Creamy Shrimp Alfredo Pasta Recipe
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This Shrimp Alfredo Fettuccini 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
*Want to Substitute the Wine?
No problem! Omit the white wine and squeeze some lemon juice into the sauce after adding the cream, adding the lemon juice to taste (about 1/2 medium lemon) then season to taste with salt, pepper and paprika. Use freshly squeezed lemon juice, not concentrate.
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 Pasta Recipe
Ingredients
- 3/4 lb fettuccine or penne pasta
- 1 lb shrimp, peeled and deveined
- 1 Tbsp oil
- 1 small onion, finely chopped
- 2 Tbsp unsalted 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
Instructions
-
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).
-
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.
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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.
-
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.
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Add the cooked shrimp and drained (un-rinsed pasta). Garnish with parsley, basil, extra parmesan or freshly cracked pepper if desired.
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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Very good. Used Shrimp, scallops, and a chunked fillet of Barramundi. Added some Cajun seasoning and 1/2 again as much cheese….was awesome. Natasha can cook.
Thank you! Good to know that you enjoyed the results!
I love this recipe! I seem to always have trouble when it comes to adding the cheese it always separates on me. Is there any tips on how to prevent that?
Hi Adriana, I have found that curdled or seperated cheese can result from overcooking the sauce once the cheese is in. You only want the cheese to melt and if you continue to heat it after adding it, it will become lumpy. I hope that helps! Also, I have found that butter helps with this issue so don’t skip the butter 🙂
Excellent! The sauce was a bit thin; next time I will either simmer much longer or make a light roux and increase Parmesan. Flavor was fine, although mild. I may try using Old Bay in lieu of paprika. We enjoyed it. Thank you for sharing.
It’s my pleasure, we’re happy to know that you enjoyed this recipe!
So delicious, kids loved it which is a real win! I added some mushrooms & asparagus to
Yay! Thanks for the great feedback, so happy with it!
As usual Natasha nails it. We used 1/2 and 1/2 cream rather than whipping cream and in fact it would have been great with 1/2 milk and 1/2 half and half (unless Natasha that would altered the recipe too much?
I’m so glad you enjoyed it, Stephen!
Made this tonight. The pasta I use was Rigatoni noodles. The sauce was so easy to make. It’s was delicious
Hi Annette! I’m so glad it was enjoyed. Thank you for sharing.
Made this dish tonight. It was delish. I added asparagus. It was so very good.
I’m so glad you enjoyed it, Liz! Thank you so much for sharing that with me!
Of the many Shrimp Alfredo recipes I have made, this one is the best. It takes little time to make and is very scrumptious. A big hit with guests.
That’s wonderful! So glad to hear it’s such a hit. Thanks for sharing. 🙂
I don’t care for shrimp, is it possible to make this with chicken? What modifications should I make?
Hi Kathy! Using chicken would be fine. See my recipe for Chicken Alfredo, HERE.
The sauce didn’t thicken and I had to add corn starch. This may be due to the fact I had to use a sauce pan instead of a frying pan. It tasted like alcohol, which might be due to not reducing it enough. It lacked flavor most likely because 1/3 cup is a small amount of cheese. Overall, we decided against trying this recipe out again.
Hi Kira, thanks for the feedback. I will also make sure that the measurement of ingredients is all followed, then adjust it according to your preference. I hope it will be better on your next try!
I have made this a couple of times , wonderful recipe absolutely delicious. I love using smoke paprika so I used some with this recipe and it turned out great. thanks for the amazing recipe.
So glad you enjoy this recipe. Thank you for the review, Dave.
I have made this a couple of times, absolutely delicious. I give it a five star rating .
Thank you for the review, Dave.
I love this recipe! Mow I am on WW and I need to make it lighter. Can I add a tablespoon and a half at the garlic stage and then use skim milk? Would that work? I really don’t want to not be able to use this recipe.
Hi Pat! In this recipe, milk will make the sauce very loose and it won’t form properly.
Wow. Just wow. I followed recipe exactly… accept we added chilli pepper flakes when served. We like a little kick. Oh my! Best ever! My Fiance wanted Shrimp Alfredo for his birthday dinner. He was so so impressed and it hit the spot!
That’s a great idea to give the recipe that extra kick! I’m happy to know that you enjoyed making this recipe, Allison.
