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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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This turned out so good to the point my bf cleaned the mf plate hahaha. He’s such a picky eater so I was surprised! Definitely will be making this again 🙂
Hahaha love that!!! 🙂 Thanks for letting me know!
I made this dish on yesterday and I loved it! My daughter showed me her plate and all was gone. Making the lemon pepper chicken today.
I love that!! 🙂 Thanks for commenting. Hope you enjoy the lemon pepper chicken too!
I made this last night. Just delicious! I didn’t have heavy cream so used milk with 2 teaspoons of corn starch. So good! Thank you!
I’m so happy you enjoyed it and were able to tweak it!
This dish was AMAZING! I made this for NYE for a cozy home celebration and it was phenomenal. Now I have plenty of leftovers and will be recommending the recipes to friends. 🙂
That’s wonderful!! 🙂 Thanks for letting me know. I really appreciate you recommending the recipe.
Super easy and tasted fabulous! My family loved it.
Excellent. I’m so glad to hear it!
Hey I’m making this new years eve but I have 16 ounces of fettuccine and a two lb bag of shrimp but since its just me and my dad I was thinking about doing all 16 ounces of fettuccine and maybe a little over a pound of 51-60 count shrimp. Will I have to double the alfredo sauce? I understand and if you dont want to give me measurements for that but I just figured I would ask. Im figuring if I 1.5x the recipe i will have enough sauce but I dont want to come short on sauce because me and my dad love anything with alot of sauce.
I would double the sauce… hey, it’s New Year’s in 2020. I’d rather you have too much than too little haha. Enjoy!
Thanks and have a happy new year!
You too 🙂
I used regular whole milk instead of the heavy cream. It came out fabulous. Great recipe
So glad it worked out! 🙂
I’m not one to ever comment, but I have to say this recipe is a game changer! I’ve really taken an interest in cooking in the last year. I tried this recipe and my bf said it was restaurant quality. He is my biggest critic! I then passed this recipe to my sister and her family also loved it. We are making this for our Christmas get together this year at our house, and she is also making it for her get together on Christmas Day as well! ( since it hasn’t been a traditional year we are not having traditional food lol)
Thank you for sharing this!
Aww I’m so happy your family likes it!! 🙂 That’s awesome. I appreciate you sharing the recipe too. Have a great Christmas! We are not being traditional with the food either haha. XO
My family loved it. I usually use a jar for the sauce they realized the difference first bite asked if I switched brands I told them I found a recipe. With that being said I love this recipe thank you for sharing. I just added some lemon pepper to my family’s liking.
You’re very welcome! So happy they liked it! 🙂
I just love the simplicity and creaminess of this recipe. Instead of chicken stock I used shrimp stock I made from boiling the shells.
I’m so glad you liked it! Love the shrimp stock idea!