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This Shrimp Alfredo Pasta is creamy, rich, and ready in just 25 minutes. Tender sautéed shrimp sit on top of fettuccine noodles tossed in a velvety homemade Parmesan cream sauce. It’s an easy weeknight dinner that tastes like it came from your favorite Italian restaurant.
If you love creamy pasta dishes, you’ll also enjoy Chicken Alfredo and Cajun Shrimp Pasta. For the standalone sauce recipe, check out my Homemade Alfredo Sauce.
4 Tips That Make or Break This Recipe
A few quick tips will help you nail this recipe on the first try.
- Use freshly grated Parmesan cheese. This is the most important tip. Pre-grated cheese from the can or bag has anti-caking agents that prevent proper melting and will leave your sauce grainy. Buy a block and grate it yourself for a smooth, creamy result.
- Don’t overcook the shrimp. Shrimp cook fast, just about 2 minutes per side. They’re done when they turn pink and curl into a loose C-shape. If they curl into a tight O, they’re overcooked and will be rubbery.
- Simmer the sauce, never boil. Let the cream gently bubble, but keep the heat low. Boiling can cause the sauce to break, leaving you with a greasy mess instead of a silky sauce.
- Have everything prepped before you start. This recipe moves quickly. Grate your cheese, measure your cream, and have the shrimp patted dry and ready to go before you turn on the stove.
RECIPE WALK-THROUGH
How to Make Shrimp Alfredo Pasta
See the recipe card below for full, detailed instructions
This recipe comes together in three parts: pasta, sauce, and shrimp. The key is timing everything so the pasta and sauce finish at about the same time, and the shrimp goes on last so it’s hot when you serve.
Step 1: Cook the Pasta
Bring a large pot of water to a boil and add a generous amount of salt.
Cook the fettuccine according to package directions until al dente, which means tender but with just a slight bite in the center.
- Reserve a cup of pasta water before draining. You might need it later to loosen the sauce if it gets too thick.
Step 2: Make the Alfredo Sauce
While the pasta cooks, start the sauce. Melt butter in a large skillet over medium-low heat. Add minced garlic and cook for about 1-2 minutes, stirring often, until fragrant.
Be careful not to let it brown or burn.
Pour in the heavy cream and let it come to a gentle simmer. You’ll see small bubbles around the edges. Let it simmer for 2-3 minutes.
Whisk in the freshly grated Parmesan cheese a handful at a time, stirring constantly until each addition is fully melted before adding more. This prevents clumping and keeps the sauce smooth.
The sauce is ready when it coats the back of a spoon. It will thicken a bit more as it sits, so don’t worry if it seems slightly thin. If you want it thicker, stir in a couple ounces of softened cream cheese for extra body.
Sauce too thin? You can also make a quick roux by melting a teaspoon of butter in a small pan, stirring in a teaspoon of flour, cooking until golden, then whisking it into your simmering sauce.
Season with fresh cracked black pepper. Salt usually isn’t needed because the butter and Parmesan add plenty, but taste and adjust if needed. Remove from heat.
Step 3: Cook the Shrimp
In a separate skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp in a single layer, making sure they aren’t crowded. Season with salt and pepper.
Cook for about 2 minutes per side, or until the shrimp turn bright pink with no gray remaining. The edges should be slightly golden.
Don’t move the shrimp around too much. Let them sit and develop a light sear before flipping.
Step 4: Bring It All Together
Add the hot, drained pasta directly to the skillet with the alfredo sauce. Toss to coat every noodle.
If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Plate the pasta and top with the sautéed shrimp. Garnish with fresh minced parsley and an extra sprinkle of Parmesan if you like.
What to Serve with Shrimp Alfredo
This pasta is rich and filling on its own, but a few simple sides round out the meal.
Bread (You need something to soak up every last bit of that creamy sauce):
Salad: A crisp salad balances the richness nicely. Our Olive Garden Salad Copycat is a family favorite.
Vegetables: Keep it light with Roasted Broccoli or Oven Roasted Asparagus.
Variations
This classic shrimp alfredo is delicious as-is, but here are some easy ways to switch things up:
- Add vegetables. Toss in steamed or sautéed broccoli, asparagus, red bell pepper, spinach, or sun-dried tomatoes for extra color and nutrition.
- Make it spicy. Add a teaspoon of my homemade Cajun seasoning to the shrimp before cooking for a Cajun twist. Or check out my Cajun Shrimp Pasta for the full recipe.
- Try a different protein. Swap the shrimp for pan-seared chicken breast, sautéed scallops, or sliced smoked sausage. You can even do a combination.
- Make it extra creamy. Stir a couple ounces of cream cheese into the sauce, or add some shredded mozzarella for extra richness.
Storage Tips
Storage and Reheating
Storage: This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Reheating: Alfredo can be tricky to reheat. The sauce tends to break if heated too quickly. I recommend reheating in a saucepan on the stove over medium-low heat, stirring constantly. Add a splash of cream or milk to help bring the sauce back together. If using the microwave, heat at 50% power in short intervals, stirring between each.
