Spicy Shrimp Fettuccine Alfredo

So it’s the weekend and you want to take the time to make something special for dinner. It’s a wonderful problem to have, and we’ve got just the solution! Anyone who enjoys an elevated pasta dish will appreciate this spicy shrimp Alfredo.

With serrano peppers, succulent shrimp, and a masterful blend of herbs and spices, this homemade pasta feels like it sprang to life right off an Italian restaurant’s menu. Jarred Alfredo sauce and store-bought fettuccine keep it approachable. And as a bonus, it’s not overly complicated and only dirties a couple dishes. Serve this masterpiece with garlic bread and a big glass of pinot noir or sauvignon blanc.

Ingredients for Spicy Shrimp Alfredo

• Fettuccine: Fettuccine is the ideal pasta shape for spicy shrimp Alfredo. This pasta shape is actually super easy to make from homemade pasta dough, but store-bought fettuccine works perfectly well.
• Garlic: Five cloves of garlic may seem excessive, but they’re essential to this spicy, zingy version of fettuccine Alfredo.
• Serrano pepper: Can’t find red serrano peppers at the store? A big pinch of red pepper flakes works in, well, a pinch.
• Butter and olive oil: Butter’s rich flavor and olive oil’s earthy notes offer a beautiful flavor blend for cooking the shrimp.
• Shrimp: Before starting this recipe, clean and devein the shrimp. Prepped shrimp are usually available at most grocery stores. Frozen shrimp are fine to use here, too. Just let them thaw completely first.
• Spices: Our spicy shrimp Alfredo uses its own custom blend of garlic powder, dried rosemary, dried oregano and coarsely ground pepper for seasoning.
• Alfredo sauce: Alfredo sauce can be a little tricky to make from scratch. If you’re not up for it, buy a good jar of Alfredo sauce from the store.
• Chicken broth: A little chicken broth thins the Alfredo sauce without taking away its rich flavor, making it glossy and saucy.

Directions

Step 1: Cook the pasta

Cook the fettuccine according to package directions until it’s al dente.

Editor’s Tip: If the pasta is done cooking before the shrimp, toss the pasta with a bit of olive oil (after draining) so the pasta doesn’t stick together.

Step 2: Saute the shrimp

Meanwhile, saute the garlic and serrano pepper in butter and oil in a large skillet.

Add the shrimp, garlic powder, dried rosemary, dried oregano and ground pepper. Cook and stir everything until the shrimp turn pink, four to six minutes.

Editor’s Tip: It’s tempting to walk away to prepare the next thing, but don’t! Shrimp have a notoriously short cooking time and can easily overcook, becoming rubbery.

Step 3: Add everything to the skillet

Stir in the Alfredo sauce and chicken broth, and heat them through.

Drain the water from the fettuccine. Toss the fettuccine into the shrimp and sauce mixture, or plate the fettuccine and pour the shrimp and sauce mixture on top. If desired, garnish each serving with grated Parmesan cheese.

Editor’s Tip: I like to sprinkle freshly chopped parsley on top for a pop of color.

ELLIE CROWLEY FOR TASTE OF HOME

Spicy Shrimp Alfredo Variations

• Make the Alfredo sauce from scratch: Not a fan of the jarred stuff? Homemade Alfredo sauce is more than welcome here! Our recipe uses three different types of cheese: Parmesan, Romano and Asiago.
• Add veggies: Stir sauteed bell peppers, onions, mushrooms, cherry tomatoes or peas into the spicy shrimp Alfredo before serving. I like to wilt a handful of spinach in mine during the last few minutes.
• Go milder or spicier: Feel free to use more or less of the serrano pepper as desired to alter the spice level. If you want it spicier but don’t have any more serrano peppers, add a pinch of red pepper flakes.
• Try a different protein: If the kids are picky with shrimp, or if there simply isn’t enough time to clean and devein two pounds of it, opt for chicken instead.

How to Store Spicy Shrimp Alfredo

Once the shrimp and pasta have cooled completely to room temperature, store them in an airtight container. They can be kept in the fridge for up to four days.

How do you reheat spicy shrimp Alfredo?

To reheat spicy shrimp Alfredo pasta so it’s nice and glossy again, add your desired amount to a pan set over medium-low heat. Add a splash of water, then heat and stir until the shrimp is warmed through.

Spicy Shrimp Alfredo Tips

ELLIE CROWLEY FOR TASTE OF HOME

What do you serve with spicy shrimp Alfredo?

Serve spicy shrimp Alfredo with garlic bread, a zippy side salad or a side of roasted vegetables like broccoli. For wine pairings, try sauvignon blanc, pinot grigio or pinot noir.

Can you use a different pasta shape?

Absolutely! Almost all pasta shapes work in this spicy shrimp Alfredo. Avoid tiny ones like elbows, pastina or orzo, and giant ones like manicotti and shells. While fettuccine is classic, I love this pasta with rigatoni or mafaldine. They grip the sauce and have a nice mouthfeel that works well with the shrimp.

Can you use Cajun seasoning instead of the spice blend in the recipe?

Yes, you can use Cajun seasoning instead of the chopped serrano pepper and spice blend in this spicy shrimp Alfredo recipe. However, keep in mind that our recipe uses herbs like rosemary and oregano, and Cajun seasoning usually only contains cayenne, paprika, garlic and onion powder and black or white pepper. You’ll miss that herbaceous note in the spicy shrimp Alfredo.