Shrimp Alfredo is a creamy and decadent pasta that requires just a few ingredients. Shrimp are seasoned and seared then tossed with fettuccine pasta in a Parmigiano Reggiano, butter, and cream sauce and topped with parsley. So simple, but so good!
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A twist on tradition
Shrimp Alfredo is a twist on the classic fettuccine Alfredo which typically just includes Parmigiano Reggiano cheese and butter.
We’re all for traditions here, but one of the things we love and respect about Italian-American cuisine is that while it was based on tradition, the early immigrants needed to make do with the ingredients they had on hand. This has allowed Italian-American cuisine to morph into its own cuisine, which is forgiving and allows for improvising when necessary.
Adding shrimp, garlic, and cream to Shrimp Alfredo makes this non-traditional, but my family loves it and I think you will too!
If you’re looking for a more “traditional” Roman-style Alfredo, check out my fettuccine Alfredo recipe.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- The pasta. We used egg fettuccine here which is much lighter than semolina fettuccine. We think it pairs really well with the Alfredo sauce and shrimp. You can use regular fettuccine if you’d like, or pappardelle would also be a great choice.
- The shrimp. We used U21-25 shrimp for this recipe which means there are anywhere from 21-25 shrimp per pound. As with our shrimp alla vodka recipe, and most of our shrimp recipes, we suggest adding baking soda to the shrimp as it helps the shrimp to remain plump while cooking. Be sure to not overcook the shrimp – they really just need a few minutes.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Begin by mincing 3 cloves of garlic, and 2 tablespoons of Italian parsley. Grate 1 1/4 cups of Parmigiano Reggiano cheese that will be used for the sauce, plus more for serving.
- Bring a large pot of salted water (2 tablespoons of kosher salt per gallon of water) to boil. With paper towels, dry 1 1/4 pounds of extra large thawed, cleaned, and deveined shrimp (shells and tails removed). In a bowl, season the shrimp with 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of baking soda. Mix together and allow to sit for 5 minutes before moving on to the next step. Note: baking soda helps the shrimp to remain plump throughout the cooking process and does not impart any taste.
- Heat a large stainless steel pan to medium heat and wait 3 minutes. Coat the pan with 2 tablespoons of olive oil and add the shrimp to the pan.
- Saute the shrimp until just cooked (about 2-3 minutes) or until they’re no longer grey. Move the shrimp to a plate and tent with foil to keep warm. Add the pasta to the boiling water and cook until al dente and be sure to reserve about 1 cup of pasta water.
- Using the same pan as the shrimp, turn the heat down to medium-low and add 8 tablespoons of unsalted butter.
- Add the garlic and cook until it’s golden (about 2 minutes).
- Add 1 1/4 cups of heavy cream and the grated cheese and bring to a low simmer. The sauce will begin to thicken after a couple of minutes.
- Add the al dente pasta to the Alfredo sauce and mix or toss to coat. If the pasta is too dry, add some of the reserved pasta water a little at a time until you achieve the perfect consistency. Add the shrimp to the pasta and mix well. Taste test and make final adjustments to salt and pepper if needed. Add the parsley and serve immediately. Fettuccine Alfredo with shrimp can be served with more Parmigiano Reggiano on the side if desired. Enjoy!
Top tip
The pasta water. It is always a good rule of thumb to save pasta water, but even more so when making cream sauces which tend to dry out. Add just a ladle at a time and remix the pasta to bring it back to a creamy consistency.
More shrimp and pasta recipes
If you like Shrimp Alfredo we think you’ll love these other shrimp and pasta recipes!
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Shrimp Alfredo
Ingredients
For the shrimp
- 1 1/4 pounds extra large shrimp cleaned, deveined, and shells removed
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
For the pasta
- 8.8 ounces egg fettuccine or egg pappardelle
- 8 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 1/4 cups grated Parmigiano Reggiano plus more for serving
- 1 1/4 cups heavy cream
- salt and pepper to taste
- 2 tablespoons minced flat-leaf Italian parsley
- 1 cup reserved pasta water for thinning, will not need it all
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Instructions
- Bring a large pot of salted (2 tablespoons kosher salt per gallon) water to boil.
- Dry the shrimp with paper towels then season with salt, pepper, garlic powder, and baking soda. Mix together and set aside for 5 minutes before moving on to the next step.
- Heat a large stainless steel pan to medium heat and wait 3 minutes. Coat the pan with olive oil and add the shrimp to the pan. Saute until just cooked through (about 2-3 minutes) or until no longer grey. Remove the shrimp to a plate and tent with foil to keep warm. Begin cooking the pasta until al dente.
