Roasted Shrimp Fettuccine Alfredo

Roasted Shrimp Fettuccine Alfredo smothered in a velvety, creamy Alfredo sauce that’s lightened up but tastes every bit as decadent as the finest restaurant Alfredo without any of the guilt or the price!

Shrimp Fettuccine Alfredo with broccoli in a black skillet garnished with Parmesan


This Roasted Shrimp Fettuccine Alfredo Recipe is bursting with juicy oven roasted shrimp and crisp-tender broccoli made extra easy in the oven!  This deceptively easy Shrimp Alfredo can be on your table in 30 Minutes!

Shrimp Alfredo

Sometimes I am secretly giddy Patrick is allergic to shrimp.  Is that awful?  Don’t get me wrong, I feel sorry for the guy, and I don’t rub it in his face and if I could change it, I would…but his allergy to shrimp means I get to stuff shrimp dinners into my face –  and only my face.

Some of my favorite shrimp dinners include Lemon Garlic Butter Shrimp Fettuccine, Sheet Pan Lemon Garlic Butter ShrimpShrimp Fajitas, Cilantro Lime Shrimp Tacos, and Bacon Wrapped Shrimp and now this epic Roasted Shrimp Fettuccine Alfredo!

Good thing this Shrimp Fettuccine Alfredo its lightened up because I slurped every last Parmesan, mozzarella drenched shrimp cradled in fettuccine noodles down over a couple of days.

You might think I’d get sick of Shrimp Fettuccine Alfredo after the first couple rounds, by my goodness, this pasta is so good, the more I ate, the more I craved it.  Does that qualify as an addiction?   It feels like one.

up close of healthy Shrimp Alfredo Recipe with broccoli

How do you clean shrimp before cooking?

I like to purchase shrimp that is already peeled and deveined so all the work is done for me!   If you purchase shrimp that is not deveined, it will still have the dark, sandy intestinal tract running along the back of the shrimp just beneath the surface.  Sometimes it will be very dark and sometimes it will be harder to spot depending on when the shrimp ate last.

While eating the shrimp with the veins won’t harm you, it can add grittiness and distract from the clean shrimp taste so I highly recommended removing it.  To devein shrimp:

  1. Locate the vein in the shrimp running along its back.
  2. Make a shallow cut with and use the tip of the knife to lift it out.
  3. The veins and shells can then be thrown away.
  4. Rinse the shrimp and lay on a paper towel to dry.
  5. Before cooking, breading, make sure the shrimp is very dry so the flour will stick.


I keep frozen shrimp stocked in my freezer so I can make this Shrimp Fettuccine Alfredo at a moments notice!

To defrost shrimp:

  • Quick Defrost: Place the frozen shrimp in a colander then place the colander in a large bowl.  Fill the bowl with cold tap water and let it sit for 10 minutes.   After 10 minutes, replace the water with new cold tap water and submerge the shrimp again.  Let shrimp sit an additional 10- 20 minutes.  If the shrimp isn’t completely defrosted, then repeat.
  • Easy Defrost: The easiest way to defrost your shrimp in the refrigerator overnight.
Roasted Shrimp Alfredo Recipe - Carlsbad Cravings

How to make Shrimp Fettuccine Alfredo with Broccoli

Not only is this Alfredo sauce to live for, but the shrimp and broccoli are tossed in olive oil, and kisses of paprika, onion powder, garlic powder, salt and pepper so they are bursting with flavor as you first roast the broccoli for 4 minutes then add the shrimp and roast for 6-8 more minutes for perfectly crisp-tender broccoli and perfectly cooked shrimp for your soon to be Shrimp Fettuccine Alfredo.

showing how to make Shrimp Fettuccine Alfredo with broccoli by adding shrimp and broccoli to a baking sheet

Roasted shrimp and broccoli.  I am a fan.  Huge fan.  (If you have never roasted shrimp and/or broccoli, I think this will become your new favorite method!) Sneak a few roasted morsels before they get dunked in Alfredo sauce and you won’t be able to keep your hands off.  I also use this method in my Sheet Pan Shrimp Scampi  – a must!

showing how to make healthy Shrimp Alfredo Recipe by stirring roasted shrimp and broccoli

What spices go well with alfredo?

