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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

4.89 from 142 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

  • Suzanne L. Brown
    September 25, 2016

    Would this be a dish you could add Black Truffle butter to?

    Reply

    • Natasha
      natashaskitchen
      September 25, 2016

      Hi Suzanne, to be honest, I’ve never tried black truffle butter. Sounds fancy and delicious but I really haven’t tried it. Sorry, I know that’s not very helpful. If you try it, let me know how it works out 🙂

      Reply

  • Lyndsey Antrobus
    August 28, 2016

    We made this for our 1st anniversary dinner- absolutely scummy, Will be making it often. Thanks for the recipe.

    Reply

    • Natasha
      natashaskitchen
      August 28, 2016

      Lyndsey, thank you for such a nice review and you are very welcome 😁.

      Reply

  • Nicole
    August 12, 2016

    What can i use as an alternative for wine (any non alcholic drink)

    Reply

    • Natasha
      natashaskitchen
      August 12, 2016

      Hi Nicole, you can replace it with chicken broth although the flavor won’t be quite the same. Maybe add a splash of fresh lemon juice at the end to taste.

      Reply

  • Anna Perevozchikov
    July 11, 2016

    Made this one today and it was soooo delicious. I usually never comment on recipes but Natasha well deserves a medal. Thank you so much!!!

    Reply

    • Natasha
      natashaskitchen
      July 11, 2016

      Awww you’re so nice! 🙂 Thank you so much for sharing your awesome review 🙂

      Reply

  • Yana
    June 23, 2016

    Very delicious alfredo sauce. The best one so far that I’ve ever made! Thank you Natashenka! 😄

    Reply

    • Natasha
      natashaskitchen
      June 23, 2016

      I’m so happy you loved it! You’re so very welcome 🙂

      Reply

  • Eddie
    June 13, 2016

    I am a huge fan of shrimp alfredo! This is by far the best recipe that I have ever attempted. I first tried with my teflon cookware and it didn’t come out quite right. Then I got some stainless cookware and man what a difference! Please never remove this recipe! It is a must keep!

    Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      Thanks for sharing your awesome review! I’m so happy you enjoyed it 🙂

      Reply

  • Lizette
    May 27, 2016

    This recipe was very tasty! However, I did not use any wine. I want to cook this dish again and was wondering if champagne is a good substitute for the chardonnay. Does it make a significant difference if I use champagne? I don’t know much about wine, hence my question.

    Reply

    • Natasha
      natashaskitchen
      May 27, 2016

      Hi Lizette, to be honest, I’ve never tried making this recipe with champagne so I can’t say for sure. If you test it, make sure it’s not a sweet champagne. I’ve seen other recipes online that utilize champagne but I just haven’t tested it to say for sure.

      Reply

      • Lizette
        May 31, 2016

        Thank you for your reply. I tried the recipe with “brut” champagne and it came out delicious! 10 times better than the first time I made this with no wine.

        Reply

  • Nicole
    May 17, 2016

    I made this several months ago and have been dreaming of it ever since (I lost the printed recipe and this is the first time I’ve remembered to look for it while in front of a computer). It’s amazing! It’s hands down the best alfredo sauce I’ve ever tasted, and I can’t believe that I made it from scratch! Thank you for this recipe. I can’t wait to make it again soon.

    Reply

    • Natasha
      natashaskitchen
      May 17, 2016

      I’m so happy you enjoyed it! Thank you for sharing your fantastic review!

      Reply

      • Nicole
        May 30, 2016

        I forgot to add that I live in a Muslim country where wine is not readily available, so I used chicken stock in place of the wine and the recipe still came out amazing!

        Reply

        • Natasha
          natashaskitchen
          May 30, 2016

          I’m glad yo liked it Nicole and nice job improvising 😀.

          Reply

  • D. Brummitt
    May 12, 2016

    Can one use half-and-half instead of heavy cream? My problem is that it always seems to curdle (or lump) and (most of the time) I end up adding an egg yoke which only partly ameliorates the problem. It can get yucky fast.