This is my favorite recipe of all time. I make it at least a few times a month and do it just the way the recipe calls for. Each time it turns out PERFECT!! I am so grateful for this recipe 🤩 I am going to make it for a large crowd and was wondering if it’s best to make it in batches and keep it warm or do it all at once in a large pot? Do you have any suggestions? I’m making it for 25 ppl
I’m so glad this is a git with your family, misty! I haven’t made this for a large group of 25 before. That may work if you have the equipment and large enough pots to make it all at once. If you don’t, then making it in batches may be best. Best of luck Misty!
Well, first I forgot to add the wine that I bought specifically to use in this recipe….but it still turned out really well. It was much thinner – even without the wine – than in your video, but it did thicken up after a couple of minutes with the noodles. I bought some crab to make an alfredo with if the shrimp was good. Safe to say, the crab will be next. Thanks for a great recipe that I don’t need to buy a jar of sauce for!
You’re very welcome, Susan! Thank you for the review. Crab sounds delicious! So glad you enjoyed this recipe.
Hello, what would the measurements be if I wanted to do half the recipe?
Thanks, excited to try this recipe.
Hi Kim, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” Hope that helps!
I am going to try this as my gf (american) asked me about this and if I could make it, so I had to google for a recipe 🙂
Nevertheless, it must be said that this is not Italian cuisine. We do not make this.
The only “Alfredo” sauce, which is actually not a commonly made thing, is just butter & parmesan, and it’s made creamy with the use of pasta water when mixing pasta with the cheese and butter, which adds starch and melting the cheese give the creaminess.
my two cents 🙂
I don’t believe anywhere in this recipe she refers to this dish as ‘Italian’. It is just a really great pasta dish. And, in actuality, pasta originated in China; this dish isn’t ‘Chinese’ either. I just don’t understand the need to be condescending about a delicious recipe .
My two cents.
It is mentioned in the yellow tab with all the recipe’s details:
“Cuisine: Italian”
Re the pasta origin, the thing of Marco Polo bringing it from his travel to China, that is a legend.
“Pasta” originated in several places from Mediterranean area to the far East, independently, and with different ingredients. For example Chinese did not know wheat at the time.
Besides the above, I did not want to diminish the recipe at all, and I am still going to try it.
I was just pointing out that you cannot call it Italian cuisine, as it is something we do not do.
Like other things that are common abroad, and sold as Italian, like chicken on pasta, or chicken on pizza, and so on 🙂
I made the Shrimp Alfredo tonight for myself and my husband. Just wanted to give a thumbs up on this dish. Never made it before but it was delicious. So easy to make!
Thank you so much!
You’re so welcome! I’m happy to hear that you enjoyed this recipe.
I will try making this wonderful creamy dish for my family!!! Thank you for the video!!!❤️❤️
You’re welcome! I hope they love it.
This was delicious! I’ve made it several times and it’s a huge hit with my family.
Thank you for such a tasty recipe.
You’re so welcome, Mary. Good to know that you always love this recipe!
Hi Natasha! I love you and your recipes. Thank you for sharing! I also enjoy watching your videos-how happy you are when making food. Take care. ❤️
I’m so happy to hear you’re enjoying my recipes and videos, Ann! Thank you so much for sharing that with me.
Hello, from Brazil!
I lived in the U.S. as an exchange student and this pasta was my favorite dish from a famous restaurant chain.
So glad i found your recipe….made today for lunch and brought me back so many good memories….and it was totally delicious!
Thank you! 🙂
Hello Marina, sounds wonderful! I’m glad you tried and loved this recipe. Thank you for your review.
Hi Natasha. Had tried this recipe again today. Everyone loved of for lunch.thanks you very very much😊😊😊❤️❤️
You’re welcome! I’m so happy you enjoyed it, Zuheir!
This is a winner! My favorites go to for the best shrimp Alfredo!
That’s so great! It sounds like you have a new favorite, Meagan!
Thank you Natasha for the simple yet delicious recipe! I just made it for dinner for my parents and they loved it. I had to skip the wine and so just used equal part pasta water for that step and it was still great. I love that I didn’t have to add loadsss of butter and cream cheese like other recipes.
Hello Kamila, great to hear from you and thanks for your great feedback! Good to know that you and your family enjoyed it without the wine too!
