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.

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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!


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.

Seared shrimp in butter, in a skillet.

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.

Fettuccine tossed with a creamy parmesan sauce.

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.

Shrimp alfredo pasta with creamy fettuccine, and sauteed shrimp.


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.


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.

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 all the time now that my family fell in love with it!


Shrimp Alfredo Video

5 from 83 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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Main
Cuisine Italian
Serves 4


  • 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


  • 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.


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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Recipe Rating


  1. 5 stars
    This was so helpful, I couldn’t make it to the store, I had no, Fettuccine nor Lingunie. I was not a happy camper😪, so I Googled my concern about an alternate pasta 🤔. And there you were with simple solutions.
    Thank you so very much, you made my day 🤗. I used Spagitte pasta, how easy was that. You are a kitchen Angel.😇

  2. 5 stars
    Awesome recipe!! I hardly ever cook but even a novice like me could do this Alfredo recipe. My family loved it! Thank you, thank you, thank you!!

  3. 5 stars
    I keep coming back to this recipe for making shrimp alfredo at home, and it’s always a hit! Thank you for sharing this.

        1. The recipe calls for 1 cup of heavy cream. You can change the servings in the recipe and the ingredient amounts will automatically recalculate.

  4. 5 stars
    great stuff but super heavy for my taste. i made my shrimp cocktail style with lemon to cut the fat and i think it was a big, albeit not very traditional, way of cooking this dish. some spice helped too.

  5. 5 stars
    Just out of curiosity, how does leaving the tails on the shrimp make them more elegant? When I eat any pasta dish, pretty much the last thing I want to do is stick my fingers into the mix. In fact, I was taught at a very young age not to eat with my fingers unless I’m eating chicken wings, tacos, or mashed potatoes. I am so very thankful that meatballs don’t have tails.

    1. I completely agree! I always remove the tails for any recipe that I use shrimp with. On that note, I will be making this dish tonight without tails! It does sound yummy!!

  6. 5 stars
    I did this recipe for my project in cookery and it turned out great! My family liked it and I’m definitely going to make this dish again! :DD

  7. 5 stars
    Made this last night for my husband’s birthday dinner, it was fabulous and so easy. Looks elegant. Will make this again and again!

  8. Am making it now. Can I use penne instead? I have it let it sit before we eat so am thinking penne would be better

  9. I love this simple recipe! Always turns out perfectly.

    Two questions to help me make this even better…

    1. Can the Alfredo sauce be doubled?
    2. What is the best way to keep the pasta warm until everything else is ready? The cooled-down pasta seems to make everything else cold when it’s all ready to eat…

  10. 5 stars
    Excellent recipe! So easy to make and quite tasty. I did add some mushrooms as I love mushrooms. Will make this again.