Easy Shrimp Alfredo is a rich and creamy pasta dish that’s actually very quick and easy to make at home!
Tender shrimp are seasoned and pan-fried and then tossed in a creamy alfredo sauce. We love to serve this with long pasta like fettuccine.
A Restaraunt Favorite at Home
- We love this copycat version even better than restaurants, the flavor is amazing!
- Easy Shrimp Alfredo is quick enough to make on a weeknight, but it’s also elegant enough to serve to company!
- The sauce needs few ingredients making prep extra easy! Fresh cream, butter, and parmesan and some seasoning.
- Serve it over any pasta or even over zucchini noodles if you’re low carbin’.
Shrimp Alfredo tastes great with our baked Homemade Garlic Bread and a bright salad with a tangy vinaigrette to offset the rich sauce, for an easy and quick to make dinner that everyone loves.
Ingredients
PASTA Fettuccine is the ideal mate to Alfredo sauce but of course any pasta goes well with this dish.
SHRIMP Ensure the shrimp is peeled, deveined, and thawed if frozen. The tails can be removed for easy eating or left on for pretty presentation.
If using precooked shrimp, (comes in the package already pink) is can very easily be overcooked – add it at the very end just until it is carefully warmed.
SAUCE This tasty creamy Alfredo sauce needs just a few ingredients. Be sure to use fresh parmesan cheese and shred it yourself.
GARNISH Garnish with loads of freshly chopped parsley and Parmesan cheese! A sprinkle of chili flakes on top also gives it extra color and kick!
A Cheesy Kitchen Tip
When adding cheese to a sauce, it’s always best to shred your own cheeses. Pre-shredded cheeses have additives to keep them from clumping so they don’t melt as smoothly and can change the consistency of the sauce.
In this recipe use the smaller side of a box grater to shred the cheese.
How to Buy Shrimp
Whether shrimp is fresh or frozen, always look for plump and undamaged shellfish.
- If you’re short on time, buy shrimp that is peeled and deveined.
To peel your own shrimp: Most shrimp are already scored across the spine which makes it super easy to remove the shell.
- Peel thawed shrimp by pinching the base of the tail in your left hand while squeezing from the spine to the legs.
- Once the shell is off, peel it away toward the tail and it should come off in one piece.
- The tail can be removed by pinching at the base where it connects to the body.
- Use a small knife to remove the vein (which is the digestive tract) if needed.
How to Make Shrimp Alfredo
- Boil fettuccine in salted water until al dente (cooked firm) & drain, reserving ½ cup of pasta water.
- Sauté shrimp with butter, garlic & seasonings per recipe below.
- Simmer butter & cream, stir in Parmesan & nutmeg, season with salt & pepper.
- Remove sauce from heat & add cooked shrimp. Toss with cooked fettuccine, adding pasta water to smooth out the sauce, if needed.
PRO TIP: A “pinch” of nutmeg is just the small amount you can pinch between your finger and thumb. Nutmeg complements the rich flavor of Alfredo sauce, giving it a touch of nutty sweetness.
Leftovers
Leftover shrimp fettuccine will stay fresh for up to 3 days. Keep it sealed in the refrigerator. Before reheating, sprinkle with a little extra lemon zest or Parmesan cheese!
More Shrimp Faves
- Cajun Shrimp Pasta – spicy pasta dish
- Shrimp Tacos– better than takeout
- Crispy Air Fryer Shrimp – tasty appetizer
- Kung Pao Shrimp – full of flavor
Did your family love this Easy Shrimp Alfredo Recipe? Be sure to leave a rating and a comment below!
Shrimp Alfredo
Ingredients
- 12 ounces fettuccine
- 5 tablespoons butter divided
- 1 tablespoon olive oil
- ½ pound medium shrimp peeled & deveined, tails removed if desired
- 2 cloves garlic minced
- 1 teaspoon lemon zest
- ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste
- 1 ½ cups heavy whipping cream
- 1 ½ cups shredded Parmesan cheese
- 1 pinch ground nutmeg optional
- 1 tablespoon chopped fresh parsley for garnish
- 1 tablespoon shredded Parmesan cheese for garnish
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine and cook al dente (just until cooked). Drain, reserving ½ cup pasta water. Set aside.
- While pasta is boiling, heat 1 tablespoon butter and olive oil in a saucepan over medium-high heat.
- Toss shrimp with garlic, lemon zest, salt & pepper. Add to the heated pan and cook just until shrimp turns pink, about 2 minutes per side. Remove from the pan and set aside.
- In the same pan, bring remaining 4 tablespoons butter and cream to a simmer. Let simmer about 5-7 minutes or until slightly thickened.
- Stir in parmesan cheese and a pinch of nutmeg.
- Remove from the heat and stir in the shrimp with any juices. Toss with cooked fettuccine adding additional pasta water if needed.
- Garnish with fresh parsley and additional parmesan.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pasta, Seafood
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My two year old insisted on this recipe for his birthday dinner and it did not disappoint. He ended up having two helpings and it was so easy to prepare. SWP Employee
Hello Samantha. I am happy to hear that you enjoyed this recipe.
If I have on hand I do half shrimp and half scallops, just because I love them both
That sounds delicious!
I made this recipe tonight but I have to tell you I’ve come up with a new secret ingredient!
I was going to add just a little bit of cream cheese to this recipe, but all I could find in my fridge was some artichoke jalapeño dip… made with cream cheese and a little sour cream.
Now I’m never gonna make it any other way.
That sounds so delicious, Shannon!
My husband is NOT a fan of pasta, but requests this a few times a month! Easy to make and so delicious!
I am so happy to hear this recipe is a hit Melissa!
I’m making this now and realized I do not have heavy cream.nooo ,can I use light cream or whole milk?thanks waiting lol
You can use light cream but it may not thicken the same. If you need to thicken the mixture further, mix 1 tablespoon cornstarch with 1 tablespoon of cold light cream. Add a little bit at a time to the simmering sauce until it’s thickened to your liking. You may not need all of the cornstarch mixture. Let us know how it goes!
I made this last night. It was absolutely delicious! And, there’s enough left for lunch today. Yeah for me!!!
That’s my favorite when the extra yummy recipes make it to leftovers the next day!!
Very delicious!I will it this again for sure!
So glad you enjoyed this recipe Marilyn!
I’m trying this tomorrow night, question is I want to add broccoli florets and green peas, when is the appropriate time to add them if at all?
I would suggest either cooking them in the skillet after the shrimp is cooked and set them aside with the shrimp. Even easier would be to add them to the pasta water for the last few minutes of cooking time and let them simmer with the pasta. Let us know how it goes!
I use lemon pepper seasoning and add 1/2 can of minced anchovies. Gives it a little salty brine finish. This is a delicious meal for the fettuccini lover who has Italian heritage.
Those sound like great additions!
How could I triple the recipe? For a crowd.
Hi Denise, we haven’t tried making a batch that large but if your pot is big enough you could triple this recipe by tripling the ingredients listed. When the mixture is deeper in the pan (with less surface area), it can take longer to reduce so you’ll want to allow extra time for this step.
You will have to let us know how it turns out!