When I think of comfort food that feels elegant yet effortless, Shrimp Alfredo Pasta is the dish that always comes to mind. Creamy, rich, and packed with succulent shrimp, this pasta brings restaurant-style dining right into your kitchen. I love making it on cozy evenings when I want something indulgent without too much fuss. The garlic-infused cream sauce clings perfectly to the fettuccine, and the shrimp add just the right touch of sweetness and luxury.

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What makes this recipe so special is how quickly it comes together. In about 30 minutes, you can have a meal that’s both impressive and satisfying. Whether I’m cooking for a weeknight dinner or serving guests, this dish never fails to get compliments. And the best part? You don’t need fancy ingredients—just a few quality staples and a bit of love in the pan.
Why You’ll Love This Shrimp Alfredo Pasta
This Shrimp Alfredo Pasta is a winning combo of flavor and simplicity. The creamy Alfredo sauce is luscious and garlicky, balancing the rich parmesan with a touch of freshness from parsley. The shrimp cook in minutes and absorb all the buttery, seasoned goodness, making every bite irresistible. Plus, it pairs beautifully with salads, bread, or even a crisp white wine, making it versatile for any occasion.
What Kind of Shrimp Should I Use for Shrimp Alfredo Pasta?
You can use raw or pre-cooked shrimp for this dish, but I always go for raw, peeled, and deveined shrimp—either fresh or frozen. They cook quickly and absorb the flavors of the garlic, butter, and sauce far better than pre-cooked ones. Medium to large shrimp are ideal because they’re meaty and hold their shape beautifully in the creamy Alfredo.
If you’re buying frozen shrimp, make sure to thaw them completely before cooking. Patting them dry helps get that nice golden sear. Tail-on shrimp look beautiful for presentation, but you can use tail-off for easier eating.
Options for Substitutions
If you’re not a fan of shrimp or want to change things up, there are plenty of alternatives:
- Chicken: Thinly sliced chicken breast or thigh works beautifully and pairs just as well with Alfredo sauce.
- Salmon: Flaky grilled or pan-seared salmon adds a richer, omega-packed twist.
- Vegetarian: Mushrooms, spinach, or broccoli make great meatless swaps. They soak up the sauce just as well.
- Dairy-Free: Use a plant-based butter and cream alternative, plus nutritional yeast or vegan parmesan.
- Pasta Alternatives: Gluten-free pasta or zucchini noodles are great for dietary needs.
These swaps let you personalize the dish to your liking while keeping all that creamy, satisfying flavor.
Ingredients for This Shrimp Alfredo Pasta
- Fettuccine Pasta
This flat, wide noodle is perfect for holding onto the creamy Alfredo sauce. It adds a satisfying bite and makes the dish feel indulgent. - Raw Shrimp (peeled and deveined)
Shrimp bring a tender, juicy texture and subtle sweetness that balances the richness of the sauce. - Butter
Used to sauté the shrimp and start the sauce base. It adds richness and depth. - Garlic (minced)
Garlic is essential for building that aromatic, savory flavor in the sauce. - Heavy Cream
This is the foundation of the Alfredo sauce, making it luxuriously creamy and smooth. - Parmesan Cheese (freshly grated)
Adds sharp, nutty flavor and helps thicken the sauce to a silky consistency. - Salt and Black Pepper
Enhances all the flavors and keeps the seasoning balanced. - Fresh Parsley (chopped)
A sprinkle of parsley brightens the dish and adds a fresh, herbaceous finish.
Each ingredient plays a role in building flavor and texture, creating a creamy, garlicky pasta dish that’s anything but ordinary.

