Shrimp Alfredo Pasta

I always make a pasta dish every week. This shrimp alfredo pasta recipe is definitely in the regular rotation. The sauce is creamy and comforting, and the shrimp makes it even better. It’s easy to make and great for a busy weeknight. Make sure you don’t overcook the shrimp. Seriously, set a timer!

Pasta dinner recipes are a staple of every meal plan and great one-pot meals for busy days.

close up of shrimp alfredo pasta with fork twirled around noodles.

Shrimp Alfredo Pasta Recipe

This easy recipe features tender shrimp in a creamy, homemade sauce, perfect for a simple but satisfying weeknight dinner. Makes 4 servings.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 4 servings

Ingredients 

  • 12 ounces fettuccine pasta
  • 8 tablespoons butter (or ½ cup) divided
  • 2 tablespoons olive oil
  • 1 pound jumbo shrimp 21-25 per pound, peeled and deveined with tails removed and fully defrosted if using frozen
  • 1 ¼ teaspoon salt divided
  • ¾ teaspoon pepper divided
  • teaspoon paprika
  • 3 cloves garlic minced and divided
  • 2 cups heavy whipping cream
  • 2 cups freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh Parsley optional

Instructions 

  • Cook pasta. Prepare pasta according to package directions. When draining, reserve 1 cup of pasta water and pour into a small bowl. Return pasta to pot and add 2 tablespoons butter. Let it melt for a few minutes and stir to coat the noodles.
    cooked pasta with butter on top.
  • Season shrimp. While the pasta cooks, pat the shrimp dry with paper towels and place the shrimp in a medium-sized bowl. Using a rubber spatula, add ½ teaspoon salt, ¼ teaspoon pepper, and paprika to the shrimp and gently stir to season shrimp.
    raw shrimp seasoned in bowl.
  • Cook shrimp. Heat olive oil in a 12-inch skillet over medium heat. Add shrimp all at once and cook on one side for 1 minute and 30 seconds without moving. Turn the shrimp over using tongs or a spatula and cook for an additional 1 minute and 30 seconds. Add 1 clove of minced garlic. Stir shrimp and cook, stirring for an additional 30-60 seconds. Remove the shrimp to a large plate or medium-sized bowl. Do not overcook the shrimp. Setting a timer helps.
  • Saute butter and garlic. In the same skillet, melt the remaining 6 tablespoons of butter. Add 2 cloves of minced garlic and cook, stirring for 30 seconds.
  • Make Alfredo sauce. Gradually stir the 2 cups of cream into the butter and let it come to a simmer, stirring occasionally. Turn heat to medium-low and gradually add the grated Parmesan, about ½ cup at a time, until melted. Stir in ½ teaspoon salt and ¼ teaspoon pepper. Alfredo sauce should be thickened after all the Parmesan cheese is added, but you can continue to cook, stirring for a few additional minutes to thicken more if desired. If the sauce is too thin, you can add the reserved pasta water or simmer for 5-10 extra minutes, whisking occasionally.
    alfredo sauce cooking in frying pan.
  • Add pasta and shrimp. Add in the cooked pasta and shrimp. Taste and add season with additional salt and pepper if desired. Garnish with parsley if desired, and serve immediately.

Notes

  • Frozen shrimp works fine for this recipe.
  • I highly recommend using freshly grated parmesan cheese for flavor and because it melts better. Packaged pre-shredded cheese contains additives and preservatives that also prevent cheese from melting.
  • This Alfredo recipe does not need flour to help with thickening. Once all the cheese is added, it will be a nice, thick sauce that continues to thicken after you stir the pasta and shrimp in.
  • I recommend setting a timer when cooking the shrimp to make sure it doesn’t overcook. It will continue to cook slightly after removing from the pan and again when added to the pasta. Overcooking the shrimp results in a rubbery, chewy texture. You can tell it’s cooked when it starts to curl a little and turns from gray to slightly pink or orange, depending on the type of shrimp.
Calories: 1080kcal | Carbohydrates: 33g | Protein: 38g | Fat: 90g | Saturated Fat: 51g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 406mg | Sodium: 2461mg | Potassium: 392mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3195IU | Vitamin C: 3mg | Calcium: 606mg | Iron: 1mg

This is one of those recipes I keep coming back to again and again. It’s creamy, comforting, and easy! My family loves it. Yes, even the kids eat the shrimp…well, most of them. The other one gets a plate of creamy pasta, no shrimp.

tongs stuck into shrimp alfredo pasta in pan.

