This 30-minute Shrimp Alfredo uses my readers’ favorite Alfredo sauce, which they rave is: “Super easy, quick,” and “phenomenal, absolutely gourmet restaurant worthy!” The luxurious Alfredo sauce is studded with juicy, seasoned shrimp for a restaurant-quality pasta dinner at home!
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Why this Shrimp Alfredo Works
Most Alfredo sauces are made with only 3 ingredients, which means they lack both flavor and texture. This recipe includes spices, cream cheese, and milk to make it ultra-creamy without feeling as heavy—AKA more delicious! Here’s why you’ll love it:
•Perfectly seasoned shrimp with tips for cooking until juicy. Unlike many recipes that barely season the shrimp!
•Extra creamy and saucy—no dry pasta here!
•Don’t worry, more sauce doesn’t mean more calories. A blend of heavy cream plus milk thickened with cornstarch keeps it rich and creamy without feeling overly heavy.
•Flavorful Alfredo, seasoned with plenty of fresh garlic and Italian herbs, delivers rich, savory depth that’s crave-worthy.
Shrimp Alfredo Recipe Ingredients
Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):
How to MAke Shrimp Alfredo
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Shrimp Fettuccine Alfredo TIPS
Fettuccine Alfredo and Shrimp variations
What to serve with Shrimp Alfredo Pasta Recipe
This shrimp Alfredo pasta is delightful with a garden salad and garlic bread, but we also love serving it with:
Breadsticks
Roasted Parmesan Broccoli or Roasted Asparagus
Sautéed Brussels Sprouts
Caesar Salad or Mediterranean Salad
Berry Salad
HOW TO STORE & Reheat
•How to store: Let it cool completely, then store in an airtight container in the refrigerator for up to 3 days.
•How to reheat: Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk or cream to bring the sauce back to a smooth, creamy consistency.
I don’t recommend freezing shrimp Alfredo because the creamy sauce can separate and become grainy, and the shrimp tend to turn rubbery when thawed and reheated.
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Shrimp Alfredo Recipe
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Ingredients
SHRIMP
- 1 pound large (21-26 ct) shrimp, raw, peeled and deveined
- 1/4 tsp EACH onion powder, garlic powder, smoked paprika, salt, pepper
- 1 1/2 tablespoons olive oil
ALFREDO
- 1 pound fettuccine
- 4 tablespoons unsalted butter
- 4-6 garlic cloves, minced
- 2 cups heavy cream
- 1 1/2 cups milk (2 percent milk or whole milk)
- 1 TBSP + 1 tsp cornstarch
- 2 ounces cream cheese, very soft (optional for even thicker, creamier)
- 1 tsp EACH dried basil, dried parsley
- 1/2 tsp EACH onion powder, dried oregano, salt, pepper
- 1/4 teaspoon red pepper flakes
- 1 1/2 packed cups (4 oz.) FRESHLY grated Parmesan cheese (Parmigiano Reggiano is best) (grated on micro-planer)
Instructions
Shrimp and Pasta
- Cook Pasta: Cook fettuccine al dente in salted water according to package directions. Reserve 1 cup of pasta water and set aside. Drain the pasta and toss it with a drizzle of olive oil if not adding it to the Alfredo immediately (this prevents it from clumping).
- Season Shrimp: Whisk the shrimp seasonings in a medium bowl. Pat the shrimp dry, then toss with the seasonings. Set aside for 5 minutes.
- Heat Pan: Heat a large stainless-steel saucepan or a 3.5-qt braiser (large enough to toss the pasta) over medium-high heat. If using a stainless steel pan, heat for a full three minutes (prevents sticking). Then, add the oil and swirl to coat.
- Sear Shrimp: Working in batches if needed, add the shrimp in a single layer and cook just until opaque, about 1 ½ minutes per side; transfer to a plate using a slotted spatula. You can remove the tails once they're cool enough to handle, if desired.
Alfredo
- Sauté Garlic:
- Add Ingredients: Whisk in the heavy cream, milk/cornstarch, cream cheese, and all seasonings. Reduce the heat to medium-low and cook until melted and smooth.
- Add Parmesan: Add the grated Parmesan cheese a handful at a time in 3-4 batches, whisking between each addition until smooth.
- Simmer: Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until it thickens and the Parmesan is completely melted. Keep in mind it will continue to thicken once it cools slightly and when you add the pasta.
- Add Pasta and Shrimp: Add the fettuccine and toss to combine (if you're not serving immediately, hold off on adding the pasta). If at any time the Alfredo sauce gets too thick, add a splash of the reserved pasta water to loosen it. Either top the pasta with the shrimp or toss the shrimp with the pasta.
- Serve: Garnish with fresh parsley, if desired, and additional grated Parmigiano Reggiano. Season with freshly cracked salt and pepper to taste. Enjoy!
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