    Reply

    • Natasha
      natashaskitchen
      May 12, 2016

      I think half and half would be an ok substitute. I use it to make my chicken and mushroom alfredo and I do like that it is a lighter sauce with half and half.

      Reply

      • D. Brummitt
        May 13, 2016

        Thnx, that’s what I generally use …. but any thoughts about the curdling issue? I’m an improvisatory … (too lazy to get the right amounts of the right ingredients together) cook and, as I say, generally (but not always) get lumps and curdled cheese in the end result.

        As I think of it, I often dust the shrimp with flour before I saute them because I like a little crust … perhaps this is my problem.

        Any fool proof way to bust up a lumpy sauce?

        Thanks so much for your advice.

        Reply

        • Natasha
          natashaskitchen
          May 13, 2016

          I have found that curdled 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

          • Svetlana
            May 17, 2016

            Same happened to me! Do not cook it with the cheese! Stir it in, let it melt, and that’s it 🙂 it’s still yummy though

          • D Brummitt
            May 18, 2016

            OK Svetlana and Natasha! No (additional) heat after the cheese!!! Made it Sunday night! It was a “hit” but who really knows … sauce was curdled but it tasted fine. Like the idea of Bacon also Cayenne. Onward and upward, thanks.

          • Natasha
            natashaskitchen
            May 19, 2016

            I updated the recipe to clarify about when to turn off the heat. I’m so glad you liked it!

  • Samantha Agar
    April 15, 2016

    I have made this twice for my family and it is one of our favorites. Thank you for the recipe.

    Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      You are welcome Samantha, I’m glad you like the recipe.

      Reply

  • Faith
    March 26, 2016

    I made this tonight and everything turns out perfect. I also added bacon, mushroom and green pepper to add more ingredients. My italian husband is impress 🙂

    Reply

    • Natasha
      natashaskitchen
      March 26, 2016

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

      Reply

  • Ebony
    March 26, 2016

    Hi, this looks like the perfect alfredo recipe! I only have pre-cooked shrimp on hand – can I use that instead?

    Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      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

  • Sadie
    March 11, 2016

    Can you use any type of dry wine? Or is is best to use a Chardonnay? Would a Pinot Grigio or Sauvignon Blanc work well?

    Reply

    • Natasha
      natashaskitchen
      March 12, 2016

      I think either of those would be OK in this recipe. I hope you enjoy it!

      Reply

  • Maureen
    February 27, 2016

    All turned out perfect….have made this fabulous dish many times, we love it❤️❤️

    Reply

    • Natasha
      natashaskitchen
      February 27, 2016

      I’m so happy you loved it! Thank you for that awesome review 🙂

      Reply

  • Selina
    February 25, 2016

    Hello! I am planning on making this recipe and I want to know if cooking wine and regular wine are the same thing? Or does it matter? Thank You! 🙂

    Reply

    • Natasha
      natashaskitchen
      February 25, 2016

      I used to cook with cooking wine but it’s not nearly as good as a drinkable wine. We don’t drink but a good rule of thumb is to cook with a wine you could drink. There are additives in cooking wine that make it disgusting to drink. It will always taste better with a real wine :).

      Reply

      • Jeffreey Brothers
        May 26, 2016

        Cooking wine has way too much salt.

        Reply

  • Carla
    February 19, 2016

    I just made this tonight. My hubby won’t eat fish but he will eat shrimp. I seasoned the shrimp with some cayenne instead of paprika. It was sooooooo delicious. He loved it!
    Thank you for the yummy recipe!

    Reply

    • Natasha
      natashaskitchen
      February 19, 2016

      Carla, thank you for such a nice review and you are welcome 😁.

      Reply

  • C
    February 14, 2016

    Excellent recipe easy to follow I put my own twist in it by using a whole box of penne, doubling the shrimp, adding a bit of milk, and cayenne pepper. Definitely adding this to my recipe book.

