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Creamy Shrimp Alfredo Pasta Recipe

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

Shrimp Alfredo Pasta Recipe

4.88 from 136 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $17-$20
Keyword: Shrimp Alfredo Pasta
Cuisine: Italian
Course: Main Course
Servings: 6

Ingredients

  • 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

Instructions

  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.

Final Final Picmonkey Hashtag banner

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

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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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Tania Patrick
    September 26, 2020

    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.

    Reply

    • Natashas Kitchen
      September 26, 2020

      Thank you so much for sharing that with me Tania! I’m so happy you’re enjoying our recipes! Blessings to you!

      Reply

  • EVA BERMUDEZ
    September 14, 2020

    My husband made this dish for dinner and it was a hit. It was delicious. He used penne instead.Thank you.

    Reply

    • Natasha's Kitchen
      September 14, 2020

      That sounds great, Eva. Thank you for sharing that with us!

      Reply

  • Bella
    August 11, 2020

    Everyone LOVED it!!!

    Reply

    • Natashas Kitchen
      August 11, 2020

      Yay! That’s so great Bella! I’m so happy to hear that!

      Reply

  • Laura lee
    July 13, 2020

    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!

    Reply

  • Leen
    June 26, 2020

    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!

    Reply

    • Natashas Kitchen
      June 26, 2020

      You’re welcome! I’m so glad you enjoyed that Leen!

      Reply

  • Héctor
    June 11, 2020

    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!

    Reply

    • Natasha
      June 11, 2020

      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.

      Reply

  • Kathryn Johnson
    May 28, 2020

    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.

    Reply

    • Natasha's Kitchen
      May 29, 2020

      Thanks for sharing that with us, Kathryn. I’m glad that you enjoyed this recipe!

      Reply

  • Felix M
    May 14, 2020

    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.

    Reply

    • Natashas Kitchen
      May 14, 2020

      I’m so happy you enjoyed this Felix!

      Reply

  • Nicole
    May 6, 2020

    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!!

    Reply

    • Natashas Kitchen
      May 6, 2020

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

      Reply

  • Leasa Lindquist
    April 2, 2020

    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 🙂

    Reply

    • Natasha
      April 2, 2020

      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.

      Reply

  • Pedro Cevallos
    March 25, 2020

    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.

    Reply

    • Natasha's Kitchen
      March 25, 2020

      I am so happy to know that you loved this recipe! Thanks for dropping by and leaving a great review. Appreciate it!

      Reply

  • Joe
    March 8, 2020

    I made this last night and it was fantastic! This is definitely our new favorite.

    Reply

    • Natasha's Kitchen
      March 8, 2020

      Awesome! This is one of our favorites at home too.

      Reply

  • Greg
    February 22, 2020

    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 .

    Reply

    • Natashas Kitchen
      February 22, 2020

      I’m so glad to hear that Greg! Thank you for sharing that with me.

      Reply

  • Bob
    January 22, 2020

    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!

    Reply

    • Natashas Kitchen
      January 22, 2020

      That’s just awesome, Bob! Thank you so much for sharing that with me!

      Reply

  • Jamila
    January 7, 2020

    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

    Reply

    • Natashas Kitchen
      January 7, 2020

      I’m so glad you enjoyed it, Jamila! Thank you for the wonderful review!

      Reply

  • Jenny
    December 29, 2019

    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!

    Reply

    • Natashas Kitchen
      December 30, 2019

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

      Reply

  • Kelly
    November 6, 2019

    What can i substitute for wine?

    Reply

    • Natashas Kitchen
      November 6, 2019

      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!

      Reply

  • Chadwick Roy
    October 26, 2019

    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.

    Reply

  • Robert Rothschild
    September 22, 2019

    A little grating of fresh nutmeg (3 or 4 grinds of the nut) makes a wonderful update.

    Reply

    • Natashas Kitchen
      September 23, 2019

      Thank you so much for sharing that with me.

      Reply

  • MaryAnn
    September 17, 2019

    You make real food! Good food ! Easy to make ! Going to make the the shrimp in Alfred o ok

    Reply

    • Natashas Kitchen
      September 17, 2019

      I’m so glad you’re enjoying our recipes!

      Reply

  • Shannelle
    August 27, 2019

    This is the best recipe ever! This was my second time following the recipe and the family loves it!

    Reply

    • Natashas Kitchen
      August 27, 2019

      I’m so happy you enjoyed that Shannelle!

      Reply

  • Sandra
    August 17, 2019

    Yummy. Even hubby liked it…he’s not a fan of pasta or shrimp. I almost eliminated the onion, but glad I didn’t.

