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.
Delicious
Delicious! Will make again and again!
Can this be frozen
I would not recommend freezing it because the dairy products could curdle or separate when thawed.
Was so delicious 💜
Made for supper..nice and easy. Made with Fetticine noodles,and added 1/2 cup cream cheese ,shrimp and snow crab. Delicious
I made this for the first time tonight. I doubled the sauce but not the pasta and shrimp. Sooooooo good. I added a little garlic salt to the sauce when it was cooking but didn’t change anything else.
Why do you state 10 tablespoons of butter when you are only using 5??
The recipe says 10 ounces of pasta, 5 tablespoons of butter.
There are many ratios of butter, cream and parmesan out there in alfredo sauce recipes. I’ve tried more than a few and this one is the BEST. It requires less butter than many recipes and if you use real heavy cream the sauce is perfect. I let the cream come to room temp before adding to melted butter. Warning: I did try substituting half/half one time and it wasn’t the same. Keep this recipe for sauce!
My wife and I totally loved this recipe. Added 1 TBSP cornstarch at final saute. Will add other seafood next time. Sauce is great
Made this for dinner tonight. Quick,simple, and tasty.
Very good I will continue using this recipe! I double the sauce and my husband loves it! Thanks for sharing!
Very good easy to follow instructions
This exactly how I make mine! I add lots of small broccoli florets and some thin carrot slices to the pasta pot for the last 3 minutes of cooking. Uses 1 pot and everything nicely coated with light sauce. Deliish!
So easy and so good!
What a simple, delicious recipe!
This shrimp alfredo was better than a restaurant!! So yummy Will make it again!