    Thanks

    Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Anna
    February 8, 2016

    Hello Natasha! Have made this recipe a few times, and we LOVED it! I have a question though. You mentioned some where that you don’t drink alcohol but do use it in your recipes. What do you do with the open bottles of red, or white wine? Do you keep them in the fridge, pantry, or do you just toss them? I never know what to do with my opened wine bottles because I don’t cook with wine every week.

    Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      I refrigerate wine but hard liquor like Rum I leave at room temperature in the pantry.

      Reply

    • cynthia
      February 17, 2016

      hi…you can also buy the little bottle four packs of wine…then you always have some on hand

      Reply

      • Natasha
        natashaskitchen
        February 17, 2016

        That’s a great idea! thank you!

        Reply

  • Solomiya
    February 5, 2016

    Love this!! Made it 3 times with week! Added some green pepper the last time and it turned out great!!

    Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Solomiya, thank you for such a nice review, I’m glad you enjoyed it .😀

      Reply

  • Alicia
    January 30, 2016

    Why is this Alfredo sauce so much better than any other recipe? We add broccoli and are going to add a little lemon tonight.

    Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      I’m so happy you like it! Thank you for the amazing review! Some broccoli and a splash of lemon at the end sound really tasty!

      Reply

  • Natasha
    natashaskitchen
    January 28, 2016

    I haven’t tried this with nutmeg. Thanks for sharing that with me!

    Reply

  • Tina
    January 27, 2016

    This was seriously the best alfredo sauce ever!! My husband LOVED it too! Thank you so much!! =) i will be making more of your recipes. They are great. The instructions are easy to follow too!

    Reply

    • Natasha
      natashaskitchen
      January 27, 2016

      Thank you so much for the awesome review! 🙂

      Reply

  • Brigitte
    January 25, 2016

    My boyfriend and I are so obsessed with this recipe. There is no comparison to this yummy delicious sauce. There are never any leftovers. We love all of your recipes. Thanks!!

    Reply

    • Natasha
      natashaskitchen
      January 25, 2016

      Thank you for such a nice review, what a compliment. I’m so happy you guys liked it😬

      Reply

  • Danielle
    January 24, 2016

    I cooked this last night for a friend and it was so incredibly delicious. I won’t be buying this dish anymore. Thank you for the great recipe.

    Reply

    • Natasha
      natashaskitchen
      January 24, 2016

      Danielle, thank you for such a nice review and you are welcome 😃.

      Reply

  • nicole
    January 20, 2016

    I’m going to try this recipe tonight but I’m currently pregnant so is there something else I could use instead of wine or should I be ok?

    Reply

    • Natasha
      natashaskitchen
      January 20, 2016

      The wine cooks down removing pretty much all of the alcohol in the recipe. I enjoyed this while I was pregnant but if you are concerned, you can replace it with chicken broth although the flavor won’t be quite the same.

      Reply

  • Frank
    January 20, 2016

    Thank you Natasha. Superb recipe, easy to make, and delicious. I made it for my 16th anniversary dinner and my wife loved it. The kids raved about it too and they thought I catered it out…lol! This is now one of our regular family dishes.

    Reply

    • Natasha
      natashaskitchen
      January 20, 2016

      Frank, thank you for sharing such a nice review, what a compliment 😁. And you are very welcome.

      Reply

  • Denise
    January 19, 2016

    I tried this recipe couple days ago & I have to say it tasted so good … Thank you for sharing ..

    Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      Thank you so much 🙂

      Reply

  • Sulania
    January 18, 2016

    Hey Natasha,
    I just wanted to say thank you because your recipe went off without a hitch! It was AMAZING. I had a girls night in and my bestie and I absolutely loved the recipe!!! It was so easy to make and the ingredients were all easy to find. It didn’t take long at all. I didn’t use paprika – but I don’t believe it would have made quite a difference. It was so creamy and tasty, I will definitely be making it again very soon.

    Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      Sulania, thank you for such a nice review, I’m so glad you liked it 😀.

      Reply

  • Diane
    January 12, 2016

    YUM~YUMYUM
    This was delicious., I also used a splash of lemon. No more store bought Alfredo. Thanks for an awesome recipe and your detailed instructions. Will be a staple in our rotation.

