Shrimp Alfredo
Add Preferred SourceShrimp Alfredo is creamy, comforting, and loaded with flavor. The tender shrimp, rich Alfredo sauce, and perfectly cooked pasta make it a meal everyone looks forward to. It tastes like something you’d get at a restaurant but is easy enough to throw together at home.
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This one is a favorite in my house. The garlic butter shrimp is so juicy and flavorful, and the Alfredo sauce coats the fettuccine like a dream. I love making it for dinner when I want something quick but filling, and the sprinkle of fresh parsley on top just finishes it perfectly!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Shrimp Alfredo
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I make this shrimp Alfredo recipe on busy nights when I want something easy but still full of flavor. Here’s how it comes together, step by step:
Boil the pasta
Bring a large pot of salted water to a boil. I use this pasta pot with a strainer lid because it heats evenly and gives the pasta plenty of room to cook. Add your fettuccine pasta and cook until al dente, following the package directions.
Before draining, scoop out about ½ cup of the pasta water—this helps loosen the sauce later if needed. I like using a metal ladle to scoop it up and transfer it into this glass measuring cup since it’s wide enough to catch the water without splashing.
If you’re in a hurry or just don’t feel like holding the pot over the sink, I just pour everything over my stainless steel colander instead. It drains quickly on its own, so I can move on to the next step while it does its thing.
Cook the shrimp
In a large skillet, heat olive oil and sauté the garlic over medium heat. If you want a skillet that cooks evenly and doesn’t stick, I love this nonstick fry pan for anything from shrimp to eggs. I usually grab my silicone spatula here because it slides right under the shrimp without scratching the skillet or making a mess.
Add the peeled and deveined shrimp along with the minced garlic. If your shrimp still have the shells or veins, a shrimp cleaner tool makes the job way faster and cleaner. Let them cook for 2–3 minutes on each side, until they turn pink and opaque.
Transfer them to a plate and set aside. I use this ceramic plate so the juices don’t run off the edge and drip all over the counter.
Make the Alfredo sauce
Lower the heat to medium-low. In the same skillet, pour in the heavy cream and stir, scraping up all that garlicky goodness from the bottom of the pan.
Whisk in the Parmesan cheese until the sauce is smooth and creamy. I like to use this heat-resistant silicone whisk because it’s gentle on the pan and helps the sauce come together really smoothly.
Add a pinch of salt and pepper to taste. I keep my salt and pepper grinders by the stove. They’re easy to refill and gives a nice, even grind every time.
Bring it all together
Add the drained fettuccine and cooked shrimp back into the skillet. Toss everything gently so the pasta and shrimp get coated in the Alfredo sauce. I love using these silicone-tipped tongs to toss everything because they’re gentle on the pasta and safe for nonstick surfaces.
If the sauce feels too thick, stir in a splash of that reserved pasta water to loosen it up.
Garnish and serve
Sprinkle with fresh chopped parsley and more Parmesan if you like. I usually reach for these herb scissors when I just need a quick snip over the pan.
If I’m already chopping other things, I use this sharp chef’s knife because it cuts clean without bruising the herbs.
Serve hot and enjoy every creamy, garlicky bite. To remove from the pan, I stick with the same silicone tongs I used to toss everything. I like to serve it in a wide shallow pasta bowl so the creamy sauce stays right where it should.
Equipment
Ingredients
- 8 ounces fettuccine pasta
- 1 pound shrimp peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped
Video
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Drain and set aside, reserving ½ cup of the pasta water.8 ounces fettuccine pasta
- In a large skillet, heat 2 tablespoons olive oil over medium heat.2 tablespoons olive oil
- Add the shrimp and minced garlic, and cook for 2–3 minutes per side, until the shrimp is pink and opaque. Transfer the shrimp to a plate and set aside.1 pound shrimp, 4 cloves garlic
- In the same skillet, lower the heat to medium-low.
