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This shrimp Alfredo is the perfect easy recipe for your weeknight dinners. Ready in under 30 minutes, the creamy garlic sauce and juicy shrimp will have you asking for more!
After I learned how to make homemade Alfredo sauce, I realized I could use it in so many dishes! I whipped up this delicious chicken Alfredo and then tried it with this shrimp Alfredo pasta—and now, I can’t get enough of them!
And if you enjoy seafood like me, I’m sure you will like this cajun shrimp pasta—another tasty, quick, and easy recipe. Plus, you might like this ten-minute air fryer shrimp—it’s the perfect shrimp recipe to serve with pasta, veggies, or a side of your choice.
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Shrimp Alfredo video
Ingredients
- Shrimp: You can use fresh or frozen shrimp, large or extra large. For convenience, purchase fully prepped shrimp. Otherwise, you can learn how to peel and devein shrimp with my detailed guide.
- Shrimp seasoning: I like to cook the shrimp with garlic powder, paprika, and black pepper in a mix of butter and olive oil.
- Alfredo Sauce: You will need heavy cream, unsalted butter, and parmesan cheese, along with garlic, Italian seasoning, and some more black pepper. I recommend using a block of parmesan, not pre-shredded, for the best results. Also, take out the butter and cream out of the fridge 20-30 minutes in advance.
- Pasta: Use fettuccine or your favorite pasta.
- Pasta water: Reserve a cup of the cooked pasta water so you can thin the sauce if needed.
- parsley: To garnish.
See the printable recipe card below for full information on ingredients and quantities.
How to make shrimp Alfredo
Start with preparing the ingredients. Mince the garlic and grate the parmesan cheese. If needed, peel and devein the shrimp.
Cook the pasta: Boil the pasta to al dente as per the package instructions – usually around 10-12 minutes. Cook it in a large pot of salted water. Once ready, when draining the pasta, make sure to reserve 1 cup of the pasta water. It will help thin the sauce at the end if needed.
Season and cook the shrimp: Pat dry the shrimp with a paper towel. Season with the spices and toss or stir to coat the shrimp on all sides.
Then, heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted, add the shrimp in a single layer. Cook for a few minutes, turning halfway, until the shrimp become opaque and pink. Finally, remove them from the pan and set them aside.
Make the sauce: Add the butter and cream to the same pan. There is no need to clean it as we want the sauce to be infused with the shrimp flavor. Heat the butter and cream over medium heat. Bring to a simmer and then reduce to low heat. Let it simmer for 2 minutes.
Next, add the minced garlic, Italian seasoning, and black pepper and stir for one minute to combine. Then add the grated parmesan cheese, stirring until it melts into the pot and the sauce becomes silky smooth.
If wanted, thin the sauce with the pasta water—start by adding 1-2 Tbsp, stirring well, then add more if needed. Otherwise, if the sauce is too thin, you can simmer it a little longer.
Combine and enjoy: The final step is to bring it all together. Add the shrimp back to the skillet and stir to coat it with the sauce. Then, mix in the pasta.
At the end, chop some parsley leaves, sprinkle them over, and remove the skillet from the heat. The shrimp Alfredo pasta is now ready to serve with a slice of lemon for brightness. Pair it with a light green salad or garlic bread for a complete meal.
More shrimp recipes
If you try this easy shrimp Alfredo recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Shrimp Alfredo (So Amazing!)
Ingredients
For the Shrimp
- 1 lb shrimp peeled and deveined, use large or extra-large
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp paprika
For the sauce and pasta
- 1 cup parmesan cheese grated (use a block and grate at home)
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 2 cloves garlic minced
- 1 Tbsp fresh parsley chopped
- 1 tsp Italian seasoning
- 1/4 tsp black pepper
- 10 oz fettuccine pasta or pasta of your choice
- lemon slices for garnish
- parsley for garnish
- 1 cup pasta water reserved from when cooking the pasta
Instructions
- Mince the garlic, grate the parmesan cheese, and peel and devein the shrimp if needed.
- Cook the pasta to al dente according to the package instructions—usually 10-12 minutes. Cook it in a large pot with salted water. Once ready, drain and reserve 1 cup of the pasta water.
- Pat the shrimp dry with a paper towel. Season with garlic powder, black pepper, and paprika, and toss to coat on all sides.
- In a large skillet, heat the olive oil and butter over medium heat. Add the shrimp in a single layer and cook for 3-5 minutes, turning halfway, until opaque and pink. Remove them from the pan and set them aside.
- Add the butter and cream to the same skillet over medium heat. Bring to a simmer, then cook at low heat for 2 minutes.
- Stir in the minced garlic, Italian seasoning, and black pepper, and cook for one minute. Add the grated parmesan cheese, stirring until it melts.If desired, thin the sauce with the pasta water—start by adding 1-2 Tbsp, stirring well, then add more if needed. If it's too thin, simmer it for longer.
- Add the shrimp back to the skillet and stir to coat it with the sauce. Mix in the pasta.
- Sprinkle chopped fresh parsley on top and remove it from the heat. The shrimp Alfredo pasta is now ready to serve with a slice of lemon.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for sharing!