    Reply

    • Natasha
      natashaskitchen
      January 12, 2016

      Diane, thank you for such a nice review, I’m so glad you enjoyed it 😀.

      Reply

  • Mary
    January 5, 2016

    Found this on your most popular recipe list of 2015 and made it today, my husband was loving every bite! Thank you!

    Reply

    • Natasha
      natashaskitchen
      January 5, 2016

      Yayyy!! All my work on that post paid off! 🙂 I’m so happy you discovered this recipe through the list 🙂

      Reply

  • Suzanne Fluker
    December 29, 2015

    I never keep wine in the house…is there something I could use as a substitute?

    Reply

    • Natasha
      natashaskitchen
      December 29, 2015

      I don’t think it would have the same depth of flavor, but the next best thing would be chicken broth or vegetable broth.

      Reply

    • Dustin
      December 29, 2015

      You definitely will want to add the wine. You should be able to find one under $8 and you can throw out the rest. Trust me it makes all the difference! 🙂

      Reply

      • Bob
        January 10, 2016

        ALDIs has a great Chardonnay for $2.89!

        Reply

  • Wendy
    December 24, 2015

    This sounds delicious! However, I’ve never cooked with wine. How do I reduce it to 25%?

    Reply

    • Natasha
      natashaskitchen
      December 25, 2015

      You’re basically boiling it down to evaporate 75% of it. So only 1/4 of the liquid is left in the pan.

      Reply

  • Alice Miller
    December 24, 2015

    I made this recipe last night. I did add a dash of lemon juice to the sauce. It turned out incredible. Best Alfredo recipe I’ve made at home and better than any restaurant. Easy to follow…I garnished with Broccoli on the side of dish…………….Thank you so much for the recipe.

    Reply

    • Natasha
      natashaskitchen
      December 24, 2015

      Mmm sounds delicious! I love the idea of adding a dash of lemon juice and pairing it with broccoli. I’m so hungry now!! 🙂

      Reply

  • Lauryn
    December 20, 2015

    I usually make Alfredo with turkey meatballs, and I always felt it was missing something. So trying a new Alfredo combo with shrimp and white wine was delicious! The taste was so savory, and also great for a rainy day!

    Reply

    • Natasha
      natashaskitchen
      December 20, 2015

      I’m so happy you loved it!! 🙂

      Reply

  • Julie
    December 9, 2015

    This was absolutely delicious! First time making alfredo of any kind and I will never buying alfredo in a bottle again!

    Reply

    • Natasha
      natashaskitchen
      December 9, 2015

      Julie, thank you for such a nice review! I crave shrimp pasta now after reading your comment😁.

      Reply

  • Val
    December 1, 2015

    Awesome.. and easy! Also used the same recipe using chicken instead of shrimp

    Reply

    • Natasha
      natashaskitchen
      December 1, 2015

      Oh yum! You can’t really go wrong with a creamy chicken alfredo pasta 🙂

      Reply

  • Megan
    November 30, 2015

    I have an honest question because I am not very good at cooking. What do you mean by reducing to 25%? I hope that’s not a dumb question but I am looking forward to serving this to my family this weekend and want to be prepared.
    Thank you!

    Reply

    • Natasha
      natashaskitchen
      November 30, 2015

      It means 1/4 (25%) of the liquid should be left in the pan and 75% of the liquid should have evaporated out. It’s a totally legitimate question 🙂

      Reply

  • Dustin
    November 14, 2015

    My wife and I loved this recipe, it was delicious and fun to make. I did play add 2 cloves of garlic instead of 1, doubled the amount of parm in the alfredo, and added some lemon juice for a little acidity. Next time I’ll add some mushrooms too. It was excellent and would highly recommend to anyone.

    Reply

    • Natasha
      natashaskitchen
      November 14, 2015

      I love the idea of adding some fresh lemon juice. I’ll have to try that next time. I can almost taste it now :). Mmmm… Thank you for the awesome review!

