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Creamy Shrimp Pasta Recipe (VIDEO)

This Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden. The creamy Alfredo sauce generously coats the juicy shrimp and noodles. Your family will be humming with every bite and will request it for dinner again and again. One of our favorite shrimp recipes!

Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta! | natashaskitchen.com

This post may contain affiliate links. Read my disclosure policy.

If you cook the sauce while the pasta is on the stove, you can be done with the entire meal in under 30 minutes. It’s so simple and has a short list of ingredients, but tastes restaurant quality. This homemade creamy shrimp pasta is way better than going out because it’s not overly salty like dining out tends to be and you don’t get the big bill at the end of your meal #winning!!

Watch How to Make Creamy Shrimp Pasta Recipe:

This is one of the best reviewed recipes on our blog and for good reason (read the glowing reviews here). Creamy shrimp pasta is super easy and tasty! Many of you have told me that you love it more than Olive Garden’s Shrimp alfredo, which is an amazing compliment.

Want to Substitute the Wine?

No problem! Here is a great white wine substitute: 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.

Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta! | natashaskitchen.com

Make-Ahead tip: This pasta tastes just as good the next day! Add a splash of milk and reheat slowly over lower heat until very warm/hot but not simmering. As with any alfredo pasta, reheating over high heat will cause the cream to separate and liquify into butter.

Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta! | natashaskitchen.com

Funny how that little bit of black pepper, parsley and parmesan cheese really fancies it up at the end, making it look and feel like fine dining. It’s the perfect time to whip out that hand cranked pepper mill to set the mood! 😉

Pasta Recipes to Explore:

These are the most popular pasta recipes on our blog – the top rated and best loved.

⬇ Print-Friendly Shrimp Pasta Recipe:

Creamy Shrimp Pasta Recipe (VIDEO)

4.97 from 414 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $18-$22
Keyword: creamy shrimp alfredo, shrimp pasta
Cuisine: American
Course: Main Course
Calories: 652
Servings: 6 servings

Ingredients

  • 3/4 lb fettuccini pasta
  • 1 lb large raw shrimp, peeled and deveined (21-25 ct)
  • 1 Tbsp olive oil
  • 1/2 onion, (medium), finely chopped
  • 2 Tbsp unsalted butter
  • 1 garlic clove, minced
  • 1/3 cup white wine, I used Chardonnay
  • 2 cups whipping cream
  • 1/3 cup shredded parmesan cheese
  • 1/2 tsp Sea salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 1/4 tsp paprika, or to taste
  • 1 Tbsp Parsley, finely chopped, to garnish

Instructions

  1. Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.
  2. While pasta is cooking, prepare the shrimp and sauce. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking.
  3. In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Stir in 1/3 cup white wine and boil down until there is only 25% of the liquid left.
  4. Stir in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with 1/3 cup parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and paprika to taste.
  5. Stir in the drained pasta and cooked shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.

Recipe Notes

Important: do not boil the alfredo sauce once the cheese is in, or the cheese will separate from the cream.

Nutrition Facts
Creamy Shrimp Pasta Recipe (VIDEO)
Amount Per Serving
Calories 652 Calories from Fat 360
% Daily Value*
Fat 40g62%
Sodium 910mg40%
Potassium 288mg8%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 1g1%
Protein 26g52%
Vitamin A 1455IU29%
Vitamin C 5.3mg6%
Calcium 245mg25%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Tools We Used in this Recipe (Amazon affiliate links):

Boos Dark Cutting Board
Glass Mixing Bowls
Blue Staub Pan with Lid
5 1/2 Qt Dutch Oven Pot
Cook’s Knife

Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta! | natashaskitchen.com

Love shrimp? Explore all of our top shrimp recipes here. I hope this easy shrimp pasta becomes a new favorite for you!

P.S. Because I’ve had loads of questions about omitting the wine – I think the wine really makes the flavor in this dish next-level delicious but if you prefer not to use it, the recipe still works, just replace it with chicken broth, season the sauce to taste and add a splash of lemon juice for extra flavor.

Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta! | natashaskitchen.com

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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

  • El mahdi
    September 24, 2022

    Hi Natasha! I cannot use the wine as I am Muslim so can I use lemon juice or do you have another choice for me.

    Thank you

    Reply

    • Natasha
      September 24, 2022

      Hi, please see the section in the post titled “Want to Substitute the Wine?” I hope you love the recipe!

      Reply

  • Griselda
    September 16, 2022

    Hi!

    Why are you using Whipping cream instead of heavy cream? I thought whipping cream was more for desserts?

    Thanks!

    Reply

    • NatashasKitchen.com
      September 16, 2022

      Hi Griselda. They can be used interchangeably. The higher the fat content, the thicker the cream, and the easier it is to whip into stable peaks. That is what makes heavy whipping cream best for dessert. Also, the higher the fat content, the less chance for curdling and separation when heated to make the sauce. You can use a lighter cream if you’d like as well, just be careful to not overheat the sauce as it will separate.

      Reply

  • Sammi-Jo
    August 28, 2022

    This is a WONDERFUL recipe. Its become a staple at my home. The white wine I use in the recipe is what Helen Rennie calls ‘two-buck-Chuck.’

    Thanks for the recipe. I make this a few times a month along with YouTube’s Eva & Harper of ‘Pasta Grammar’ cooked cherry tomatoes & pasta. Forgive me for not remembering the name of the dish.

    This recipe takes so little time to make that it’s great for weeknights & weekends! ☺️👍🏼👏🏼👏🏼👏🏼👏🏼👏🏼

    Reply

    • Natasha's Kitchen
      August 29, 2022

      Thank you for your good comments and feedback!

