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This easy Shrimp Alfredo recipe is made with pan-seared shrimp and tender fettuccine coated in a creamy homemade Alfredo sauce. Ready in about 30 minutes, it’s a quick pasta dinner that still feels impressive enough to share with company.
Several adjectives come to mind when describing this Shrimp Alfredo recipe. Quick, easy, and family-friendly are some of the most important, and part of what makes it a favorite for busy weeknights. At the same time, it also feels a little more indulgent, polished, and impressive than your average pasta dinner. And compared to my classic Chicken Alfredo (also delicious btw), this shrimp Alfredo feels just a little lighter, faster, and more elegant.
To make it, we’re sautéing the shrimp just until pink and juicy, then tossing them with tender fettuccine and my homemade Alfredo sauce for a creamy, comforting dinner that comes together fast.
Table of Contents
Shrimp Alfredo Ingredients
This shrimp Alfredo recipe is easy to make with simple ingredients. You can find everything at any major grocery store.
- Shrimp: For this recipe, I recommend using fully thawed, peeled shrimp. Leaving the tails on will give the dish a slightly more elevated, restaurant-style feel, but removing them ahead of time will make the pasta easier to eat. I prefer making this recipe with larger shrimp because they stay nice and juicy, but medium shrimp work well, too. Just be sure to pat them dry before cooking so they sear properly instead of steaming.
- Olive oil: A little olive oil helps sauté the shrimp and prevents the butter from browning too quickly.
- Butter: Butter does double duty in this recipe. I use it to cook the shrimp and to build the base of the Alfredo sauce. It adds richness and gives the whole dish that classic buttery flavor. Salted and unsalted both work here, so feel free to use whatever you prefer.
- Fettuccine: Fettuccine is my favorite pasta for Shrimp Alfredo, although linguine, angel hair, or even spaghetti pasta all work. Be sure to cook the pasta in well-salted water, and do not forget to reserve some of that starchy pasta water before draining. It is one of the easiest ways to loosen the sauce later if needed.
- Garlic: You only need 2 cloves of fresh garlic for this recipe. It adds plenty of flavor without overpowering the shrimp or the Alfredo sauce.
- All-purpose flour: A small amount of flour helps thicken the sauce and gives it a smoother, more cohesive texture. For a gluten-free option, use your favorite 1:1 gluten-free all-purpose flour blend or skip it.
- Heavy cream: Gives the sauce its rich, silky texture. For the best results, use full-fat heavy cream rather than milk or half-and-half, which will make the sauce thinner and less rich.
- Parmesan cheese: I always recommend using Parmesan cheese that is freshly grated for the smoothest sauce. It melts better and tastes better. Pre-shredded Parmesan will work, but it is more likely to make the sauce a little grainy.
Shrimp Preparation Tips
- Thaw shrimp quickly in cold water. If your shrimp are still frozen, place them in a colander and run cold water over them for 5 to 10 minutes, or let them sit in a bowl of cold water for 10 to 15 minutes. Once thawed, pat them dry really well.
- Tails on or off? Either works. I like tails on when I want the finished dish to look a little more polished, but for easier eating, I usually go with tails off.
- Pat the shrimp dry. This helps them sauté instead of steam and gives them better color and flavor.
- If you’re in a hurry, save time and purchase shrimp that are already peeled and deveined.
How to Make Shrimp Fettuccine Alfredo
- Pat the shrimp dry with paper towels, then season with salt and black pepper.
- Sauté the shrimp in butter and olive oil just until pink and no longer opaque. Shrimp cook very quickly, so keep a close watch. Remove the shrimp to a clean plate and set them aside.
- While the shrimp cook, bring a large pot of salted water to a boil and cook the fettuccine until al dente. Before draining, reserve some of the starchy pasta water to help loosen the sauce later if needed.
- In the same skillet, melt the remaining butter and cook the garlic until fragrant. Stir in the flour and cook briefly to form a light roux.
- Slowly whisk in the heavy cream and let it simmer gently until slightly thickened (do not boil). Stir in the Parmesan cheese until the sauce is smooth and creamy.
- Add the cooked pasta and shrimp to the skillet and gently toss until everything is coated in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce if it’s too thick.
- Finish with extra Parmesan cheese and chopped parsley, if desired, and serve while warm and creamy.
Pro Tip
Be sure to reserve some of the pasta water before draining. Alfredo sauce thickens quickly, especially as it sits, and a splash of that hot, starchy water is the easiest way to loosen the sauce and bring it back to a smooth, creamy consistency. If your shrimp still have their shells, you can also make a quick shrimp stock and use a splash for extra seafood flavor.
Serving Suggestions
This shrimp fettuccine Alfredo is rich, creamy, and super satisfying so I like to keep the sides simple. Try serving it with a crisp green salad tossed in homemade balsamic vinaigrette or roasted vegetables and warm garlic bread for a little something extra. Here are some specific recipe ideas to get you started:
Storage and Reheating Tips
Store leftover shrimp Alfredo in an airtight container in the refrigerator for up to 2 to 3 days. Because this recipe is made with cream, Parmesan, pasta, and shrimp, freezing is not recommended. The sauce is more likely to separate after thawing, and the shrimp can become rubbery when reheated.
To reheat, warm leftovers gently on the stovetop over low heat or in the microwave in short intervals, stirring in between. Add a splash of water, milk, cream, or chicken broth as needed to loosen the sauce and bring it back to a smoother consistency. Avoid overheating, as the shrimp can overcook quickly and the sauce may become too thick or separate.
More Alfredo Recipes
If you try making this creamy shrimp fettuccine Alfredo recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Shrimp Alfredo
Ingredients
- 1 pound raw shrimp, fully thawed, peeled, and deveined
- salt and black pepper, to season
- 5 tablespoons butter, divided
- 1 tablespoon olive oil
- 12 ounces fettuccine pasta
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 cups heavy cream
- 1 cup parmesan cheese, freshly grated
- fresh parsley, to garnish, optional
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Before draining, reserve about 1 cup of the pasta water, then drain the pasta and set aside.
- While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and black pepper.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for 1 to 2 minutes per side, or until lightly golden, pink, and just cooked through. Transfer the shrimp to a plate and set aside.
- In the same skillet, melt the remaining 4 tablespoons butter. Add the garlic and cook for about 30 seconds, just until fragrant.
- Sprinkle in the flour and whisk continuously for 1 minute to form a smooth roux.
- Slowly pour in the heavy cream, whisking until smooth. Bring to a gentle simmer and cook for 2 to 3 minutes, or until slightly thickened (do not boil).
- Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the sauce and toss until evenly coated. Add a splash of the reserved pasta water as needed to loosen the sauce.
- Return the shrimp to the skillet and gently toss to combine. Garnish with chopped parsley and additional black pepper, if desired, then serve right away.
Notes
- Shrimp size: Medium or large shrimp work best here because they cook quickly and stay juicy.
- Pasta water: Be sure to reserve some pasta water before draining. A splash helps loosen the sauce and keeps it smooth and creamy.
- Substitutions: I do not recommend swapping the heavy cream or butter unless you are comfortable experimenting a bit on your own. Using half-and-half or milk will give you a much lighter sauce with a thinner consistency.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days.
- Reheating: Reheat gently over low heat or in short intervals in the microwave with a splash of cream, milk, or water to loosen the sauce.
- Freezing: Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