I made it though absurdly there are some ingredients difficult to get this side …so creativity stands .but I tried😜
I’m glad you gave it a try!
Made it for my family they all loved it very much, easy and delicious. Thank you Natasha 🌷
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Hi Natasha! My sister and I made this recipe for dinner today for Mother’s Day. She loved it! Our family and us loved it as well. The wine tasted great in the sauce 😋Thanks for the recipe Natasha!
You are very welcome, Zoie. Thank you for your great recipe and I’m happy that your family loved it!
This is an excellant alfredo recipe, better than a restaurant. Just prep your ingredients before starting, because it come together fast. Serves 6 but 4 of us finished it!
It really does come together fast! I’m glad you enjoeyd it Peggy!
Thank you for the AMAZING recipe and instructional video. This was so easy to make and tasted delicious!!
You’re welcome, Lana! I’m so glad you enjoyed it!
I cannot say enough good things about this recipe. I have a 7 year old that is very picky about her Alfredo. She has a restaurant favourite and nothing else we’ve tried has even come close until this recipe. It’s restaurant quality. It’s delicious and so easy to make. I used a Sauvignon Blanc and a bit more cheese than the recipe called for. This is going into our regular rotation. Thank you!!
That is the best when kids love what we moms make. That’s so great!
I made this pasta and it came out so good. I am not a pasta person but I love it.
That’s just awesome! Thank you for sharing your wonderful review!
Absolutely easy to make and above all, delicious!! Thank you for sharing.
You’re welcome! I’m so happy you enjoyed it, Leticia!
Can I use Gruyere instead of parmesan cheese?
Hi Vikki, I imagine that could work too. Please share with us how you like the recipe if you give that a try!
Easy, fresh, simple good ingredients, so so good! Thank you for this.
Hello Rick, you are very welcome! I’m glad to read your good comments and feedback, thank you!
Can I use half and half cream?
Hi Carter, 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!
I’m making this in30-45 minutes for my wife of 40 years and I. I will write later (or tomorrow if it’s really good😉) to tell you how it went.
I hope you both love this recipe, Rob!
I made it as suggested. The first comment made by my wife was “it tastes like more” meaning she wanted it again….soon. Great recipe, thanks, Rob.
Thanks, Rob! I’m so happy you enjoyed that.
My husband made this and it was spectacular! Love your recipes!
I’m so happy to hear that! Thank you for sharing your great review!
I rate this recipe a 2. Doesn’t have much flavor and I had to keep adding the cheese for it to thicken like how an alfredo sauce should be. Not enough sauce either to serve 6 like the recipe said.
Hi Jo, watch our video on this recipe and see if you can tell where things started to look different. Also, be sure to use Heavy whipping cream.
I have to admit I am not a huge fan of Alfredo anything. I made this because my husband like shrimp alfredo. This was absolutely the best and will be making it again. I followed the recipe as is and wouldn’t change a thing. Thank you Natasha for all your fabulous recopies.
Hi Jackie, that is wonderful! Thank you so much for your awesome feedback, I appreciate it.
Omg this recipe is amazing!!!! Flavorful and a crowd pleaser.
This recipe was soooo delicious! I followed this recipe exactly except I added prosciutto and baby portobello mushrooms. Everybody was asking for the recipe! Thank you!!!
Yay, that is fantastic! I’m glad to hear that, Jean. Thank you for sharing!
Made this for my wife and I, made a full batch hoping it would turn out and we would have lots of leftovers. She loved it. It was indeed a do again receipe. Seniors from Canada
I’m happy you enjoeyd this recipe, Ed! That’s so great!
Thank you so much for this wonderful recipe. I live in the UK and this reminds me so much of our trips to Florida when we used to visit Macaroni Grill. The recipe is my husband’s favourite meal and we love it.
I’m so happy to hear that you and your husband loved this recipe. Thank you, Doreen!
This was fast and easy and soooo
Goooood!!
I added some thinly sliced mushrooms and spinach and some fresh chilies
BOOM👌
Isn’t it so good! I’m happy you enjoyed this recipe Faz!
Even at low temp, cheese separated from sauce! Maybe add a note to cool between simmering cream and adding cheese.
Ended up throwing the whole pot in the bin.
Hi Danielle, I have only had that happen with overheating but it can also happen with using a light cream instead of heavy cream. The higher fat content in heavy cream helps to keep the sauce creamy without separating.
