Shrimp Alfredo is a creamy, comforting dish that brings together tender shrimp, rich Alfredo sauce, and perfectly cooked pasta. The sauce is smooth and cheesy, usually made with butter, cream, and Parmesan, making each bite feel like a little bit of comfort on a plate. The shrimp adds a nice pop of flavor and texture, making this meal both filling and satisfying.
I love making Shrimp Alfredo when I want something that feels special but comes together pretty quickly. One of my favorite tips is to toss in a little garlic and a squeeze of lemon when cooking the shrimp—it brightens the whole dish and makes the shrimp taste fresh and juicy. I always find myself sneaking seconds when this creamy sauce coats every strand of pasta so nicely.
For serving, I like to sprinkle some fresh parsley or grated Parmesan on top and add a side of steamed veggies or a simple salad to keep it balanced. It’s an easy way to feel like you’re treating yourself, whether it’s a weeknight dinner or a casual weekend meal. Shrimp Alfredo is definitely one of those dishes that feels like a warm hug after a long day.
Key Ingredients & Substitutions
Shrimp: Medium shrimp works best here, but you can swap for scallops or chicken strips if you prefer. Just adjust cooking time accordingly.
Pasta: Fettuccine is classic for Alfredo thanks to its wide shape that holds sauce well. You could use linguine or tagliatelle as good alternatives.
Heavy Cream & Milk: Heavy cream creates that rich, silky texture. If you want a lighter version, use half-and-half or substitute with coconut milk for a dairy-free dish, but flavor will change.
Parmesan Cheese: Freshly grated Parmesan adds sharpness and depth. Pre-grated cheese often has additives and doesn’t melt as smoothly, so I always recommend grating it yourself for the best sauce.
Butter & Garlic: Butter adds creaminess and garlic delivers aromatics that brighten the dish. If you want a different twist, try adding a pinch of nutmeg to the sauce for warmth.
How Do You Make the Creamy Alfredo Sauce Without It Splitting?
Making Alfredo sauce silky smooth can be tricky because cream can separate if overheated. Here’s how I keep it perfect every time:
- Use medium heat to melt butter and gently cook garlic without browning it.
- Add cream and milk slowly and stir constantly while warming; don’t let it boil hard.
- When adding Parmesan, lower the heat and whisk it in gradually to help it melt evenly.
- If sauce thickens too much, add a little reserved pasta water to loosen it without thinning flavor.
- Avoid overheating once the cheese is added—keep sauce warm but not boiling.
Following these steps helps create that velvety, cheesy sauce that clings beautifully to your pasta and shrimp.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without crowding.
- Large skillet or sauté pan – gives you plenty of space to cook shrimp and make the sauce in one pan.
- Wooden spoon or silicone spatula – great for stirring sauce gently without scratching your pan.
- Cheese grater – sharpens freshly grated Parmesan to melt smoothly into the sauce.
- Colander – to drain pasta quickly and easily.
Flavor Variations & Add-Ins
- Swap shrimp for grilled chicken strips when you want a milder protein or to stretch the dish.
- Add steamed broccoli or asparagus for extra veggies and a fresh crunch.
- Mix in sun-dried tomatoes to bring a tangy sweetness that balances the creamy sauce.
- Stir in a pinch of red pepper flakes for a gentle spicy kick that livens up the flavors.
How to Make Shrimp Alfredo
Ingredients You’ll Need:
Pasta:
- 12 oz fettuccine pasta
Shrimp & Seasonings:
- 1 lb medium shrimp, peeled and deveined
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Sauce:
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
How Much Time You’ll Need
This Shrimp Alfredo recipe takes about 20 minutes from start to finish. You’ll spend roughly 10 minutes preparing and cooking the pasta and shrimp, and another 10 minutes making the creamy Alfredo sauce and combining everything. It’s a quick and comforting meal perfect for any day of the week!
Step-by-Step Instructions
1. Cook the Fettuccine:
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until just tender but still firm (al dente). Save ½ cup of the pasta water, then drain the pasta and set it aside.
2. Cook the Shrimp:
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook the shrimp for about 2-3 minutes on each side, until they turn pink and are cooked through. Take the shrimp out of the skillet and keep them warm.
3. Make the Alfredo Sauce:
Lower the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Toss in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it. Pour in the heavy cream and whole milk, stirring them together. Let the sauce simmer gently for 3-5 minutes to thicken slightly.
4. Add Cheese and Seasonings:
Slowly whisk in the freshly grated Parmesan cheese until the sauce becomes smooth and creamy. If the sauce feels too thick, add small splashes of the reserved pasta water until you get the consistency you like. Season with salt, black pepper, and optional crushed red pepper flakes for a little heat.
5. Combine Pasta and Shrimp:
Add the cooked pasta into the sauce and toss it gently so every piece is covered well. Return the shrimp to the skillet and fold them into the creamy pasta.
6. Serve and Garnish:
Sprinkle chopped fresh parsley over the top for a fresh burst of color and flavor. Serve the Shrimp Alfredo hot, with extra Parmesan cheese on the side for those who love a cheesier bite!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. The best way is to leave them in the fridge overnight or run them under cold water in a sealed bag. Pat them dry to avoid excess water in the pan.
How Can I Make the Alfredo Sauce Thicker or Thinner?
If you want a thicker sauce, simmer it a bit longer to reduce and concentrate. To thin it out, gradually add reserved pasta water until you reach the perfect creamy consistency.
Can I Prepare Shrimp Alfredo Ahead of Time?
You can prep the sauce and cook the shrimp in advance, then store separately in the fridge for up to 2 days. Reheat gently on the stove and toss with freshly cooked pasta just before serving to keep it fresh.
What Is the Best Way to Store Leftovers?
Store leftover Shrimp Alfredo in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk or cream if the sauce thickens too much while reheating.