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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)

4.95 from 178 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 kcal
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

  • 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

  • Denise
    January 24, 2021

    Hi there! I made this recipe tonight. I used coconut milk instead of cream. It was a hit! My 7 year old loved it! Thanks for sharing your recipe!

    Reply

    • Natashas Kitchen
      January 25, 2021

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

      Reply

  • Kristina
    January 24, 2021

    This recipe was a hit with my daughter but the shrimp had a really fishy smell for me and my husband. This is the first time I used raw shrimp. But I just bought today (frozen) and it was already cleaned and deveined. My cooked shrimp never had such a strong smell. Is this how it’s really supposed to taste like or you prepare your shrimp a certain way before to get rid of the smell?
    Thank you!

    Reply

    • Natashas Kitchen
      January 25, 2021

      Hi Kristina, I’m so glad the recipe was a hit! It should not smell fishy, but it should have the regular shrimp “smell”. It could be the shrimp or the method used to defrost it.

      Reply

  • Francesca
    January 23, 2021

    Very easy and so delicious! Will be making this one again!

    Reply

    • Natashas Kitchen
      January 23, 2021

      Thank you for the wonderful review!

      Reply

  • Tammy
    January 22, 2021

    Very easy meal that everyone loved. I will make this on a regular basis. I skipped the onions just because someone doesn’t care for them.

    Reply

    • Natashas Kitchen
      January 22, 2021

      Thank you for sharing that with us!

      Reply

  • Cheryl Larsen
    January 21, 2021

    Made this tonight. As with every one of your recipes it was outstanding. Another one added to my list.

    Reply

    • Natashas Kitchen
      January 21, 2021

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

      Reply

  • Lura
    January 20, 2021

    Natasha….I love to cook and I am a good cook if I may say so! I grew up in Europe, then Louisiana then San Diego. You know I can cook! I love all your recipes. I use them ALL the time! Thank you! I appreciate you! BTW…I am looking for a crab meat enchilada recipe with a creamy white sauce. I cant find one anywhere. Can you help me please?

    Reply

    • Natasha's Kitchen
      January 21, 2021

      Hi Lura, I’m happy to know that you’re enjoying my recipes! I don’t have a recipe for that yet but I’ll take that as a suggestion. Thanks for the idea!

      Reply

  • Liz
    January 19, 2021

    Allergic to shrimp. Do you have a Chicken Alfredo pasta recipe?

    Reply

  • Emma Tieson
    January 14, 2021

    Is this like an alfredo recipe?

    Reply

    • Natasha
      January 14, 2021

      Hi Emma, yes it is a shrimp alfredo recipe. I hope you love it!

      Reply

  • Nurse Amy
    January 6, 2021

    Another winner! This was delicious! I am making it again this week. Thank you!

    Reply

    • Natashas Kitchen
      January 6, 2021

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Janet Hoke
    January 5, 2021

    Natasha, this recipe was very easy and WOW delicious!! I never got a chance to take a pic…gone in seconds!! Lol.

    Reply

    • Natashas Kitchen
      January 5, 2021

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

      Reply

  • Saema
    January 3, 2021

    Hi Natasha,
    Just wanted to say thank you foe the great recipe! It was easy, quick, with minimal prep and the portions were perfect for two adults and two teenage boys. No leftovers and lots of thank you’s! Only think I changed was I added half whipping cream/half coconut milk and then at the very very end added in a whole bunch of spinach for greens.
    Thanks again! Loving your recipes!

    Reply

    • Saema
      January 3, 2021

      And I followed your advice about lemon as a substitute for the chardonnay. Thanks again!

      Reply

    • Natashas Kitchen
      January 4, 2021

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

      Reply

  • Vicki Davis
    January 3, 2021

    Is there anyway to cut the 40 percent of salt from this receipt. So many of us are on a salt free diet because of health and are looking for better recipes.

