Easy Shrimp Alfredo Tips
How can you thicken or thin the Alfredo sauce?
This Alfredo sauce
gets its creamy consistency from cooking the cream and cheese together. As the cream comes to a boil, the water content evaporates, leaving a thicker mixture. However, if you find this sauce is still too thin, try adding a roux. Roux is made by melting equal parts butter and flour in a saucepan, stirring constantly, for 2-3 minutes. Add the roux to the warm Alfredo sauce and whisk over medium heat until it's thickened. If you prefer your sauce thinner, simply add more heavy cream.
What are some variations of this shrimp Alfredo recipe?
Try folding in some fresh spinach at the end of cooking for added color and nutrition, or toss in a handful of fresh chopped basil for a flavor bump. Drained chopped tomatoes or sautéed mushrooms work well, too. For speed, this recipe calls for cooked shrimp, but you may also use thawed frozen shrimp (here's how to cook it
). If you’re really in a pinch, throw a jar of store-bought Alfredo sauce in the pan rather than making your own.
What can I use instead of cream for this Alfredo sauce?
Heavy cream is the wonderfully fatty stuff—up to 40% fat, to be precise—that rises to the top of fresh milk. Heavy cream lends a velvety texture to anything it touches. Luckily, there are plenty of things to substitute for this ingredient
if needed. In this recipe, add an additional 2 Tbsp. butter to help increase the fat content.
—Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester
How do you store shrimp Alfredo?
This shrimp Alfredo lasts 3-4 days in the refrigerator in a well-sealed container. Here’s our guide to how long leftovers actually last
1 cup: 794 calories, 52g fat (31g saturated fat), 337mg cholesterol, 616mg sodium, 44g carbohydrate (5g sugars, 2g fiber), 39g protein.