Recipe Overview

Why you’ll love it: You can easily make this restaurant-style dinner at home—in minutes! With succulent shrimp and a rich, velvety Alfredo sauce, easy shrimp Alfredo is a perfect dinner for a date night in.

How long it takes: 25 minutes
Equipment you’ll need: skillet, saucepan
Servings: 4

Overhead view of shrimp alfredo, shrimp placed on top of fettuccini alfredo.
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This easy shrimp Alfredo is a standout dish that you can whip up in a breeze. Aren’t those the best kinds of dinners?

Unlike the tomato-based Italian pasta sauces that need hours of low and slow simmering to achieve perfection, Alfredo sauce requires minimal time and effort but delivers maximum flavor. Using shrimp makes this recipe even easier because they cook so quickly.

Even though this shrimp Alfredo is simple enough to make on a weeknight, it’s also special enough for a romantic dinner. (Let’s be real, when you have kids, sometimes date night in is the best you can do!) 

More About This Shrimp Alfredo Recipe

  • Easier than you think. Shrimp Alfredo is a cinch to make—you don’t even need to make a roux for the sauce! Of all the famous Italian pasta dishes out there, this is one of the quickest and easiest.
  • An everyday indulgence. Between the shrimp, the rich cream sauce, and the carbs, this recipe feels like an indulgence, but it’s not anywhere near as heavy as some restaurant versions. (This cauliflower Alfredo sauce is a great option when you’re in the mood for something even lighter!)
  • A good excuse to use shrimp. Everyone loves shrimp but so many people think of it as something to order when they’re at a restaurant, not something to cook at home. It’s time to change that! This shrimp Alfredo is a fabulous way to put shrimp to use. (Easy shrimp tacos and spicy garlic shrimp are also excellent.)
Fettuccini alfredo wrapped around a fork, plus a piece of shrimp.

Ingredient List

I’ll get you started on the recipe here and give you extra tips. For the complete recipe, scroll down to the printable recipe card.

  • Fettuccine Pasta: Although alternative pastas made with beans and lentils are fantastic, I find that they don’t work as well as traditional pastas in classic Italian dishes like shrimp Alfredo. Use regular pasta here unless you need a gluten-free option for dietary reasons.
  • Large Shrimp: Peel and devein the shrimp if they’re not already. You can use frozen shrimp for this shrimp Alfredo recipe. Just make sure to thaw the shrimp according to package instructions before cooking.
  • Kosher Salt: Always my top choice for cooking.
  • Unsalted Butter and Olive Oil: Using a combination of oil and butter gives you the best of both worlds: the creaminess and richness of butter and the flavor of olive oil.
  • Garlic: Garlic is one of the key flavors in an Alfredo sauce. Don’t skimp on it!
  • Heavy Cream: Here’s another place where you don’t want to skimp! Half-and-half just won’t cut it—you need heavy cream for that velvety, rich sauce.
  • Grated Parmesan Cheese: Grate your own cheese from a block if you can. It will melt much more smoothly into the sauce.
  • Coarsely Ground Black Pepper: Fresh, coarsely ground pepper adds both flavor and texture to the sauce. 
  • Nutmeg: Freshly grated is best, but a pinch from a jar is also fine. You can omit it if you don’t have it on hand or if you’re not fond of it. Nutmeg adds a subtle warmth to the shrimp Alfredo sauce.
  • Fresh Parsley: An optional garnish to brighten things up.
Overhead view of ingredients needed for recipe.

Cooking Tip

This is a recipe that moves quickly, so have your ingredients prepared and ready to go before you start cooking. Set it all right next to the stovetop so you have it within arm’s reach while you cook.

How To Make Shrimp Alfredo

Cook pasta. Boil the fettuccine in a large pot of salted water until al dente. Drain and set aside.

Cooked pasta in a colander.

Cook the shrimp. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic and cook for about a minute, or until fragrant.

Add the shrimp to the skillet in a single layer. Cook on each side for about 1 to 2 minutes, or until they turn pink and opaque. Transfer the cooked shrimp to a plate.

Make the sauce. Return the pan to the heat and reduce to medium-low. Pour in the heavy cream and bring it to a gentle simmer.

Gradually whisk the grated Parmesan cheese into the cream. Continue to stir and simmer for 3 to 5 minutes, or until the cheese is fully melted and the sauce has thickened.

If desired, add a few grinds of black pepper and nutmeg. Season to taste.

Combine. Add the pasta to the skillet with the sauce. Toss to coat, then fold the cooked shrimp into the pasta and sauce.

Serve. Garnish the shrimp Alfredo with fresh parsley and serve.

Shrimp added to fettuccini alfredo.

Recipe Variations

  • Replace the shrimp. Scallops or boneless skinless chicken breasts, cut into bite-size pieces, are good substitutions if you’re not a fan of shrimp. Sautéed mushrooms are a good vegetarian choice. Chicken bites are fun too!
  • Add vegetables: During the last few minutes of cooking the pasta, you can drop in fresh or frozen broccoli florets, cauliflower, peas, or green beans to work some extra veggies into your dinner (or check out my easy chicken Alfredo with broccoli recipe).
  • Make it spicy: For those who love a kick of heat, add a pinch of red pepper flakes to the sauce or sprinkle them on top before serving.
  • Try different herbs and seasonings: While fettuccine Alfredo is delicious because of its simplicity, that doesn’t mean there’s not room for trying something different! Garnish with fresh basil or oregano instead of parsley, or add lemon zest for some bright, citrusy flavor.
  • Use veggie noodles: The original version of this recipe used carrot noodles. Spiralized zucchini would also work if you want a low carb shrimp Alfredo.