      Reply

  • Becca
    November 6, 2015

    A lot better than what I had originally expected going in to it. So thank you so much for sharing. If I make it again I’ll definitely add some lemon juice or some type of season to spice it up or give it more flavor. Definitely a crowd pleaser. Thanks so much.

    Reply

    • Natasha
      natashaskitchen
      November 7, 2015

      Thank you for the review Becca and you are welcome 🙂 .

      Reply

  • Minatue
    October 22, 2015

    Excellent dish! I added a large pack of mushrooms and it was PERFECT and easy. Thank you.

    Reply

    • Natasha
      natashaskitchen
      October 22, 2015

      Minatue, I’m glad you like the recipe and thank you for the great review :).

      Reply

  • Donna Bolds
    October 4, 2015

    Hi Natasha,
    I want to try this recipe but I have moscato. Will that work? Thanks!

    Reply

    • Natasha
      natashaskitchen
      October 4, 2015

      From what I understand, moscato is a sweet wine and I wouldn’t recommend a sweet wine for this. Do you have any dry white wines?

      Reply

      • Brooklyn
        October 21, 2015

        It was amazing!!! Made it for a dinner party and it was a hit!!

        Reply

  • Izabella
    August 30, 2015

    Natasha, this is the most delicious homemade seafood alfredo pasta recipe! I made some last week and my Hubby is craving it again! and I also wanted to say a BIG thank you for all of your other recipes as well, they are a life saver! i just got married 2 months ago and haven’t cooked that much until I got married and I always use your recipes now! God bless you and your family:)

    Reply

    • Natasha
      natashaskitchen
      August 30, 2015

      Izabella, thank you for your sweet comment and may God richly continue to bless you and your family as well :).

      Reply

  • JennE
    August 27, 2015

    I made this last night and it was amazing! I loved that it looked fancy but was so simple to make. A new go to recipe for date night!

    Reply

    • Natasha
      natashaskitchen
      August 27, 2015

      I’m so happy you loved it!! 🙂

      Reply

  • Natasha
    natashaskitchen
    August 10, 2015

    Hi Ron, thanks for sharing your modifications. Fresh lemon juice does work well to brighten up pasta. Thank you! 🙂

    Reply

  • Tracy
    July 20, 2015

    I made this for dinner tonight and it was a hit. My 3 year old twins at so much it impressed both my husband and I. I’ll definitely be making this again. I did add mushrooms and broccoli to it. Yummy!!!

    Reply

    • Natasha
      natashaskitchen
      July 20, 2015

      Oh my goodness that’s fantastic! I’m so happy to hear they loved it and the addition of mushrooms and broccoli sounds so good!

      Reply

  • Karen
    July 8, 2015

    This was amazing. My 14 year old son is very picky and he loved this! We all did.
    Thank you 🙂

    Reply

    • Natasha
      natashaskitchen
      July 8, 2015

      That’s so great! Thanks Karen 🙂

      Reply

  • Atallah
    July 7, 2015

    I never leave reviews but I had to because of this recipe . I made it to a tee and it came out delicious!I never thought of adding wine into my cream before but it came out perfect. I made it for the family and it was devoured thank you very much!!!

    Reply

    • Natasha
      natashaskitchen
      July 7, 2015

      Thank you for such a great review and you are very welcome :).

      Reply

  • Shooke
    July 7, 2015

    My boyfriend and i really enjoyed the dish, we both loved shrimp and planning to share with my friends as well 🙂 so excited to see the reactions from them…..

    Reply

    • Natasha
      natashaskitchen
      July 7, 2015

      Thank you Shooke for such a great review and for spreading the word :).

      Reply

    • plasterer bristol
      July 9, 2015

      Top marks for this recipe. Tastes superb. Thanks for sharing.

      Simon

      Reply

      • Natasha
        natashaskitchen
        July 9, 2015

        Thank you for the great review, I’m happy that you enjoyed it :).

        Reply

  • Mariam
    May 31, 2015

    Is the chardonnay essential for this recipe? I can’t have alcohol, but I want to use this recipe.