      Reply

  • Marina
    August 25, 2022

    My go to recipe! So easy and so forgiving. Smoked paprika makes it so much better! 🙂

    Reply

    • Natashas Kitchen
      August 25, 2022

      I’m so glad you enjoyed it, Marina!

      Reply

  • Lyuda
    August 25, 2022

    I planned to make this recipe, but just realized I don’t have an onion. Do you think it would still be okay without it?

    Reply

    • NatashasKitchen.com
      August 25, 2022

      Hi Lyuda! I think it will still be fine, it may affect the taste a little, if you have onion powder to use in its place, that would help. 🙂

      Reply

  • Charlene
    August 25, 2022

    Hi – Do you know if the sauce thickens because of the pasta? I was wanting to us spaghetti squash in lieu of the pasta to make this a gluten free dinner.

    Reply

    • NatashasKitchen.com
      August 25, 2022

      Hi Charlene, I guess the starch from the pasta could help thicken the sauce but this should work just fine with spaghetti squash. The cream in the sauce helps it get thick.

      Reply

  • Heather
    August 22, 2022

    Really interested in trying this recipe ! But Do you cut off the tails off the shrimp ?

    Reply

    • NatashasKitchen.com
      August 22, 2022

      Hi Heather! The shrimp is peeled and deveined so their tails are removed. 🙂

      Reply

  • Hanna Z
    August 1, 2022

    I don’t use alcohol in my cooking. What do you recommend to substitute the white wine with?

    Reply

    • NatashasKitchen.com
      August 1, 2022

      You can use more broth in its place.

      Reply

  • Joy Hodgson
    July 23, 2022

    I made this exactly to a t and my family loved it. Is there a way I can make the sauce and freeze the sauce for later.

    Reply

    • NatashasKitchen.com
      July 23, 2022

      That’s wonderful Joy! So glad they loved it. I have not tested freezing to advise what the outcome would be once thawed. IF you try it out, please let us know how it works. 🙂

      Reply

  • Leah Soper
    July 22, 2022

    Natasha, Natasha, Natasha, we have had this recipe 5 times and it just gets better and better. I now have to make a double batch for leftovers which is a 1st come 1st served. My husband “demands” this once a week and your meatloaf. You are a star

    Reply

    • NatashasKitchen.com
      July 22, 2022

      That’s wonderful, Leah! So glad to hear that.

      Reply

  • Tony
    June 20, 2022

    Hi Natasha,
    Based on all the favorable comments I would like to make this for a dinner party for ten people this week. Can the recipe be doubled and still work?
    Thanks,
    Tony

    Reply

    • NatashasKitchen.com
      June 20, 2022

      Hi Tony! Yes, you can.

      Reply

  • Karen
    June 9, 2022

    Natasha, I need your advice. I want to make homemade noodles so, what kind of manual pasta maker do you recommend? Thank you. I love your recipes.

    Reply

    • Natashas Kitchen
      June 9, 2022

      Hi Karen, I use this KitchenAid attachment HERE. You can also find all of our favorite kitchen tools in our Amazon Affiliate Shop HERE.

      Reply

      • Scout Finch
        June 14, 2022

        Geez…all your cooking items are over $200 (except for the $30 bowls)!! Bet it is super nice to be rich!!

        Reply

        • Natasha
          June 14, 2022

          Hi Scout, I have been collecting good items over many years but I always recommend buying the best quality you can afford because those things are meant to last a lifetime with proper care.

          Reply

  • audrey h
    June 7, 2022

    i don’t leave comments on recipes. but miss natasha, this was AMAZING. i am very new to the kitchen after just finishing my first year of college, and this was delicious, and perfectly my speed. thank you for helping me impress my family with this awesome recipe 😉

    Reply

    • Natasha's Kitchen
      June 7, 2022

      Hello Audrey, that’s nice to hear! Thank you for taking the time and leaving a review, we’re so glad that you enjoyed this recipe.

      Reply

    • Susie Fantich
      June 23, 2022

      I want to make this recipe for 10 people can it be doubled.
      I have made this recipe before and it was delicious.

      Reply

      • NatashasKitchen.com
        June 23, 2022

        Yes, it can be doubled.

        Reply

  • Zoe Fleming
    May 31, 2022

    a delicious meal. The only suggestion I would make is I added 1/2 cup of the pasta water left at the end. That makes the pasta hold the sauce better and makes the sauce thicker and gives you more sauce.

    Reply

    • Natashas Kitchen
      June 1, 2022

      Thank you so much for sharing that with me!

      Reply

  • Elizabeth Halen
    May 19, 2022

    Hello 🙂 do you think it would be okay to substitute for red wine? 😅 I don’t have white wine
    TY

    Reply

    • Natasha
      May 19, 2022

      Hi Elizabeth, I would not recommend red wine because it will change the color of your cream sauce.

      Reply

  • Mariya
    May 14, 2022

    The best shrimp Alfredo recipe I have ever tried!
    I have been making this for years now.

    Reply

    • Natashas Kitchen
      May 14, 2022

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

      Reply

      • Amy
        May 17, 2022

        Hi!!!

        Ur recipes never disappoint!!!! So gonna try this tonight 😍I don’t have the wine… will it still taste good without it? Any substitutions?

        Reply

        • NatashasKitchen.com
          May 17, 2022

          Hi Amy! I’m glad to hear you enjoy my recipes. Yes, you can substitute the wine, see my recipes notes for instructions on this. 🙂

          Reply

  • Shria
    May 10, 2022

    I used evaporated milk instead of the whipping cream and did not use white wine at all! It turned out really yummy.

    Reply

    • Natasha's Kitchen
      May 11, 2022

      Glad you liked it!

