Shrimp Alfredo is a creamy, comforting pasta dish that’s quick to make and always feels a little special. The tender shrimp pair perfectly with the rich, cheesy Alfredo sauce, coating every strand of fettuccine for a meal that’s both filling and satisfying. You get a nice mix of buttery goodness along with a subtle garlic flavor that makes the whole dish shine.
I love making Shrimp Alfredo when I want something delicious but don’t want to spend hours in the kitchen. The shrimp cook up in just a few minutes, and the sauce comes together with just a few simple ingredients like cream, butter, and Parmesan cheese. I find that using fresh parsley on top adds a bit of color and freshness that balances the creaminess nicely.
One of my favorite ways to enjoy this dish is with a side of steamed broccoli or a simple green salad. It feels like a complete meal, and the leftovers reheat well too, which is always a plus. Whether it’s a weeknight dinner or a casual weekend treat, Shrimp Alfredo never fails to bring comfort and smiles to the table.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well. If frozen, thaw them before cooking. You can also swap shrimp for scallops or chicken for a different protein.
Fettuccine: This wide pasta holds the sauce nicely, but linguine or spaghetti can be good alternatives if you don’t have fettuccine.
Heavy Cream: This gives Alfredo sauce its rich, creamy texture. For a lighter version, use half-and-half, though the sauce won’t be as thick.
Parmesan Cheese: Freshly grated Parmesan melts smoothly and adds great flavor. Pre-grated cheese can work but might not blend as well. Pecorino Romano can be used for a sharper taste.
Garlic & Butter: These bring depth and richness to the sauce. Don’t skip the garlic—it’s key to the flavor!
How Can I Make the Alfredo Sauce Smooth and Creamy Without It Splitting?
Making a smooth Alfredo sauce can be tricky but easy if you follow these tips:
- Use medium heat when melting butter and cooking garlic. High heat can cause the cream to curdle.
- Add cream slowly and stir constantly. This helps the sauce thicken evenly.
- When adding Parmesan, sprinkle it in gradually and keep stirring to avoid clumps.
- If the sauce feels too thick, loosen it with a splash of pasta water for the perfect consistency.
- Avoid boiling the sauce—simmer gently to keep it smooth.
With these steps, you’ll have a creamy, velvety Alfredo sauce that clings beautifully to your pasta and shrimp.
Equipment You’ll Need
- Large pot – for boiling the pasta evenly without sticking.
- Large skillet or sauté pan – perfect for cooking shrimp and making the sauce in one pan.
- Wooden spoon or silicone spatula – to stir the sauce gently without scratching your pan.
- Grater – to shred fresh Parmesan cheese for the best flavor and melt.
- Colander – to drain the pasta quickly and easily.
Flavor Variations & Add-Ins
- Add cooked broccoli or spinach for a touch of green and extra nutrients.
- Swap shrimp with grilled chicken for a milder protein that still pairs well with creamy sauce.
- Stir in sun-dried tomatoes to add a slightly tangy, rich flavor contrast.
- Include a pinch of nutmeg in the sauce for a warm, subtle depth that enhances creaminess.
How to Make Shrimp Alfredo?
Ingredients You’ll Need:
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This Shrimp Alfredo recipe takes about 20-25 minutes in total: roughly 10 minutes to cook the pasta and shrimp, and about 10-15 minutes to prepare the creamy Alfredo sauce and combine everything. It’s a quick and tasty dinner option!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Drain the pasta and set it aside.
2. Cook the Shrimp:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper, then add them to the pan. Cook for about 2 minutes on each side until the shrimp turn pink and are cooked through. Remove the shrimp from the pan and set aside.
3. Make the Alfredo Sauce:
In the same skillet, lower the heat to medium and add the butter. When melted, stir in the minced garlic and cook until fragrant (about 1 minute). Pour in the heavy cream and stir frequently. Let it simmer gently for 3–4 minutes so it thickens slightly.
4. Add Cheese and Seasonings:
Mix in the grated Parmesan cheese until it melts and creates a smooth sauce. Season with salt, black pepper, and red pepper flakes if you’d like a little spice.
5. Combine Pasta and Shrimp:
Add the cooked pasta and shrimp back into the skillet with the Alfredo sauce. Toss everything gently to coat the pasta and shrimp evenly with the creamy sauce.
6. Serve and Garnish:
Sprinkle chopped fresh parsley on top for a burst of color and fresh flavor. If you like, add a little extra Parmesan cheese as a finishing touch. Serve immediately while warm and enjoy your delicious Shrimp Alfredo!
Can I Use Frozen Shrimp for Shrimp Alfredo?
Yes, frozen shrimp works well! Just be sure to thaw them completely before cooking—either overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat them dry to avoid extra moisture in the skillet.
How Can I Make the Alfredo Sauce Thicker or Thinner?
To thicken, simmer the sauce a little longer to reduce the liquid. For a thinner sauce, stir in a splash of reserved pasta water until you reach your desired consistency.
Can I Prepare Shrimp Alfredo in Advance?
You can cook the pasta, shrimp, and sauce separately ahead of time and refrigerate for up to 2 days. Reheat gently on the stovetop over low heat, adding a little cream or milk if the sauce has thickened too much.
What Should I Serve with Shrimp Alfredo?
This dish pairs beautifully with steamed vegetables like broccoli, a crisp green salad, or garlic bread to soak up the creamy sauce.
