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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.
- 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.
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
A family classic in my household it’s so creamy the shrimp tasted amazing it’s one of the best recipes I’ve had in my life
That’s wonderful to hear, Nate!
Hi,
I’m wanting to make this as a condolence meal for a coworker. Does it reheat ok? Should I mix the sauce in right away or will it rehear better separately? Thanks 😊
Hi there, yes it will work. 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).
love this recipe. creamy paprika white wine sauce and parmesan cheese is a winning combo. I like to use all the fishy juices of my defrosted prawns in the pan.
I’m so happy you enjoyed that. Thank you for sharing that with us, Duke!
My boyfriend cooked me this recipe for an anniversary recently and I loved it! He does not cook often but told me this is one of the few recipes he makes when he does. I was a little concerned the sauce wouldn’t thicken, but it as time would tell, it did so beautifully, and everything was great. Well-balanced flavors and was I
highly tempted to go back for seconds after receiving a plate with a rather large portion!
That’s great to hear, Arianna! I’m so glad you both enjoyed the recipe. Thank you for the feedback.
This recipe came out great and was very versatile. I didn’t have enough cream but I had buttermilk leftover from another recipe, so I used half heavy cream and half buttermilk. Also used chicken stock as I was out of white wine. I didn’t have parmesan cheese but had asiago. Also added broccoli florets and red pepper. Used combo of seafood medley and shrimp. Even with all these substitutions it came out delicious.
Wonderful to hear, Janet! Thank you for sharing that with us.
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!
The wine has to reduce over simmering. I didn’t use white wine and instead went for Sake (Japanese). I used less cheese than the measurement (less than 1/4 cup of cheese) she gave but still worked out well. For the sauce, It’s important to put it in low heat for it to simmer and thicken. Otherwise, it would be too watery. I added paprika, salt and pepper too while the sauce thickens. Hope that helps 😊
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!