There’s something about a creamy bowl of Alfredo that never fails to make dinner feel a little special — even on a busy weeknight. This Frozen Shrimp Alfredo is one of those meals that feels restaurant-worthy but comes together in the time it takes to boil pasta.
When I first started cooking for my family, I used to save shrimp Alfredo for weekends because I thought it needed extra prep time. Then one hectic Tuesday evening, I decided to give it a go using a bag of frozen shrimp from the freezer — and to my surprise, dinner was ready in under 20 minutes. The shrimp turned out perfectly tender, the sauce rich and velvety, and everyone went back for seconds.
Now it’s become one of our weeknight heroes — fast, comforting, and guaranteed to impress.
Why You’ll Love This Recipe
-
It’s quick: You can have dinner on the table in just 20 minutes — no fancy steps, no long prep.
-
Uses freezer staples: Frozen shrimp and pantry ingredients mean you can make this anytime.
-
All in one skillet: Less cleanup, more flavor.
-
Family-approved: The creamy Alfredo sauce wins over even the pickiest eaters.
It’s the kind of dish that makes you look like you planned ahead — even when you didn’t.
Ingredients You’ll Need
You don’t need anything complicated for this dish — just simple, familiar ingredients that come together beautifully.
-
Frozen Shrimp: Thawed, peeled, and deveined. I like using medium or large shrimp for this recipe. They cook quickly and stay juicy.
-
Pasta: Fettuccine is classic, but any pasta works — penne, spaghetti, or whatever you have on hand.
-
Butter: Adds richness and helps the sauce cling to the pasta.
-
Garlic: The flavor foundation — don’t skip it. Fresh minced garlic gives the sauce that restaurant-style aroma.
-
Half & Half or Heavy Cream: This gives that luscious texture we all love in Alfredo.
-
Milk: You can use whole milk for a creamier result or whatever milk you usually keep in the fridge.
-
Parmesan Cheese: Freshly grated is best — it melts smoother and adds that nutty finish.
-
Nutmeg (optional): Just a pinch adds warmth and depth to the sauce.
-
Salt and Pepper: To balance everything perfectly.
How to Thaw Frozen Shrimp
Shrimp is one of the fastest proteins to defrost, which is why it’s a weeknight lifesaver. Here’s what I do:
-
Cold Water Method: Place the shrimp in a colander under cold running water. In about 5 minutes, they’ll be ready to use.
-
Paper Towel Trick: Once thawed, pat the shrimp dry — this helps them sear instead of steam.
-
Avoid the Microwave: It tends to cook the shrimp unevenly, leaving them rubbery.
If you’re planning ahead, just move the frozen shrimp from the freezer to the fridge the night before.
How to Make Frozen Shrimp Alfredo
This dish comes together fast, so it helps to have everything prepped and within reach before you start.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. While it cooks, thaw and pat dry your shrimp.
Step 2: Cook the Shrimp
In a large skillet, melt a tablespoon of butter over medium heat. Add the shrimp and cook for about 2 minutes on one side and 1 minute on the other, until they’re pink and opaque. Remove them from the skillet and set aside.
Step 3: Make the Alfredo Sauce
In the same pan, add another tablespoon of butter. Sauté minced garlic for about 30 seconds, just until fragrant. Pour in the half & half and milk, and whisk in the Parmesan cheese. Let the sauce simmer gently for 2–3 minutes until it thickens slightly.
If you want that subtle restaurant-style flavor, add a pinch of nutmeg — it makes the sauce beautifully aromatic.
Step 4: Combine and Serve
Add the cooked pasta and shrimp back into the skillet, tossing gently to coat everything in the sauce. If the sauce feels too thick, splash in a bit of the reserved pasta water to loosen it up.
Top with extra Parmesan and freshly ground black pepper. Dinner’s ready.
Tips from My Kitchen
-
Dry the shrimp well: It helps them brown instead of steam.
-
Use fresh garlic: Jarred garlic doesn’t give the same flavor kick.
-
Don’t overcook the shrimp: They only need a few minutes — once they curl and turn pink, they’re done.
-
Grate your own Parmesan: Pre-shredded cheese doesn’t melt as smoothly.