    Reply

    • Natasha
      January 4, 2021

      Hi Vicki, most of the sodium is in the added salt and the parmesan cheese so I would probably cut down both of those first, although it will definitely affect the flavor. You might try squeezing fresh lemon juice over the finished dish for a little more depth of flavor if cutting salt.

      Reply

  • Lorraine McCartney
    December 31, 2020

    So good just made this for dinner. Easy to follow recipe. Thanks so much for making dinner easy and yummy!

    Reply

    • Natashas Kitchen
      December 31, 2020

      You’re welcome, Lorraine! I’m happy you enjoeyd that.

      Reply

  • Rick
    December 23, 2020

    A wonderfully tasty & easy entree! Chardonnay hard to beat, but suspect any white wine would be great. Thanks, Natasha, for another terrific recipe!

    Reply

    • Natashas Kitchen
      December 23, 2020

      I’m happy you enjoyed this recipe, Rick! Thank you for that wonderful review!

      Reply

  • Desiree
    December 22, 2020

    Creamy and smooth sauce!

    Reply

    • Natasha's Kitchen
      December 23, 2020

      Thank you!

      Reply

  • Renee P
    December 22, 2020

    Hi Natasha, I wanted to make this shrimp recipe for Christmas Eve but was hoping to cook it before my family comes over. Can I prepare the whole recipe including shrimp, put it in the refrigerator then simmer it on low heat when ready to eat or will it not taste as good? Thank you for your feedback.

    Reply

    • Natashas Kitchen
      December 22, 2020

      Hi Renee, 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

  • Michelle
    December 21, 2020

    This is the BEST shrimp pasta dish! My family LOVED it! I used a decent Chardonnay – not sure if that made the difference. So so good! Will def make this again.

    Reply

    • Natasha's Kitchen
      December 21, 2020

      That is wonderful! Thank you for sharing that with us, Michelle. I appreciate it!

      Reply

  • Melanie
    December 20, 2020

    This recipe is amazing! Made it tonight and it quickly became a favorite dish

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Love it! Thanks for sharing that with us, Melanie. I hope that you’ll love every recipe that you’ll try!

      Reply

  • Diana
    December 18, 2020

    Love this recipe, but can I make it ahead of time? And keep the sauce and pasta separate until serving time.

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Diana, 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

  • Dave Philipp
    December 16, 2020

    I have made this recipe over a dozen times and it’s simply amazing. Better than any restaurant dishes. Thanks so much. Great flavor and plenty of sauce for leftovers.

    Reply

    • Natasha's Kitchen
      December 16, 2020

      Hello Dave, so great to hear from you, and thanks for sharing that with us. I’m glad this recipe has become one of your favorites!

      Reply

  • Edna Miller
    December 16, 2020

    Hi Natasha and I have tried every one of your salads and they are so delicious I eat them because I am on a keto diet I have to lose weight and my question is to you I was wondering if you had a recipe four different kinds of spaghetti squash on how to make it I would appreciate if you could give me a little help with that thank you sincerely yours Edna Miller

    Reply

    • Natasha's Kitchen
      December 16, 2020

      Hello Edna, I’m glad that you’re enjoying my salad recipes. I don’t have a recipe for spaghetti squash yet but thanks for your suggestion. I’ll add that to the list.

      Reply

  • Any White
    December 13, 2020

    This dish is so so so good. I’ve made this many times this year, one of my husband’s favorites. The sauce is killer, could probably use cooked diced chicken in place of shrimp. I always use the grated Parmesan and Romano and it’s amazing, and thawed frozen shrimp (cheaper). Never disappoints, thank you!

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hello Amy! So great to hear from you and thank you for sharing your great feedback about this recipe. Yes. chicken would definitely be a good substitute for pasta. If you try that, please let us know how you liked it.

      Reply

  • Cheryl Roberts
    December 8, 2020

    Just made this recipe and finished eating. It was delicious! Will be my go to shrimp and pasta recipe from now on! Thanks again!!

