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.

Shrimp alfredo in a skillet, topped with chopped parsley.

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!

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.

Seared shrimp in butter, in a skillet.

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.

Fettuccine tossed with a creamy parmesan sauce.

Recipe FAQs

What do you serve with shrimp Alfredo?

Shrimp Alfredo pairs well with green salad, breadsticks or a steamed vegetable such as broccoli, asparagus or green beans.

How do you make Alfredo sauce thick?

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.

What do you add to Alfredo to make it better?

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.

How do you know if shrimp is cooked?

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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Shrimp alfredo pasta with creamy fettuccine, and sauteed shrimp.

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.
A pan of shrimp alfredo with fettuccine, creamy parmesan sauce and garlic butter shrimp.

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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Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

5 from 108 votes

Shrimp Alfredo

AuthorSara Welch
Shrimp alfredo in a skillet, topped with chopped parsley.
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!
Time
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Main
Cuisine Italian
Serves 4

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

  1. 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.
  2. 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.
  3. 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.

Nutrition

Calories: 689kcal | Carbohydrates: 52g | Protein: 41g | Fat: 35g | Saturated Fat: 26g | Cholesterol: 477mg | Sodium: 743mg | Potassium: 325mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1505IU | Vitamin C: 5mg | Calcium: 454mg | Iron: 3.9mg

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Comments

  1. 5 stars
    Loves this easy and delicious rendition of Shrimp Fettuccine! I doubled all the ingredients for the sauce, used 16 oz of fettuccine, and used just garlic powder instead of minced garlic or parsley. Also, I used cocktail shrimp, with are already cooked, deveined, and de-tailed 😆 I cooked them, only so they’d be hot and seasoned before adding them in. Perfection!

    1. How much garlic powder to you replace with ? Not a great cook and definitely have trouble with a lot of “tasting”. 🙂

  2. 5 stars
    I just made this as is and it was so creamy, cheesy and good. Didn’t have to adjust anything with the recipe. My mom, who doesnt like shrimp, ate this up and licked her plate. The only thing I did different was add mushrooms. Thanks for this!

  3. 5 stars
    This turned out to be phenomenal!! I think the butter and the garlic is what gives it the flavor. Tasted restaurant material. Loved it!!!!!

  4. 5 stars
    This is the “BEST” alfredo I have ever made thanks to you!!! So simple to make. Can’t wait to try some of the other recipes.

  5. Making this tonite. I know 5his will be great. The lady with the guy who is going to be gone for a year. Change the lock in that guy and find someone who appreciates an Alfredo shrimp dizh. I am an older gay man I Montana and will NEVER compromise my food prep for anyone. Honey, no k him to the curb , new locks and new man.

  6. 5 stars
    I made this for my family tonight, and we had no leftovers (even the really picky 8-year-old cleaned his plate). I made the recipe as-is with no alterations, and it was amazing! I’ll have to make extra next time in order to have some left for work lunch. Thank you for sharing; I definitely added this to my favorites!

  7. 5 stars
    I love shrimp and I adore pasta. i cannot wait to try this recipe for myself 🙂 thank you for sharing

  8. 5 stars
    What wonderful recipe. I love pasta anything, this looks amazing. Thanks for sharing!! 🙂

  9. This looks delicious!!! I love alfredo but for some reason I’ve never made with shrimp. I will have to give this recipe a try.

  10. I’ve been wanting to make alfredo lately, but didn’t want to make chicken alfredo. My family loves shrimp so I definitely should try this recipe. Thanks for sharing.

  11. 5 stars
    I LOVE cooking with shrimp, but unfortunately my fiance hates it. On the plus side, he is going to be away for work all of next year, so I guess I can have all the shrimp I want! 😉

  12. 5 stars
    I love fettuccini alfredo. But I usually have chicken with it when I have added a meat to it in the past. I can imagine shrimp with it would be quite good. I will have to try it out.

  13. 5 stars
    My kids are picky eaters. But, I bet they’re gonna love this for a weekend family dinner.

  14. Shrimp alfredo pasta looks drooling. Will definitely going to try this recipe. Ready in 30 minutes this is the best part of the recipe. Thanks for sharing. Looking forward for more recipe blogs.

  15. Mmm…I am a huge shrimp lover (does that sound oxymoron-ish?) Add some fettuccine alfredo to the shrimp and you have made a friend for life.