Creamy shrimp alfredo pasta on a plate with a fork beside it

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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

Shrimp Alfredo-9

*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.

Two photos of shrimp in a skillet in one they are cooked in another raw

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.

Three photos of skillets with onions and garlic being sautéed

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.

Two photos of alfredo sauce being prepared

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

Two photos of alfredo sauce in a saucepan with shrimp and pasta being added to it

A plate of creamy shrimp alfredo pasta with a fork beside it

Shrimp Alfredo-4-3

Natasha's Kitchen Cookbook

Shrimp Alfredo Pasta Recipe

4.94 from 278 votes
Author: Natasha of NatashasKitchen.com
Creamy shrimp alfredo pasta on a plate with a fork beside it
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!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 6
  • 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.
  • 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.
  • Add the cooked shrimp and drained (un-rinsed pasta). Garnish with parsley, basil, extra parmesan or freshly cracked pepper if desired.
Course: Main Course
Cuisine: Italian
Keyword: Shrimp Alfredo Pasta
Skill Level: Easy
Cost to Make: $$

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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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Peter szecsy
    April 1, 2024

    I ĺwatched your video and could SMELL it ! I added a bit more garlic and cream and WOW! The taste was ethched in my mind. Thank you for this recipe. Since I retired I have taken up cooking and my wife has no arguments especially when I put something like this in front of her. Thankyou

    Reply

    • Natasha's Kitchen
      April 1, 2024

      You’re so welcome, Peter. I’m so happy that are enjoying my recipes including this one!

      Reply

  • Delia
    March 10, 2024

    Hi Natashia everyone LOVED the Chicken Shrimp Alfredo. My Grandsons called and asked me for the receipe.
    Thank you
    Delia

    Reply

    • NatashasKitchen.com
      March 10, 2024

      That’s great to hear, Delia!

      Reply

  • Alana graves
    February 6, 2024

    Just devoured the Shrimp Alfredo: Wonderful!
    Used three cheese ravioli instead of pasta and served over fresh spinach cooked in the pasta water.
    Promised to make for my foodie friends.

    Reply

    • Natashas Kitchen
      February 6, 2024

      I’m so happy you enjoyed that. Thank you for sharing that with us, Alana!

      Reply

  • Lisa McGinnis
    January 30, 2024

    Great recipe! I added salmon and imitation crab. It turned out fantastic!

    Reply

    • Natasha's Kitchen
      January 30, 2024

      Great to hear that you loved it and it’s a good idea too! Thanks for sharing, Lisa.

      Reply

  • Arlene Pitkanen
    January 16, 2024

    Hi–I noticed some people added asparagus and mushrooms to this recipe….any idea how much and when I would add these to the recipe? Could I add spinach, too? I have some of all three that I need to add to something as I don’t want to waste them. Thank you 😊

    Reply

    • Natasha's Kitchen
      January 16, 2024

      I haven’t tried adding them to the recipe but I think you can add them when you saute the onion.

      Reply

  • Saleem
    December 13, 2023

    This is the best shrimp alfredo recipe I’ve ever made.Me and my wife loved it and went back for seconds.I’m also taking the leftovers to work tomorrow for lunch.Thank you for a great recipe!

    Reply

    • Natasha's Kitchen
      December 14, 2023

      Thank for your awesome feedback!

      Reply

  • David Renken
    December 9, 2023

    WOW, Awesome flavor, mind blowing good. Don’t know if my white wine made any difference ‘A Alexandria Nicole ~ Crawford Viognier’
    The flavor is out of this world, absolutely amazing ,, very rich so hold on, any restaurant could have this for a signature dish, it’s that good. Thx

    Reply

    • Natashas Kitchen
      December 9, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, David!

      Reply

  • Stephanie
    December 1, 2023

    This was a perfect recipe as a base. The portions and measurements I followed exactly, besides the parm. I added about 3/4 cup of it. I also added some extra seasonings to my shrimp (old bay and some Creole) then added some red pepper flakes and lemon pepper at the end. It was perfect. I added some red bell pepper when I was sauteing the onion just for some added color and veggies. This will definitely go in my recipe book as it is written here. I’m over the moon and my husband got seconds.

    Reply

    • NatashasKitchen.com
      December 1, 2023

      Hi Stephanie! I’m so glad to hear that! Thank you for sharing.

      Reply

  • Zori J.
    November 26, 2023

    Followed the directions and it came out perfect. We loved it, so tasty, I did add some green vegetables, broccoli,some peas, and with it and a little bit more seasoning. it was really great. five stars.

    Reply

    • Natasha's Kitchen
      November 26, 2023

      Thank you for the 5 stars, we’re so glad that you enjoyed it!

      Reply

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