-
Adjust the sauce: If it gets too thick, add a splash of milk; if too thin, simmer for another minute.
Sometimes I toss in a handful of baby spinach or a few frozen peas right at the end for color and freshness — it makes the dish feel even more homemade.
Serving Suggestions
This shrimp Alfredo is rich enough to be a full meal, but if you’re making it for guests or want to stretch it a bit, here are some ideas:
-
Garlic Bread: Perfect for mopping up extra sauce.
-
Simple Green Salad: Something crisp with a lemony dressing balances the creaminess.
-
Steamed Broccoli or Asparagus: Adds a little color and freshness to the plate.
And if you want to dress it up a bit, sprinkle chopped parsley or chili flakes over the top before serving.
Storing & Reheating Leftovers
If you somehow manage to have leftovers (it’s rare in my house!), here’s how to keep them tasting great:
-
Storage: Transfer the cooled pasta to an airtight container and refrigerate for up to 3 days.
-
Reheating: Add a tablespoon or two of milk or half & half, then reheat gently in the microwave or on the stove, stirring occasionally. This keeps the sauce creamy and smooth instead of clumpy.
Avoid freezing, as dairy sauces tend to separate when thawed.
FAQs
Can I use pre-cooked frozen shrimp?
Yes! Just thaw them and add directly to the sauce during the last minute of cooking to warm through.
Can I make the sauce lighter?
You can replace half the cream with milk for a lighter texture — it’ll still be rich and satisfying.
What kind of pasta works best?
Fettuccine is classic, but linguine, spaghetti, or even penne work perfectly.
Can I make this ahead of time?
It’s best served fresh, but you can prep the sauce and shrimp earlier, then reheat gently and toss with fresh pasta right before serving.
Frozen Shrimp Alfredo
This Frozen Shrimp Alfredo is a creamy, comforting pasta dish that comes together in just 20 minutes — perfect for busy weeknights.
Ingredients
- 1 pound large shrimp, thawed, peeled, and deveined
- 16 ounces pasta of choice (fettuccine or linguine work beautifully)
- 4 tablespoons butter, divided
- 2 garlic cloves, minced (or ½ teaspoon garlic powder)
- 1 cup half & half or heavy cream
- ½ cup milk
- 1½ cups grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional, for warmth and depth)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain, set aside, and reserve a splash of pasta water for later.
- Pat the thawed shrimp dry with paper towels and season lightly with salt and pepper. Heat a large skillet over medium heat and melt 1 tablespoon of butter. Add the shrimp and cook for about 2 minutes on one side, then flip and cook another minute, just until pink and opaque. Transfer the shrimp to a plate and keep warm.
- In the same skillet, melt the remaining 3 tablespoons of butter. Add the garlic and cook for about a minute, stirring constantly so it doesn’t burn. Pour in the half & half and milk, stirring as the mixture begins to warm and thicken.
- Add the Parmesan cheese, salt, pepper, and nutmeg (if using). Lower the heat and let the sauce simmer gently for about 5 minutes, stirring often until smooth and creamy.
- Toss the cooked pasta into the skillet, stirring to coat it evenly in the sauce. Add the shrimp back in and mix everything together until heated through. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
- Serve immediately with an extra sprinkle of Parmesan cheese and freshly ground pepper on top.
Notes
- For a lighter version, use more milk and less cream.
- Frozen shrimp work wonderfully here — just be sure to thaw and dry them well before cooking to avoid excess moisture in the pan.
- This dish pairs beautifully with garlic bread or a simple green salad for a quick, complete meal.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 680Total Fat 45gSaturated Fat 27gUnsaturated Fat 18gCholesterol 291mgSodium 1302mgCarbohydrates 30gFiber 1gSugar 2gProtein 38g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Frozen Shrimp Alfredo is the kind of recipe that proves good food doesn’t have to be complicated. It’s rich, comforting, and feels fancy — yet it’s made with simple ingredients and ready in minutes.
It’s one of those meals I keep in my back pocket for nights when I want something cozy without spending the whole evening in the kitchen. Every bite of creamy pasta and tender shrimp reminds me why home-cooked dinners always hit differently.
Serve it up, pour yourself something refreshing, and enjoy that perfect weeknight comfort.