      Reply

  • Donna
    April 29, 2022

    I only have sherry and half n half at home. Can I make these substitutions for the white wine and cream? If so, can I use the same proportions?

    Reply

    • Natashas Kitchen
      April 29, 2022

      Hi Donna, I haven’t tried that substitution, but one of my readers has, here’s what they said: “Substituted wine with white wine vinegar and it was perfect.” I hope this helps! Also, using a lighter cream or half and half will produce a lighter sauce.

      Reply

  • Jaycie Rombou
    April 17, 2022

    This is THE best Alfredo recipe I go to it’s probably the best Alfredo I’ve ever tasted in MY opinion. Anytime I cook Alfredo this exact recipe is what I use. Love it!!

    Reply

    • Natasha's Kitchen
      April 17, 2022

      Wow, love it! Thank for the awesome feedback, Jaycie.

      Reply

  • Ben
    April 10, 2022

    Used white wine vinegar and it broke my cream. Left with a bunch of water separated from the fat. Recipe was good but I won’t be using the white wine vinegar again.

    Reply

    • Natasha's Kitchen
      April 10, 2022

      Sorry to hear that didn’t work, Ben. I usually don’t recommend that but I saw someone else share that they used white vinegar and it worked. So I guess it really depends.

      Reply

  • Sunny
    April 9, 2022

    Hi Natasha! This recipe sounds delicious but I don’t have any whipping cream today. Is there something I can substitute?

    Reply

    • Natashas Kitchen
      April 9, 2022

      Hi Sunny, I haven’t experimented with anything else. The cream is pretty critical in this recipe. I do have a great shrimp scampi pasta without cream.

      Reply

  • David
    April 4, 2022

    Hi Natasha,
    I’m currently vacationing in Mexico – I used fresh shrimp and stuck to the recipe very closely – here’s my deviation. I sautéed approximated 1/3 lb of bacon, set that aside and sautéed the onion and garlic in the fat from the bacon. I got lucky, the dish was fantastic! However, I’ve learned to stick with your recipe s as described due to failure. This one is an exception. Thanks Natasha! You are the best!

    Reply

    • NatashasKitchen.com
      April 4, 2022

      Hi David! So glad it worked out for you. Thank you.

      Reply

  • Anonymous
    April 3, 2022

    This pasta tastes great! However, I used 1 1/2 cups of whipping cream.

    Reply

    • Natasha's Kitchen
      April 3, 2022

      Glad you like it!

      Reply

  • Lori
    March 28, 2022

    Made this dish actually added fresh broccoli cooked it in the sauce for awhile then added the pasta and shrimp my family loved it

    Reply

    • NatashasKitchen.com
      March 28, 2022

      Yum! Sounds delicious. Thank you for sharing. So glad your family enjoyed this recipe.

      Reply

  • Kate
    March 17, 2022

    Hi I’m wondering if I could use white wine vinegar in place of the white wine?

    Reply

    • Natashas Kitchen
      March 17, 2022

      Hi Kate, I haven’t tried that substitution, but one of my readers has, here’s what they said: “Substituted wine with white wine vinegar and it was perfect.” I hope this helps!

      Reply

  • Michael
    March 1, 2022

    I accidently bought cooked shrimp and not raw. Can I still use these for this recipe?

    Reply

    • NatashasKitchen.com
      March 1, 2022

      Raw shrimp is what I use. I have not tried this with cooked shrimp. I think it would still be fine to use. You can sauté the shrimp until the surfaces start turning golden brown but you want to be careful not to overcook them since they are already pre-cooked.

      Reply

    • Isaiah
      March 3, 2022

      Yeah, you just have to skip cooking the raw shrimp. Maybe heat it up in the pan a little but that is it.

      Reply

  • donna
    February 26, 2022

    Can the shrimp and alfredo sauce be made earlier in the day? I am having guests but have a tiny tiny kitchen so always try to do things that I can get a jump on earlier in the day. The odds of you replying to this are probably not possible today but just thought I’d try 🙂

    Reply

    • Natashas Kitchen
      February 26, 2022

      Hi Donna, please see this make-ahead tip in the recipe post: “Make-Ahead tip: This pasta tastes just as good the next day! Add a splash of milk and reheat slowly over lower heat until very warm/hot but not simmering. As with any alfredo pasta, reheating over high heat will cause the cream to separate and liquify into butter.” I hope this helps!

      Reply

  • Thuy
    February 14, 2022

    I love love some of your recipes which don’t contain so much unhealthy ingredients such as heavy whipping cream, sugar, mayonnaise…. I hope to see more of those coming.
    Thank you!

    Reply

  • Judy Schilt
    February 6, 2022

    This is an excellent recipe. It was so easy and contains only nutritious ingredients. Our family loved it and I will serve it often. Thank you so much!

    Reply

    • Natasha's Kitchen
      February 7, 2022

      You’re most welcome, Judy. Great to hear that this recipe was a huge hit!

      Reply

  • LEIANNA
    February 2, 2022

    Quick and easy. Unusual for me not to modify a recipe but I found this to contain everything it already needed.

    Reply

    • Natashas Kitchen
      February 2, 2022

      I’m so glad it was perfect for you, Leianna!

      Reply

      • Amal T
        August 3, 2022

        Recipe looks amazing, thank you Natasha, but I am lactose intolerant. Can I do it with dairy free cheese and coconut cream?

        Reply

        • Natasha's Kitchen
          August 3, 2022

          Hi Amal, I haven’t tried that to advise. If you try that as an experiment, we’d love to know how it goes!

          Reply

  • Cay Hahn
    January 24, 2022

    Love her cooking and can’t wait to try. I’m a single person so I cut down the recipe for 1. Or 2

    Reply

    • Natashas Kitchen
      January 24, 2022

      Thank you so much for sharing that with me, Cay! I hope you love this recipe!

