Name: Frozen Shrimp Alfredo
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 tablespoons butter (divided); 1 pound large shrimp (thawed, peeled, and deveined); 2 garlic cloves (minced or 1/2 teaspoon garlic powder); 1 cup half & half or heavy cream*; 1/2 cup milk; 1 1/2 cup grated Parmesan cheese; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; Pinch of nutmeg (optional); 16 oz pasta

Recipe

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This frozen shrimp Alfredo is a delicious mid-week meal you can pull together in only 20 minutes!

I’ll show you how to easily make this restaurant-worthy shrimp Alfredo with frozen shrimp in one skillet for a terrific family dinner!

Alfredo with Frozen Shrimp

Since my kids devour my rotisserie chicken Alfredo, why not add shellfish to our meal rotation? When you toss it with pasta and a cheesy sauce… BOOM! A winning family dinner.

This frozen shrimp Alfredo looks impressive, but it comes together fast in one skillet. Recipes like this are the kind I’ve shared for years in my weekly meal plans to help parents enjoy homemade meals without the stress.

Ingredients

You’ll need the frozen shrimp to be thawed, peeled, and deveined to use them in this recipe. Use any pasta you have around, and grab these ingredients for the sauce: butter, garlic, half & half (or heavy cream), milk (any milk works, but whole milk will yield a creamier sauce), and Parmesan cheese. I also love to add nutmeg for a unique flavor, but if you don't have it, omit it; the sauce will still be delicious.

Thawing Shrimp

Shrimp defrost super fast. To thaw frozen shrimp, place it in a colander in the sink in cold water, and it will be ready to use in 5 minutes. If you’re planning ahead, you can also defrost shrimp in the fridge overnight.

The microwave is not a good idea since it will cook the shrimp and make it chewy. I don't recommend adding frozen shrimp directly to the pan since it will release too much liquid as it thaws.

How to Make Alfredo with Frozen Shrimp

Here' how to make this epic frozen shrimp Alfredo happen:

Cook the pasta
Boil the pasta while you thaw your shrimp in water for 5 minutes. Once thawed, it may have excess moisture, so use a paper towel to pat dry before seasoning.
Cook the shrimp
Cook the shrimp in a skillet with melted butter for 2 minutes on the first side and 1 minute on the other. You'll know the shrimp is done when it has turned opaque and slightly pink.
Make the sauce
Toast the garlic with butter for a delicious sauce base. Then, add half & half, milk, grated cheese, and seasonings. After a few minutes, your sauce is ready!
Combine
Combine cooked pasta and shrimp with the Alfredo sauce. Add more Parmesan cheese on top and enjoy!

Storing and Reheating Leftovers

If you happen to have shrimp Alfredo leftovers, store them in an airtight container in the fridge for up to 3 days. For reheating, add one or two tablespoons of milk (or half & half) and microwave for a minute. Stir and keep microwaving until heated as desired.

What to Serve with Shrimp Alfredo

Want to add more flavors, textures, and nutrition? Of course! My favorite sides for Alfredo are fresh salads, such as an easy side salad or bruschetta salad. When I crave a cozier side, quick pan asparagus are always a winner!

Frozen Shrimp Alfredo

Servings: 6

Prep Time: 5

Cook Time: 15

Total Time: 20

This frozen shrimp Alfredo is a delicious mid-week meal you can pull together in only 20 minutes!

5 from 24 votes

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Ingredients

4 tablespoons butter, divided
1 pound large shrimp, thawed, peeled, and deveined
2 garlic cloves, minced or ½ teaspoon garlic powder
1 cup half & half or heavy cream*
½ cup milk
1 ½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground pepper
Pinch of nutmeg, optional
16 oz pasta

Instructions

Cook the pasta:

Cook the pasta following the instructions on the box. Meanwhile, move foward to the next steps.

Cook the shrimp:

Place the shrimp on a paper towel to absorb any excess moisture. Season with salt and pepper.
Heat up a large skillet over medium heat. Once hot, melt 1 tablespoon of butter. Add the shrimp to the hot skillet and cook 2 minutes on the first side. Flip and cook 1 more minute until they've turned opaque and slightly pink. Using kitchen tongs, remove from the skillet and transfer to a plate.

Make the sauce:

In the same hot skillet, melt the remaining 3 tablespoon of butter. Add garlic and stir to toast for about a minute, stirring constantly to ensure it doesn't burn.
Pour in half & half (or heavy cream) and milk and stir constantly. Add the grated cheese, salt, pepper, and nutmeg (if using) and stir to combine. Reduce the heat and continue cooking the Alfredo sauce for about 5 minutes.