    Reply

    • Natashas Kitchen
      August 18, 2019

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

      Reply

  • Cherie
    August 14, 2019

    So incredibly delicious, and the hardest part is pre-shelling the shrimp!!

    Reply

    • Natashas Kitchen
      August 14, 2019

      I’m so glad you enjoyed this recipe Cherie! I agree that is the hardest part.

      Reply

  • Adriana
    July 1, 2019

    Seriously, plate-lickin’ good!

    Reply

    • Natashas Kitchen
      July 1, 2019

      I’m so happy you enjoyed that Adriana!

      Reply

  • Christianne
    March 18, 2019

    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.

    Reply

    • Natashas Kitchen
      March 18, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

  • Christianne
    March 16, 2019

    I’m making this dish tonight and was wondering if you use salted butter or not?

    Reply

    • Natasha
      March 18, 2019

      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.

      Reply

  • Jayden
    March 3, 2019

    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!

    Reply

    • Natashas Kitchen
      March 3, 2019

      I’m so happy to hear that! Thank you for sharing your great & thoughtful review!

      Reply

      • Danyelle Thornton
        April 15, 2020

        I plan to make this soon, but I am wondering if anyone has added spinach when making it?

        Reply

  • Irina Sirotkina
    January 27, 2019

    My absolute favorite shrimp recipe. I add bell peppers to onions and it’s so fabulous!

    Reply

    • Natashas Kitchen
      January 28, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

  • Jade Edwards
    January 15, 2019

    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.

    Reply

    • Natashas Kitchen
      January 16, 2019

      I’m so happy to hear that, Jade! Thank you for that wonderful review!

      Reply

  • KM
    January 12, 2019

    Would this work with regular 2% milk instead of whipping cream ?

    Reply

    • Natasha
      January 14, 2019

      Hi KM, in this recipe, milk will make the sauce very loose and it won’t form properly.

      Reply

      • Jade Edwards
        January 15, 2019

        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.

        Reply

  • Barbara
    January 7, 2019

    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.

    Reply

    • Natashas Kitchen
      January 7, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

    • yunsuh kwon
      March 31, 2019

      Can I substitute shrimp with chicken and mushrooms?

      Reply

      • Natashas Kitchen
        March 31, 2019

        I think that should work! You may also try this recipe here. I hope that helps

        Reply

  • Julia Scalcione
    January 1, 2019

    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

    Reply

    • Natashas Kitchen
      January 1, 2019

      Thank you so much for sharing that with me, Julia! 🙂

      Reply

  • Chasity allen
    December 13, 2018

    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

    Reply

    • Natasha
      December 14, 2018

      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.

      Reply

  • Christina
    November 14, 2018

    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!

    Reply

    • Natashas Kitchen
      November 14, 2018

      You’re welcome! I’m so happy you enjoyed it! Thank you for the wonderful review!

      Reply

    • Shelby
      April 18, 2020

      Can I use pre cooked shrimp instead of raw? If so, would I still follow same instructions?

      Reply

      • Natashas Kitchen
        April 18, 2020

        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.

        Reply

  • Christine E. Cowart
    October 1, 2018

    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!

    Reply

    • Natashas Kitchen
      October 1, 2018

      That’s just awesome!! Thank you for sharing your wonderful review, Christine! 🙂

      Reply

  • Nitra
    August 7, 2018

    This was delicious! My family loved it….even my son who doesn’t like shrimp or onions.

    Reply

    • Natashas Kitchen
      August 7, 2018

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Victoria
    July 5, 2018

    Hi Natasha,
    Your recipe sounds delicious! If I wanted to add broccoli, how much broccoli would you recommend adding to the recipe?

    Thank you!

    Reply

    • Natashas Kitchen
      July 5, 2018

      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.

      Reply

  • Zuheir
    June 2, 2018

    Wow that was amazing
    I will try this at home and let you know

    Thanks

    Reply

    • Natashas Kitchen
      June 2, 2018

      Thank you for the wonderful review!

      Reply

  • Cay Resko
    April 17, 2018

    A wonderful easy recipe. We loved it. I added mushrooms, very good. I’ll bet peas or even broccoli would be great also.

    Reply

    • Natasha's Kitchen
      April 17, 2018

      I’m happy to hear you enjoy the recipe Cay! Thanks for sharing your great review!

      Reply

  • Trina Flynn
    April 2, 2018

    I made this Shrimp Alfredo for dinner and my son couldn’t stop thanking me 🙂 Thank you Natasha for another incredible recipe!!