Step 1: Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain and set aside.
Step 2: Sauté the Shrimp
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the shrimp in a single layer and season with salt and pepper. Cook for 1–2 minutes per side, or until pink and opaque. Remove shrimp from the skillet and set aside.
Step 3: Make the Alfredo Sauce
In the same skillet, reduce heat to medium. Melt the remaining 2 tablespoons of butter, then add minced garlic and cook for 1 minute until fragrant. Slowly pour in the heavy cream, stirring constantly. Let it simmer for 3–4 minutes.
Step 4: Stir in Parmesan
Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Season with additional salt and pepper to taste.
Step 5: Combine Pasta and Shrimp
Add the cooked fettuccine and shrimp back into the skillet. Toss everything together, adding a splash of reserved pasta water if the sauce needs thinning. Let it warm through for 1–2 minutes.
Step 6: Garnish and Serve
Sprinkle chopped fresh parsley over the top for color and brightness. Serve immediately with extra Parmesan on the side if desired.
How Long to Cook the Shrimp Alfredo Pasta
From start to finish, this Shrimp Alfredo Pasta takes about 30 minutes to prepare:
- Pasta cooking time: 10 minutes
- Shrimp sautéing time: 4–5 minutes
- Sauce preparation and combining everything: 10–15 minutes
It’s a quick, satisfying meal that doesn’t keep you tied to the stove for long, yet delivers big on flavor and comfort.
Tips for Perfect Shrimp Alfredo Pasta
- Use freshly grated Parmesan for the smoothest sauce. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
- Don’t overcook the shrimp—they only need a couple of minutes per side. Once they turn pink and curl, they’re done.
- Reserve pasta water before draining; it’s liquid gold for thinning the sauce without diluting the flavor.
- Toss the pasta in the sauce right before serving so it stays creamy and doesn’t dry out.
- Use a nonstick or stainless steel skillet to avoid scorching the dairy-based sauce and to cook the shrimp evenly.
With just a few mindful steps, you can achieve that luscious texture and balanced flavor every single time.
Watch Out for These Mistakes While Cooking
- Overcooking the Shrimp: Shrimp cook fast—if they’re rubbery or tough, they’ve gone too long. Just a couple minutes per side is enough.
- Boiling the Sauce: Alfredo sauce should simmer gently. High heat can cause the cream to separate and cheese to clump.
- Using Pre-Grated Cheese: It doesn’t melt as smoothly and can make your sauce gritty. Freshly grated Parmesan is always worth the extra step.
- Not Seasoning the Pasta Water: A generous amount of salt in the boiling water seasons the pasta from within.
- Skipping the Pasta Water Reserve: It helps bring everything together if the sauce thickens too much—don’t pour it all down the drain!
What to Serve With Shrimp Alfredo Pasta?
Caesar Salad
The crisp romaine and tangy dressing balance the richness of the pasta.
Garlic Bread
Perfect for soaking up that extra Alfredo sauce.
Steamed Broccoli
A fresh, vibrant side that adds color and lightens the plate.
White Wine
A chilled Pinot Grigio or Chardonnay complements the creamy sauce and shrimp.
Caprese Salad
Fresh tomatoes, basil, and mozzarella bring a cool, refreshing contrast.
Roasted Asparagus
Simple and flavorful, it pairs nicely with creamy pasta.
Lemon Wedges
A squeeze of lemon over the shrimp cuts through the richness beautifully.
Extra Parmesan
Set some on the table for anyone who wants to sprinkle a little extra on top.
Storage Instructions
Shrimp Alfredo Pasta is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat on the stove or in short intervals in the microwave. Add a splash of milk or cream to loosen the sauce, as it tends to thicken when chilled.
Avoid freezing this dish—cream sauces can separate, and the shrimp may become rubbery once thawed.
Estimated Nutrition
Here’s a general breakdown per serving (based on 4 servings total):
- Calories: ~670
- Protein: 35g
- Carbohydrates: 48g
- Fat: 38g
- Saturated Fat: 22g
- Cholesterol: 255mg
- Sodium: 740mg
- Fiber: 2g
- Sugar: 2g
These numbers can vary depending on the exact brands and ingredient quantities used, but this gives a good estimate of the dish’s richness and protein-packed profile.
Frequently Asked Questions
How do I know when the shrimp are fully cooked?
Shrimp are done when they turn pink and opaque, with a slight curl in shape. It usually takes just 2–3 minutes per side on medium-high heat.
Can I use milk instead of heavy cream?
You can, but the sauce won’t be as rich or thick. If you go this route, consider adding a bit of cream cheese or flour to help thicken it.
What kind of pasta works best?
Fettuccine is classic, but linguine, spaghetti, or even penne can work well. Choose one with enough surface area to hold the sauce.
How do I make the sauce thicker?
Simmer it a bit longer to reduce, or add extra grated Parmesan. Avoid using flour—it can dull the flavor and affect the texture.
Can I make this dish ahead of time?
It’s best served fresh, but you can prep components in advance (like cooking the pasta or peeling shrimp). Combine and heat just before serving.
Is this dish gluten-free?
Not by default, but you can use gluten-free pasta and ensure your Parmesan and seasonings are certified gluten-free.
How do I reheat it without drying it out?
Reheat gently with a splash of cream or milk in a skillet or microwave-safe dish, stirring to bring back the creaminess.
Can I add vegetables to this?
Absolutely. Sautéed mushrooms, spinach, or sun-dried tomatoes are great additions that complement the sauce and shrimp.
Conclusion
Shrimp Alfredo Pasta is the kind of dish that turns an ordinary dinner into something a little special. Creamy, comforting, and full of flavor, it’s surprisingly easy to pull together with just a few pantry staples and fresh shrimp. Whether you’re impressing guests or just treating yourself, this recipe checks all the boxes for a satisfying, elegant meal. Once you make it, it’ll become a regular favorite—just like it is in my kitchen.

Shrimp Alfredo Pasta
- Total Time: 30 mins
- Yield: 4 servings
Description
Creamy and comforting, this Shrimp Alfredo Pasta brings together tender fettuccine, juicy shrimp, and a luscious Parmesan garlic sauce in under 30 minutes. Perfect for a cozy dinner or an elegant meal with guests.
Ingredients
12 oz fettuccine pasta
1 lb raw shrimp, peeled and deveined
4 tbsp butter
4 cloves garlic, minced
1 1/4 cups heavy cream
1 cup Parmesan cheese, freshly grated
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add shrimp, season with salt and pepper, and sauté for 2–3 minutes per side. Remove and set aside.
3. In the same skillet, melt remaining 2 tablespoons of butter. Add garlic and cook for 1 minute.
4. Pour in heavy cream, stirring constantly. Simmer for 3–4 minutes.
5. Whisk in grated Parmesan cheese until the sauce is smooth. Adjust seasoning with more salt and pepper to taste.
6. Add drained pasta and cooked shrimp to the sauce. Toss well, adding pasta water as needed.
7. Let it warm through for 1–2 minutes, then garnish with parsley and serve immediately.
Notes
Use freshly grated Parmesan for the best texture.
Do not overcook shrimp—they cook quickly and become rubbery if overdone.
Store leftovers in the fridge for up to 3 days and reheat gently with a splash of milk or cream.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 670
- Sugar: 2g
- Sodium: 740mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 255mg
Keywords: shrimp, pasta, Alfredo, creamy, seafood