This shrimp Alfredo pasta is made with fettuccine in a creamy parmesan sauce, topped with sautéed garlic shrimp. An easy dinner that tastes like it came from a fancy restaurant!
Shrimp fettuccine Alfredo is one of my favorite dishes to order when I go out to eat. Now I can make it at home for a lot less money, and it tastes absolutely amazing. Serve your pasta with sautéed broccolini, mandarin orange salad, sautéed mushrooms and onions or a wedge salad for a memorable meal.
I know I can’t be the only one that has a hankering for shrimp once in a while. I especially like it mixed with pasta like this shrimp Alfredo. It’s a creamy, delicious dinner that’s quick and easy which is just how I like my meals!
Table of Contents
Shrimp Alfredo Ingredients
To make this recipe, you will need fettuccine noodles, butter, heavy cream, parmesan cheese, salt, black pepper, shrimp, garlic and parsley.
How Do You Make Shrimp Alfredo?
Cook the pasta in a large pot of boiling water to al dente, according to the package directions. Next, melt butter in a large skillet and add the heavy cream. Let the mixture simmer until it starts to thicken. Stir in the parmesan cheese, then add salt and pepper to the sauce. In a separate pan, melt more butter and add the shrimp. Season the shrimp, then cook them until they are pink. Add some fresh garlic to the shrimp and cook for another 30 seconds. Drain the pasta, then toss the cooked pasta with the sauce. Arrange the shrimp over the pasta, sprinkle with parsley to garnish, then serve.
Tips For The Perfect Dish
- I recommend using large or extra large shrimp for this dish. Choose shrimp that are 26-30 per pound or 31-35 per pound count.
- If you’re looking for a nicer presentation, leave the tails on. However, if you’re leaning towards easier eating versus elegant presentation, remove the tails prior to cooking.
- It’s important to use freshly grated parmesan cheese as it will melt better in the sauce. Pre-grated cheese from the store often contains preservatives and anti caking agents.
- Shrimp Alfredo is best when eaten immediately, as the pasta will continue to soak up the sauce as it sits in the fridge. Leftovers can be stored in an airtight container for up to 2 days.
- Be sure to cook your creamy parmesan sauce over low heat. Never let it come to a boil or it could separate.
Quick Tip
For an even more impressive and decadent meal, you can add other types of seafood such as scallops, clams or even lobster.
Recipe FAQs
Shrimp Alfredo pairs well with green salad, breadsticks or a steamed vegetable such as broccoli, asparagus or green beans.
This recipe produces an Alfredo sauce with a medium thickness that clings well to pasta. If you prefer an even thicker sauce, you can whisk 1-2 teaspoons of flour into the melted butter and cook it for 1 minute before adding the cream.
While I prefer a simple Alfredo sauce of cream, butter, cheese, salt and pepper, you can add other ingredients to your sauce. Some common additions include dried or fresh herbs, cream cheese, mozzarella cheese, garlic or onion powder.
Shrimp turn pink and opaque when they are cooked through. It typically takes 3-4 minutes to cook average sized shrimp. Be sure to watch your shrimp carefully so that they don’t overcook.
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Flavor Variations
This dish is fabulous as-is, but you can add other ingredients to customize the flavors to your tastes.
- Protein: Swap out the shrimp for seared scallops, grilled chicken breast or pan seared salmon. Sometimes I cook up a double batch of shrimp, and save half to make teriyaki shrimp stir fry the next day.
- Vegetables: Stir some cooked veggies into the finished dish such as peas, spinach, broccoli, roasted asparagus, sautéed kale or sautéed mushrooms.
- Seasonings: Add more flavorings to your sauce such as Cajun seasoning, roasted garlic, onion powder, garlic powder or even red pepper flakes.
- Toppings: Finish your dish with a sprinkle of fresh basil, cooked bacon, toasted pine nuts or more grated parmesan cheese.
- Pasta: No fettuccine on hand? You can use other types of long pasta such as linguine, spaghetti or bucatini. I’ve also made this dish with short pasta such as penne and farfalle.
This is one of the easiest dinners you will make. It’s perfect for the warmer months as well because it involves very little time over the hot stove but is hearty enough for the biggest appetites. I know I’ll be making this shrimp alfredo pasta dish all the time now that my family fell in love with it!