    Reply

    • Natashas Kitchen
      December 8, 2020

      You’re welcome, Cheryl! I’m so glad you enjoeyd this recipe! It sounds like you found a new favorite!

      Reply

  • aricel
    December 7, 2020

    Congratulations I love your recipes I cooked the meat balls they came out delicious thanks many blessings

    Reply

    • Natasha's Kitchen
      December 8, 2020

      You are most welcome. I hope that you will enjoy all the recipes that you will try!

      Reply

  • Sandra Solis
    December 7, 2020

    Omg, this was so scrumptious!!! Big hit with my family. 🥰

    Reply

    • Natasha's Kitchen
      December 7, 2020

      Thank you, Sandra. I’m glad you enjoyed this pasta!

      Reply

  • Ariana
    December 7, 2020

    I made the pasta with cooking cream a little more wine and home made linguine and it was delicious, thank you for all your recipes.
    And please can u make a recipe of spiced carrot cake.

    Reply

    • Natasha's Kitchen
      December 7, 2020

      Hi Ariana, I’m glad you loved this pasta recipe. I only have this Carrot Cake recipe

      Reply

  • Ariana
    December 6, 2020

    Hi Natasha, I am Ariana I love to cook I am 11 years old and would like to find out if I could use cooking cream to replace the whipping cream, cuz I told my dad to get cooking cream and told him I would find a recipe then I remembered Natasha’s kitchen and sadly it said to use whipping cream

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hi Ariana, I’m not familiar with what cooking cream is. Heavy cream has about 35-38% fat content. I imagine that should work too but you would have to do an experiment to find out the result. Please share with us how it goes!

      Reply

      • Lillie
        January 8, 2021

        It was a hit!

        I altered it a little by adding smoked paprika, 2 cups of asparagus and 1/2 tsp. Onion powder in place of the diced onion.

        It was satisfying making your delicious recipe!!!

        Reply

        • Natashas Kitchen
          January 9, 2021

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

          Reply

  • Shannon Cottle
    December 1, 2020

    Amazing as are all your recipes! I added mushrooms and it was amazing!

    Reply

    • Natasha's Kitchen
      December 1, 2020

      Thank you for your great feedback, Shannon. That means a lot to us!

      Reply

  • Jane
    November 28, 2020

    Just made this meal and it was soooo good. I would make this for company. Yum. Thank you for the recipe.

    Reply

    • Natashas Kitchen
      November 28, 2020

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

      Reply

  • Kouroush
    November 2, 2020

    The best

    Reply

    • Natashas Kitchen
      November 2, 2020

      I’m happy you enjoyed this recipe!

      Reply

  • Sherryllene Pinnock
    October 30, 2020

    This has become my family’s favorite meal to have on special occasions. Thank you for sharing.

    Reply

    • Natashas Kitchen
      October 30, 2020

      Thank you for the wonderful review!

      Reply

  • Dianne
    October 19, 2020

    I just made the Creamy Shrimp Pasta recipe and it was delicious. I added a few mushrooms, small pieces of tomato and broccoli pieces. Also included a few small scallops. It was fantastic! Thanks for the recipe.❤️

    Reply

    • Natasha's Kitchen
      October 19, 2020

      Love it! Thanks for sharing your great experience with this recipe, Dianne. This is one of our favorites, glad you enjoyed this.

      Reply

  • Grandpa Tank
    October 19, 2020

    This one is great. Thanks for teaching this old grandpa how to cook. I have even started to drum roll the cutting board like Natasha.

    Reply

    • Natashas Kitchen
      October 19, 2020

      Aww, that’s the best! thank you for sharing that with me!

      Reply

  • Rasha
    October 15, 2020

    Can I use mozzarella cheese instead of Parmesan cheese?