      Reply

  • Maddie
    January 15, 2022

    I never really trust recipes online to be as good as they claim to be but this one is!! So delicious!!

    My boyfriend couldn’t stop telling me how good the sauce was (like, he would say something every couple bites). This recipe is definitely going in our “make again” pile!!

    And for reference, I used an extra clove of garlic, Sauvignon Blanc wine, and didn’t measure the Parmesan (probably added “too much” but I thought it was perfect).

    Reply

    • Natashas Kitchen
      January 15, 2022

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

      Reply

  • Jo Rose
    January 10, 2022

    Made this for my hubby’s birthday, Needless to say, it was a HUGE hit with him and the kids!!
    They can’t wait til I make it again, which will definitely be sooner than later.
    Thanks for a wonderful recipe!

    Reply

    • Natasha's Kitchen
      January 10, 2022

      Hi Jo, I’m happy to hear that it was a huge hit! Thank you for sharing that with us.

      Reply

  • Sharon Fuller
    December 20, 2021

    Very yummy, family enjoyed immensely! Will definitely make again!!!

    Reply

  • Michael Jagodnik
    December 19, 2021

    I made this recipe tonight. The family really liked. It was simple to make and very tasty. Thank you!

    Reply

    • Natasha's Kitchen
      December 20, 2021

      Great to hear that, Michael. Thanks for the awesome feedback!

      Reply

  • Bobby
    December 18, 2021

    Great as is, however, I put in a tablespoon of green curry sauce at the beginning and added frozen peas at the end.

    Reply

    • Natashas Kitchen
      December 18, 2021

      Yum! Thank you so much for sharing that with me, Bobby! I’m so happy you enjoyed that.

      Reply

  • Michelle Jubran
    December 18, 2021

    Sounds awesome! I’d love to make for Christmas brunch. Can this be made the day before and reheated?

    Reply

    • Natashas Kitchen
      December 18, 2021

      Hi Michelle, that should work. We always try to eat fresh seafood, but you definitely can reheat it. It is safe to reheat shrimp/ seafood; you don’t want to re-cook it, so warm over medium/low heat until the desired temperature is reached. As with any creamy pasta, the cream can separate and become buttery if you overheat it.

      Reply

  • Quiterita Simms
    December 4, 2021

    Great! My kids absolutely loved it! Easy recipe. Next time I will cut the onions smaller and a little less. But it was really good.

    Reply

    • Natasha's Kitchen
      December 5, 2021

      Great to hear that your kids also loved this recipe. Thank you for sharing that with us!

      Reply

  • Lauri
    November 21, 2021

    I’m making this tonight for my daughter’s 26th birthday (her favorite dish!) We love all of your recipes, and your personality is an added plus! Why are you not on Food Network yet?? 🙂 Thanks, and Happy Holidays!

    Reply

    • Natasha's Kitchen
      November 21, 2021

      Hello Lauri, that sounds like a great plan and I’m happy to know that you’ve been enjoying my recipes. That’s an excellent idea, however I don’t have plans of being on TV at the moment but thank you so much for your support!

      Reply

  • Luke
    November 21, 2021

    Wow! I did it first time and it was quite easy. I used Cava as my wine because I prefer to drink bubbly. I ate about half of the dish by myself and had the rest of the bottle.

    Reply

    • Natasha's Kitchen
      November 21, 2021

      Hi Luke, thanks for sharing that with us! I’m glad you enjoyed this pasta recipe.

      Reply

      • Amy J
        January 19, 2022

        My family, including 3 picky boys, all LOVED this recipe! My youngest said it was 11 out of 10 stars! And I even added a bag of spinach after adding the heavy cream so they could fulfill their veges requirements for today. Can you direct me to another family favorite recipe? This is my 1st time cooking one of your recipes and I am so grateful I found you. I am Chinese and usually cook traditional Asian foods, but my Chinese American boys have been asking for more American dinners lately.

        Reply

  • Loni
    November 14, 2021

    Made your Shrimp Alfredo!
    Super easy. I did use lemon juice. I made Brussels sprouts bacon for my side. My sweetie loved his dinner!
    I have also made your chicken Parmesan. Excellent. (I play your video as my tutor)! Thank you.

    Reply

    • Natasha's Kitchen
      November 15, 2021

      Love that you’re trying different recipes. I hope you’ll love all the recipes that you will try!

      Reply

  • Jay Wils
    October 26, 2021

    I tried it but with Red Wine and fresh celantro and add Shrimp and lobster it was so delicious. Love, love this Recipe. so easy to make. and i dont eat onions there wasnt any taste

    Reply

    • Natasha's Kitchen
      October 26, 2021

      Hi Jay, great to hear that it was successful! Thank you for your good comments and feedback, we appreciate your review.

      Reply

  • June
    October 13, 2021

    Very good and easy. Added a dash of nutmeg for a little more depth of flavor.

    Reply

    • Natasha's Kitchen
      October 13, 2021

      Nutmeg sounds like a good idea! Thank you for sharing that with us.

      Reply

  • Justine B
    October 7, 2021

    We wanted to cut the amount of cream used, so we used a 1/2 c of butter to start, 2 onions, and added 1/4 c flour. We used shrimp broth from the shells to thicken the roux.

    It was tasting a little bland so we added sugar, anchovy sauce, Worcestershire sauce, chili flakes, and a dab of vinegar to complement the shrimp flavor and cut through the dairy

    Overall, the original recipe is a great jumping point to jazz up shrimp and pasta

    Reply

    • Natasha's Kitchen
      October 7, 2021

      Thanks for sharing that with us, Justine. Good to know that you enjoyed the recipe!