    Reply

    • Natasha
      natashaskitchen
      June 1, 2015

      It really does make the flavor wonderful, but you can substitute with a little broth instead.

      Reply

  • Melissa
    May 23, 2015

    Trying to make this dish for my mother,and she doesn’t drink alcohol at all, so I was wondering If there’s any other option instead of using white wine?
    Thank you!!

    Reply

    • Natasha
      natashaskitchen
      May 23, 2015

      The white wine does add really nice flavor and most of the alcohol is cooked out, but you can just use chicken broth instead.

      Reply

  • Trisha
    May 19, 2015

    Could i use white cooking wine instead?

    Reply

    • Natasha
      natashaskitchen
      May 19, 2015

      I wouldn’t recommend using cooking wine. There are additives in cooking wine that would alter the flavor. If you do use it, I’d suggest using less, but this recipe is best with a good drinkable white wine.

      Reply

  • Melissa
    May 7, 2015

    I have made this dish TWICE, and I’ve passed the recipe on to my BFF, both of our families LOVED this, children ages 1-5 included! This recipe truly is restaurant quality or better, and so simple to make! I’m not a big alfredo sauce fan and I could eat this dish for days! Thank you for this recipe Natasha, it’s delicious! 🙂

    Reply

    • Natasha
      natashaskitchen
      May 8, 2015

      I’m so happy you all loved the recipe!! 🙂 Thank you so much for sharing your awesome review! 🙂

      Reply

  • Donna Maynard
    May 2, 2015

    I am teaching my 14 year daughter how to cook and thought this recipe would be a good one for us to try. We substituted chicken broth for the wine and dinner was excellent! She was amazed how easy it was to cook a homemade meal. Thanks for sharing!

    Reply

    • Natasha
      natashaskitchen
      May 2, 2015

      Awww that’s so awesome to hear! Your daughter is going to be a master chef in no time! Thank you so much for sharing that with me. Warm, fuzzy feelings over here 🙂

      Reply

  • Joyce
    May 1, 2015

    I just recently discovered your site and I instantly fell in love.❤ I was looking for a white sauce pasta dish and I ended up seeing your creamy shrimp pasta. I tried it out (I tagged you in my instagram hihi) and well I know it’s not as good as how yours would have tasted haha but I was satisfied and so were the people who ate it. I love how easy your instructions are and the pictures. I’ve used alternatives though on some ingredients that are not readily available or are quite expensive but the results I think are pretty similar. I’m not sure how the real thing tastes so maybe you can share some alternatives to some ingredients? I googled them myself but I was thinking it would have been better to hear from you as you’d know the best alternative. Anyway, I plan to try out your other dishes in the next coming days. Thanks for sharing this blog!

    P.S you have a lovely family and I’m happy to know you are Christians too! Godbless you always! ✌

    Reply

    • Natasha
      natashaskitchen
      May 1, 2015

      Hi Joyce! Thank you so much for your sweet comment and God bless you also! Are you referring to the white wine in the recipe? Some of my readers have substituted with just adding broth, but the wine really enhances the flavor. P.S. I hope you love all of the recipes you try!

      Reply

  • Bigfan
    April 25, 2015

    This was sooooo good! Thanks for sharing!!!!

    Reply

    • Natasha
      natashaskitchen
      April 26, 2015

      Thank you so much for the great review!

      Reply

  • Robyn
    April 25, 2015

    Hi Natasha! I like your recipe and found many of your tips very helpful. In efforts to eat sustainably, I find doubling one’s recipes can make a difference. Leftovers last twice as long, and the energy used is less than if one were to cook multiple meals. Saving leftovers and turning them into new meals for yourself and others also saves energy and reduces waste!

    Reply

    • Natasha
      natashaskitchen
      April 25, 2015

      I agree and I love your tip! Thanks Robyn 🙂

      Reply

  • Clara Tay
    April 25, 2015

    Hi Natasha, we made this recipe tonight and it was delicious! Thanks for sharing! 🙂

    Reply

    • Natasha
      natashaskitchen
      April 25, 2015

      I’m so glad you loved the recipe! Thanks for sharing your review 😉

      Reply

  • DeeDee
    April 21, 2015

    Hello Natasha! Great recipe! Made it for dinner tonight and the family loved it!Along with the wine and cream, I added a bit of chicken broth and it was perfect. Thank you!!

