Shrimp Alfredo Pasta Recipe

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

This easy recipe features tender shrimp in a creamy, homemade sauce, perfect for a simple but satisfying weeknight dinner. Makes 4 servings.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Keyword: shrimp alfredo pasta recipe

Servings: servings

Calories: 1080kcal

Author: Katie

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
⅛ 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.
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.
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.
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.

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