    Reply

    • Natasha's Kitchen
      October 15, 2020

      Hello Rasha. 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

  • A Cooper
    October 13, 2020

    For anyone curious about a vegetarian version (or at least, no shrimp), it turns out great! I ended up using 1c. whipping cream and 1c. whole milk. I also used what wine I had on hand (Moscato Sangria). To replace the spice on the shrimp, I put it on the onions while cooking them. I used more than what was called for (and 2 cloves of garlic as opposed to 1), as well as put extra spice at the end. I used a bit of cayenne to give it some spice. Other than that, everything else was kept the same. It was on the sweeter end (most likely because of the wine), but still delicious!

    Reply

    • Natasha's Kitchen
      October 13, 2020

      I’m so glad you were able to do a vegetarian version of this recipe. Thanks for sharing that with us, so helpful!

      Reply

  • Evone Reynolds
    October 7, 2020

    I love all of your recipes! You are so fun to watch. Thank you for sharing your delicious recipes you make it very easy to follow with or without a video. I’m looking forward to trying something new.

    Reply

    • Natasha's Kitchen
      October 7, 2020

      Hello Evone, thank you so much for your kind words and compliment. I hope you will enjoy every recipe that you will try from Natashas Kitchen!

      Reply

  • KD
    October 6, 2020

    I made this over the weekend, followed the directions exactly and this was a huge hit!! Absolutely delicious and now in our permanent dinner rotation!

    Reply

    • Natashas Kitchen
      October 6, 2020

      That’s just awesome! Thank you for sharing that great review with me!

      Reply

  • Michelle Renzi
    October 6, 2020

    I plan on cooking this tomorrow I love shrimp my boyfriend doesn’t can I add chicken for him? He’s not allergic or anything like that.

    Reply

    • Natasha's Kitchen
      October 6, 2020

      Hi Michelle, I imagin this will work fine with chicken. You can also try my Pesto Chicken Pasta recipe.

      Reply

  • Cleo
    October 5, 2020

    I didn’t have any white wine on hand so I used a little chicken stock instead, still tastes great! I doubled the garlic though as I am a garlic fiend

    Reply

    • Natashas Kitchen
      October 5, 2020

      Hi Cleo! I’m so glad you enjoyed that!

      Reply

  • Mina
    October 5, 2020

    Perfection and so simple!
    Thank you for sharing this delicious recipe!

    Reply

    • Natashas Kitchen
      October 5, 2020

      You’re welcome Mina!

      Reply

  • Tony V
    September 22, 2020

    Super easy and super delicious! Only change I made was to deglaze the pan with a little chicken stock after cooking the shrimp. Family LOVED IT!

    Reply

    • Natasha's Kitchen
      September 22, 2020

      That’s great! Thanks for sharing that tip with us, Tony.

      Reply

  • Janice
    September 19, 2020

    Hi Natasha. This recipe looks amazing but have to make it vegetarian for guests that we are having. Can you recommend what, if any changes I need to make to the sauce to make up for it not having the flavour of the shrimp? Thanks so much.

    Reply

    • Natashas Kitchen
      September 19, 2020

      Hi Janice, without making this vegetarian myself I cannot advise. If you happen to experiment I would love to know how you like this recipe.

      Reply

  • Janice
    September 19, 2020

    Hi Natasha. Really looking forward to trying your creamy shrimp pasta recipe but I need to make it without the shrimp! I am cooking for a friend who does not eat meat, poultry or any form of fish or shellfish but loves pasta. Will the flavour of the sauce be changed if I make it exactly as written but without the shrimp? Thanks very much!

    Reply

    • Natasha's Kitchen
      September 20, 2020

      Hi Janice, I haven’t tried making this recipe without the shrimp but it will definitely change the flavor. You might want to just adjust and add more seasoning to taste.

      Reply

  • Nicki
    September 7, 2020

    This is delicious, perfect sauce. Natasha is amazing, love her recipes! When you see her name you know it’s going to be good!