This is the second recipe that I made from your website. My boyfriend loved it. It was simple and ready less than a hour. Your recipes never disappoints. I look forward to making more of your meals. God bless you and your family.
Thank you so much for sharing that with me Tania! I’m so happy you’re enjoying our recipes! Blessings to you!
My husband made this dish for dinner and it was a hit. It was delicious. He used penne instead.Thank you.
That sounds great, Eva. Thank you for sharing that with us!
Everyone LOVED it!!!
Yay! That’s so great Bella! I’m so happy to hear that!
Hello I am new to your page and I am trying to figure out if I could use chicken instead of shrimp when making this really want to give it a go!
Hi Laura, I think that should work too. I also have a chicken alfredo recipe here
I tried this out last week, and it was a HUGE hit with my family! A modification I did was use premade alfredo sauce to cut cooking time. I think heavy cream, compared to store alfredo sauce, would’ve reacted poorly with my dad’s lactose intolerance as well. But, the recipe was easy to follow, and who knew cooking shrimp was so simple! Thanks for the great recipe Natasha!
You’re welcome! I’m so glad you enjoyed that Leen!
I’m from Mexico, my whole family loves this pasta! also my friends ask me to cook this dish every time is my turn have dinner night! Amazing flavor, sometime I double the shrimp to be indulgent… but it’s amazing as it is. I was wondering if you could recommend a side dish instead of salad or an appetizer to pair with the creamy pasta? Thanks a lot for the recipe!
I’m so glad you loved the shrimp pasta! There are so many great options for sides on this one. Caesar salad is really good with this pasta but we have hundreds of recipes to choose from, and I invite you to explore our Recipe Index categories.
I wanted to make a quick dinner with prawns…I LOVE Natasha’s Kitchen recipes, so I searched one out and found this one. I had already started heating jarred Alfredo sauce, but when I saw how easy this was I had to make my own! The jarred Alfredo went to the 🐕. This recipe was amazing….in every way, full of flavour and super quick and easy. I was worried that it didn’t thicken much, but after adding the cooked pasta and prawns to the sauce it turned out perfect. Will keep in my recipe book for future use.
Thanks for sharing that with us, Kathryn. I’m glad that you enjoyed this recipe!
Fantastic recipe, was really easy to make and it tastes amazing. I guesstimated some of the quantities as I didn’t feel like converting everything to metric, but it came out great nonetheless.
I’m sure this dish will become a staple for us.
Greetings from Germans and thanks for this.
I’m so happy you enjoyed this Felix!
Buy the 12 oz pack of fettuccine so no guessing. This tastes delicious…the store only carried Barefoot chardonnay. It turned out great. This pasta tastes better than what is served at alot of restaurants. My 12 year old is a very picky eater and she went back for 2nds. Totally satisfied my craving and my husband finished it off. -Served with garlic knots. Thanks!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made recipe exactly and although was good, was a little on the bland side for me. I will make it again but will definitely at least double the garlic, add more salt & pepper and parmesan cheese and maybe some cream cheese. Oh, and a bit more white wine 🙂
Hi Leasa, it sounds like maybe too much pasta was added – that can make the dish seem blander, especially if you thought it needed more of the sauce essentially. Also, sometimes a little extra salt can really transform a dish. I hope that is helpful to you.
Thank you. I never comment on recipes, this is a first. This recipe is my favorite shrimp Alfredo recipe.So creamy and delicious, with instructions that are easy to follow.
I’m most definitely a fan and can’t wait to try more of your wonderful dishes. Thank you again.
I am so happy to know that you loved this recipe! Thanks for dropping by and leaving a great review. Appreciate it!
I made this last night and it was fantastic! This is definitely our new favorite.
Awesome! This is one of our favorites at home too.
I made this recipe and it not only wowed me but blew away the family ! They still talk about several days later & I can’t wait to make it again . Amazing & props to you for an outstanding dish . Your Stuffed Chicken Parmesan was outstanding as well . I’m most definitely a fan and can’t wait to try more of your wonderful dishes .
I’m so glad to hear that Greg! Thank you for sharing that with me.
I’ve tried several of your recipes with success, but this is my favorite. Easy, fast, and is restaurant quality at a 1/3 of the cost. Always a hit with the family and often requested. Thank you!
