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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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So good! I always thought this would be difficult to make but it is so easy. I did use a high quality Parmesan cheese and grated it myself and imagine it makes a big difference. My new dish for when I cook to impress.
I’m so happy that you found it easy to make!! 🙂 And good for you on the quality parmesan… it definitely makes a huge difference. Thanks for taking the time to leave me a comment, Carol.
I loved it. Easy to follow recipe. I doubled it. It turned out really good everyone loved it. I will use this recipe again. I added broccoli florets. Thank you
Excellent!! 🙂 That makes me happy.
Can this be re-heated?
Hi Patti! It can, but I’d be careful to do it on a very low heat so the sauce doesn’t separate and the shrimp don’t go rubbery. Alfredo is notorious for reheating badly, though, even despite one’s best efforts. You could add a splash more cream as a last resort if the sauce appears to be separating or drying out too much.
I followed your recipe except one thing, I added about a cup of broccoli florets to the sauce. Very tasty!
So happy you enjoyed it, Nancy!!
Omg! Sooooooo good!!! I’ll never buy a can of that bs they sell at the store! For someone that just moved out of home & just started cooking…This recipe is simple & a grand slam!!!!!!
Well that’s awesome!! 😀 I’m so glad you found it easy to follow. Thanks for your review, Shane!
Turned out perfect, 1st time!
Don’t mind me but I doubled the minced garlic.
Fantastic!! Haha. I love garlic too so I totally understand. 😉
I loved the recipe, I added lots of garlic and a tablespoon of Italian seasoning. The cream cheese made the sauce just how I like it. Yummy I will use this recipe always.
Excellent!! 🙂 So glad to hear that.
I didn’t have any heavy cream so I used buttermilk which I happened to have for another recipe. It has about the same consistency as the heavy cream, and I didn’t want to dig around to find some cornstarch to add to milk (as I saw another reader comment when she was in the same quandary). I thought the dish was delicious! I noticed the cream cheese taste more than any buttermilk flavor. I’ll probably try the recipe again with heavy cream. Plus, I think I need to add some vegetables to make it a little healthier ☺️. Although, I’m sure that adds more water to the sauce. If you have any suggestions I certainly welcome them!
Hi Emily! I’m glad you were able to tweak it! I’d probably just do a side salad haha. Alfredo sauce is notoriously rich, and I do think veggies would water it down. However… maybe adding a bit of fresh tomato could lighten it up for you. I’d stir it in towards the end. I love doing that in creamy pasta sauces. Or just stir in already cooked veggies so they warm thru. Let me know if you end up experimenting. 🙂
It was absolutely delicious! I did not change a thing with the recipe although I did add grilled strips of chicken (felt I didn’t have enough shrimp!). My husband LOVED it. Will make this again. Thank you so much for a perfect, easy recipe!
So happy you guys enjoyed it! 🙂
This was literally so delicious I caught myself going back 3 times omg, I didn’t tweak the recipe at all and it came out perfect the first time! It was definitely in my price range too, thank you so much for sharing and I’m probably going to serve this at my wedding!
Haha I love that!! Ok, that’s quite the compliment about serving it at your wedding. 🙂
This was so good! I have the pickiest kids in the world and even they ate it all up! The only change that I would make is to suse 1/4 cup pasta water for the chicken stock (assuming you are using a boillion) just to help thicken the sauce up a bit, it seemed a little runny. Great recipe!
Well that’s good news!! So glad it was a hit. 🙂
This recipe was so easy to make and it was absolutely delicious! Will definitely make this again and again! Thank you for sharing this!
Wonderful! You’re welcome! Thanks for writing me a review. XO
Very good! I would only say that this only makes 4 small servings if you have hearty appetites!
Yup, totally agree with you haha. So glad you enjoyed it!