    Reply

    • Natasha's Kitchen
      April 2, 2018

      That’s awesome Trina! I’m glad you both love the recipe. Thanks for sharing your fantastic review!

      Reply

  • Andy
    March 11, 2018

    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…

    Reply

    • Natasha's Kitchen
      March 12, 2018

      My pleasure Andy! I’m glad you enjoy the recipe. Thanks for sharing your great review with other readers!

      Reply

  • Terigayle
    March 3, 2018

    This recipe looks sooooo good!
    A must try!
    Thank you

    Reply

    • Natasha's Kitchen
      March 3, 2018

      You’re welcome! It’s super popular for good reason!

      Reply

  • Karen
    February 27, 2018

    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!

    Reply

    • Natasha's Kitchen
      February 28, 2018

      I’m glad to hear your first recipe was such a success! Thanks for following and sharing your fantastic review Karen!

      Reply

  • mike
    February 6, 2018

    love it I added some mushrooms to the recipe the wife suggested a little red pepper sounds good ill try that next time

    Reply

    • Natasha's Kitchen
      February 6, 2018

      I’m glad you enjoy the recipe Mike! Thanks so much for sharing!

      Reply

  • Doris Sikora
    January 31, 2018

    can I make the sauce this morning and serve tonight??

    Reply

    • Natasha
      natashaskitchen
      January 31, 2018

      That should work fine Doris 😀

      Reply

  • Tanya
    November 16, 2017

    Can you please suggest a few salads this dish would go good with?

    Reply

    • Natasha
      natashaskitchen
      November 16, 2017

      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.

      Reply

  • Tanya
    November 14, 2017

    Can I use cooking wine instead of regular wine?

    Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      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.

      Reply

      • Tanya
        November 15, 2017

        I don’t have wine what can I use instead? Chicken broth?

        Reply

        • Natasha
          natashaskitchen
          November 15, 2017

          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!

          Reply

        • Lesya
          May 29, 2019

          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!

          Reply

          • Natashas Kitchen
            May 30, 2019

            Hi Lesya, I haven’t tested this recipe with fish but it should work. Pan frying, grilling, or baking fish should all work.

  • susan myers
    October 29, 2017

    What can i substitute the white wine for? I do alcohol. Thank you.

    Reply

    • susan myers
      October 29, 2017

      Don’t ****

      Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      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!

      Reply

  • RossC
    October 7, 2017

    Had this today.. Wonderful recipe
    The addition of paprika was a delight…
    Thank you for posting this… :O)

    Reply

    • Natasha's Kitchen
      October 7, 2017

      You’re welcome! I’m glad you enjoy the recipe! Thanks for sharing!

      Reply

  • Beth Elahmar
    September 27, 2017

    Can this be frozen and reheated?

    Reply

    • Natasha
      natashaskitchen
      September 27, 2017

      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).

      Reply

  • Jackie
    September 27, 2017

    absolutely delish I added crumbled bacon a big wow

    Reply

    • Natasha's Kitchen
      September 27, 2017

      YUM! That sounds delicious! Thanks for sharing Jackie 🙂

      Reply

  • Oksana
    September 27, 2017

    Can i use dry white whine (vino De cocinar) special cooking wine?

    Reply

    • Natasha
      natashaskitchen
      September 27, 2017

      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.

      Reply

  • Dee
    August 20, 2017

    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.

    Reply

    • Bob I
      August 21, 2017

      There’s one in every crowd. I had “pizza” in Naples. They should have called it “too much basil on cardboard”!

      Reply

    • Emma Leigh
      September 12, 2017

      I can’t wait to try this tonight! Looks delicious! I think I am going to add some mushrooms! Yummy… 🙂

      Reply

    • Claire
      June 9, 2018

      Oh, Dee…calm down, girl

      Reply

  • Joe
    August 12, 2017

    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.

    Reply

    • Natasha's Kitchen
      August 12, 2017

      You’re welcome! I’m happy to hear that everyone enjoys the recipe! Thanks for sharing Joe!

      Reply

  • Jennifer
    July 27, 2017

    This recipe is amazing my husband and kids love it.

    Reply

    • Natasha's Kitchen
      July 27, 2017

      That’s great to hear Jennifer! Thanks so much for sharing 🙂

      Reply

  • Olga
    July 19, 2017

    Amazing dish!

    Reply

    • Natasha's Kitchen
      July 19, 2017

      I’m glad you like it Olga! Thanks for sharing 😀

      Reply

  • Kim Hustonj
    July 11, 2017

    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!