That’s just awesome, Bob! Thank you so much for sharing that with me!
Used chicken stock instead of white wine(I only had cooking wine decided not to risk it lol). This really tastes better than Olive Garden
I’m so glad you enjoyed it, Jamila! Thank you for the wonderful review!
Just made this recipe and WOW!!! It is phenomenal!! This is my favorite Italian pasta recipe to date!
The only thing I added was 1 cup sweet peas (to add some greens) and a little extra Parmesan, but otherwise, followed everything as is!
I am not best cook of Italian food either – but this recipe is like none other! So easy to follow and tastes like you’re an expert cook. I will definitely be making this over and over in the future! Thank you Natasha!
I’m so happy you enjoyed that. Thank you for sharing that with us!
What can i substitute for wine?
Hi Kelly, the alcohol is cooked out in the recipe, but you can substitute. One of my readers Karina, wrote the following review: “Instead of white wine I used chicken stock, but wow I could not believe the flavors!! I could go on forever but you all will have to try it yourself! Words don’t do this recipe justice!” I hope you love the recipe!
Was a perfect starter. I tasted just your recipe and it tasted just like a restaurant alfredo recipe but I love cheese and garlic so I tripled the garlic amount. I also added about 1/2 cup mozzarella and 1/3 cup cream cheese (heaven in a pot). Oh and I was using this recipe not just for shrimp I also added 1 fillet of tilapia and about a pound of scallops. Thanks for this great recipe though. Was a great kickstarter.
A little grating of fresh nutmeg (3 or 4 grinds of the nut) makes a wonderful update.
Thank you so much for sharing that with me.
You make real food! Good food ! Easy to make ! Going to make the the shrimp in Alfred o ok
I’m so glad you’re enjoying our recipes!
This is the best recipe ever! This was my second time following the recipe and the family loves it!
I’m so happy you enjoyed that Shannelle!
Yummy. Even hubby liked it…he’s not a fan of pasta or shrimp. I almost eliminated the onion, but glad I didn’t.
I’m so happy you enjoyed that. Thank you for sharing that with us!
So incredibly delicious, and the hardest part is pre-shelling the shrimp!!
I’m so glad you enjoyed this recipe Cherie! I agree that is the hardest part.
Seriously, plate-lickin’ good!
I’m so happy you enjoyed that Adriana!
Thank you for your quick response. I never comment on recipes… this is a first. My husband is quite picky and I beleive out of all the alfredo recipes that I have made in the past and trying to find the ultimate one, well believe me, this one is it! I did tweak it a bit… We love seafood so much that I mixed shrimp, scallops and imitation crabmeat chunks. Since there was more seafood I had to add more cream and cheese to compensate the quantity of sauce. This is by far my ultimate seafood alfredo pasta recipe. Thank you.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I’m making this dish tonight and was wondering if you use salted butter or not?
Hi Christianne, we typically use unsalted butter so we can control the amount of salt but in this recipe you could use either salted or unsalted butters since it is a small amount.
My husband, who can be quite discriminating with food, loved this dish when I made it. The only changes I made were:
1) I bought raw, unpeeled shrimp. So I saved the shells and added a handful to the sauce once I added the wine. I let the shells simmer through the wine and cream and removed them right before adding the parmesan cheese. I learned from other seafood recipes that the shells enhance the flavor of the sauce.
2) I added a little bit of the pasta water from the fettuccini to the simmering sauce.
3) I added tad more cheese (it probably totaled just over half a cup) to thicken the sauce. That is just personal taste, however.
4) I let the sauce simmer with the basil at the end, so it became more than a simply garnish for us.
Overall, the directions were clear and easy to follow. I will definitely add this to the meal rotation. The shrimp was very flavorful and as soon as I tasted the sauce, I knew it was a home run. Thanks, Natasha!
I’m so happy to hear that! Thank you for sharing your great & thoughtful review!
I plan to make this soon, but I am wondering if anyone has added spinach when making it?
Hi, I haven’t with this recipe but we did do that with our Chicken Florentine recipe.
My absolute favorite shrimp recipe. I add bell peppers to onions and it’s so fabulous!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
This recipe is probably my favorite shrimp alfredo recipe. So creamy and delicious! Simple ingredients with instructions that are easy to follow. I finished it off with some cajun seasoning to give it a kick. I used cheap white wine and it was still delicious. Thanks for sharing, Natasha! I look forward to trying your other recipes.
