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.
Charlie King says
very easy and very good.
Lisa says
This was easy and DELICIOUS!! A hit with the family.
Carla says
Absolutely delicious! Perfectly seasoned recipe.
Lorri says
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!
Mary says
Hey! Thank you for this recipe, we just enjoyed a really good meal…
Melissa Turner says
Can half and half. Be used instead of heavy cream?
Sara says
That should be fine!
Sharyne says
I will be making this for dinner tonight.
Kay says
How about adding frozen broccoli florets to the dish?
Sara says
That will work!
Shanda L Justice says
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
Virginia Gill says
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.
Maggie says
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?
Sara says
I’d just cook them when you cook the shrimp!
Sheila says
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 🥇😋
Chilifarmer says
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!!
Bravissimo
Barbara says
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.
Kim says
…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!!! 🙂
Tricia says
Just made this dish and I am totally pleased. Thank you for this recipe!