Creamy Shrimp Alfredo Pasta Recipe

This Shrimp Fettuccine Alfredo is a major comfort food. There’s just something about a mountain of pasta consumed by rich creamy sauce, and studded with large, tender shrimp that has my name written all over it. It reminds me of my favorite dish at Olive Garden; seafood Alfredo.

I sent some leftovers of this pasta to my sisters house and she called me soon after to ask if I had posted it on my blog yet, adding, “This is better than any restaurant Alfredo I’ve ever tried!” It’s a winner.

Not to mention, the price you pay for 1 plate of this at Olive Garden could feed a family of six. It’s also surprisingly easy to make and is ready in under 30 minutes. My son LOVES it and I don’t have to remind him 100 times to take another bite.

Watch How to Make Creamy Shrimp Alfredo Pasta:

Ingredients for Creamy Shrimp Alfredo Pasta:

3/4 lb fettuccine or penne pasta
1 lb shrimp, peeled and deveined
1 Tbsp oil
1 small onion, finely chopped
2 Tbsp butter
1 garlic clove
1/3 cup white wine (I used Ste Chapelle Chardonay ~$6)
2 cups heavy whipping cream
1/3 cup parmesan cheese
S&P to taste
Sprinkle of paprika
Parsley or basil for garnish if desired

Shrimp Alfredo-9

How to make Creamy Shrimp Alfredo Pasta:

1. Cook 3/4 lb fettuccini noodles in salted water according to package instructions and drain. Don’t rinse (this helps the sauce stick to the noodles better).

2. Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don’t over-do it or they will be rubbery. Remove shrimp to a separate bowl.

3. In same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in 1/3 cup white wine and reduce to 25% scraping the bottom to deglaze the pan.

4.Stir in Cream and simmer for 2 min. Next, sprinkle the top with 1/3 cup parmesan (or add to taste) and stir just until creamy and smooth and remove from heat. Don’t boil or the cheese will separate from the cream. Add about 1/4 tsp paprika and season with S&P to taste.

5. Add the cooked shrimp and drained (un-rinsed pasta).  Garnish with parsley, basil, extra parmesan or freshly cracked pepper if desired.

Shrimp Alfredo-4-3

Shrimp Alfredo Pasta Recipe

4.9 from 107 reviews
Prep time:
Cook time:
Total time:
This Shrimp Fettuccine Aflredo is a major comfort food. There's just something about a mountain of pasta consumed by rich creamy sauce, and studded with large, tender shrimp that has my name written all over it. It reminds me of my favorite dish at Olive Garden; seafood alfredo. It's also surprisingly easy to make; ready in under 30 minutes!
Author:
Skill Level: Easy
Cost To Make: $17-$20
Serving: 6

Ingredients

  • ¾ lb fettuccine or penne pasta
  • 1 lb shrimp, peeled and deveined
  • 1 Tbsp oil
  • 1 small onion, finely chopped
  • 2 Tbsp butter
  • 1 garlic clove
  • ⅓ cup white wine (I used Ste Chapelle Chardonay ~$6)
  • 2 cups heavy whipping cream
  • ⅓ cup parmesan cheese
  • S&P to taste
  • Sprinkle of paprika
  • Parsley or basil for garnish if desired

Instructions

  1. Cook ¾ lb fettuccini noodles in salted water according to package instructions and drain. Don't rinse (this helps the sauce stick to the noodles better).
  2. Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don't over-do it or they will be rubbery. Remove shrimp to a separate bowl.
  3. In same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in ⅓ cup white wine and reduce to 25% scraping the bottom to deglaze the pan.
  4. Stir in Cream and simmer for 2 min. Next, sprinkle the top with ⅓ cup parmesan (or add to taste) and stir just until creamy and smooth and remove from heat. Don't boil or the cheese will separate from the cream. Add about ¼ tsp paprika and season with S&P to taste.
  5. Add the cooked shrimp and drained (un-rinsed pasta). Garnish with parsley, basil, extra parmesan or freshly cracked pepper if desired.

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More Amazing Pastas I’ve been-a-pinnin‘:
Easy Homemade Mac & Cheese By Julia’s Album
Greek Style Meatball Pasta By Jaden Hair
Andouille Sausage Skillet Pasta by Chung-Ah
Creamy Mushroom and Leek Pasta by Your’s Truly
Salmon Kabob and Creamy Dill Spaghetti by Marina
Enjoy! I apologize in advance for making you hungry ;). -Natasha

This recipe reminds me of my favorite dish at Olive Garden; seafood alfredo. The creamy pasta studded with large, tender shrimp is the ultimate comfort food! |natashaskitchen

Read comments/reviewsAdd comment/review

  • Jason
    April 1, 2017

    I made this for my family of 6 (doubled the recipe). Added some diced chicken breast, used 1/2 heavy cream and whole milk, slightly more fresh grated Parmesan, about a cup of thin sliced spinach, twice the wine, and 1/2 the onion load as shallots. Served over whole grain linguine. Outstanding Reply

    • Natasha's Kitchen
      April 2, 2017

      YUM! That sounds delicious Jason! Reply

  • Rbell
    March 29, 2017

    This was a delicious recipe! I added frozen spinach in while heating the cream and it turned out wonderfully. My husband said it was one of his favorite dinners ever. Thank you! Reply

    • Natasha's Kitchen
      March 29, 2017

      You’re welcome Raelle! Sounds like you both found a new favorite! Thanks for sharing 🙂 Reply

  • Oksana
    March 17, 2017

    Hi Natasha!
    Loved this recipe but my problem is I tend to oversalt or under salt things whenever there isn’t any instructions on the amount of salt 😬

    Was wondering if you know how much you put in the sause to make it just perfect

    Thank you ! Reply

    • Natasha
      natashaskitchen
      March 17, 2017

      Hi Oksana, I wish I had written down how much it was specifically in the sauce. It does make a difference how much you season the shrimp though which is why it’s a good idea to season the sauce to taste and the parmesan adds saltiness as well so season to taste at the end. Sorry that’s not very precise… Reply

      • Lisa
        March 19, 2017

        I really want to make this dish but do you have to use wine in the sauce or will it be okay without it ? Reply

        • Natasha
          natashaskitchen
          March 19, 2017

          Hi Lisa, I think the wine really makes the flavor in this dish awesome but if you prefer not to put it in, it would still work, just season the sauce to taste 🙂 Reply

  • Sue
    March 10, 2017

    Can you use half and half instead of the heavy whipping cream? This recipe sounds so yummy, but trying to watch my fat intake. Thanks!! Reply

    • Natasha
      natashaskitchen
      March 10, 2017

      Hi Sue, yes that would work, just simmer the half and half 5-7 minutes for it to thicken slightly before adding parmesan and once the pasta and shrimp are in, cover and let sit about 10 minutes off the heat or until sauce coats the noodles better. Enjoy! Reply

      • Sue
        March 11, 2017

        Thank you so much!! Can’t wait to try this!!! Reply

  • Sue R.
    March 8, 2017

    Made it tonight for dinner for my husband and he loved it!
    I used smoked paprika for a different flavour and used more Parmesan
    Cheese. So easy! Thank you! Reply

    • Natasha's Kitchen
      March 8, 2017

      You’re welcome Sue! I’m happy to hear you both loved the recipe! 😀 Reply

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