I’m so happy to hear that, Jade! Thank you for that wonderful review!
Would this work with regular 2% milk instead of whipping cream ?
Hi KM, in this recipe, milk will make the sauce very loose and it won’t form properly.
This recipe is probably my favorite shrimp alfredo recipe. So creamy and delicious! Simple ingredients with instructions that are easy to follow. I finished it off with some cajun seasoning to give it a kick. I used cheap white wine and it was still delicious. Thanks for sharing, Natasha! I look forward to trying your other recipes.
Made this for a Golden Globe watching Party … It won the award for the best dish ever!! Followed the recipe exactly and it turned out perfect. Thank You.
I’m so happy to hear that! Thank you for sharing your great review!
Can I substitute shrimp with chicken and mushrooms?
I think that should work! You may also try this recipe here. I hope that helps
I made this tonight and we all loved it You make it so easy to be able to teach what others say is hard. I wish you could have your own tv show. Your recipes open up a whole new world for me. I am also a big fan of Cooking with Nonna on YouTube I think you should use some of her money making ideas like creating custom Natasha’s Kitchen written in fancy letters on an apron like rosella did. She also found cooking knives in Italy which she repackaged with Cooking with Nonna logo on them and they’re always selling out. You could do the same thing except with Ukrainian and Russia. Get their cooking knives and repackage them with you and Vadims pic on them People would buy it
Thank you so much for sharing that with me, Julia! 🙂
Hi can I substitute the whipping cream for almond breeze almond milk? What do you suggest as a diff substitute? Trying to watch my fat intake
Hi Chasity, I don’t think it would work with almond milk – it would be very watery. I can’t think of anything that would thicken up the same way but you might really love a lighter sauce as on the shrimp scampi pasta which has no cream, or try our chicken florentine pasta which has no cream but is creamy.
Absolutely delicious. My husband said it was the best Alfredo sauce he has ever had. I did use chicken broth instead of wine and it turned out perfectly. Thanks for the great recipe!
You’re welcome! I’m so happy you enjoyed it! Thank you for the wonderful review!
Can I use pre cooked shrimp instead of raw? If so, would I still follow same instructions?
Hi Shelby, I have found that if you try to cook pre-cooked shrimp they shrink and become rubbery. It’s doable but I’d recommend using raw shrimp for best results.
Winner, winner delicious shrimp dinner. I made it exactly as recipe appears and it was perfect. Met with rave reviews. It’s definitely a keeper. Try it…..you’ll love it too!
That’s just awesome!! Thank you for sharing your wonderful review, Christine! 🙂
This was delicious! My family loved it….even my son who doesn’t like shrimp or onions.
That is the best when kids love what we moms make. That’s so great!
Hi Natasha,
Your recipe sounds delicious! If I wanted to add broccoli, how much broccoli would you recommend adding to the recipe?
Thank you!
Hi Victoria,Thank you so much for the wonderful review! I think you can put in as much as you’d like & use your best judgement on that so that it doesn’t over power the dish. I’ve used a full head for pasta dishes and smaller amounts for others before.
Wow that was amazing
I will try this at home and let you know
Thanks
Thank you for the wonderful review!
A wonderful easy recipe. We loved it. I added mushrooms, very good. I’ll bet peas or even broccoli would be great also.
I’m happy to hear you enjoy the recipe Cay! Thanks for sharing your great review!
I made this Shrimp Alfredo for dinner and my son couldn’t stop thanking me 🙂 Thank you Natasha for another incredible recipe!!
That’s awesome Trina! I’m glad you both love the recipe. Thanks for sharing your fantastic review!
Thank you, I just used this as a base. I had seafood mix and used lemon juice instead of wine. Was perfect 🙂 I think, a few sun dried tomatoes would fit in there perfectly as well, but that’s just my weird taste 😛 Will try next time…
My pleasure Andy! I’m glad you enjoy the recipe. Thanks for sharing your great review with other readers!
This recipe looks sooooo good!
A must try!
Thank you
You’re welcome! It’s super popular for good reason!
Love this recipe, EVEN though I missed probably the MOST important step😩. I didn’t add the cream or cheese and redeemed at the end… it still was tasty😉This was my first time trying a “NATASHA” recipe, as I’m always drooling looking at her recipes!
