Rich and creamy Shrimp Alfredo Recipe made with fettuccine pasta and tender shrimp in a creamy parmesan Alfredo sauce. Ready in less than 30 minutes, this quick and easy pasta recipe is the perfect weeknight dinner and ultimate comfort food.
Shrimp is my favorite addition to cream-based pasta recipes – like fettuccine alfredo! Shrimp cooks quickly, adding just 5 minutes of additional cooking time to the whole recipe, making it perfect for busy weeknights. Creamy, comforting, and so delicious, the whole family will love this fantastic recipe.
Shrimp Alfredo Ingredients
- Shrimp (thawed, peeled, tail-on or tail-off)
- Salt and black pepper
- Olive oil
- Pasta (fettuccine, linguine, or spaghetti)
- All-purpose flour
- Heavy cream
- Parmesan cheese
How to Make Shrimp Alfredo
1. Pat the shrimp dry with paper towels and season with salt and black pepper.
2. Sauté the shrimp in a large skillet with 2 tablespoons of melted butter and 2 tablespoons of olive oil just until they turn pink and are no longer opaque. Shrimp cook very quickly, so keep a close watch. Remove the shrimp to a clean plate and set them aside.
3. In the meantime, bring a large pot of salted water to a boil. Once the water is boiling, cook the pasta until it is al dente, or slightly undercooked. Drain the pasta, and reserve one cup of pasta water (we may need it for the sauce).
4. Return the skillet to medium heat. Melt the butter then add the minced garlic. Cook the garlic until fragrant, about 30 seconds.
5. Add the all-purpose flour and the remaining salt and black pepper. Whisk the flour in with the melted butter until it turns light and golden.
6. Slowly whisk in the heavy cream and bring it to a low, gentle simmer. Reduce heat to low and stir continuously for 3-4 minutes, or until the sauce starts to thicken. Whisk in the parmesan cheese.
7. Remove from heat and add the cooked pasta and the cooked shrimp to the sauce. Gently mix to coat the pasta in the creamy sauce. If needed thin the sauce with a little of the reserved pasta water.
8. Serve with additional grated parmesan cheese and garnish with chopped parsley, if desired.
Recipe Tips for Easy Shrimp Alfredo
- Use freshly grated parmesan cheese rather than pre-shredded cheese that comes in a bag or canister. Freshly grated cheese will melt better into the sauce.
- This pasta dish tastes best with full-fat heavy whipping cream. While you certainly can use full-fat milk or half-and-half, expect that the sauce will be more watery.
- Shrimp only need 2-3 minutes to cook, so keep an eye on them as they cook. Overcooked shrimp turn chewy and rubbery.
- If using frozen shrimp, thaw them completely before cooking.
Storage and Reheating
Keep any leftovers stored in an airtight container in the refrigerator for up to 2-3 days. I do not recommend freezing leftover shrimp alfredo as the cooked pasta and cooked shrimp will not thaw well.
You’ll need to reheat any leftovers slowly and gently on the stovetop or in the microwave. You’ll notice that the sauce likely thickened considerably, so plan to add a little chicken broth or water as it reheats.
In general, alfredo sauce recipes taste best when served immediately, so this recipe isn’t one that I recommend preparing in bulk.
What to Serve with Shrimp Fettuccine Alfredo
Just like my favorite Italian restaurant, I like to serve this creamy pasta with a light side salad and garlic bread. Sauteed veggies like zucchini, asparagus, or broccoli are also delicious.
More Creamy Pasta Recipes,
- Creamy Cajun Shrimp Pasta
- Pasta with Bacon and Peas
- Creamy Penne Pasta Recipe
- Creamy Lemon Chicken Pasta
- 30 Minute Creamy Ham and Pea Pasta
If you try making this Shrimp Alfredo Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
- 1 pound medium raw shrimp - peeled and deveined with the tail on
- ½ teaspoon salt - divided
- ½ teaspoon ground black pepper - divided
- 6 tablespoon butter - divided
- 2 tablespoon olive oil
- 8 ounces fettuccine pasta
- 2 cloves garlic - minced
- 2 tablespoon all-purpose flour
- 2 cups heavy cream
- 1 cup parmesan cheese - freshly grated
- Toss the shrimp with ¼ teaspoon of salt and ¼ teaspoon of black pepper in a medium bowl.
- Melt 2 tablespoons of butter and add the olive oil to a large skillet set over medium-high heat. Cook the shrimp until they turn pink and start to curl. Remove the shrimp and set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions – until al dente.
- Drain the noodles, reserving 1 cup of pasta water for the sauce.
- Return the pan to medium heat. Melt the butter and add the minced garlic. Cook the garlic until fragrant, about 1 minute, stirring continuously.
- Add the flour and remaining salt and black pepper. Whisk until it turns a light, golden color.
- Slowly whisk in the heavy cream. Bring it to a gentle simmer, then reduce heat to low heat. Whisk continuously for 3-4 minutes, then add the parmesan cheese. Mix well.
- Remove from heat once the starts to thicken. Only return to heat if the sauce is too thin for your liking. If the sauce is too thick, add the pasta water in ¼ cup increments, whisking well.
- Add the cooked pasta to the sauce, gently mixing to coat in the cream sauce. Then add the cooked shrimp and stir again.
- Serve with fresh parsley and grated parmesan if desired.
- Keep leftovers stored in an airtight container in the refrigerator for up to 3 days. You may need to add a little chicken broth or water when reheating as the sauce will thicken considerably upon cooling.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)