Dinner can be ready in less than 30 minutes with this easy and decadent Shrimp Alfredo Pasta recipe. Why order when you can make it at home?
Serve with fresh garlic bread for an amazing weeknight dinner.
How To Make Shrimp Alfredo
- Cook the fettuccine.
- Saute the shrimp with garlic, remove from pan and set aside.
- Make the sauce using cream, butter, Parmesan cheese, and seasoning.
- Add the pasta and shrimp back to the pan to coat before serving.
Shrimp Alfredo is a fantastic quick and easy weeknight dinner, but it’s also special enough for guests! What could be better than delicious shrimp and fettuccine pasta smothered in a garlicky cream sauce?
Why This Recipe Works
- Sauteeing the shrimp with garlic adds a punch of flavor to the dish.
- Using Freshly grated parmesan cheese ensures it melts easily into the sauce.
- Finishing the pasta in the sauce allows the sauce to coat the fettuccine and soak up the flavor.
Step By Step Instructions
Cook the pasta in salted water until just under done.
Meanwhile, melt 2 tablespoons of butter in a saucepan over medium-low heat. Saute the shrimp for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.
Add the garlic and cook another minute. Remove the shrimp from the pan and set aside. Using the same pan, heat the cream over low-medium heat.
Add the remaining butter and whisk gently until melted.
Mix in the cheese. Season with freshly grated black pepper.
Drain the pasta, reserving 2 cups pasta cooking liquid. Add pasta to the pan with the cooked shrimp, gently toss to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).
Top with more grated cheese and chopped parsley. Serve hot.
Ingredient Notes
- Shrimp – I use large or jumbo shrimp, but you can use any size shrimp you have. Just be sure they are raw, cleaned and defrosted if they’re frozen. Read on for instructions on how to defrost shrimp.
- Pasta: I used Fettuccine, but you can use whatever pasta you prefer.
- Cream: High-fat cream is the best because it thickens as it cooks without the need for thickening agents like flour or cornstarch. Whipping cream is a good global choice. In America, use heavy cream. In the United Kingdom, double cream works better, and if you’re in Australia, thickened cream is the best choice.
- Garlic: Use fresh garlic for the best possible flavor, in a pinch garlic powder or store bought minced can be used as a substitution.
- Butter: I use salted butter, but that’s a personal choice. Unsalted works just as well.
- Grated Cheese: Use hard Italian cheese that will melt easily into the sauce. Freshly grated Pecorino Romano, Parmesan, Grana Padano, or Asiago are all good choices.
- Parsley: I recommend fresh flat-leaf or Italian parsley.
Make ahead and Freezing Instructions ❄
The best way to make it ahead is to make the sauce, chill in an airtight container in the fridge for up to three days. Then to reheat, cook the pasta, and add it to the sauce before serving.
The sauce can also be frozen in an airtight, freezer safe container for up to 3 months.
Erren’s Top Tips
- When cooking pasta, add enough salt to the water to season the pasta. Even the best sauce can’t fix bland pasta.
- There’s nothing worse than mushy pasta. For this recipe — it should still have a good bite. I recommend tasting your pasta for doneness about three minutes before the time on the box. You want a good firmness in the center. It will finish cooking in the sauce.
- Some Parmesan cheese is salty, so be sure to taste before seasoning with salt.
- Don’t use oil in your pasta water– it will cause the sauce to just slip off the pasta instead of coating it.
- Be sure to serve immediately as Alfredo sauce will dry out as it cools causing the dish to start to clump together.
Other Great Recipes
Love Alfredo? Why not try my Classic Fettuccine Alfredo? Or for something a little different, my Chicken and Mushroom Alfredo and Tortellini Alfredo recipes are both outstanding, quick and easy options.
FAQs
If you need to substitute heavy cream in Alfredo sauce you can use sour cream, Greek yogurt, non-dairy substitutes, or cream cheese. All alternatives can be mixed with milk or stock to achieve the best consistency.
Anything from garlic bread to roasted broccoli goes great with Shrimp Fettuccine Alfredo.
Use cheese with lots of flavor that will melt easily into the sauce like Parmesan cheese, Pecorino Romano, Asiago, or Grana Padano.
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Let’s Make Shrimp Alfredo
Ingredients
- 1 pound Fettuccine
- 10 tablespoons butter
- 1 pound shrimp peeled and deveined, tails removed if desired
- 2 cloves garlic minced
- 2 cups heavy cream UK double cream
- ¾ cup freshly grated Parmesan cheese plus more for serving
- Salt and black pepper to taste
- 1 tablespoon Fresh parsley Chopped
Instructions
- Cook the pasta in salted water until just underdone.
- Meanwhile, melt 2 tablespoons of butter in a saucepan over medium-low heat.
- Saute the shrimp for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.
- Add the garlic and cook another minute. Remove the shrimp from the pan and set aside.
- Using the same pan, heat the cream over low-medium heat.
- Add the remaining butter and whisk gently until melted. Mix in the cheese. Season with freshly grated black pepper.
- Drain the pasta, reserving 2 cups pasta cooking liquid. Add it to the pan with the cooked shrimp, gently toss to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).
- Top with more grated cheese and chopped parsley. Serve immediately.
Tips + Notes
- Shrimp cook super fast! Depending on size and temperature of your pan, they can cook in seconds so keep an eye on them! As soon as they turn from translucent gray to opaque pink, they’re done!
- There’s nothing worse than mushy pasta. For this recipe — it should still have a good bite. I recommend tasting your pasta for doneness about three minutes before the time on the box. You want a good firmness in the center. It will finish cooking in the sauce.
- Some Parmesan cheese is salty, so be sure to taste before seasoning with salt.
- Be sure to serve immediately as Alfredo sauce will dry out as it cools causing the dish to start to clump together.
Nutrition Information:
Update Notes: This post was originally published in August of 2020, but was republished with ingredient notes, make ahead instructions and other updated information in July of 2021.
Valerie B says
This is my favorite recipe on your site! We have it for dinner every week! Thanks, Erren!
Erren Hart says
How great! I’m happy to hear it! 🙂
Lynne Lewis says
Delicious recipe! Will be making soon.
Erren Hart says
Glad to hear it! Thanks for taking the time to let me know! 🙂
Ronda Brown says
We loved it. My 10 year old son helped me make it. It came out great. So tasty.
Erren Hart says
So glad you enjoyed it! Thanks for stopping by and sharing! 🙂
Maria says
I cooked this for my husband as a treat! I never knew something this delicious could be so easy! Thank you for sharing
Erren's Kitchen says
I’m glad you liked it Maria 🙂
Lon says
Delish! Sprinkled Italian seasoning on top before serving.
Erren Hart says
That’s so great! Thanks for taking the time to let me know! 🙂
FLORA B says
I did this over the 4th of July weekend and it came out perfect!
Erren Hart says
Yay! Love to hear that!
Annie says
I can’t believe how easy and delicious this is, thank you for sharing
Erren's Kitchen says
I’m glad you liked it Annie 🙂
VIRGINIA H DUFFEK says
Absolutely the best recipe. And I have tried plenty. Easy, quick and delicious.
Erren's Kitchen says
Thank you so much 🙂
Pamela says
Better than olive garden! Everybody loved it! It’s just fantastic and easy to make!
Erren Hart says
That’s so wonderful to hear! I’m so happy you enjoyed the recipe so much! Thanks for letting me know! 🙂
Anne Nelson says
This is an easy and great recipe. My family loved it. Even my picky eater!
Erren Hart says
I’m so delighted to hear you liked it! 🙂