I’m glad to hear your first recipe was such a success! Thanks for following and sharing your fantastic review Karen!
love it I added some mushrooms to the recipe the wife suggested a little red pepper sounds good ill try that next time
I’m glad you enjoy the recipe Mike! Thanks so much for sharing!
can I make the sauce this morning and serve tonight??
That should work fine Doris 😀
Can you please suggest a few salads this dish would go good with?
Hi Tanya, since it is a creamy pasta, I would stick with a lighter salad like shrimp avocado, cabbage and pea, or the other non-creamy salads. Here is our full salad recipe index for more ideas.
Can I use cooking wine instead of regular wine?
Hi Tanya, I usually don’t recommend using anything labeled “cooking wine” because those have additional additives. I think it’s worth experimenting if that is what you have to work with. You might reduce the amount slightly to be safe.
I don’t have wine what can I use instead? Chicken broth?
Hi Tanya, we love the flavor that wine gives to the sauce but one of my readers Karina, wrote the following review: “Instead of white wine I used chicken stock, but wow I could not believe the flavors!! I could go on forever but you all will have to try it yourself! Words don’t do this recipe justice!” I hope you love the recipe!
Hi! Can I substitute the shrimp with a fish fillet? If so, what would be the best way to cook the fish for this dish? Thanks!
Hi Lesya, I haven’t tested this recipe with fish but it should work. Pan frying, grilling, or baking fish should all work.
What can i substitute the white wine for? I do alcohol. Thank you.
Don’t ****
Hi Susan, the alcohol is cooked out in the recipe, but you can substitute. One of my readers Karina, wrote the following review: “Instead of white wine I used chicken stock, but wow I could not believe the flavors!! I could go on forever but you all will have to try it yourself! Words don’t do this recipe justice!” I hope you love the recipe!
Had this today.. Wonderful recipe
The addition of paprika was a delight…
Thank you for posting this… :O)
You’re welcome! I’m glad you enjoy the recipe! Thanks for sharing!
Can this be frozen and reheated?
Hi Beth, I haven’t tried freezing it but I think it could work well. You would want to thaw before reheating and then reheat slowly over lower heat and do not overheat or the cream can separate and turn buttery (as with any cream sauce).
absolutely delish I added crumbled bacon a big wow
YUM! That sounds delicious! Thanks for sharing Jackie 🙂
Can i use dry white whine (vino De cocinar) special cooking wine?
Hi Oksana, I usually don’t recommend using anything labeled “cooking wine” because those have additional additives. I haven’t tried that specific one so I’m not sure. I think it’s worth experimenting if that is what you have to work with. You might reduce the amount slightly to be safe.
Why are you calling this Alfredo? I’ve been to Alfredo’s in Rome. There are 3 ingredients in an Alfredo sauce: Pasta, Butter, and Parmesan, PERIOD. This recipe was very good. You can call mine: Creamy Penne Shrimp. Yours should be called: Creamy Shrimp Pasta.
There’s one in every crowd. I had “pizza” in Naples. They should have called it “too much basil on cardboard”!
I can’t wait to try this tonight! Looks delicious! I think I am going to add some mushrooms! Yummy… 🙂
Oh, Dee…calm down, girl
Hi. I made this recipe exactly, for a few friends and family…I had to double it of course. Everyone loved it. My sister asked if I could make it just for her and add mushrooms, so I did…and she loved it. Thank you, and yes, it is way better than Olive Garden.
You’re welcome! I’m happy to hear that everyone enjoys the recipe! Thanks for sharing Joe!
This recipe is amazing my husband and kids love it.
That’s great to hear Jennifer! Thanks so much for sharing 🙂
Amazing dish!
I’m glad you like it Olga! Thanks for sharing 😀
This is amazing. My kids gobbled it up and my husband said I need to save the recipe because he will ask for this again. AWESOME!
I’m glad to hear your family enjoys the recipe as much as mine does Kim! Thanks for sharing your fantastic review! 🙂
I tried this recipe the first time and my boys love it! They asked if its a chesscake factory recipe😉 They even told me to open up a restaurant because of this recipe😂😂 ive been uaing this recipe ever since👍 Thanks!
You’re welcome Tess! I’m so happy to hear how much everyone loves this recipe! Thanks for sharing your excellent review!
