Hey there! I’m super excited to share my go-to shrimp alfredo recipe that’s saved my busy weeknight dinners countless times. As a working mom, I’ve discovered that using Ragu Alfredo sauce is a total game-changer – it’s quick, delicious, and nobody will guess it came from a jar!
What You’ll Need
Main Ingredients:
- 1 jar (24 oz) Ragu Alfredo sauce
- 1 pound medium shrimp, peeled and deveined
- 16 oz fettuccine pasta
- 2 tablespoons vegetable oil
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Seasonings:
- Salt
- Black pepper
- Old Bay seasoning (optional but recommended!)
Step-by-Step Instructions
1. Prep Work
First things first, get your pasta cooking according to the package directions. While that’s happening, we’ll work on the shrimp.
2. Cook the Shrimp
- Heat vegetable oil in a large skillet over medium heat
- Season shrimp with salt, pepper, and Old Bay if using
- Cook shrimp for 2-3 minutes per side until pink
- Remove shrimp from skillet and set aside
3. Put It All Together
- Drain your cooked pasta
- In the same pot you cooked the pasta, pour in the Ragu Alfredo sauce
- Heat the sauce on medium-low until warm
- Add pasta and cooked shrimp back to the pot
- Toss everything together until well combined
My Personal Tips for the Best Results
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Don’t overcook the shrimp! They’ll get rubbery if you do As soon as they turn pink, they’re done.
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Jazz up your Ragu sauce: Here’s what I do to make it taste more homemade:
- Add 2-3 cloves of minced garlic
- Stir in 2-4 tablespoons cream cheese
- Sprinkle extra Parmesan cheese
- Add a pinch of red pepper flakes
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Save some pasta water before draining! If your sauce gets too thick, add a splash of the starchy pasta water to thin it out.
Variations to Try
- Add steamed broccoli for some green goodness
- Throw in some sautéed mushrooms
- Mix in some spinach leaves while the sauce is hot
- Try it with chicken instead of shrimp
Storage Tips
Keep any leftovers in an airtight container in the fridge – they’ll stay good for about 3 days. When reheating add a splash of milk to bring back the creamy texture.
Common Questions I Get
Q Can I use frozen shrimp?A Totally! Just thaw them completely and pat dry before cooking
Q: My sauce is too thick/thin, help!
A: Too thick? Add pasta water. Too thin? Add more Parmesan cheese or let it simmer a bit longer.
Q: What sides go well with this?
A: I love serving this with garlic bread and a simple side salad. Perfect combo!
P.S. Don’t forget to grab some extra Parmesan for topping – you can never have too much cheese, amiright?
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4-6
Would you like me to explain or break down any part of this recipe in more detail?
Step 5: Finish the Alfredo sauce
Sofia Felguerez for Taste of Home
Stir in the heavy whipping cream and cook uncovered over medium heat for five minutes or until the sauce has thickened enough to coat the back of a spoon.
How to Store Seafood Alfredo
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat and add a splash of cream or milk to restore the Alfredo sauce’s creaminess.