      Reply

  • Mary
    September 29, 2021

    I made your creamy garlic shrimp pasta recipe tonight for dinner delicious this is a definite keeper so far I’ve used a few of your other recipes and have not been disappointed in any of them the only change I made with this one as I did not have whipping cream I use half and half, I did add a little bit more Parm cheese because I’m a fan of it thank you for the recipe

    Reply

    • Natashas Kitchen
      September 29, 2021

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

      Reply

  • Emily
    September 22, 2021

    Super delicious!!

    Reply

    • Natashas Kitchen
      September 22, 2021

      Hi Emily! I’m so happy you enjoyed this recipe!

      Reply

  • Jennifer
    September 7, 2021

    Just made this and the whole family really liked it, I doubled the garlic and the shrimp and added asparagus. Very tasty…

    Reply

    • Natashas Kitchen
      September 7, 2021

      I’m so glad you enjoyed it!

      Reply

  • Amy Wonder
    September 4, 2021

    Can I add spinach to this, or any other vegetable like your chicken one? Thanks

    Reply

    • Natashas Kitchen
      September 4, 2021

      Hi Amy, I haven’t tried theirs, but I think it would work to add some spinach in at the end and cook until it’s wilted.

      Reply

  • Marina Radchuk
    August 31, 2021

    MOST AMAZING SHRIMP PASTA DISH I’VE EVER HAD!!!!!!!!!!!!!!

    Reply

    • Natashas Kitchen
      September 1, 2021

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

      Reply

  • Jerry
    August 28, 2021

    First time to stumble upon and use a recipe from your sight. I do enjoy your use of “To your taste” for herbs.
    When I’m sharing a recipe, those words are there, and some folks freak. I just say, “The amount I like might not be what you like.”
    Thank you. Good stuff

    Reply

    • Natashas Kitchen
      August 28, 2021

      Welcome to our blog, Jerry! I’m so glad you discovered this recipe, and I’m so happy you loved it! I hope you try more of my recipes soon!

      Reply

  • Ree
    August 26, 2021

    Wonderful. Family loved it! Will make again!

    Reply

    • Natasha's Kitchen
      August 27, 2021

      Fantastic! Thanks for your good feedback.

      Reply

  • Jimmie
    August 15, 2021

    Have you changed this reciepe? I remember 4 tablespoons of butter and no to Chardonay.

    Reply

    • Natasha
      August 16, 2021

      Hi Jimmie, I haven’t changed the recipe. Maybe you are remembering a different one?

      Reply

  • Delyse Duminy
    August 14, 2021

    Thank you so much for your recipe it was amazing. Made it last night. Tasted delicious. Both my husband & I thought there may be left-overs for the next day – but not a chance!! Creamy comfort food made so easily & quickly. This is definitely a ‘keeper’ recipe & one to make again & again.

    Reply

    • Natashas Kitchen
      August 14, 2021

      Hi Delyse, I’m so gappy you enjoyed it! We never have leftovers with this recipe! I’m glad you all loved it!

      Reply

  • Frank Ogle
    August 1, 2021

    Natasha My Wife and I went crazy over this Recipe! This was so tasty! Thank You so much for giving this to us! Keep up the tasty treats.

    Frank from Alabama

    Reply

    • Natashas Kitchen
      August 2, 2021

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

      Reply

  • Ellen
    July 26, 2021

    Is it ok to sub light cream for whipping cream?

    Reply

    • Natasha
      July 26, 2021

      Hi Ellen, the cheese won’t incorporate properly and it may curdle. I highly recommend using a heavy whipping cream for this recipe.

      Reply

  • Wendy
    July 15, 2021

    This was very tasty. We added a bit of Old Bay and some extra garlic, but that’s it! Your recipes never disappoint:)

    Reply

    • Natashas Kitchen
      July 15, 2021

      Yum! That sounds amazing, Wendy!

      Reply

  • lulu
    July 12, 2021

    The best! Wow! This is truly a restaurant quality dish😋 I can’t believe how easy it is to cook shrimp and how delicious they turn out! I made a few recipes within the last week’s all have been delicious! Your directions are very easy to follow, thank you😊

    Reply

    • Natashas Kitchen
      July 12, 2021

      You’re welcome, Lulu! That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Jane Pimentel
    July 9, 2021

    I added baby Bella mushrooms tonight. Just to see if it was just as good and it was!!!!

    Reply

    • Natashas Kitchen
      July 9, 2021

      Great idea! This so delicious with mushrooms!

      Reply

  • Jane Pimentel
    July 9, 2021

    I made this delicious recipe twice now. My husband loves it!! He asks me every week if I would make it for him. I decline because if I made it every week he would surely get sick of it. I have to say it’s better than The Olive Garden. Thanks Natasha!!

    Reply

    • Natashas Kitchen
      July 9, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Jane. I’m all smiles

      Reply

  • Jolly
    July 1, 2021

    Perfect!

    Reply

    • Natashas Kitchen
      July 1, 2021

      I’m so glad you enjoyed it!

      Reply

  • Kendra
    June 24, 2021

    My first time making an Alfredo sauce from scratch and there’s no going back after trying this recipe!! Delicious!

    Substituted wine with white wine vinegar and it was perfect.

    Can’t wait to make again!

    Reply

    • Natasha's Kitchen
      June 25, 2021

      That’s awesome feedback, Kendra. Thank you for sharing that with us!

      Reply

  • Daniel Husted
    June 23, 2021

    Made it last night; it was a hit. Had leftover today for Lunch, it was even better….Thanks, will definitely make it again (I used Chenin Blanc Wine.)

    Reply

    • Natashas Kitchen
      June 23, 2021

      That’s so great Daniel! I’m so glad it was a hit!

