo, Ragu premium Parmesan alfredo, or Ragu homemade style Parmesan alfredo for authentic, creamy flavor.
Can I use frozen shrimp?
Absolutely! Thaw them first, then pat dry and proceed with the recipe.
What if alfredo sauce is too thick?
Stir in a splash of reserved pasta water to loosen the sauce to your desired consistency.
Can I prep this dish ahead of time?
Yes! Cook shrimp and pasta separately up to 2 days ahead. Heat sauce and assemble just before serving.
How should I store and reheat leftovers?
Refrigerate leftovers for 3-4 days. Reheat gently over medium-low heat, adding reserved pasta water if needed to loosen sauce.
Can I substitute chicken for the shrimp?
You sure can! Sauté boneless, skinless chicken breasts or thighs instead of shrimp for an equally delicious rendition.
What sides go well with shrimp alfredo?
Steamed broccoli, garlic bread, or a fresh green salad are perfect complements to creamy shrimp alfredo.
Any tips for saving time?
Cook shrimp and boil pasta water simultaneously to shave off a few minutes. And use pre-minced garlic to skip chopping.
Enjoy Restaurant-Worthy Shrimp Alfredo at Home
What Kind of Parmesan to Use
Everyone knows that freshly shredded Parmesan is much better in taste and melting power than grated Parmesan from a can. But I want to say this: if all you have is grated Parmesan, use it! I tested this recipe with grated Parmesan to make sure it would taste good no matter what. And if you can get the good kind you’ll just enjoy it that much more. :).
What to Serve with Shrimp Alfredo Pasta
This pasta is very rich and creamy, so I recommend serving it with a simple side salad to make the plate look lighter and cut through all the creaminess. Making sure to use a light vinaigrette on the salad will help the heavy cream go with the pasta without taking away from its flavors. There is garlic in the alfredo sauce, so you can serve some homemade garlic bread on the side. 🙂 Garlic bread is always a good idea! A glass of Pinot Grigio or Sauvignon Blanc would really finish off the meal.
- 1/2 lb. medium shrimp, peeled and deveined ($4.99)
- 1/2 lb. fettuccine ($0.67)
- 2 Tbsp butter, divided ($0.20)
- 4 cloves garlic, minced ($0.32)
- 1 cup heavy cream ($1.00)
- 3/4 cup Parmesan* ($1.08)
- 1/8 tsp salt (or to taste) ($0.02)
- 1/4 tsp freshly cracked pepper (or to taste) ($0.02)
- 1 Tbsp chopped fresh parsley (optional) ($0.10)
- If your shrimp is frozen, thaw and peel before beginning. If you want, you can take off the tails or leave them on.
- For the fettuccine, heat up a pot of water. Put in the fettuccine and boil until it’s soft (7 to 10 minutes). Before you drain the pasta in a colander, set aside ½ cup of the starchy water.
- Set the shrimp and alfredo sauce aside while the fettuccine boils. Put the shrimp that has been peeled on a cutting board and use a paper towel to dry them off. Season the shrimp with a pinch of salt and pepper.
- Put 1 tablespoon of butter in a big pan and set it on medium-low heat. When the pan is hot, swirl the butter around to cover the whole surface. Add the shrimp and cook for one to two minutes on each side, or until the shrimp is opaque and pink. Be careful not to cook the shrimp too much. Transfer the cooked shrimp to a clean bowl.
- Reduce the heat to medium-low. Put the minced garlic and 1 tablespoon of butter into the pan. Cook the garlic for one to two minutes, or until it smells great but doesn’t turn brown.
- Add the heavy cream to the pan and use a whisk to get rid of any brown bits on the bottom. Allow the cream to come up to a simmer.
- Whisk the Parmesan into the hot cream until melted. Season the sauce with salt and pepper.
- Add the cooked shrimp and pasta that have been drained back to the pan with the sauce. Make sure to add any liquid from the bowl of shrimp. Toss everything until coated in sauce. If the sauce gets too dry or thick, add some of the pasta water you saved to thin it out.
- If you think it needs more salt or pepper, taste the pasta and add it. Top with chopped fresh parsley and serve!.
Love alfredo? Check out our Chicken Alfredo, too!