    Reply

    • Natasha
      natashaskitchen
      April 21, 2015

      You are welcome and great job on improvising :).

      Reply

  • Nora
    April 17, 2015

    OMG – easy to make, mine didn’t look quite as the above but nonetheless it was soooo yummy!!

    Reply

    • Natasha
      natashaskitchen
      April 17, 2015

      I’m so happy you loved it! 🙂

      Reply

  • holly
    April 3, 2015

    I am making this tonight for Good Friday. If I added scallops would you do a half pound of shrimp and a half pound of scallops or what do you think is the best way to incorporate some scallops? Thanks in advance.

    Reply

    • Natasha
      natashaskitchen
      April 3, 2015

      Holly, you can either add scallops or reduce shrimp. But I always love more sea food in the recipe :).

      Reply

  • Whitney
    March 31, 2015

    Can you use anything to sub for the wine?! Want to make this tonight for my husbands birthday 🙂 thanks!

    Reply

    • Natasha
      natashaskitchen
      March 31, 2015

      The white wine adds very nice flavor but I’ve had readers report good results with using some chicken broth instead.

      Reply

  • Natasha
    natashaskitchen
    March 4, 2015

    Your shrimp alfredo looks so yummy! I love that you added mushrooms 🙂 Mmmm…

    Reply

  • rene
    March 3, 2015

    Made this for dinner tonight for my husband and I and it was great!! We always used jar alfreado and I was never satisfied with it so decided to make my own and cane across this recipe and it amazing and simple for anyone to make. This will be my go-to alfreado from now on.

    Reply

    • Natasha
      natashaskitchen
      March 3, 2015

      Thank you for the great review Rene, I’m so happy to hear you both liked the recipe :).

      Reply

  • petra
    February 23, 2015

    oh my this was awesome!! super light and very very yummy. I didn’t have any wine so I used chicken stock and it came out perfect too. Also, I added portobello mushrooms to it. it’s a keeper. thank you!

    Reply

    • Natasha
      natashaskitchen
      February 23, 2015

      Thank you for the great review Petra and great job on improvising :).

      Reply

  • Gigi
    February 16, 2015

    Hi, will this be good if I add chicken to this recipe?

    Reply

    • Natasha
      natashaskitchen
      February 16, 2015

      Yes, this can absolutely be a creamy chicken alfredo pasta 🙂

      Reply

      • Gigi
        February 17, 2015

        Thank you for your quick reply! one more question, can half and half be used instead of heavy cream?

        Reply

        • Natasha
          natashaskitchen
          February 17, 2015

          If using half and half, you might refer to this recipe – my mom makes her chicken fettuccine frequently and uses half and half. It’s lighter but still quite tasty 🙂

          Reply

  • Dana
    February 13, 2015

    looks amazing and i cant wait to try it !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! BUT… i don’t drink or have anything alcoholic so is the white wine necessary?

    Reply

    • Natasha
      natashaskitchen
      February 13, 2015

      We don’t drink either but I do cook with white wine. It adds amazing flavor. I always hope that the church pastor doesn’t find me in the liquor aisle at the store. It was particularly awkward a couple weeks ago being in line with a bottle of wine (for cooking ofcourse) and having a big ol pregnancy belly too. :-O. lol. Anyway, to answer your question. It isn’t absolutely necessary but it does add nice flavor 🙂 It’s kind of like the secret ingredient in a good alfredo sauce.

      Reply

  • Jessica Y.
    February 12, 2015

    Yummy! Made this for my hubby last night, and he was thrilled, he said it’s better than any restaurant. And this morning he woke up and asked me to do it again for breakfast… lol. Thanks for awesome recipe.