While the magic of roasting is transpiring, you whip up your lightened up rich, creamy Alfredo sauce that masquerades as pure decadence but boasts only a fraction of the fat as the traditional Alfredo sauce.  The sauce for this Shrimp Fettuccine Alfredo is made with both Parmesan cheese and mozzarella cheese for a depth of flavor while complimented by garlic, basil, parsley and red pepper flakes so you don’t miss all the extra butter or heavy cream.

Roasted Shrimp Fettuccine Alfredo Recipe - Carlsbad Cravings

After you stir in your roasted shrimp and broccoli to the Alfredo, you stir in your fettuccine…

showing how to make Shrimp Fettuccine Alfredo by adding fettuccine to Alfredo sauce

And in less than 30 minutes your family will be singing your praises for making slurp worthy Shrimp Fettuccine Alfredo.

How do you thicken Alfredo sauce?

The sauce for this Shrimp Fettuccine Alfredo should be thick enough to coat the back of a spoon.  If it’s not as thick as you would like, you can either thicken with cornstarch or flour.

  • Cornstarch:  Whisk 1 tablespoon cornstarch with 3 tablespoons chicken broth with a fork until smooth then whisk it back into the Alfredo sauce.  Simmer until thickened.  Repeat if necessary.
  • Flour and butter:  Whisk 2 tablespoons of flour with ¼ cup chicken broth with a fork until smooth then whisk it back into the Alfredo sauce.  Simmer until thickened.  Repeat if necessary.

What if my pasta sauce is too thick?

Alfredo Sauce can become too thick if its simmered at too high of heat or for too long.  But don’t worry, its SO easy to fix!  Simply stir in a little milk or chicken broth until it reaches desired consistency.

Things to avoid

This Shrimp Fettuccine Alfredo Recipe is super simple to make, just take care you don’t overcook your pasta or shrimp.

  • Overcooking the pasta:  When you add cooked pasta back into the pan after draining, it can cook a little bit more. So I recommend testing your pasta about 2 or 3 minutes before the box recommends. Taste it and see if it is al dente– meaning it should still be a little firm in the center of your fettuccine. With a little extra time in the skillet with the sauce, it will be cooked just right.  You can always cook it more in the sauce but you can’t fix it if it’s overcooked before you add it to the sauce.
  • Overcooking the shrimp:  The shrimp should take approximately 6-8 minutes to cook.  If it’s done before your broccoli for whatever reason, then remove your shrimp and continue to roast the broccoli because if you overcook the shrimp it will be tough and rubbery instead of juicy.
two tongs picking up Shrimp Fettuccine Alfredo with broccoli

How do I know when My Shrimp is Done Cooking?

  • Color:  Raw shrimp starts off  translucent gray and as it cooks, it turns pink and opaque with some pink and bright red accents.  You will want to remove the shrimp from the oven as soon as it is fully opaque without any gray left.  To do this, check the shrimp at 6 minutes.  Look at the crevice in the back of the shrimp where the vein was removed.  When the base of this crevice becomes opaque, the shrimp is done.
  • Shape:  You can also check the shape of your shrimp but this is not as good of an indicator as color.  As shrimp cook, their muscle contract which cause them to curl.  As soon as the shrimp begin to curl, they are usually done cooking.  Some claim that perfectly cooked shrimp have  “C” shape while over cooked shrimp have an “O” shape.  I think you’ll find that almost all shrimp, maybe with the exception of jumbo shrimp, still have an “O” shape without being overcooked.

Can I Prepare Shrimp Fettuccine Alfredo Ahead of Time?

You can completely make and assemble your Shrimp Fettuccine Alfredo ahead of time and gently warm (instructions below) or prepare elements in advance so it can come together super quickly at dinner time.  That being said, it already is a super quick meal as you can cook the sauce, pasta and shrimp all at the same time.