      Reply

  • Ahmed Hamdy
    June 19, 2021

    Thank you Natasha, I will try to cook it this week for my wife, at what part of the Recipe should I add fresh lemon instead of wine.

    Reply

    • Natasha's Kitchen
      June 21, 2021

      Here is a great white wine substitute: squeeze some lemon juice into the sauce after adding the cream

      Reply

  • Cheryl Chin
    June 19, 2021

    Thank you Natasha, for this YUMMY Recipe.

    Reply

    • Natashas Kitchen
      June 19, 2021

      You’re welcome, Cheryl! I’m so happy you enjoyed that.

      Reply

  • Steve Waltman
    June 5, 2021

    I just came across this recipe and am going to try it one of these weekends. What I was wondering is if I could substitute Kosher salt instead of the Sea Salt?

    Reply

    • Natashas Kitchen
      June 5, 2021

      Hi Steve, I bet that could work! I’d like to know how you like this recipe if you experiment!

      Reply

      • Steve Waltman
        June 5, 2021

        I will give it a shot, probably in a week or so. I already have this Sunday’s dinner planned.
        I asked because I already have Kosher salt on hand. I didn’t want to go out and buy Sea Salt if I didn’t have to.
        BTW, thank Pocket (from Firefox) that directed me to your site.

        Reply

        • Natashas Kitchen
          June 5, 2021

          I’m so glad you discovered my blog, Steve!

          Reply

        • Sandy
          June 23, 2021

          Last minute sub when one of my kids (who can’t eat shellfish) said he wouldn’t be home for dinner. Switched up regular fettuccine Alfredo which I was going to have, to this recipie. It was very good and came together fairly quickly. Would make again, next time said kid decides to go out when Alfredo is is on the menu!

          Reply

          • Natasha's Kitchen
            June 23, 2021

            That’s fantastic! I’m glad your family enjoyed the recipe, Sandy. Thank you for your review.

  • Matthew
    June 4, 2021

    I made this last night and it was fantastic! I tossed in some thinly sliced red pepper with the onion saute and the end result was amazing!

    Reply

    • Natashas Kitchen
      June 4, 2021

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

      Reply

  • Darlene
    June 3, 2021

    I made this tonight as it was pretty much what I would order at a restaurant. Have to say it was better than a restaurant and quick and easy. Excellent!

    Reply

    • Natasha's Kitchen
      June 3, 2021

      Yay, that’s fantastic feedback. Thank you for your kind words and awesome review, Darlene.

      Reply

  • Vicky Murray-Friend
    June 2, 2021

    I made this last night for dinner, very quick, easy and delicious – thank you Natashia :).

    Reply

    • Natashas Kitchen
      June 2, 2021

      That’s so great, Vicky! I’m so happy you loved this recipe! Thank you for sharing your awesome review!

      Reply

  • Denise fiegel
    June 1, 2021

    Fabulousness simple and quick.
    Thank you so much

    Reply

  • Vickie D
    May 27, 2021

    I made this the creamy tomato sauce with shrimp for a birthday dinner and everyone loved it! I have a lot of extra tomatoes. I was wondering if you could freeze the sauce? Thanks.

    Reply

    • Natashas Kitchen
      May 27, 2021

      Hi Vickie, I haven’t tested freezing that to advise it will work. If you experiment, let me know how you liked the recipe

      Reply

  • Byron Coleman
    May 17, 2021

    Make for my family and add some Broccoli and they love it.

    Reply

    • Natasha's Kitchen
      May 18, 2021

      Yay, that’s fantastic! Thanks for sharing that with us.

      Reply

  • Sue Roberts
    May 11, 2021

    Excellent! Very easy, colorful, quick.

    Reply

    • Natasha's Kitchen
      May 11, 2021

      Thanks a lot for your good feedback!

      Reply

  • Susan
    April 26, 2021

    can frozen shrimp we used in place of fresh?

    Reply

    • Natashas Kitchen
      April 26, 2021

      Hi Susan, yes, raw frozen shrimp is what I usually use, but be sure to thaw according to package instructions before adding them to the recipe, otherwise they will juice out and turn rubbery.

      Reply

  • Peter Brain
    April 9, 2021

    I received rave reviews for doing this recipe on my wife’s birthday. Fairly simple but very tasty. Thank you!

    Reply

    • Natashas Kitchen
      April 9, 2021

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

      Reply

  • Joy Green
    April 7, 2021

    Going to make this in a few minutes.

    Reply

    • Natasha's Kitchen
      April 7, 2021

      Sounds like a good plan. I hope you love it and please share with us how it goes.

      Reply

  • JoAnn D
    April 2, 2021

    We made this tonight. It was delicious. Included half a bunch of asparagus chopped and parboiled. The sauce and the shrimp was so good. My husband raved about it too!

    Reply

    • Natashas Kitchen
      April 2, 2021

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

      Reply

  • Jackie Laracy Cummings
    April 2, 2021

    Made this so yummy and easy

    Reply

    • Natashas Kitchen
      April 3, 2021

      I’m so glad you enjoyed it!

      Reply

  • TimR
    April 1, 2021

    Made this tonight, delicious.

    Reply

    • Natashas Kitchen
      April 1, 2021

      I’m so glad you enjoyed it!

      Reply

  • Jollean Evans
    March 31, 2021

    Made this tonight. It was so delicious. Both my husband and I loved the flavour but the sauce could have been thicker. I think maybe I need to simmer the whipping cream longer. I will definitely make this again. Thank you

    Reply

    • Natasha's Kitchen
      April 1, 2021

      Glad you enjoyed this recipe, Jollean. Thanks for sharing!

      Reply

  • Tamara
    March 29, 2021

    Do you think I can add calamari?

