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’.
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.
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!
Easy Shrimp Alfredo
- 12 ounces fettuccine
- 5 tablespoons butter divided
- 1 tablespoon olive oil
- ½ pound shrimp peeled & deveined, tails removed if desired
- 2 cloves garlic minced
- 1 teaspoon lemon zest
- ½ teaspoon salt to taste
- ½ teaspoon pepper to taste
- 1 ½ cups heavy cream
- 1 ½ cups parmesan cheese finely shredded
- 1 pinch nutmeg* optional
- 1 tablespoon fresh parsley for garnish
- 1 tablespoon parmesan grated, for garnish
- 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, add 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. Season with ½ teaspoon each salt & pepper (or to taste).
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)