- Turn the heat down in the same pan to medium-low and add the butter and garlic. Cook garlic until the garlic is golden (about 2 minutes) then add the cream and cheese and bring to a low simmer. The sauce will begin to thicken after a couple of minutes of simmering.
- Add the al dente pasta to the alfredo sauce and mix or toss to coat. If the pasta is too dry add some of the reserved pasta water, a bit at a time, to get a perfect consistency.
- Add the shrimp to the pasta and mix well. Taste test and make final adjustments to salt and pepper levels. Add the parsley. Serve with more grated Parmigiano Reggiano on the side. Enjoy!
Notes
- This recipe easily doubles or triples.
- Use the reserved pasta water to thin out the pasta if it is too thick or dries out. Just add a couple of ounces at a time and mix to get a perfectly creamy consistency.
- Leftovers can be saved for up to 3 days in the fridge. Reheat in a pan over medium heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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James, I can’t remember if I have rated this recipe already, but I made this dish again last night, and it is as delicious as ever. So easy and quick. It deserves another 5-star rating!
We are so happy you enjoyed!
This was Fantastic!! One bite from my Hubby, & he said “Definitely a Keeper!
So happy you and your husband liked this one, Leslie!
First words that came out of my Hubby’s mouth…OMG! This is a Keeper! Thanks so much for this recipe!
So glad to hear that, Leslie!
I haven’t made it yet but it looks super easy. I’m so glad found you and your receipes. Thank you so much. I’ll let you know how mine turns out
This is definitely an easy one and we hope you enjoy it!
I feel like every recipe I try of yours instantly goes into the rotation for delicious meals. This was yet another outstanding recipe. I can’t wait to try another of your recipes. I think maybe the short rib ragu with pappardelle, 🙂
We’re so happy to hear that, Anthony!
5 Stars Delicious
So happy you enjoyed!
Hi Jim, just want to thank you once again for giving us another quick, easy & absolutely flavorful recipe. Made this a couple of nights ago & my husband couldn’t stop paying compliments. He told me to write it down so I could do it again!! I love that your Son told you to add Pepper, it does make a difference 🙂 A really great recipe.
Hi Delyse, thanks for the comment and so happy you enjoyed it!
We’ve always been scampi people.. My husband didn’t want anything to do with a cream sauce, especially on his shrimp. It would just be sacreligious! Well…I made this Shrimp Alfredo and as I watched, the corners of his mouth began to turn upward. Full smile delicious! Thank you for converting 2 scampi people with another shrimp dish.
Hi Cheryl, thanks for the comment and so happy you both enjoyed. This is one of those dishes where I make the exception to the “no cheese with seafood” rule!
I always freeze my alfredo or creamy pastas and its fine just heat on top of stove after defrosted natually and add a little milk or cream so isnt glagy….
Delish- no more buying Alfredo sauce
Hi Lorraine, thanks for the comment and review and so happy you enjoyed it!
I made this dish last week, and it was delicious!
One question: can you freeze it?
Hi Yves, so happy you liked it! I wouldn’t recommend freezing this one. Cream sauces don’t usually hold up well to freezing.
Hi, we made this last night and it was delicious. I did add a few more ounces of pasta and thought it was fine, not quite as rich. The shrimp was delicious!
Thanks, loving your channel, a newer subscriber.
Ann Federwisch
Indianapolis, IN
Hi Ann, I’m so happy you enjoyed this one! Welcome to the channel and thanks for subscribing!
simple & delicious i also use your PH prep for lemon/garlic shrimp
do you ever do meals with veal?
Thanks, Matt. I don’t have veal recipes on the website yet but plan to do a few in the Fall.
Jim I made this recipe last night and I found it to be absolutely fantastic. It was the best shrimp dish I ever made at home. Your tip of using the baking soda after drying wiping the shrimp was a huge benefit in seasoning the shrimp and having the shrimp retaining its juices. Also, using the parmigiano Reggiano was a must by raising this dish to the next level. My wife now thinks I am the master in the kitchen after this meal. I owe it all to you. Thanks a bunch!!!!
Hi John. Great to hear! I really hope the recipes keep impressing.
I have watched several of your videos and what impressed me most is your incorporation of your son as a taste tester. This really communicates your love for your family and the values you hold.
The fact that your recipes are great is just the topping. Great job.
Hi Eric, thanks for the great comment. I really appreciate that. Thanks for watching the videos!