    Reply

    • Natasha's Kitchen
      September 8, 2020

      That is such an awesome compliment. Thank you, Nicki!

      Reply

  • E.G.
    September 1, 2020

    I made this tonight for the first time! It was fabulous! I didn’t change anything. I think this will be my go to Alfredo sauce!

    Reply

    • Natashas Kitchen
      September 1, 2020

      That’s just awesome! Thank you for sharing that wonderful feedback!

      Reply

  • Lacey
    August 19, 2020

    Amazing!!! Made this for my family tonight and they loved it! My other half loves shrimp but has always said it doesnt go well with pasta. He said he would eat this everyday. I used thin spaghetti noodles instead of fettuccine because we prefer those. Thanks for the delicious recipe!!

    Reply

    • Natasha's Kitchen
      August 20, 2020

      Wow thanks for your sharing that with us. I am happy to hear that your family enjoyed this pasta. I hope they will love all the recipes that you’re going to try!

      Reply

  • Carol
    August 15, 2020

    Sounds fabulous! Can I substitute dry sherry for the wine?

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Hi Carol, thank you! I haven’t tried using dry sherry yet to advise if that would also work well. 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.

      Reply

  • G
    August 14, 2020

    I just wanna say that this one of the best pastas i’ve ever had. Really thank you <3

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Aww, that is so sweet of you to share! Thanks for your good feedback.

      Reply

  • Sam
    August 11, 2020

    Natasha what is the reason when the cream is completely absorbed by pasta? Should I wait for the pasta to cool down and then add it to the sauce? Should I add oil to the pasta?

    Reply

    • Natasha
      August 12, 2020

      Hi Sam, 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

  • Theresa
    August 7, 2020

    Delicious and easy!
    Just made this for dinner.
    Very flavorful and creamy. This recipe is a keeper!

    Reply

    • Natashas Kitchen
      August 7, 2020

      That’s just awesome! Thank you for sharing that with me!

      Reply

  • Purpleicious Anita
    July 31, 2020

    I haven’t done this with shrimp yet. But last night I wanted an Alfredo for Tortellini. This is the BEST Alfredo I have ever had, bar none! I did use more Parmesan just because of personal preference. I did not have parsley on hand, so I threw in some brocolli flowerets in the last 4 minutes of the Tortellini. Absolutely delish! I love your site and your wonderful recipes. Thank you for sharing your expertise!

    Reply

    • Natashas Kitchen
      July 31, 2020

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

      Reply

      • Sandra
        October 7, 2020

        Absolutely delicious! My husband very seldom eats pasta, but he loved this.
        It was better than Olive Garden!

        Reply

        • Natashas Kitchen
          October 7, 2020

          Sounds like you found a new favorite! I’m so happy you enjoyed that!

          Reply

  • Brittany M.
    July 27, 2020

    I first tried this a few months ago and now it’s a weekly dish for my family. It’s absolutely amazing! We will occasionally use chicken instead of shrimp and it’s equally as good. I wouldn’t change a thing about the sauce.

    Reply

    • Natasha's Kitchen
      July 27, 2020

      That is so great to hear, Brittany. Yes, I have to agree, the sauce is so delicious!

      Reply

  • Erica E. Fields
    July 25, 2020

    WoW! This dish was a big hit for my grandson’s 22nd Birthday. The first time we (8) gathered since the pandemic. There wasn’t one single complaint, just yummy and so good. I doubled the recipe and decided not to worry about the fat content. I’ll be checking more of your recipes soon.

    Reply

    • Natasha's Kitchen
      July 26, 2020

      So wonderful to hear that, Erica. I’m glad everyone enjoyed it!

      Reply

  • Malak Kudaimi
    July 21, 2020

    Hi Natasha,

    Can I replace the whipping cream with half and half?