    Reply

    • Natasha's Kitchen
      July 11, 2017

      I’m glad to hear your family enjoys the recipe as much as mine does Kim! Thanks for sharing your fantastic review! 🙂

      Reply

  • Tess
    June 30, 2017

    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!

    Reply

    • Natasha's Kitchen
      July 1, 2017

      You’re welcome Tess! I’m so happy to hear how much everyone loves this recipe! Thanks for sharing your excellent review!

      Reply

  • Karina Shevchenko
    June 27, 2017

    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! ❤️❤️❤️❤️❤️👏🏼👏🏼👏🏼👏🏼👏🏼

    Reply

    • Natasha's Kitchen
      June 27, 2017

      Wow, that’s so great to hear! Thanks for sharing your excellent review Karina!

      Reply

  • babushca
    June 12, 2017

    yummmmmmmm(:

    Reply

    • Natasha's Kitchen
      June 12, 2017

      I’m glad we agree! 😀

      Reply

    • Roberta
      January 4, 2020

      Hi. I have leftover coiked shrimp from ladt night. Can I usebit to make this recipe? If so how? Thanks tge recipe seems great.

      Reply

      • Natashas Kitchen
        January 6, 2020

        Hi Roberta, I bet that would work. You can always top the pasta with it.

        Reply

  • Nirvashi
    June 7, 2017

    I made it and it turned out super delicious. My family loved it!

    Reply

    • Natasha's Kitchen
      June 7, 2017

      I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing 😀

      Reply

  • Kelly
    April 24, 2017

    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.

    Reply

    • Natasha
      natashaskitchen
      April 24, 2017

      Kelly and white wine that isn’t too sweet would work. Let me know how it turns out 😀.

      Reply

  • Raquel
    April 9, 2017

    Amazing , just love it thank you

    Reply

    • Natasha
      natashaskitchen
      April 9, 2017

      You are welcome Raquel 😀

      Reply

  • 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

  • Adam Logan
    March 7, 2017

    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.

    Reply

    • Natasha
      natashaskitchen
      March 7, 2017

      That is awesome!! I’m so glad you all loved the recipe and I agree – it’s nice to have leftovers of this one!! 🙂

      Reply

  • Kaitlyn
    March 6, 2017

    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!!

    Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      I’m so glad you and your family love the recipe!! Thank you for sharing that with me 🙂

      Reply

  • Bob I
    March 4, 2017

    I had some proseco open (and quite bubbly still) in the fridge and used that, along with smoked paprika. Great sauce!

    Reply

    • Natasha
      natashaskitchen
      March 4, 2017

      That’s wonderful to know it works with proseco! Thank you for sharing that and your awesome review! 🙂

      Reply

  • Vic Nielsen
    February 22, 2017

    Very good.I add lobster as well and some chillie peppper flakes.

    Reply

    • Natasha's Kitchen
      February 22, 2017

      That sounds divine! 🙂

      Reply

  • Elyza Iusan
    January 19, 2017

    This is one of my fave recipes! I make once a month at least!

    Reply

    • Natasha's Kitchen
      January 19, 2017

      I am so glad you enjoy it!!!

      Reply

  • Jeann
    December 30, 2016

    Love, love, love, absolutely love this recipe!!!!
    Thank you so much!!!!!

    Reply

    • Natasha
      natashaskitchen
      December 30, 2016

      You are very welcome Jeann 😬.

      Reply

  • Candy
    December 26, 2016

    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!

    Reply

    • Natasha
      natashaskitchen
      December 26, 2016

      Candy, you very welcome and thank you for such a wonderful review on the pasta 😬.

      Reply

    • Natasha Bedusenko
      January 29, 2020

      Hey Natasha,

      Wondering if I can use precooked shrimp, if so how would I go about using them instead of the raw shrimp?

      Reply

      • Natashas Kitchen
        January 29, 2020

        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.

        Reply

  • Angela
    November 13, 2016

    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!!!!

    Reply

    • Natasha
      natashaskitchen
      November 13, 2016

      Thank you so much for that fantastic review!! 🙂

      Reply

  • Beverly
    October 19, 2016

    Im going to make this for dinner this weekend. Where would i purchase that same wine at? Walmart?

    Reply

    • Natasha
      natashaskitchen
      October 19, 2016

      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) 🙂

      Reply

      • Lora K
        November 1, 2016

        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!

        Reply

  • liz
    October 12, 2016

    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!

    Reply

    • Natasha
      natashaskitchen
      October 13, 2016

      Liz, thank you for the wonderful review and you are very welcome 😀.

      Reply

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