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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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Making it tonight. Will update results. Thank you
Hope you love it, Sabrina!! 😀
When do I add the heavy whip cream it never mentions in the instructions
It says in step 3.
Made this tonight. It was excellent. The last time I tried Alfredo the sauce broke and curdled. This recipe is sooo much better with the cream cheese. Came out perfect!
I’m thrilled to hear that, Peg!! 😀 Thank you!
Thanks
You’re very welcome, Derrick!
My husband had requested that I make him Shrimp Alfredo and so tried this recipe. , honestly I had my doubts about the cream cheese but that addition became a game changer in how I will make my sauce. Thank you Natasha for this great recipe! My husband really enjoyed it!
You’re very welcome, Kim!! 😀 I’m thrilled you decided to give this one a try. Appreciate your review!
Is the cream cold when you add in? Is the pan on the heat or off the heat when you stir in the cream?
Hi Janie! You can take the cream out of the fridge a bit earlier when you’re prepping ingredients, but I’ve added it cold with no issues. Pan is on the heat. I don’t find heavy cream ever curdles on me and so that’s why I don’t worry too much about it. If I was using something lower fat then I would do it a bit differently.
Love this recipe!!! Great for company and kids love it..the cream cheese does its magic!
I’m thrilled you enjoyed it!
Omg, so delicious. Thank you.
You’re very welcome! 😀
Hi,
I can’t wait to try this but would like to know what kind of heavy cream you use.
Hi! You mean what brand? I live in Canada and so that probably won’t help you out. I think it’s Dairyland whipping cream that I usually buy. Anything with 33% fat and up will work just fine. 🙂 So, any heavy or whipping cream is fine. In some places you will find it labeled “heavy whipping cream”, which is also fine to use. 🙂
Loved this recipe. I made it exactly as written, except I just “jumped to recipe” and that part didn’t say when to add the heavy cream. I guessed while cooking and it was perfect. I did amp up the garlic because I used the minced garlic from a jar. My husband really enjoyed the amount of shrimp on his plate. In restaurants they generally only serve about six shrimp. This recipe is a keeper!
Hi! It does say in step 3 of the recipe card to add the cream. 🙂 In any case, I’m glad you figured it out and enjoyed it. Thanks for your review, Laura!