This post may contain affiliate links. Please read our disclosure policy.
This easy shrimp Alfredo pasta recipe is the perfect fast weeknight dinner that’s tasty enough for company! Tender shrimp and fettuccine pasta are smothered in an amazing creamy garlic sauce.
Love Alfredo sauce? Try this Chicken Tortellini Alfredo or this 15 Minute Creamy Alfredo Gnocchi. Want this recipe but with chicken? Check out my Chicken Fettuccine Alfredo.
Why you’ll love it
It took me a few tries before I was confident in sharing this shrimp fettuccine Alfredo recipe. They were all minor tweaks to get that sauce just right. I am definitely happy with the finished product, and I hope you will be too! In this recipe, cooking shrimp for Alfredo is easy… they just cook right in the sauce.
Alfredo sauce (butter, cream, and parmesan) shouldn’t be complicated to make, but I find that achieving the right sauce thickness is what really matters. You don’t want it too thick… or too thin. I also added my not-so-secret ingredient to this shrimp Alfredo recipe to make the sauce silkier, thicker, and just a hint of tangy (which complements the shrimp). Can you guess what it is? It’s cream cheese!
Why use cream cheese?
- I’m sure some people would argue that cream cheese doesn’t belong in Alfredo sauce, but I disagree. I’m all for variations on recipes if it makes sense and tastes good. I’ve seen plenty of recipes that use it and plenty that don’t. I find that using cream cheese in here allowed me to skip using a thickening agent like flour, which in my opinion makes the recipe a bit easier overall.
- Make sure the cream cheese is softened before adding it to the sauce. Either take it out of the fridge well in advance of starting the recipe, or microwave it in 20-30 second intervals until it’s super soft. It won’t melt into the sauce as easily if you try adding it straight from the fridge.
What you’ll need
- Shrimp – I used frozen raw 31-40 count per pound size shrimp. You could use smaller or larger. If using smaller ones, take care not to overcook them.
- Pasta – the classic is fettuccine
- Butter – make sure it’s unsalted
- Cream cheese – for added texture and tangy taste
- Heavy cream – to make the sauce luxurious and silky
- Chicken broth – for added flavor
- Garlic – it makes everything better!
- Parmesan – I suggest grating your own parmesan cheese. It makes a difference in the taste, and the pre-grated stuff doesn’t melt into the sauce as well.
Shrimp preparation tips
- If the shrimp are frozen, place them in a colander and thaw them under cool running water.
- Peel them (if they’re not already peeled). You can either take the tails off or leave them on depending on your preference.
How to make shrimp Alfredo
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta. Meanwhile, add the butter, cream cheese, heavy cream, chicken broth, and garlic to a skillet over medium heat. Cook it for 5 minutes. Stir in the parmesan cheese, and let it bubble for about a minute.
Add the shrimp, and cook until they’re pink. Season with salt & pepper to taste, and toss with the drained pasta. Serve right away.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I love this cheese grater for the parmesan.
- A garlic press is a handy and quick way to easily mince garlic.
- Kitchen tongs make it effortless to toss the pasta with the sauce.
Substitutions and variations
- You can add more/less garlic depending on your preferences. I like quite a bit of garlic!
- I don’t recommend subbing the cream/butter/etc. for something else unless you’re ok with experimenting a bit. I can’t say how it will turn out without testing it. Half-and-half or milk will make the sauce more watery. This is definitely a treat meal. 🙂
What to serve with shrimp Alfredo
- Try a side salad with my 10 Minute Caesar Salad Dressing or Homemade Italian Dressing.
- If you want to go all out, pair it with my Extra Cheesy Garlic Bread!
Leftovers and storage
- Store leftover shrimp Alfredo in an airtight container in the fridge, and eat it within a couple of days. It’s best fresh, though. I don’t recommend freezing it.
- Reheat slowly over a low heat so that sauce doesn’t separate, and you might need to add a splash more cream.
If you made this garlic shrimp Alfredo pasta recipe or have questions, let me know in the comments below! You can also find me on Instagram.