- Pour in the heavy cream, scraping the bottom of the pan to deglaze. Stir in the Parmesan cheese, whisking gently until the sauce is smooth and creamy. Season with salt and pepper to taste.1 cup heavy cream, 1 cup grated Parmesan cheese, Salt and pepper
- Add the cooked pasta and shrimp back into the skillet. Toss to coat everything evenly in the sauce. If the sauce is too thick, stir in a splash of the reserved pasta water.
- Garnish with fresh chopped parsley and extra Parmesan if desired. Serve hot and enjoy!Fresh parsley
Notes
- Garlic: Use fresh garlic for the best flavor, minced from cloves, not the jar.
- Shrimp timing: Don’t overcook the shrimp! Once they’re pink and curled, they’re done.
- Lighter option: Want a lighter sauce? Swap half the cream for chicken broth or whole milk.
- Spice it up: Add a pinch of paprika for a subtle kick and color boost.
- Pasta: Fettuccine works great, but any long pasta like linguine or tagliatelle will do.
- Parmesan: Grate your own Parmesan—it melts smoother and tastes better.
- Add veggies: Toss in a handful of spinach or mushrooms if you want extra veggies.
Storage and Reheating Instructions
- Fridge: Let it cool completely, then transfer it to an airtight container. Pop it in the fridge and it’ll stay fresh for up to 3 days.
- Reheat: When reheating, warm it gently in a skillet over low heat with a splash of milk or chicken broth to loosen up the sauce. The shrimp might toughen in the microwave, so stovetop is best if you can!
Nutrition
Recipe Notes and Tips
I always like sharing a few little tips that make this shrimp Alfredo even better:
- Garlic: Use fresh garlic for the best flavor, minced from cloves, not the jar. When I don’t feel like mincing by hand, I grab my garlic press because it’s quick and simple.
- Shrimp timing: Don’t overcook the shrimp! Once they’re pink and curled, they’re done.
- Lighter option: Want a lighter sauce? Swap half the cream for chicken broth or whole milk.
- Spice it up: Add a pinch of paprika for a subtle kick and color boost.
- Pasta: Fettuccine works great, but any long pasta like linguine or tagliatelle will do.
- Parmesan: Grate your own Parmesan—it melts smoother and tastes better. This box grater makes grating super fast and gives that fluffy texture that melts beautifully.
- Add veggies: Toss in a handful of spinach or mushrooms if you want extra veggies. I rinse them quickly in a collapsible colander; it drains fast and folds flat, so it doesn’t take up space in my already packed kitchen drawers.
How to Store Leftover Shrimp Alfredo
Leftover shrimp Alfredo pasta keeps well if you store it right. Let it cool completely, then transfer it to an airtight container. I use these airtight glass containers because they stack easily in the fridge and the lids actually stay sealed. Pop it in the fridge and it’ll stay fresh for up to 3 days.
When reheating, warm it gently in a skillet over low heat with a splash of milk or chicken broth to loosen up the sauce. I usually keep milk or broth in a small prep bowl so I can just pour in without going overboard. The shrimp might toughen in the microwave, so stovetop is best if you can!
Our Top 3 Money Saving Tips for This Recipe
Shrimp Alfredo doesn’t have to be pricey! I’ve got some budget-friendly ideas to help you save while keeping all the flavor:
- Buy frozen shrimp: It’s usually cheaper and just as tasty once cooked.
- Use store-brand pasta: Same texture, lower price.
- Skip pre-shredded cheese: A block of Parmesan goes further and costs less per ounce.
What to Serve With Shrimp Alfredo Pasta
Shrimp Alfredo pasta is rich and creamy, so I like to pair it with something light and fresh.
A honeycrisp salad or antipasto salad cuts through the richness perfectly. Homemade garlic bread or a warm baguette is great for soaking up that extra Alfredo sauce. Air fryer broccoli, roasted asparagus, or sautéed spinach also make easy sides that balance out the meal.
More Recipes You Will Love
If you liked this Alfredo, I have a few more cozy, creamy recipes you might enjoy:
My wife cleaned her plate. The type of clean your 8-year-old bring to you after dinner and says you don’t have to wash this plate, I clean it for you. lol
That made me chuckle, so pleased it was such a hit with your wife 🙂