There’s nothing quite like combining the creamy indulgence of Alfredo sauce with the tangy, buttery goodness of shrimp scampi. This easy recipe is perfect for anyone looking to elevate their pasta night without spending hours in the kitchen.
With its rich flavors and simple steps, it’s guaranteed to become one of your go-to recipes for any occasion.
Why This Simple Recipe Stands Out
This shrimp scampi Alfredo is a culinary powerhouse, blending the best of two beloved classics. The shrimp, seasoned and sautéed to perfection, pairs beautifully with the silky sauce made with cream, Parmesan, and a touch of dry white wine.
The result is a dish that feels restaurant-worthy but is surprisingly easy to make at home. Plus, it’s a crowd-pleaser—perfect for family dinners or special occasions.
What makes this recipe even better is its flexibility. You can customize it to suit your tastes or dietary needs without compromising on flavor. It’s a great choice for a quick weeknight meal or an elegant dish to serve guests.
Tips for Making It Easy
- Prep Ahead: To save time, peel and devein your shrimp beforehand or purchase pre-cleaned shrimp from the store. Grate your Parmesan cheese and chop fresh parsley in advance to streamline the cooking process.
- Pasta Options: While the recipe calls for spaghetti or fettuccine, you can use any pasta you prefer. Penne, linguine, or even gluten-free options work beautifully with this sauce.
- Effortless Cleanup: Use a single skillet to cook the shrimp and prepare the sauce. This minimizes dishes while still locking in flavor from the browned bits left by the shrimp.
Perfect for Every Skill Level
Even if you’re new to cooking, this recipe is approachable and rewarding. The steps are straightforward, and the ingredients are easy to find at any grocery store.
If you’re nervous about using wine in your cooking, don’t worry—most of the alcohol cooks off, leaving only a subtle depth of flavor. For a non-alcoholic option, chicken broth or a splash of lemon juice can be substituted.
The cream-based Alfredo sauce thickens quickly, making it ideal for beginners who want to practice creating rich, velvety sauces. And because this dish comes together in under 30 minutes, it’s an excellent choice for busy evenings.
Customization Ideas
- Make It Lighter: Substitute half-and-half or a mixture of milk and Greek yogurt for the heavy cream to reduce the fat content.
- Boost the Spice: Add a pinch of crushed red pepper flakes for a subtle kick that complements the creamy sauce.
- Add Vegetables: Toss in sautéed mushrooms, spinach, or sun-dried tomatoes for added texture and flavor.
- Dietary Swaps: For a dairy-free option, try coconut milk or a plant-based cream alternative along with nutritional yeast instead of Parmesan.
Serving Suggestions
This dish is versatile enough to pair with a variety of sides. Serve it with a crisp Caesar salad, garlic bread, or roasted vegetables to complete the meal.
If you’re planning a dinner party, complement it with a glass of white wine, such as Sauvignon Blanc or Chardonnay, to enhance the flavors.
For leftovers, this shrimp scampi Alfredo reheats beautifully, making it a great option for meal prep. Store in an airtight container in the refrigerator, and warm it up gently on the stovetop or in the microwave with a splash of milk or cream to revive the sauce’s creaminess.
Why You’ll Want This Recipe on Repeat
With its luxurious texture and bold, savory flavors, this shrimp scampi Alfredo strikes the perfect balance between comfort food and sophistication.
It’s an easy recipe that doesn’t skimp on elegance, making it suitable for both casual dinners and special celebrations.
Shrimp Scampi Alfredo: Easy Recipe
Equipment
- Large skillet or sauté pan
- Non-reactive skillet
- Whisk
Ingredients
- 1 12-ounce package of spaghetti or fettuccine
- ½ cup reserved pasta water
- 1 pound large (21/25) raw shrimp peeled and deveined
- ½ teaspoon fine sea salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- ¼ teaspoon paprika plus more to taste
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons (¼ stick) unsalted butter
- 1 teaspoon onion powder
- ½ cup dry white wine e.g., Sauvignon Blanc
- 2 garlic cloves minced
- 2 cups heavy cream
- 1/8 teaspoon crushed red pepper flakes optional
- ⅓ cup shredded Parmesan cheese plus more for serving
- 3 tablespoons fresh parsley leaves finely chopped, plus more for garnish
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the pasta according to the package directions until al dente. Before draining, scoop out ½ cup of the pasta water and set it aside. Drain the pasta and leave it aside without rinsing.
- Season and Cook the Shrimp: In a small bowl, sprinkle the shrimp with salt, pepper, and paprika. Heat the olive oil in a non-reactive skillet over medium-high heat. Place the shrimp in the pan in a single layer and cook for 1–2 minutes on each side until they are pink, opaque, and cooked through. Remove the shrimp with a slotted spoon or tongs and set them aside.
- Create the Sauce Base: Reduce the heat to medium and melt the butter in the same skillet. Add the onion powder and whisk it into the butter for 30 seconds. Pour in the white wine, scraping up any browned bits from the pan with the whisk. Allow the wine to simmer and reduce by about three-quarters, roughly 2–3 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the Alfredo Sauce: Lower the heat and whisk in the heavy cream, along with the optional red pepper flakes. Let the sauce simmer gently for 2 minutes until it begins to thicken. Add the Parmesan cheese, stirring until fully melted and smooth. Taste the sauce and adjust the seasoning with more salt, pepper, or paprika as needed. If the sauce becomes too thick, gradually add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
- Combine Everything: Return the cooked shrimp to the skillet, along with the pasta. Toss everything together, ensuring the shrimp and pasta are well coated in the creamy sauce.
- Serve and Garnish: Divide the pasta into servings, topping each with fresh parsley and extra Parmesan cheese. Serve immediately, accompanied by crusty bread to soak up the sauce.
Notes
- White wine adds depth to the sauce; choose a bottle you’d drink but not one that’s overly expensive.
- Crushed red pepper flakes are optional but add a pleasant hint of heat. Adjust to your spice preference.
- For a gluten-free version, swap the pasta for a gluten-free option.
- For a lighter sauce, substitute half-and-half for heavy cream, but note the sauce will be thinner.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.