    Reply

    • Natashas Kitchen
      March 29, 2021

      Hi Tamara, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Miki
    March 28, 2021

    Tasted good but yeah I agree with that one comment, the sauce did not stick to the pasta. I followed the recipe exactly and it was disappointing.

    Reply

    • Natasha
      March 30, 2021

      Hi Miki, using a lighter cream or half and half will produce a lighter sauce. Also if you do not rinse the pasta, it will stick better.

      Reply

  • Donna Englehardt
    March 26, 2021

    Made this tonite for our meatless Friday. It was very very good. It seems my husband likes all your recipes!

    Reply

    • Natashas Kitchen
      March 26, 2021

      Thank you so much for sharing that with me, Donna! I’m so happy you’re both enjoying my recipes.

      Reply

  • Cara Cora Canrdry
    March 25, 2021

    It SHOULD have been good. I trust your recipes, Natasha, I’ve followed your recipes and their instructions quite a few times. They’ve turned out good. But for me, I’ve watched both the video and read the instructions and the sauce doesn’t stick to the pasta, it’s disgusting what the end result turned out to be. It ended up as almost bland pasta and the only part that was good was the shrimp. I’m probably not going to try this again, please give me any reasons you have for why it turned out like this.

    Reply

    • Natasha
      March 26, 2021

      Hi Cara, this is a very popular recipe and I haven’t heard of that happening – I wonder if maybe you are substituting for a light cream rather than a heavy whipping cream that is called for in the recipe.

      Reply

    • Nancy M Long
      July 14, 2021

      don’t rinse the pasta

      Reply

  • Tiffiany Alexander
    March 24, 2021

    My favorite recipe to make!!
    Hands down the best… & I don’t cook often! This recipe makes me feel like a gourmet chef!

    Reply

    • Natasha's Kitchen
      March 24, 2021

      That is awesome! Thank you for your wonderful comments and feedback, Tiffiany!

      Reply

  • Michelle
    March 22, 2021

    Hi Natasha,
    I plan to make this for my husband tomorrow night! Can you add zucchini to this pasta? Would that throw off the flavor?

    Reply

    • Natashas Kitchen
      March 22, 2021

      Hi Michelle, I haven’t tried that but it sounds delicious. I would probably add the zucchini/ zucchini noodles just after the onions (step 3) and sautee them for 5 minutes then add the garlic. So the noodles don’t overcook, remove them before adding the wine and cream. Keep in mind the sauce will be thinner as the zucchini will release liquid so you may need to boil down the liquid and wine longer. That is my best guess! If you experiment, let me know how it goes 🙂

      Reply

  • Mariann
    March 21, 2021

    I make a dish like this but I use some pasta water and some pesto instead of wine. I am making it tonight and adding artichoke hearts also. Because I like artichoke hearts

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Sounds like a good plan, Mariann. Please share with us how it goes!

      Reply

  • Andrea
    March 20, 2021

    I like the fact that you made it with unsalted butter and you can omit the salt and add other seasonings for low-salt diets. Great recipe!

    Reply

  • Carla
    March 20, 2021

    I make the the first time tonight it’s amazing! I did use 3 cloves of garlic and I only had 1/2 and 1/2 on hand but it still was rich and creamy some reviews said it was dry but I love some sticky pasta! A keeper for sure! Thank you!

    Reply

    • Natashas Kitchen
      March 20, 2021

      Thank you so much for sharing that with me. I’m happy that still worked great for you!

      Reply

  • claire potvin
    March 18, 2021

    can fresh mozarella be used instead of parmesan?

    Reply

    • Natasha's Kitchen
      March 18, 2021

      Hi Claire, I haven’t tried that yet to advise but I imagine that will work too but it will just be creamier. Please share with us how you like that version if you try it.

      Reply

      • claire potvin
        March 19, 2021

        thanks will so and let you know

        Reply

  • Nancy Sick
    March 14, 2021

    OMG — I made this last night — used lemon juice instead of wine. Even added a little lemon zest. I used angel hair pasta, as I didn’t have any fettuccine. It was delicious. Having leftovers, although not much was left, for dinner tonight. This will be a fav for us.

    Reply

    • Natasha's Kitchen
      March 14, 2021

      Hi Nancy, that sounds perfect! I’m happy that you all enjoyed this recipe for dinner. Thanks for your wonderful review!

      Reply

    • Tamara
      March 29, 2021

      May I ask how did you use the lemon?

      Reply

  • Nancy Sick
    March 13, 2021

    This looks delicious. About to make it tonight. The shrimp is in the sink…waiting to be peeled. I don’t like to cook with wine so I will use the lemon juice you suggested. I also have some crab meat I thought about adding, but I think I’ll save that for another recipe I’m sure you have. Time to cook. Thanks for the what looks like a very easy recipe.

    Reply

    • Natashas Kitchen
      March 13, 2021

      I hope you love this recipe, Nancy!

      Reply

  • Karen
    March 6, 2021

    Amazingly delicious 😋

    Reply

    • Natashas Kitchen
      March 6, 2021

      I’m so glad you enjoyed it!

      Reply

  • Doug
    March 5, 2021

    Very good. I added a pinch of nutmeg after all it is Alfredo sauce. Thankskoo

    Reply

    • Natashas Kitchen
      March 5, 2021

      You’re welcome, Doug! I’m so happy you enjoyed this recipe!

      Reply

  • SUSAN
    February 25, 2021

    I love Italian food… And it’s so easy to make. Thanks

    Reply

    • Natasha's Kitchen
      February 25, 2021

      You’re welcome, Susan! I hope you’ll love every recipe that you will try.

