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.
Anna says
I made this for my fiance and his 2 teenage boys and I was a hero! Not only was it easy and fast to make, it was delicious. Thank you for this recipe. I am sure I will find a use for this easy to make yummy sauce on other pasta dishes. I am new to your site but will be checking in often.
Jozet says
Let me start off by saying that my husband LOVES shrimp, but hates any type of sauce that is creamy (total bummer because I love cream sauce!)
I took a chance and surprised him with dinner using this recipe and, to my amazement, he LOVED IT!! Thank you for being a part of this delicious intervention and helping me convert my husband into a cream sauce lover!
Fay Howze says
Love the Alfreda sauce….
Valerie Spiller says
This meal was easy to prepare. And a hit at my dinner table. Thank you!
Latoya James says
What kind of cream? Sour cream or cottage cream?
Vanessa says
My mom 89 loves pasta and shrimp.Taking 7 meds for blood pressure. Since cheese and probably whipping cream have some salt I’ll be omitting any added salt. Do you think the dish will still have flavors. Anyone with any comments truly welcomed.
Vanessa says
Making today. Going to add some raw broccoli too it.
Ashley Caldwell says
Made it tonight for the first time…husband and daughter loved it! I’ve made many recipes and this was was the best. Simple and quick. I added extra garlic because it’s a fave. Thank you!
Maya says
This is amazing. One taste, and you know this is what Alfredo is supposed to be – rich but simple.
Liane says
This was delicious! I added a tiny bit of flour to make the sauce a little more creamy. This is the most flavorful homemade alfredo sauce I’ve ever made. Will definitely make again, my kids loved it.
Stephani says
Making this by request for my son’s 16th birthday. Can the Alfredo sauce be prepared ahead of time? Working late, so I need to be able to cook the shrimp and just heat up the pasta and sauce quickly.
Thanks!
Sara says
Yes that should be fine!
Richard Tucker says
OMG!!!!! Made this tonight and it was divine! Thank you!
Katy says
This is so simple and delicious! We will make again! I used fresh garlic and added a bit in the sauce too. I also added just a touch of nutmeg.
Springvale says
This is excellent! Easy to make. Very flavorful and filling. I will definitely make this again.
Michael Young says
This recipe was fantastic! I would highly recommend making it. My wife told me that it tasted like shrimp alfredo from a restaurant…then, my daughter asked me if it was take out from Carrabas!
Kerry says
Very simple and quick to do. I used more garlic and fresh ground pepper just as a personal preference. Next time I will add a bit more cream near the end, for more moisture and a creamier presentation. Served with salad and garlic bread. Delish