This is a great way to use up leftover shrimp. It’s also fancy enough to make for guests without all the stress. Try my cast iron skillet cajun pasta if you need another fast and impressive shrimp meal.

Pasta Tips

  • Everything In Its Place: Before you start cooking, measure all your ingredients and have them ready. This helps things move smoothly and prevents overcooking!
  • Grate Your Own Cheese: Trust me on this one! Freshly grated Parmesan cheese melts much better and has a richer flavor than the pre-shredded kind.
  • Don’t Crowd the Shrimp: When you cook the shrimp, make sure they have enough space in the skillet. Overcrowding will steam them instead of searing them, and you won’t get that nice golden color.  
  • Adjust the Sauce: If your sauce seems a bit thick, don’t worry! Just add a splash of that reserved pasta water to thin it out. You can also add more cream if you like it extra rich.
  • Taste and Season: Before serving, taste the pasta and adjust the salt and pepper as needed. Everyone’s preferences are different, so make it your own!

Key Ingredients and Tools

Here are a few key ingredients and tools that will help you make the best pasta:

ingredients measured in bowls on counter.
  • Heavy Whipping Cream. This is the base of your Alfredo sauce, so don’t try to substitute milk or half-and-half. You want that rich, creamy texture!
  • Freshly Grated Parmesan Cheese. I know I already mentioned this, but it’s worth repeating! Freshly grated Parmesan melts beautifully and has a much better flavor than the pre-shredded stuff. This is also an important ingredient in my lemon spinach parmesan chicken.
  • Large Skillet. You’ll need a good-sized skillet to cook the shrimp and the sauce. A 12-inch skillet is best, but a 10-inch skillet will work in a pinch. Make sure it’s nice and hot before you add the shrimp.
  • Tongs. Tongs are the perfect tool for flipping the shrimp and transferring them to a plate. They’re also handy for tossing the pasta with the sauce.

Having the right ingredients and tools makes cooking easier and more enjoyable.

Serving Suggestions

Serve with a simple green salad, garlic bread, and a glass of chilled white wine.

After this hearty dinner, serve it with a light dessert like old-fashioned farmhouse sugar cookies.

Troubleshooting and Help

Can I use frozen shrimp?

Absolutely! Frozen shrimp works just fine in this recipe. Just make sure it’s fully thawed before you cook it. I like to thaw mine in the refrigerator overnight.

What kind of pasta should I use?

Fettuccine is the classic choice, but you can use any pasta you like. Linguine, spaghetti, or even penne would all be delicious.

How do I know when the shrimp is cooked?

Shrimp cooks pretty quickly. It’s done when it turns pink, opaque, and curls into a “C” shape. Be careful not to overcook it, or it will become tough and rubbery.

Can I make the sauce ahead of time?

You can, but it’s best to make it fresh. When stored in the refrigerator, the sauce can thicken up a bit, so you may need to thin it out with a little pasta water or cream when you reheat it.

If you have any questions or need more guidance, please leave a comment below. I’m always happy to help!

Storing Leftovers

Always follow leftover and food safety guidelines outlined here.

In the Fridge:

  • Leftover Shrimp Alfredo can be stored in an airtight container in the refrigerator for up to 3 days. For the best quality, enjoy it within the first 24 hours.

Freezing:

  • I don’t recommend freezing this dish. The sauce can separate when frozen and thawed, and the shrimp can become tough and rubbery.

Tips for Reheating:

  • Stovetop: Reheat gently in a skillet over low heat. You may need to add a splash of cream or milk to loosen the sauce.
  • Microwave: Reheat in the microwave in 30-second intervals, stirring between each, until heated through. Be careful not to overheat, as this can separate the sauce.

There you have it! A simple, satisfying recipe that’s perfect for any night of the week. You can quickly have a delicious and impressive meal with just a few fresh ingredients. I hope you enjoy it as much as my family does!

overhead of shrimp alfredo pasta in pasta bowl.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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