      Reply

  • Linda
    February 25, 2021

    Thank you so much for such a delicious, easy and quick recipe. We loved it! I’ve never made an alfredo sauce before, I don’t know why, but it won’t be the last time!

    Reply

    • Natashas Kitchen
      February 25, 2021

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

      Reply

  • Sue
    February 22, 2021

    Could I use lobster the same way

    Reply

    • Natashas Kitchen
      February 22, 2021

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Sharon Naylor
    February 19, 2021

    Thanks Natasha’s for sharing you great recipes with us..I’m going to try to do your shrimp cakes they look so good..Keep up the great job..Love seeing your favorite recipe..

    Reply

    • Natashas Kitchen
      February 19, 2021

      Aww, thank you so much for sharing that with me. I’m all smiles

      Reply

  • Janice Macgillivary
    February 16, 2021

    Hey there,quick question about your shrimp pasta ? ,when you say 2 cups of whipping cream, could you use heavy cream if you cant find whipping cream?Thanks

    Reply

    • Natashas Kitchen
      February 16, 2021

      Hi Janice, yes, heavy cream will work great. I have used heavy whipping cream many times if that was what I had on hand.

      Reply

  • Vivian Arbuckle
    February 14, 2021

    This was delicious. I added asparagus, with a squeeze of lemon, and doubled the sauce recipe. Thanks!!

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Hello Vivian, thanks for your great review. I’m glad you enjoyed this recipe!

      Reply

  • Fernando
    February 12, 2021

    I made this tonight and everyone loved it (they never had this kind of pasta before) but to me it was a little dry, it was creamy but a little dry, maybe next time I add a little chicken broth while stirring the pasta and shrimp? What would you suggest?

    Reply

    • Natashas Kitchen
      February 12, 2021

      Hi Fernando, it could be either too much pasta, too little cream. I have found that if you give the pasta a light rinse, the sauce stays creamier and is less likely to seem dry.

      Reply

  • Richard J Ulogar
    February 10, 2021

    Can you use cooking wine ?

    Reply

    • Natasha
      February 10, 2021

      Hi Richard, I recommend not using any kind of wine that is not drinkable (such as cooking wine) since it has additives and can impart off flavors.

      Reply

  • Ingrid Payne
    February 8, 2021

    The first time I made this, I made half of the sauce ingredients thinking I was only making it for 3 people. Don’t cut the sauce ingredients … it’s so good if you cook the full amount of sauce so you get a delicious juicy sauce for everyone. I`ve made this several times & instead of shrimp I would serve it with chicken cutlets on the side.

    Reply

    • Natasha's Kitchen
      February 9, 2021

      Hi Ingrid, thank you for sharing some tips with us. We appreciate it.

      Reply

  • Elaine
    February 8, 2021

    I love this recipe. I made it for the first time, never making alfredo sauce before. I followed it to the letter except adding mushrooms. It was easy, so delicious and my husband and I couldn’t get enough.

    Reply

    • Natasha's Kitchen
      February 9, 2021

      So nice to know that. Thanks for your great feedback, Elaine!

      Reply

  • Grace
    February 8, 2021

    I really want to try this recipe but I don’t have white wine, can I leave it out or replace it with something?

    Reply

    • Natashas Kitchen
      February 8, 2021

      Hi Grace, you can omit or substitute it. (see notes in the recipe) if omitting wine to amp up the flavor.

      Reply

  • Deb
    February 6, 2021

    This recipe is gold! Since I have been making it regularly for about a year and it has become my husband’s favourite, I thought it was about time I left a comment to say thank you :).
    I always use lemon juice as I had no white wine the first time I made it and it always turns out delicious. I also had only 1.25 cups of cream (which I have continued to use) so perhaps the flavour concentration makes up for lack of chicken stock. I also wanted to share that it tastes amazing with a tablespoon of roasted pine nuts added just before serving. Thank you!

    Reply

    • Natashas Kitchen
      February 6, 2021

      YOu’re welcome, Deb! & thank you for this wonderful comment! I’m so happy to hear you’re enjoying our recipes.

      Reply

  • Alexandra Sarancza
    February 6, 2021

    Thank you Natashinka,excellent recipe…creamy shrimp scampi.
    Your recipes are the best

    Reply

    • Natashas Kitchen
      February 6, 2021

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

      Reply

  • Christina
    February 5, 2021

    This came out really tasty! Definitely like something I’d order from a restaurant. Plus, it was super easy to make. I added a pinch of red pepper flakes as the sauce simmered and I used lemon in addition to the wine. It tasted “expensive” but was actually a really affordable meal. I served with garlic bread and a dinner salad.

    Reply

    • Natashas Kitchen
      February 5, 2021

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

      Reply

  • Dianna C.
    February 5, 2021

    This recipe is the BOMB & only one I use! I use cut up chicken tenderloins in place of shrimp, when grandkids are having dinner with us! I use Barefoot Moscato wine & I also triple the sauce for family of 7. I literally could serve the sauce in a bowl & dip homemade rolls in it & I’d make that my dinner lol! That’s how scrumptious this sauce is!

    Reply

    • Natashas Kitchen
      February 6, 2021

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

      Reply

  • Rose
    January 27, 2021

    I made it for my boyfriend and I and honestly it was way too bland for us. Ended up having to add a lot of salt in it just to taste some sort of flavor. After that it tasted alright.

    Reply

    • Natashas Kitchen
      January 27, 2021

      Thank you for sharing that feedback with us, Rose. We found it well balanced, but you are definitely welcome to the season to taste.

      Reply

  • Tania
    January 25, 2021

    This was quick, and so good! I’ll add more garlic next time since we’re garlic heads.

    Reply

    • Natashas Kitchen
      January 25, 2021

      I’m so glad you enjoyed it!

      Reply

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