  • Alfredo Sauce: You can make the Alfredo sauce ahead of time and gently warm it over the stove with a splash of chicken broth or milk when you’re ready to use.
  • Shrimp and Broccoli: You can also roast your shrimp and broccoli ahead of time, but I would advise against this as shrimp is juiciest if only cooked once.  Instead, I recommend preparing the shrimp and broccoli but not cooking it yet.
  • Fettuccine: You can cook the pasta al dente, drain with cool water and toss with a drizzle of oil to prevent it from sticking together.  Store in the refrigerator until ready to use.
far away view of a skillet of Shrimp Alfredo

How long is Shrimp Fettuccine Alfredo Good For?

Shrimp Fettuccine Alfredo should be stored in an airtight container in the refrigerator.  When properly stored, Shrimp Alfredo is good for three days.

How do I reheat Shrimp Fettuccine Alfredo?

  • Microwave:  Add a splash of chicken broth, water or milk to your individual serving of Shrimp Fettuccine Alfredo.  You don’t need to stir it in, yet.  Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through.
  • Stove:  For larger portions, reheat Shrimp Fettuccine Alfredo on the stove.  You will need to add a splash of chicken broth to thin the sauce as it will have thickened in the refrigerator.  If you know you are going to be reheating your Shrimp Alfredo, take extra care not to overcook the shrimp or fettuccine.

What goes well with fettuccine alfredo?

 You can serve this Shrimp Fettuccine Alfredo with just a big salad and crusty bread.  Some of our other favorite sides include:

a fork picking up Shrimp Alfredo Recipe with broccoli

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Roasted Shrimp Fettuccine Alfredo Recipe - Carlsbad Cravings

Roasted Shrimp Fettuccine Alfredo (Lightened up!)

Roasted Shrimp Fettuccine Alfredo smothered in a velvety, creamy Alfredo sauce that’s lightened up but tastes every bit as decadent as the finest restaurant Alfredo without any of the guilt or the price! This Roasted Shrimp Fettuccine Alfredo Recipe is bursting with juicy oven roasted shrimp.
Servings: 4 -6
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes

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Roasted Shrimp and Broccoli

Fettuccine Alfredo

  • 12 oz. fettuccine
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4-6 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 1 1/2 cups milk (I use lowfat)
  • 1 teaspoon dried basil
  • 1/2 tsp EACH salt, dried parsley, onion pwdr
  • 1/4 teaspoon black pepper
  • dash of red pepper flakes (optional)
  • 1/2 cup freshly grated Parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • 2 oz cream cheese, cubed (I use ⅓ less fat)

Optional Garnishes


  • Preheat oven to 400F degrees.
  • Cook pasta al dente according to package directions in generously salted water.
  • Meanwhile, combine 2 ½ tablespoons olive oil and spices listed under "Roasted Shrimp and Broccoli" in a small bowl. Add 2 tablespoons of this olive oil spice mixture to a large bowl and toss with broccoli. Line broccoli on a large baking sheet and bake for 4 minutes at 400F degrees.
  • Meanwhile, add remaining olive oil spice mixture to large bowl and toss with shrimp. After broccoli has baked 4 minutes, add shrimp to baking tray with broccoli and continue to roast an additional 6-8 minutes or until shrimp are opaque and broccoli is crisp tender.
  • Meanwhile, melt butter in olive oil over medium-low heat in a large skillet. Add the garlic and sauté for 30 seconds. Sprinkle in flour and cook while stirring for 3 minutes, or until raw flour smell is gone, then turn heat to low. Slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in spices and continue to simmer until slightly thickened, stirring occasionally.
  • Reduce heat to medium-low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted. Stir in cream cheese until melted. Stir in roasted broccoli and shrirmp followed by al dente pasta until well coated in sauce, adding additional milk if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
  • Garnish with freshly grated Parmesan Cheese, fresh parsley and lemon (optional).

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    • Jen says

      Thank you so much! less fat means you can eat double right? 🙂

  1. Becca Rose says

    Can I just say – ah-maz-ing! I loved the flavor of the shrimp and broccoli – Yum! And all my boys ate without any fuss which is also amazing 🙂 My 2 year old ate 3 servings. The sauce was the perfect consistency and there was plenty to cover everything. So sad that Patrick doesn’t get to enjoy this dish but I’m so glad you shared so we can! Thank you Jennifer!