Freezing: The sauce can be frozen separately for up to 6 months in an airtight container or freezer bag. Cooked shrimp can be frozen in a sealed freezer bag for up to 4 months, but I recommend cooking shrimp fresh whenever possible. The taste and texture are much better. I don’t recommend freezing the pasta in the sauce, as it can become mushy when thawed.
Frequently Asked Questions
Can I use milk instead of heavy cream in the alfredo sauce?
You can, but the sauce won’t be as thick or rich. If you want to use milk, you’ll need to make a roux-based sauce instead. Melt a couple tablespoons of butter, whisk in a couple tablespoons of flour, cook until golden, then gradually add milk and simmer until thickened. Stir in Parmesan cheese at the end.
I use this method in my Chicken Alfredo Baked Ziti if you want detailed instructions.
Why is my alfredo sauce too thin or too thick?
If your sauce is too thin, let it simmer a bit longer to reduce, or stir in some softened cream cheese to add body. You can also make a quick roux (butter and flour cooked together) and whisk it in.
If it’s too thick, add a splash of pasta water or cream to loosen it up. The sauce will thicken as it cools, so it’s better to err on the slightly thin side.
What type of pasta works best for shrimp alfredo?
Fettuccine is the classic choice because its wide, flat shape holds onto the creamy sauce beautifully. But you can use whatever you have on hand.
Linguine, spaghetti, and penne all work well. For a fun twist, try it with cheese tortellini.
More Easy Pasta Dinners
Shrimp Alfredo
Ingredients
- 1 pound fettuccine noodles
- 1/2 cup butter divided
- 2 garlic cloves minced
- 2 1/2 cups heavy cream
- 2 cups Parmesan cheese freshly grated
- Fresh cracked black pepper
- 2 pounds large shrimp peeled and deveined
Instructions
- Bring a large pot of generously salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, melt 6 tablespoons of butter in a large skillet over medium-low heat. Add minced garlic and cook, stirring often, for 1-2 minutes until fragrant. Be careful not to burn.
- Pour in the heavy cream and bring to a gentle simmer. Let it bubble lightly for 2-3 minutes.
- Reduce heat to low. Whisk in the Parmesan cheese a handful at a time, stirring constantly until each addition is melted before adding more. Continue until all cheese is incorporated and sauce is smooth.
- Simmer gently for 3-4 minutes until sauce has thickened slightly and coats the back of a spoon. Season with black pepper to taste. Remove from heat.
- In a separate skillet over medium-high heat, melt the remaining 2 tablespoons of butter. Add shrimp in a single layer and season with salt and pepper. Cook for about 2 minutes per side until bright pink and cooked through.
- Add the hot pasta to the sauce and toss to coat. If sauce is too thick, add a splash of reserved pasta water to loosen.
- Plate the pasta and top with sautéed shrimp. Garnish with fresh minced parsley and serve immediately.
Notes
- Cheese matters. Use freshly grated Parmesan from a block. Pre-grated cheese contains anti-caking agents that prevent smooth melting and will make your sauce grainy.
- Don’t overcook the shrimp. They’re done when pink and curled into a loose C-shape, about 2 minutes per side. Overcooked shrimp become rubbery.
- Simmer, don’t boil. Keep the heat low when making the sauce. Boiling can cause it to break and become greasy.
- Sauce too thin? Stir in a couple ounces of softened cream cheese, or make a quick roux with 1 teaspoon each butter and flour.
- Sauce too thick? Add a splash of reserved pasta water or cream to loosen.
- Storage: Refrigerate leftovers in an airtight container for up to 3-4 days.
- Reheating: Warm slowly on the stovetop over medium-low heat, stirring constantly. Add a splash of cream to help prevent the sauce from breaking. Microwave at 50% power if needed.
- Freezing: Sauce can be frozen up to 6 months. Shrimp can be frozen up to 4 months, but fresh is always better. Don’t freeze pasta in the sauce.
- Variations: Add vegetables like broccoli or spinach, spice it up with Cajun seasoning, or swap shrimp for chicken or sausage.
- Serving size: This recipe makes 8 servings. Use the slider to adjust quantities as needed.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This recipe is awesome and so is the barbecued baked chicken thighs
Thank you Dinae! Thanks for taking the time to share with us.
My husband is not a fan of pasta but I made this last night for dinner and he wanted seconds and said he could eat it all the time. Absolutely loved it!
So did I. Definitely make it again!
Thanks
You are so welcome Sandra! Thanks for sharing your feedback.
I use a lot of your recipes, this was delicious and so easy!
Thank you Glenda! Love the feedback, thanks for stopping by.
So good first time making alfredo sauce from scratch! Loved it! My picky eat husband even went back for more ? will definitely make this again
Nice! Love the feedback Jackie. Thanks for stopping by.
This recipe was amazing and came out great. Really easy instructions.
Awesome feedback Camelle! Thanks for stopping by.
Absolutely amazing recipe. So flavorful and creamy. I added finely shredded carrots into the cheese sauce and let it simmer before adding the pasta. Will be doing this recipe again.
Nice! Thanks for stopping by Anastasiya K.
Hi
You are super and amazing i give you a perfect 5 bright star … I would love to have complete booked of your recipes.
Wish you all the best
You are very sweet, thank you! All of the recipes are printable and I suppose you could make a book of them for yourself if you wanted!