This shrimp alfredo pasta is made with fettuccine in a creamy parmesan sauce, topped with sauteed 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.
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!
HOW DO YOU MAKE SHRIMP ALFREDO?
Boil your pasta, and while the noodles are cooking, simmer the ingredients for your sauce. Add your shrimp to a hot pan and cook until they’re pink and opaque. Toss your shrimp and pasta together with the creamy sauce, then serve. The perfect dinner that’s easy for any night of the week.
Use the largest shrimp you can find for your shrimp alfredo pasta. 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. You can use other long pasta for your shrimp fettuccine alfredo like spaghetti or vermicelli.
Be sure to cook your creamy parmesan sauce over low heat. Never let it come to a boil or it could separate. Freshly grated parmesan cheese is a crucial component of this dish as it will melt a lot better than the pre-shredded kind.
HOW DO YOU KNOW IF SHRIMP IS COOKED?
Shrimp doesn’t take long to cook, especially if you buy the pre-cooked kind (they’re already pinkish when you buy them at the store). If you buy the greyish shrimp, that means they’re uncooked, and once they turn pink and opaque, that’s when you know they’re done. It typically takes 3-4 minutes to cook average sized shrimp. Be sure to watch your shrimp carefully so that they don’t overcook. This recipe calls for uncooked shrimp, if you use the pre-cooked variety they may turn tough during the second cooking process.
HOW DO YOU COOK THE PERFECT PASTA?
First of all, always be sure that your water is salted. You want the water to have plenty of salt so that your pasta is well seasoned when it comes out of the pot. The pasta should be cooked to al dente which is tender, but firm.
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 all the time now that my family fell in love with it!
MORE SHRIMP RECIPES YOU’LL LOVE
Shrimp Alfredo Video
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 tastee
- 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.
Krissy says
Has anyone had trouble with the heavy cream not thickening
Kathy says
What if you had precooked shrimp? How would that work?
Sara says
You’d just want to warm them through rather than cooking them a second time so that they don’t get rubbery.
Destiny Best says
This recipe sounds really good! Trying it tonight, what kind of parmesan cheese did you use?
Sara says
I like to buy a wedge of parmesan and grate it myself!
Jesse Gauthier says
Excellent recipe! I added broccoli and extra garlic to the Alfredo but I always broil my shrimp with olive oil/old Bay/TPD(Texas Pete Dust
The seasoning sticks better than pan searing;)
Kenia says
This was so easy to make and so delicious!!!!!!
Jackie says
Hi can you make this dish ahead of time
Sara says
You can but it really tastes best fresh as the pasta will continue to absorb the sauce as it sits, and the dish could become dry.
Judy says
Easy! I doubled the sauce.
Pablo- says
Can’t wait to try for our cooking class.
Pat says
This is yummy bit I have trouble with the parmesan cheese not melting very well, I cook over low heat but it is still lumpy even after heating it for several minutes. Can you suggest what I may be doing wrong?
Sara says
What kind of parmesan cheese are you using?
Aaron says
I’m not this guy but I need to know what brand of parmesan to buy
Sara says
I buy a wedge of parmesan and grate it myself, something like bel gioso would work.
Linda Lucy says
Best recipe! I have made alfredo sauce before but this was way better. My husband loved it and he is very picky.
PC says
Best made at home ever!!!! I really liked your recipe and cooking the shrimp separately and letting it cook in the garlic until gently brown fat and garlic mixture on bottom of pan, which I transferred to the Alfredo sauce with the shrimp. I used frozen Argentina shrimp, so it cooked some of the water off from the thaw of the shrimp. Made it for the family for Sunday dinner and served with Parmesan and garlic bread and bacon green beans. We added fresh basil from my garden to the shrimp Alfredo and it was wonderful too.
Kim says
Delicious and easy recipe! Will definitely make again.
Josie Moore says
Very good tasted just like something from a restaurant
Sherry says
Best we’ve ever had!!
Amanda says
Great recipe! Very easy and fast. I impressed my wife. Thank you!
Kat says
I just made this and WOW! it’s soooooo delicious and easy.
Cathy says
If I dont have heavy cream what can I use
Sara says
You can try melting 2 tablespoons of butter, then whisking in 2 tablespoons of flour to make a roux. Add 1 1/4 cup milk and simmer, stirring constantly until thickened. Then proceed with the rest of the recipe.
Nancy says
Can I use this same recipe with chicken?
Sara says
Yes that’s fine!