Easy Shrimp Alfredo
Ingredients
- 1 pound uncooked (31-40/pound size) shrimp thawed & peeled, tails optional
- 8 ounces uncooked fettuccine
- 2 tablespoons butter
- 4 ounces cream cheese (I used 1/2 block Philly) softened & cut into smaller pieces
- 3/4 cup heavy/whipping cream
- 1/4 cup chicken broth
- 2 large cloves garlic minced
- 1 cup freshly grated parmesan cheese
- Salt & pepper to taste
Instructions
- Prep your shrimp (if frozen, add them to a colander and run under cool water until thawed).
- Start boiling a salted pot of water for the fettuccine. Cook it al dente according to package directions.
- Meanwhile, add the butter, cream cheese, cream, chicken broth, and garlic to a skillet over medium heat. Once the butter has melted and the pan has heated up, you can use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes.
- When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. You can give it the occasional stir. I grate the parmesan cheese while it's cooking.
- Stir the parmesan into the sauce. Let it cook for about a minute.
- Add the shrimp to the pan. Cook for 5-6 minutes, stirring occasionally.
- Season with salt & pepper as needed. Toss with the drained pasta and serve immediately.
Notes
- You can microwave the cream cheese for 20-30 second intervals if you forget to take it out of the fridge in time for it to soften up.
- If at any point the sauce gets too thick for your tastes, thin it out with a bit of the hot pasta water.
- This pasta is also on page 49 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
2 thumbs up! I doubled the recipe and I’m so glad I did! I added a little Cajun seasoning for an extra kick (I love spicy food) but the base recipe is a sure-fire winner.
That’s awesome!! I love Cajun seasoning too. So glad you enjoyed it!
You don’t mention how to prep the shrimp…
Hi Raylene! Under the ingredients list it says “thawed & peeled, tails optional” and within the blog post there’s a paragraph on shrimp preparation tips. Enjoy the recipe!
This was AMAZING!The sauce alone is one for the books! Thank you for this recipe- It will be one of my favorite- My family loved it too—-This is a perfect dish to make for guests. It’s simple – straight forward- and delicious. I ran into one minor situation-I realized I had no garlic -so I used garlic powder and it was still terrific. I trust I will find more great recipes from your site. Stay tuned…
Thank you so much! I’m so happy it was a hit.
What a wonderful recipe! I probably only used a quarter of cream cheese three tablespoons of garlic butter and a quarter only of heavy whipping cream. And even though my shrimp was already fully cooked added to the sauce was a pinch of oregano a pinch of Italian dressing garlic salt and pepper I mixed everything added the shrimp tablespoon of real bacon bits and a quarter of a cup of grated Parmesan cheese and oh my God!
Love your additions, Mathew! Glad you enjoyed it.
Easiest and best shrimp Alfredo! Thank you.
You’re very welcome!! 🙂
So I have to cook 2 serving of this to feed a lot of people. I am a college student so I do not have big pots. So should I cook each serving separately or cook both of them together?
Hi! If you don’t have pots that fit, you’ll probably have to do it in batches.
So delicious and easy! Thank you!
You’re very welcome, Judy! 🙂
Do the shrimp have to be cooked before tossing them into the sauce? I plan on using raw shrimp. Thank you!
No, I would specify if the shrimp needed to be cooked. I never use pre-cooked shrimp in a recipe like this since they cook so quickly and double cooking makes them rubbery. Enjoy!
Ive made this recipe twice. It’s great and easy! I do buy small precooked frozen shrimp. I thaw it under water and put it in the sauce only for the last couple of minutes. It doesn’t cook and tastes great!
I’m so pleased you like it, Barb! Yup, adding them in just to warm through is definitely a good way to go.
So good!! I looked at soooo many recipes and finally chose this one. It was a big hit. Super simple and I found the directions specific and easy to follow. I threw a little Cajun seasoning at the end just to keep things interesting 😉
I’m glad you found it and liked it, Cheryl!! Cajun seasoning is never a bad idea. 😉
Best Alfredo ever!!
Thank you so much!