Shrimp Alfredo Pasta is a deliciously creamy and indulgent dish that’s perfect for a comforting weeknight meal. With tender shrimp and rich Alfredo sauce, this dish is sure to please the whole family. Best of all, it comes together in just about 30 minutes, making it an ideal choice when you want a restaurant-quality dinner without the hassle.

INGREDIENTS YOU’LL NEED:

12 oz fettuccine pasta (use your favorite brand for a classic Alfredo experience)
1 lb shrimp, peeled and deveined (medium or large shrimp work best)
2 cups heavy cream (creates a luxuriously smooth and creamy sauce)
1 cup Parmesan cheese, grated (use freshly grated Parmesan for the best flavor and texture)
4 tbsp butter (unsalted, to control the saltiness of the dish)
2 garlic cloves, minced (adds aromatic depth to the sauce)
2 tbsp olive oil (for cooking the shrimp)
Salt and pepper, to taste (season the shrimp and sauce to your liking)
1 tbsp fresh parsley, chopped (optional, for garnish)

HOW TO MAKE SHRIMP ALFREDO PASTA:

This Shrimp Alfredo Pasta recipe is straightforward and comes together quickly. Be sure to cook the shrimp just right and prepare the pasta al dente for the perfect texture.

STEP-BY-STEP INSTRUCTIONS:

Cook the pasta:
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions, usually about 10-12 minutes. Drain the pasta and set it aside.
Tip: Reserve about ½ cup of pasta water in case you need to thin out the sauce later.
Cook the shrimp:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp, and season them with salt and pepper. Cook the shrimp for 2-3 minutes per side, or until they turn pink and are fully cooked through. Remove the shrimp from the skillet and set them aside.
Tip: Be careful not to overcook the shrimp, as they can become rubbery. They should be just pink and opaque.
Make the garlic butter sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and slightly golden. This step builds the base flavor for the Alfredo sauce.
Create the Alfredo sauce:
Pour the heavy cream into the skillet with the garlic butter and bring it to a simmer. Allow the sauce to cook for about 3-4 minutes, stirring occasionally, so that it thickens slightly. Next, stir in the grated Parmesan cheese and continue to cook, stirring, until the cheese melts and the sauce becomes rich and creamy.
Tip: If the sauce seems too thick, you can add a splash of the reserved pasta water to loosen it up.
Combine pasta and sauce:
Add the cooked fettuccine pasta to the skillet with the Alfredo sauce, tossing it well to coat each strand of pasta evenly. If necessary, adjust the seasoning with additional salt and pepper.
Add the shrimp:
Return the cooked shrimp to the skillet and gently toss it with the pasta and sauce to combine. Allow everything to heat through for about 1-2 minutes, ensuring that the shrimp is coated in the creamy sauce.
Serve and garnish:
Garnish with freshly chopped parsley for a pop of color and freshness, if desired. Serve the Shrimp Alfredo Pasta hot and enjoy immediately.

HELPFUL TIPS:

Use fresh shrimp: Fresh or properly thawed frozen shrimp work best for this dish. Make sure they are peeled and deveined to save time.
Don’t overcook the shrimp: Keep an eye on the shrimp while cooking; they only need a few minutes per side to become tender and juicy.
Thin the sauce: If the Alfredo sauce becomes too thick, add a small amount of reserved pasta water or extra cream to loosen it to your desired consistency.
Quality Parmesan matters: For the best flavor and texture, use freshly grated Parmesan cheese rather than pre-packaged grated cheese.

DETAILS:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Main Course
Method: Stove-Top
Cuisine: Italian
Diet: Pescatarian

NOTES:

If you prefer a lighter version of the dish, you can use half-and-half instead of heavy cream, though the sauce won’t be as rich and creamy.
For added flavor, sprinkle a pinch of red pepper flakes into the sauce for a little heat.

