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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.
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Made this several times… perfectly delicious! I tried it with chicken this last time and it was superb. Lots of compliments. Easily my favorite Alfredo sauce. Doubles Easily.
I’m thrilled to hear that!! 🙂 Thank you!
My family loved this! I have 4 picky eaters and they gave this a thumbs up
Woo hoo!! Thank you!
BEST RECIPE I HAVE EVER MADE!
Occasionally I will use recipes online to make different dishes or to get ideas on how to make something. I love a good fettuccine alfredo, but I have never tried to make it. We live on the Gulf Coast in MS, and we had enjoyed some delicious boiled shrimp, potatoes, and corn on Easter this year. We had a good bit of leftovers and I didn’t want it to go to waste. I peeled all of the shrimp and searched online for a delicious shrimp alfredo recipe. I found this recipe and decided I would try it out. I can’t get over how wonderful this recipe turned out. The only thing I did differently was the heavy cream, I had to make some using milk and butter, but it worked great. The cream cheese and fresh grated Parmesan cheese made the sauce, the texture and flavor are superb! My family enjoyed this dish as much as I did! I will definitely be making this again! Thanks so much!
I’m thrilled to hear that!! Thank you!
How many people would you say this recipe will feed? Do you think I can double the recipe to make more?
Hi! It says the number of servings in the recipe card. In this case there’s 4. You can definitely double the recipe. Just hover over the number of servings in the recipe card and a slider will pop up. Then you can pick how many servings you want, and it automatically adjusts the ingredient quantities. 🙂
Can I add truffle oil to this dish ?
I’d just add a touch as it’s quite strong, but sure – why not? 😀
This was delicious!! Simple, quick, hubby liked it 😃, smooth and creamy ( no lumps 😉), will definitely cook this again. Thanks for sharing 😊.
Thank you! 🙂 So glad you liked it! 😀
I Did a little native Cajun ad lib, split 1/2 pepper Jack cheese, and freshly boiled crawfish tails, awesome
Sounds good to me!!
Great recipe, quick and easy to make from ingredients that I had on hand. Taste fantastic, and even picky kid liked it! Will definitely make this again
Yay!! So happy to hear that, Sharon! Thanks for your review. 🙂
This recipe was perfect! 🥰
Thank you, Aiko!!
Horrible recipe tried to make the sauce several times and came out clumpy and gross and separated from the butter.
Well, it’s actually a very highly rated recipe where users have had lots of success (see other reviews and comments). Sorry it didn’t work out for you, but there is no need to be rude when it’s clearly user error.
Obviously, this woman needs some cooking lessons! Lol. This is such a great recipe; if you follow the directions! So easy and wonderful!
🙂