When it comes to comfort food that feels both indulgent and effortless, Shrimp in Alfredo Sauce with Pasta might just be the ultimate go-to. Creamy, garlicky Alfredo clings to tender shrimp and perfectly cooked pasta in a dish that feels like something you'd order at a restaurant but takes less time to make than you'd imagine. Whether you're recreating your favorite Olive Garden Shrimp Alfredo at home or looking to impress guests with minimal effort, this is the kind of recipe that turns a weeknight into a special occasion.
Shrimp in Alfredo Sauce with Pasta
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, Italian
Servings 4 generous portions
Large skillet or sauté pan A wide surface is perfect for sautéing shrimp and reducing the sauce evenly.
Large pot for boiling pasta Any deep pot will do, but make sure it's big enough so the fettuccine doesn’t stick.
Colander For draining the pasta.
Tongs or pasta spoon Helps with tossing the pasta into the sauce without breaking it.
Microplane or Cheese Grater If you’re using real Parmesan, this tool makes a difference.
Ladle or Measuring Cup To reserve pasta water—key for adjusting sauce consistency.
- Shrimp 1 lb, peeled and deveined, medium to large size: Fresh or frozen both work, but raw shrimp is key—precooked shrimp can turn rubbery.
- Fettuccine Pasta 12 oz: Classic for a reason; its wide shape holds onto the rich Alfredo beautifully.
- Heavy Cream 1 cup: For that luscious, velvety sauce.
- Parmesan Cheese 1 cup, freshly grated: Use a wedge and grate it yourself for the best melt and flavor.
- Butter 4 tablespoons: Adds richness and helps form the sauce base.
- Garlic 4 cloves, minced: A must-have to cut through the richness and provide depth.
- Olive Oil 2 tablespoons: For searing the shrimp and adding a hint of fruitiness.
- Salt and Black Pepper to taste: Essential for balancing the sauce.
- Parsley chopped, for garnish: Optional but adds color and freshness.
- Red Pepper Flakes optional: A little heat goes a long way.
Cook the Pasta
Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente—about 10 minutes. Reserve ½ cup of the pasta water, then drain and set aside.
Sauté the Shrimp
While the pasta is cooking, heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then sauté for 2–3 minutes per side or until pink and just cooked through. Remove shrimp and set aside.
Make the Alfredo Sauce
In the same skillet, reduce heat to medium. Add the remaining butter and garlic. Sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream, stir, and let it come to a gentle simmer. Reduce heat to low, then slowly whisk in the Parmesan until smooth and creamy.
Combine Pasta and Sauce
Add the drained pasta to the skillet, tossing gently to coat. Use the reserved pasta water, a splash at a time, to loosen the sauce if needed.
Add Shrimp Back In
Return the shrimp to the pan and stir gently. Let it all heat together for another 2 minutes. Taste and adjust seasoning with salt, pepper, or even a pinch of red pepper flakes if desired.
Garnish and Serve
Finish with freshly chopped parsley for color and a touch of brightness. Serve hot—ideally with a big fork and a bigger appetite.
Pairings: What Goes With Shrimp Alfredo?
This rich and creamy dish pairs well with:
- A crisp white wine like Sauvignon Blanc or Pinot Grigio—cuts through the richness.
- Garlic bread or crusty baguette—to mop up all that Alfredo sauce.
- Simple greens like arugula or a Caesar salad for freshness and contrast.
- Steamed broccoli or asparagus—if you’re sneaking in some vegetables, these are perfect companions.
- A light lemon sorbet or tiramisu—to wrap up the meal with something sweet.
If you're exploring shrimp fettuccine recipes beyond this, seafood alfredo recipes often pair just as well with scallops or crab meat, so keep those in mind for variety.
FAQs: All About Making the Best Shrimp Alfredo
1. What kind of shrimp should I use?
Medium to large raw shrimp are ideal. You can use tail-on or tail-off depending on presentation preferences. Avoid pre-cooked shrimp as they tend to get rubbery when reheated in the sauce.
2. Can I use jarred Alfredo sauce?
Absolutely! If you’re short on time or leaning toward a shrimp alfredo pasta with jar sauce, just sauté the shrimp and stir in your favorite store-bought sauce. Add garlic or Parmesan to enhance the flavor.
3. Can I use a different type of pasta?
Definitely. While fettuccine is classic (and great for holding creamy sauces), shrimp linguine alfredo or even penne work wonderfully. Long noodles are best, but use what you love or have on hand.
4. Is it possible to make this lighter?
Yes—try swapping out heavy cream for half-and-half or evaporated milk. You can also use a smaller portion of cheese and increase the garlic or lemon zest for flavor.
5. How can I turn this into shrimp scampi pasta?
Omit the cream and cheese, and focus on butter, garlic, white wine, and lemon juice. It becomes more of a shrimp scampi pasta—lighter but still flavorful.