    Reply

    • Natasha's Kitchen
      July 21, 2020

      Hi Malak, half and half is a little trickier because it is more likely to curdle with wine or lemon juice. We use half and half in our chicken fettuccini Alfredo but that doesn’t have any wine or acidity in the cream.

      Reply

  • Leslie C
    July 21, 2020

    I made this last night and it was delicious! This is a keeper!

    Reply

    • Natashas Kitchen
      July 21, 2020

      Sounds like you found a new favorite! That’s so great!

      Reply

  • Joan A Hresil
    July 13, 2020

    How many does this receipe serve? Can it be made in advance and reheated and still taste the same?

    Reply

    • Natasha's Kitchen
      July 13, 2020

      Hi Joan, the serving size for this recipe is 6 servings. Yes you may make the sauce ahead and reheat it when you’re ready to eat it.

      Reply

  • Israel
    July 7, 2020

    Wow I cooked for the wife tonight and all three kids love it too. Best recipe I used so far!

    Reply

    • Natashas Kitchen
      July 7, 2020

      That’s so awesome, Israel! That is the best when kids love what we parents make. That’s so great!

      Reply

  • Sharon White
    June 30, 2020

    can u use coffee cream/blend instead of whipping cream & if so how much would you add, tk u

    Reply

    • Natasha
      June 30, 2020

      Hi Sharon, I haven’t tried anything else but a coffee cream would be sweet typically and would ruin the dish.

      Reply

  • Letty
    June 26, 2020

    Delicious, easy, fast, and cheap to make!! Was a bit scared to make but I did and loved it!!
    Thanks for recipe

    Reply

    • Natashas Kitchen
      June 26, 2020

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

      Reply

  • Mal
    June 25, 2020

    Can I use seafood mix instead of shrimp?

    Reply

    • Natashas Kitchen
      June 25, 2020

      Hi Mal, I have not but I bet that could work! If you experiment please let me know how you like this recipe!

      Reply

  • Amy
    June 24, 2020

    This was so delish, followed recipe to a t. Definitely use fresh garlic and Chardonnay! This sauce could also be used with chicken, very good!

    Reply

    • Natasha's Kitchen
      June 24, 2020

      Thanks for your great comments, Amy. We appreciate it!

      Reply

  • Angela
    June 23, 2020

    This was fantastic! I did use smoked paprika if regular, but this was definitely a five star recipe! The whole family loved it!

    Reply

    • Natasha's Kitchen
      June 23, 2020

      So wonderful to hear that! Thank you for your awesome review.

      Reply

  • rg
    June 15, 2020

    Hi there, I made this one yesterday for our lunch, and it was a hit!!! I love the taste of the shrimp,oh it’s so delicious.
    I followed the instruction except the 2cups of whipping cream, ‘coz I just have 1 can of al purpose cream available(1/3cup) so I just add milk on it, to make 1cup, and still it turned to so great!
    I used spaghetti noodles as well as it is the only available on our pantry..
    I will keep this recipe, for sure I will cook it again..
    Thanks for a sumptous recipe

    Reply

    • Natashas Kitchen
      June 15, 2020

      I’m so glad you enjoyed this! Thank you for that wonderful review!

      Reply

      • Lam
        October 3, 2020

        Absolutely wonderful! Made this for myself tonight and used heavy cream instead of whipping cream, added more garlic and Parmesan because of my own personal preference and it came out delicious. I omitted the pasta because I’m currently on keto, but it was still amazing. Ate it over broccoli and saved the rest for the week. Will definitely add this to my rotation.

        Reply

        • Natashas Kitchen
          October 5, 2020

          Sounds like you found a new favorite! That’s so great!

          Reply

  • Margarette
    June 12, 2020

    I mean’t what kind of whipping cream did you use? sorry! My comment was typed wrong!

    Reply

    • Natashas Kitchen
      June 12, 2020

      I Margarette, we used regular whipping cream from our local grocery store. It is usually Darigold or an organic brand.