    Reply

    • Natasha
      natashaskitchen
      February 12, 2015

      What a great review Jessica! Thank you for taking the time to write in, I’m so glad you guys enjoyed it :D.

      Reply

  • Yasime Watson
    February 11, 2015

    uhm … this looks amazing and i cant wait to try it!!!!!!!!!!!!!!!!!!!!!! XD BUT i don’t drink any alcohol so is the whine really necessary ?

    Reply

    • Natasha
      natashaskitchen
      February 11, 2015

      We don’t drink alcohol either, but I sure love to cook with it. It adds alot of good flavor, but you can replace it with stock – either chicken or vegetable broth will do :). It also helps to deglaze the pan.

      Reply

  • tifani
    February 10, 2015

    Hi I was wondering if there was a substitute for the white wine that I could possibly use & get the same great result with. I don’t have access to white wine. I would appreciate the help. Thanks so much! 🙂

    Reply

    • Natasha
      natashaskitchen
      February 11, 2015

      You could just use some broth (chicken or veggie broth) – it also helps to deglaze the pan 🙂

      Reply

  • Derek
    February 5, 2015

    I made this last night and it was fantastic. Loved the addition of garlic and onion. It was also the first time I have used wine for the Alfredo. It gave it a greater depth. Thanks for the recipe.

    Reply

    • Natasha
      natashaskitchen
      February 5, 2015

      I’m so happy you enjoyed it! Thank you for the awesome review!

      Reply

  • Norithai
    February 5, 2015

    Ok, so… Shrimp Alfredo is one of my all-time favorite Alfredo dishes. Every time I go somewhere that offers a variety of it, you can bet I get it. Olive Garden’s Seafood Alfredo and Chili’s Cajun Pasta with Shrimp are my two favorites.

    That said… this recipe just blew them both out of the water. I was a little wary using the wine – Neither my husband nor I have ever cooked with wine before and have not acquired the taste to drink wine. But, referring to all the successful reviews, we went with it and it was incredible. Will be making this again!

    Alterations to recipe:
    – Instead of regular table salt, we used Lawrey’s Seasoned Salt.
    – Instead of sprinkling paprika, we doubled the amount in the sauce… making it, instead of a creamy white, more of a creamy white with the hint of orangey-red that paprika gives. We like it a little more flavorful.
    – We did not garnish with parsley or basil…. Not that we’re against it… just didn’t do it 🙂

    I give this a 5-Star rating. Thank you so much for sharing it and making our dinner and night wonderful~

    Reply

    • Natasha
      natashaskitchen
      February 5, 2015

      Thank you so much for the awesome review! I love your alterations and thank you so much for sharing that with me! 🙂 I’m so happy you enjoyed the recipe 🙂

      Reply

  • Mike
    February 3, 2015

    We are having a seafood dinner and I offered up Lobster Alfredo as my contribution. I am not much of a cook compared to my lovely wife so how do I go about to adding lobster to this wonderful sounding menu?

    Thank you…..Mike

    Reply

    • Natasha
      natashaskitchen
      February 3, 2015

      Is it cooked lobster or raw?

      Reply

  • ebony
    February 2, 2015

    I followed step by step & it was DELICIOUS

    Reply

    • Natasha
      natashaskitchen
      February 2, 2015

      Thank you for the great review Ebony, I’m glad you enjoyed it :).

      Reply

  • Miranda
    January 26, 2015

    Absolutely loved this dish! I cook this dish tonight and added chicken as well the shrimp to it and it came out absolutely amazing. Definitely will cook this dish again

    Reply

    • Natasha
      natashaskitchen
      January 26, 2015

      I am so happy that you loved the recipe! Thank you so much for sharing that with me 🙂

      Reply

  • Janel Burns
    January 22, 2015

    This dish was DELICIOUS!! I had less than 1lb of shrimp so I lowered some of the ingredients but it came out PERFECT. Thanks for sharing!

    Reply

    • Natasha
      natashaskitchen
      January 22, 2015

      I’m so happy you enjoyed it! Thanks for the great review 🙂

      Reply

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