FREQUENTLY ASKED QUESTIONS:

Can I use a different pasta?
Yes, while fettuccine is traditional for Alfredo, you can use any pasta you like. Linguine, spaghetti, or even penne would work well.

Can I substitute the shrimp?
If you don’t have shrimp on hand, chicken or scallops make excellent substitutes. Simply adjust the cooking time based on the protein used.

Is this dish gluten-free?
To make this dish gluten-free, substitute the fettuccine with your favorite gluten-free pasta.

Can I prepare this ahead of time?
While Shrimp Alfredo is best enjoyed fresh, you can cook the pasta and make the sauce ahead of time. Store them separately in airtight containers and reheat gently before serving.

STORAGE INSTRUCTIONS:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stove over medium-low heat. You may need to add a splash of cream or milk to loosen the sauce as it tends to thicken when refrigerated.
Freezing: It’s best not to freeze Shrimp Alfredo as the cream sauce can separate and the shrimp may become tough when reheated.

This Shrimp Alfredo Pasta is creamy, flavorful, and comes together easily, making it perfect for busy weeknights or special occasions. Enjoy!

Shrimp Alfredo Pasta Recipe

Author: Martha

Print Recipe

Description

Ingredients

Scale

12 oz fettuccine pasta (use your favorite brand for a classic Alfredo experience)
1 lb shrimp, peeled and deveined (medium or large shrimp work best)
2 cups heavy cream (creates a luxuriously smooth and creamy sauce)
1 cup Parmesan cheese, grated (use freshly grated Parmesan for the best flavor and texture)
4 tbsp butter (unsalted, to control the saltiness of the dish)
2 garlic cloves, minced (adds aromatic depth to the sauce)
2 tbsp olive oil (for cooking the shrimp)
Salt and pepper, to taste (season the shrimp and sauce to your liking)
1 tbsp fresh parsley, chopped (optional, for garnish)

HOW TO MAKE SHRIMP ALFREDO PASTA:

This Shrimp Alfredo Pasta recipe is straightforward and comes together quickly. Be sure to cook the shrimp just right and prepare the pasta al dente for the perfect texture.

Instructions

Cook the pasta:
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions, usually about 10-12 minutes. Drain the pasta and set it aside.
Tip: Reserve about ½ cup of pasta water in case you need to thin out the sauce later.
Cook the shrimp:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp, and season them with salt and pepper. Cook the shrimp for 2-3 minutes per side, or until they turn pink and are fully cooked through. Remove the shrimp from the skillet and set them aside.
Tip: Be careful not to overcook the shrimp, as they can become rubbery. They should be just pink and opaque.
Make the garlic butter sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and slightly golden. This step builds the base flavor for the Alfredo sauce.
Create the Alfredo sauce:
Pour the heavy cream into the skillet with the garlic butter and bring it to a simmer. Allow the sauce to cook for about 3-4 minutes, stirring occasionally, so that it thickens slightly. Next, stir in the grated Parmesan cheese and continue to cook, stirring, until the cheese melts and the sauce becomes rich and creamy.
Tip: If the sauce seems too thick, you can add a splash of the reserved pasta water to loosen it up.
Combine pasta and sauce:
Add the cooked fettuccine pasta to the skillet with the Alfredo sauce, tossing it well to coat each strand of pasta evenly. If necessary, adjust the seasoning with additional salt and pepper.
Add the shrimp:
Return the cooked shrimp to the skillet and gently toss it with the pasta and sauce to combine. Allow everything to heat through for about 1-2 minutes, ensuring that the shrimp is coated in the creamy sauce.
Serve and garnish:
Garnish with freshly chopped parsley for a pop of color and freshness, if desired. Serve the Shrimp Alfredo Pasta hot and enjoy immediately.

Notes

If you prefer a lighter version of the dish, you can use half-and-half instead of heavy cream, though the sauce won’t be as rich and creamy.
For added flavor, sprinkle a pinch of red pepper flakes into the sauce for a little heat.