Ughhh I thought when people said it’s better than Olive Garden they were kidding! But it’s literally THE BEST alfredo sauce I have ever tasted! And the only alfredo sauce that I’ve successfully made! I’m soooo unbelievably pleased with the way it turned out! Instead of white wine I used chicken stock, but wow I could not believe the flavors!! I could go on forever but you all will have to try it yourself! Words don’t do this recipe justice! ❤️❤️❤️❤️❤️👏🏼👏🏼👏🏼👏🏼👏🏼
Wow, that’s so great to hear! Thanks for sharing your excellent review Karina!
yummmmmmmm(:
I’m glad we agree! 😀
Hi. I have leftover coiked shrimp from ladt night. Can I usebit to make this recipe? If so how? Thanks tge recipe seems great.
Hi Roberta, I bet that would work. You can always top the pasta with it.
I made it and it turned out super delicious. My family loved it!
I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing 😀
My local Publix does not carry the suggested wine, is there a different one that you could recommend. I am gonna to try this for my family and want it to be our go pasta recipe on Mondays.
Kelly and white wine that isn’t too sweet would work. Let me know how it turns out 😀.
Amazing , just love it thank you
You are welcome Raquel 😀
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
YUM! That sounds delicious Jason!
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!
You’re welcome Raelle! Sounds like you both found a new favorite! Thanks for sharing 🙂
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 !
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…
I really want to make this dish but do you have to use wine in the sauce or will it be okay without it ?
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 🙂
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!!
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!
Thank you so much!! Can’t wait to try this!!!
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!
You’re welcome Sue! I’m happy to hear you both loved the recipe! 😀
Made this for my meal of the week, for my housemates, and they absolutely loved it. Serves about 3-4 hungry guys. Next time I’m doubling the recipe so theres some leftovers. The sauce is so much better than any Alfredo you can buy at the store.
That is awesome!! I’m so glad you all loved the recipe and I agree – it’s nice to have leftovers of this one!! 🙂
This is my most requested meal from my husband and daughter; it is SO GOOD!! I use smaller shrimp to get more in each bite, but the sauce is really what makes this so delicious. Rich, creamy, and filling… YOU HAVE TO TRY THIS!!
I’m so glad you and your family love the recipe!! Thank you for sharing that with me 🙂
I had some proseco open (and quite bubbly still) in the fridge and used that, along with smoked paprika. Great sauce!
That’s wonderful to know it works with proseco! Thank you for sharing that and your awesome review! 🙂
Very good.I add lobster as well and some chillie peppper flakes.
That sounds divine! 🙂
This is one of my fave recipes! I make once a month at least!
I am so glad you enjoy it!!!
Love, love, love, absolutely love this recipe!!!!
Thank you so much!!!!!
You are very welcome Jeann 😬.
This was so much easier than I thought it would be. And it was sooo good! I will definitely be making this often. Thank you so much, and for all your other great, easy-to-follow recipes!
Candy, you very welcome and thank you for such a wonderful review on the pasta 😬.
Hey Natasha,
Wondering if I can use precooked shrimp, if so how would I go about using them instead of the raw shrimp?
Hi Natasha, (hey great name!!) I have found that if you try to cook pre-cooked shrimp they shrink and become rubbery. It’s doable but I’d recommend using raw shrimp for best results.
OMG! This is absolutely the best. It’s better than any restaurant dish I have ever had. This is my third time making this meal. Your instructions and pictures are so easy to follow, there’s no way to make a mistake. Thank you for sharing. My family and I love this dish. It has become our favorite!! You Rock!!!!
Thank you so much for that fantastic review!! 🙂
Im going to make this for dinner this weekend. Where would i purchase that same wine at? Walmart?
Hi Beverly, I purchased it locally (it is an Idaho brand) at Walmart and at Fred Meyer. It’s not sold everywhere though. You can replace it with your favorite Chardonnay (most brands will work just fine) 🙂
I used Sherry because that’s the only wine I had in my fridge, and I put leftover steak in addition to shrimps, it was delicious, thank you Natasha!
Very yummy, I was skeptical at first but everyone loved it! My 4 year-old picky eater loved it. He thought it was store bought. Husband loved it as well. I’m glad I made it! Thank you, great recipe!
Liz, thank you for the wonderful review and you are very welcome 😀.