More Shrimp Recipes You’ll Love
Shrimp Alfredo Video
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Shrimp Alfredo
Ingredients
- 10 ounces fettuccine pasta
- 5 tablespoons butter divided use
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- salt and pepper to taste
- 1 pound shrimp peeled and deveined, tails removed if desired
- 1 teaspoon minced garlic
- 2 tablespoons chopped parsley
Instructions
- Cook the pasta in salted water according to package directions.
- Melt 4 tablespoons of butter in a saucepan over medium low heat.
- Add the cream and simmer for 4-5 minutes or until just thickened – do not boil.
- Whisk in the parmesan cheese, stirring continuously, until cheese has melted.
- Season the sauce with salt and pepper to taste.
- Heat 1 tablespoon of butter in a large pan over medium high heat.
- Add the shrimp to the pan and season with salt and pepper.
- Cook the shrimp for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.
- Add the garlic to the pan and cook for an additional 30 seconds.
- Drain the pasta and toss with the alfredo sauce. Arrange the shrimp on top and sprinkle with parsley, then serve.
Notes
- I recommend using large or extra large shrimp for this dish. Choose shrimp that are 26-30 per pound or 31-35 per pound count.
- If you’re looking for a nicer presentation, leave the tails on. However, if you’re leaning towards easier eating versus elegant presentation, remove the tails prior to cooking.
- It’s important to use freshly grated parmesan cheese as it will melt better in the sauce. Pre-grated cheese from the store often contains preservatives and anti caking agents.
This was so helpful, I couldn't make it to the store, I had no, Fettuccine nor Lingunie. I was not a happy camper😪, so I Googled my concern about an alternate pasta 🤔. And there you were with simple solutions.
Thank you so very much, you made my day 🤗. I used Spagitte pasta, how easy was that. You are a kitchen Angel.😇
Awesome recipe!! I hardly ever cook but even a novice like me could do this Alfredo recipe. My family loved it! Thank you, thank you, thank you!!
I did add Mrs Dash with lemon.... But this was awesome!!!!
I made this recipe. The only thing I change is that I used jar Alfredo sauce but it ‘s a hit in my house
I keep coming back to this recipe for making shrimp alfredo at home, and it’s always a hit! Thank you for sharing this.
Due to the richness, Lemon brightens the flavor of the dish.
How many oz is one serving?
It should be about 1 1/2 cups!
Is that the heavy cream thats 1 1/2 cups. Also if I want to make more do I just double the ingredients?
The recipe calls for 1 cup of heavy cream. You can change the servings in the recipe and the ingredient amounts will automatically recalculate.
Made it for dinner tonight.
Yes it is rich but OMG absolutely delicious, wouldn't change a thing!!!!
great stuff but super heavy for my taste. i made my shrimp cocktail style with lemon to cut the fat and i think it was a big, albeit not very traditional, way of cooking this dish. some spice helped too.
Just out of curiosity, how does leaving the tails on the shrimp make them more elegant? When I eat any pasta dish, pretty much the last thing I want to do is stick my fingers into the mix. In fact, I was taught at a very young age not to eat with my fingers unless I'm eating chicken wings, tacos, or mashed potatoes. I am so very thankful that meatballs don't have tails.
I completely agree! I always remove the tails for any recipe that I use shrimp with. On that note, I will be making this dish tonight without tails! It does sound yummy!!
Very good and very easy! Will definitely make again!
I did this recipe for my project in cookery and it turned out great! My family liked it and I'm definitely going to make this dish again! :DD
Made this last night for my husband's birthday dinner, it was fabulous and so easy. Looks elegant. Will make this again and again!
Am making it now. Can I use penne instead? I have it let it sit before we eat so am thinking penne would be better
Yes penne will work!
Made this a eel ago. It was so good that I am making it for Christmas. Can I make the sauce ahead of time?
That should be fine!
This is a delicious recipe and easy to follow. I made it over the weekend.
Can leftovers be frozen for another time?
I wouldn't recommend freezing this one as the sauce may separate in the freezer!
Perfect
I love this simple recipe! Always turns out perfectly.
Two questions to help me make this even better...
1. Can the Alfredo sauce be doubled?
2. What is the best way to keep the pasta warm until everything else is ready? The cooled-down pasta seems to make everything else cold when it’s all ready to eat...
Yes you can double the sauce! You can also simmer the pasta in the sauce for a few minutes to keep it warm.
Excellent recipe! So easy to make and quite tasty. I did add some mushrooms as I love mushrooms. Will make this again.
This was delish, no leftovers.
thanks this is great.