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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

4.94 from 285 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: $$
Natasha's Kitchen Cookbook

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More Amazing Pastas I’ve been-a-pinnin‘:
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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 creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.94 from 285 votes (105 ratings without comment)

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Recipe Rating




Comments

  • Nate Hernandez
    November 3, 2023

    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

    Reply

    • NatashasKitchen.com
      November 4, 2023

      That’s wonderful to hear, Nate!

      Reply

  • NK
    September 27, 2023

    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 😊

    Reply

    • Natasha's Kitchen
      September 27, 2023

      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).

      Reply

  • Duke Cook'em
    May 2, 2023

    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.

    Reply

    • Natashas Kitchen
      May 2, 2023

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

      Reply

  • Arianna
    April 17, 2023

    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!

    Reply

    • NatashasKitchen.com
      April 17, 2023

      That’s great to hear, Arianna! I’m so glad you both enjoyed the recipe. Thank you for the feedback.

      Reply

  • Janet S
    April 7, 2023

    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.

    Reply

    • NatashasKitchen.com
      April 7, 2023

      Wonderful to hear, Janet! Thank you for sharing that with us.

      Reply

  • James Peterson
    February 9, 2023

    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.

    Reply

    • Natasha's Kitchen
      February 9, 2023

      Thank you! Good to know that you enjoyed the results!

      Reply

  • Adriana
    January 18, 2023

    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?

    Reply

    • Natashas Kitchen
      January 18, 2023

      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 🙂

      Reply

  • Doctor Grandma Jeannie
    December 28, 2022

    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.

    Reply

    • Natasha's Kitchen
      December 28, 2022

      It’s my pleasure, we’re happy to know that you enjoyed this recipe!

      Reply

  • Joce Ford
    October 24, 2022

    So delicious, kids loved it which is a real win! I added some mushrooms & asparagus to

    Reply

    • Natasha's Kitchen
      October 24, 2022

      Yay! Thanks for the great feedback, so happy with it!

      Reply

  • Stephen Milic
    October 19, 2022

    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?

    Reply

    • Natashas Kitchen
      October 19, 2022

      I’m so glad you enjoyed it, Stephen!

      Reply

  • Annette
    October 5, 2022

    Made this tonight. The pasta I use was Rigatoni noodles. The sauce was so easy to make. It’s was delicious

    Reply

    • NatashasKitchen.com
      October 5, 2022

      Hi Annette! I’m so glad it was enjoyed. Thank you for sharing.

      Reply

  • Liz strickland
    August 11, 2022

    Made this dish tonight. It was delish. I added asparagus. It was so very good.

    Reply

    • Natashas Kitchen
      August 11, 2022

      I’m so glad you enjoyed it, Liz! Thank you so much for sharing that with me!

      Reply

  • Rosella
    August 10, 2022

    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.

    Reply

    • NatashasKitchen.com
      August 10, 2022

      That’s wonderful! So glad to hear it’s such a hit. Thanks for sharing. 🙂

      Reply

  • Kathy
    August 7, 2022

    I don’t care for shrimp, is it possible to make this with chicken? What modifications should I make?

    Reply

  • Kira
    July 1, 2022

    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.

    Reply

    • Natasha's Kitchen
      July 1, 2022

      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!

      Reply

    • Grace
      July 18, 2024

      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 😊

      Reply

  • dave
    June 27, 2022

    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.

    Reply

    • NatashasKitchen.com
      June 27, 2022

      So glad you enjoy this recipe. Thank you for the review, Dave.

      Reply

  • dave
    June 27, 2022

    I have made this a couple of times, absolutely delicious. I give it a five star rating .

    Reply

    • NatashasKitchen.com
      June 27, 2022

      Thank you for the review, Dave.

      Reply

  • Pat
    June 21, 2022

    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.

    Reply

    • NatashasKitchen.com
      June 21, 2022

      Hi Pat! In this recipe, milk will make the sauce very loose and it won’t form properly.

      Reply

  • Allison Jucutan
    June 18, 2022

    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!

    Reply

    • Natasha's Kitchen
      June 19, 2022

      That’s a great idea to give the recipe that extra kick! I’m happy to know that you enjoyed making this recipe, Allison.

      Reply

  • Misty
    May 6, 2022

    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

    Reply

    • Natashas Kitchen
      May 7, 2022

      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!

      Reply

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