      Reply

  • Margarette
    June 12, 2020

    Hi Miss Natasha! I really like how you made the pasta, what kind of whipping cream did you use? I live in the philippines and I don’t want kind of cream you used

    Reply

    • Margarette
      June 12, 2020

      I mean’t “Don’t know what kind of cream you used” sorry for the wrong term of words

      Reply

  • Helen Stirling
    June 3, 2020

    Throw those jar sauces in the trash !!!!!!!!

    I made this dish last last, and my family loved it.

    Thanks Natasha

    Reply

    • Natasha's Kitchen
      June 3, 2020

      Yay glad to know that you loved it, Helen. Thank you for sharing!

      Reply

  • Kathy
    June 2, 2020

    I made Creamy Shrimp Pasta for tonight’s dinner. It was Awesome…my family loved this. Thank you Natasha for a yummy recipe.

    Reply

    • Natasha's Kitchen
      June 2, 2020

      You’re very welcome, Kathy. Great to hear that you enjoyed your dinner!

      Reply

  • Phyllis
    May 28, 2020

    Natasha, Your recipe for this Shrimp Alfredo is awesome! Its great! It is absoutely nothing like Olive Garden’s – OLive Garden is dry as a bone with absolutely no taste! Yours is wonderful – creamy and tasty! You are a much better cook that anyone at olive Garden!

    Reply

    • Natashas Kitchen
      May 28, 2020

      Thank you so much for sharing that amazing review with us Phyllis!

      Reply

  • Jelena
    May 25, 2020

    Hi, is there any difference if I use cooking cream instead of whipping cream?

    Reply

    • Natasha
      May 26, 2020

      Hi Jelena, I’m not familiar with what cooking cream is. Heavy cream has about 35-38% fat content.

      Reply

      • Donna
        July 28, 2020

        So can we use heavy cream or light cream? Just trying to figure out if that is the same as whipping cream. TY

        Reply

        • Natasha
          July 29, 2020

          Hi Donna, either one would work as long as you mean regular whipping cream (not half and half). Heavy whipping cream has a higher fat content than regular whipping cream, but both will work in this recipe.

          Reply

  • Linda
    May 24, 2020

    Made creamy shrimp pasta …it was GREAT….added cooked asparagus and mushrooms because we like them. Recipe is a keeper for sure!!

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Super awesome! Thank you for sharing your great feedback with us!

      Reply

  • Paul W
    May 19, 2020

    I made this this evening (exactly as written) and I had to make myself stop going back! I’m not sure if I could have eaten it all in one sitting, but I’m willing to try! Wonderful recipe…

    Reply

    • Natashas Kitchen
      May 19, 2020

      I’m so happy you enjoyed this recipe Paul! Thank you for that great review!

      Reply

  • Camryn
    May 16, 2020

    Hello Natasha, I don’t have white wine or chicken broth. Will the lemon juice alone be fine?

    Reply

    • Natasha
      May 16, 2020

      Hi, see the section above titled: “Want to Substitute the Wine?” which should help.

      Reply

  • Christina
    May 14, 2020

    What an amazing recipe!! So delicious and so easy to do. Loved it! Will definitely be doing this again.

    Reply

    • Natashas Kitchen
      May 14, 2020

      I’m so glad you enjoyed that Christina!

      Reply

  • Michelle
    May 6, 2020

    Can I used thawed shrimp? I only have frozen shrimp on hand.

    Reply

    • Natasha's Kitchen
      May 6, 2020

      Hello Michelle, yes you can use thawed shrimp.

      Reply

  • Amanda
    April 27, 2020

    My first white pasta, it was delicious! And easy enough for me, I don’t usually cook, just started during this quarantine. I used penne and added spinach. Thank you for an easy delicious recipe!

    Reply

    • Natasha's Kitchen
      April 27, 2020

      Glad you loved the end result, Amanda! Thanks for sharing that with us and for giving this recipe an excellent feedback.

      Reply

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