    • Jen says

      Oh Becca Rose, you know just how to make a girl’s day – thank you! I am so impressed your young boys ate without any fuss – let alone 3 servings! I don’t know if that is the good food or a good mother 🙂 Thank you so much for letting me know how much you and your family loved it! You are the best!!!

    • Jen says

      Yes – the shrimp – roasted – you will love it! I am so excited for you to try it! Thanks Jen and Emily! I love you guys!

  2. Tiara says

    This is a great idea but instead of the noddle I used my zoddle and made zucchini noddles. Amazing

    • Jen says

      mmmmm…this sounds fabulous with zoodles! I am so happy you enjoyed it!

  3. Marcus says

    My wife and I cooked this last week and we fell in love with this dish. I’m not very good in the kitchen and to be honest neither is she (but don’t tell her i said that lol) We were able to follow your directions and everything went smooth. We added some garlic bread on side and a nice glass a wine. It was wonderful. Keep up the good work, I look forward to cooking more of your recipes

    • Jen says

      Hi Marucs! I chuckled at your comment of your comment of your wife not being a very good cook – I promise I won’t tell 🙂 I am so happy you both loved this dish and found it easy to follow – yay! I hope you find more recipes to love here that are equally as easy to follow and delicious 🙂 Thanks for commenting and following along!

    • Jen says

      Thank you so much Stacey, you made my day!!

  4. Bridget says

    Do you have the nutritional info on this by chance?

  5. Jessie says

    Sounds delicious. Would like to make this ahead of time then bake in over to warm. Serving a crowd and this would make it easier. Please advise.

    • Jen says

      Hi Jessie! I think pasta is tricky to make in advance as the pasta generally sucks up the sauce so it is not nearly as creamy. If you bake it to warm, I would add extra sauce to each dish so its nice and saucy and not dried out. Hope this helps!

  6. Fairyofthekitchen says

    So I made this for dinner today and my family and I absolutely loved it. The flavours work so well together. I’m in love with your Blog and all the recipes. Please continue what you’re doing.

    XX Miri

    • Jen says

      You are the sweetest Miri, thank you SO Much for making my day! I am honored you are loving my blog and so happy to hear this was a hit as well! thank you, thank you!

  7. Allison Avery says

    I made this tonight and my boyfriend absolutely loved it! I am a decent cook, but this took me a little longer than 30 minutes. I must keep working on it! I have also made your Mexican chicken for a bunco party and everyone loved it. I had to try more of your recipes and I was not disappointed!! Thank you for your wonderful recipes!

    • Jen says

      Hi Allison, sorry for the delay as I had surgery this week, but thank you so much for your comment! I am so happy this was a hit and worth the extra time 🙂 Thank you for trying my recipes, I hope you continue to find more recipes to love here!

  8. Sherie Dracup says

    Hi, I have made this twice now to raves. Delicious. I am filling up my recipe folder with items from your site. Also love your pictures you add to your blog. Thank you for the cooking inspiration!

    • Jen says

      Thank you for such an awesome comment Sherie! I am thrilled you are enjoying my recipes! Thanks for your kind words about my photos too – that has turned out to be a passion I never knew I had! Happy cooking!

  9. Kurt Wiesenberger says

    Fantastic dish. Everyone loved it. One person mentioned the shrimp was a little salty. Took me about 40 mins. total.

    • Jen says

      I’m so happy everyone loved it! Thanks so much Kurt!

  10. Nancy says

    Haven’t tried it yet but it sounds wonderful thank you

    • Jen says

      Thanks Nancy, I hope it’s a new fav!

  11. Sue says

    I am interested in including scallops to this dish. Can they be roasted in the oven along with the broccoli and shrimp? I love your recipes and always go to your site for information and inspiration.

    • Jen says

      Thanks for your kind words Sue! Yes, you can certainly roast the scallops in the same pan. Scallops will take around 15-18 minutes at 400 degrees, so you can add them a couple minutes before the broccoli or I would add them with the broccoli and then remove the shrimp and the broccoli after they are done and continue to roast the scallops for a couple of minutes. Good luck!