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.


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 109 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 taste
  • 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.


  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.


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

Hello! I’m Sara!

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5 from 109 votes (37 ratings without comment)

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Recipe Rating


  1. 5 stars
    This dish is delicious and easy to make which makes it a perfect family meal. This recipe is a keeper!!

  2. 5 stars
    This was quick and easy and turned out amazing. Great go-to meal for busy weeknights. I cooked my shrimp and then set them aside and made the sauce in the same pan then just added the shrimp back in at the end to warm them through. Less clean-up is always a plus! Thanks for the great recipe.

  3. 5 stars
    Yum! Doubled the sauce based on other reviews. Also added a touch of freshly grated nutmeg and increased the garlic . Perfect for my husband’s birthday dinner.

  4. 5 stars
    Yummy. Made as directed and made 1 1\2 batches of sauce based on a comment or two as well as my family’s preference. I used the skillet from the shrimp, added another pad of butter, a few diced onions with a bag of green beans and fried them up for a tasty side

  5. 5 stars
    I love this recipe! I’ve made it several times! Next time I’ll make as a side with a steak for my boyfriend! We’ll both be in heaven! Thank you!

  6. 5 stars
    I added paprika to mine and onion powder when cooking the shrimp. I also wanted to make it a little extra healthy so I added celery and carrots and spinachAnd mushroom powder I doubled the sauce as well as added a little mozzarella cheese

    1. I think adding more seasonings to the shrimp was a good call. It seemed a bit bland when we made it. My mom didn’t mind, but I added more Italian seasoning and salt.

  7. 5 stars
    Love this recipe! I also doubled the sauce. But my question is how should I add a few scallops to it? Could you give me your advice please?

  8. 5 stars
    This was simply delicious. Very easy to prepare. The next time I make this I will do the sauce 1 1/2 times. Just a little creamier. Did I say this was simply delicious 🥇😋

  9. 5 stars
    As a veteran cook of italian cuisine, I give this a strong nod! Maybe a couple tbs of olive oil in the pasta pot,while boiling, and a couple of light shakes of nutmeg in the Alfredo sauce?! Dust the plated dish with paprika prior to adding parsley and serve!! Well done, enjoyed your site!!

    1. 5 stars
      I made this almost exactly as stated above by Chilifarmer before reading any of the comments. I was just wondering if I did everything right or it could be better but I really don’t think it can be better than the above recipe with his added suggestions. It was delicious! I had all these flavors going on in my head as I added them together and it turned out great. I sautéed shrimp and scallops with fresh Italian seasonings I had coated in a bag before I sautéed them. I added the shrimp and scallops lastly on top of the vegetable creamy fettuccine alfredo.

  10. …literally just finished this! followed the direct recipe, as I do each time- family loved it so much, I doubled it this time- squeezed a touch of a lemon on top too! yum!! thank you for taking the time to post this- it’s nice when people lend a helping hand to others in the kitchen- especially when it’s delicious!!! 🙂