Serving Suggestions

Shrimp alfredo sprinkled with fresh parsley.

Storing & Reheating Leftovers

Shrimp Alfredo is best eaten immediately. The creamy sauce tends to separate when it’s reheated. Your Alfredo sauce will still taste great but the texture won’t be great as good. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it over low heat on the stovetop or in the microwave at short intervals to avoid over-cooking the shrimp.

Meal plan 66 preview image with photos of recipes included.

Free Meal Plan

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More Shrimp Recipes

Recipe

Easy Shrimp Alfredo

5 from 9 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings
You might mistake this creamy shrimp Alfredo for a menu item at your favorite Italian restaurant but it’s easy to make at home! With succulent shrimp and a rich, velvety Alfredo sauce, this is the perfect dinner for a date night in.
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Ingredients 

  • 8 oz. uncooked fettuccine pasta
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 pound large shrimp (21/30), peeled and deveined (thawed if frozen)
  • ½ teaspoon kosher salt
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • ¼ teaspoon coarsely ground black pepper, more to taste
  • teaspoon nutmeg (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions 

  • Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
    8 oz. uncooked fettuccine pasta
  • Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add garlic and cook for about 1 minute, or until fragrant.
    2 tablespoons olive oil, 2 tablespoons unsalted butter, 4 cloves garlic, minced
  • Add the shrimp to the skillet in a single layer, and season with the salt. Cook for about 1 to 2 minutes on each side, or until they turn pink and opaque. Be careful not to overcook them; they should be just cooked through. Remove the shrimp from the skillet and set them on a plate.
    1 pound large shrimp (21/30), peeled and deveined, ½ teaspoon kosher salt
  • Return the pan to the heat and reduce to medium-low. Pour in the heavy cream and bring it to a gentle simmer.
    1 cup heavy cream
  • Gradually whisk in the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce has thickened, about 3 to 5 minutes.
    1 cup grated Parmesan cheese
  • If desired, season the sauce with a few grinds of black pepper, and nutmeg for added flavor. Adjust the seasoning to your taste.
    ¼ teaspoon coarsely ground black pepper, more to taste, ⅛ teaspoon nutmeg (optional)
  • Return the cooked fettuccine pasta to the skillet with the alfredo sauce. Toss to coat the pasta evenly in the creamy sauce. Gently fold the cooked shrimp into the pasta and sauce mixture.
  • Serve immediately, garnished with chopped fresh parsley.
    Fresh parsley, chopped, for garnish (optional)

Notes

  • Tips: This recipe comes together really quickly. We highly recommend having all your ingredients measured and ready to go. It’s best if the cream and butter are close to room temperature.
  • Shrimp size: Choose whatever size shrimp you prefer, as long as it’s tails off, peeled and deveined. Keep in mind cooking time will change if you use smaller or larger shrimp.
  • Shrimp alfredo is best eaten immediately. The creamy sauce tends to separate during reheating.
  • Recipe updated and changed March, 2024

Video

Nutrition

Calories: 739kcal, Carbohydrates: 46g, Protein: 40g, Fat: 44g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.3g, Cholesterol: 334mg, Sodium: 893mg, Potassium: 556mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1302IU, Vitamin C: 1mg, Calcium: 361mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 9 votes (7 ratings without comment)

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12 Comments

  1. Tonda White says:

    5 stars
    This was so easy. I made it for dinner guest, and they all raved about the flavors.
    I no longer have a reason to go out for shrimp Alfredo!

    As usual when I come to your site, I got a great recipe.

    1. Rachel Gurk says:

      This made me smile so big. I’m glad it was a hit :)

  2. Tialyn says:

    5 stars
    We love shrimp! Going to put this recipe in our normal family night rotation! So GOOD!

    1. Rachel Gurk says:

      That’s the best compliment! Thank you!

  3. Cynthia says:

    Thank you for a deliciously easy recipe and lower calorie. The alfredo sauce was creamy and flavorful with these simple ingrediants. I loved the carrot noodles! A wonderful combination and so easy to make. I can’t wait to make it again. You have inspired me to try carrot noodles for other dishes.

    1. Rachel Gurk says:

      So glad you liked this recipe! Thanks for taking the time to leave a comment!

  4. Babykakes says:

    This was super easy & full of flavor. Low carb. I did add crumbled bacon because what doesn’t get better with bacon.

    1. Rachel Gurk says:

      So glad you liked it! Thanks for taking the time to come back and leave a comment!

  5. Denise says:

    looks delish

  6. Tatyana says:

    On my list to make ASAP, thanks!

    1. Rachel Gurk says:

      I hope you love it!

  7. Sues says:

    Yum!! At first I wasn’t sure how carrot noodles could be a good substitute for pasta for me… But with the alfredo sauce… YES! I love shrimp main dishes, too :)