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

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)

4.92 from 69 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
Calories: 652 kcal
Servings: 6 servings

Ingredients

  • 3/4 lb fettuccini pasta
  • 1 lb large raw shrimp peeled and deveined
  • 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*
Total Fat 40g 62%
Sodium 910mg 38%
Potassium 288mg 8%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Sugars 1g
Protein 26g 52%
Vitamin A 29.1%
Vitamin C 6.4%
Calcium 24.5%
Iron 15.6%
* 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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Z
    November 6, 2018

    Super delicious dish! It was a big hit in our family! Thanks for sharing 🙂 Reply

    • Natashas Kitchen
      November 6, 2018

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

  • Maxine
    October 31, 2018

    Oh my goodness. This is so delicious! My son, who professes to “hate” shrimp, loved this. Thanks for another fabu recipe. Reply

    • Natashas Kitchen
      October 31, 2018

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

  • Kitchen Mom
    October 22, 2018

    This recipe works! The shrimps are more tasty and juicy, not rubbery. The sauce is creamy. I substitute half of the cream with chicken broth and add one cube of chicken bouillon so it’s not as rich but still creamy and flavorful. Reply

    • Natashas Kitchen
      October 22, 2018

      Thank you for sharing your version with us! Reply

  • Tasha
    October 20, 2018

    I freaking LOVE this recipe! Thank you sooo much! Reply

    • Natashas Kitchen
      October 20, 2018

      My pleasure, Tasha! Thank you for sharing this wonderful review with me! Reply

      • Tasha
        October 20, 2018

        By any chance, do you have a recipe for mini or regular size crab cakes? Reply

        • Natashas Kitchen
          October 21, 2018

          Hi Tasha! We do now have crab cakes but we do have these awesome shrimp cakes Some of our readers have reported great results subbing the shrimp with crab. Reply

          • Steve
            October 21, 2018

            Hi Tasha. Here is my recipe for Crab Cakes!

            1 lb. Fresh Crabmeat 2 Tbsps. Lemon Juice
            ½ cup crushed Ritz or Saltine Crackers
            ¼ tsp. Garlic Powder
            3-4 Green Onions, chopped 1 tsp. Salt
            1 Tbsp. Green Bell Pepper, finely chopped
            3-4 drops Tabasco Sauce
            1 (2 oz.) jar Pimientos, finely chopped
            1 ½ tsps. Worcestershire Sauce
            ¼ cup Mayonnaise 2 tsps. Dijon Mustard
            1 Egg, beaten ½ tsp. dry Mustard
            Flour Peanut or Coconut Oil

            In large bowl, combine all ingredients except oil and flour. Form about 8-10 patties, dredge well in flour. In large skillet, on medium heat, brown patties for about 4-5 minutes per side until golden brown. Serve with Rémoulade sauce.

            SAUCE:

            1 cup Mayonnaise ½ tsp. Paprika
            2-3 tsps. Dijon Mustard, or to taste
            1 tsp. Worcestershire Sauce
            3-4 tsps. Dill Pickle Relish 1 Tbsp. Scallion, finely minced
            ½ tsp. Horseradish 2-3 tsps. Tarragon Vinegar, or to taste
            1 small clove Garlic, finely minced 1 tsp. Capers, finely chopped (optional)
            Ground Black Pepper to taste 3-5 drops Tabasco Sauce

            In small bowl, mix all ingredients well. Chill several hours. Serve with hot crab cakes or chilled Jumbo Shrimp.

          • Natasha
            October 21, 2018

            Thank you so much for sharing! I sure appreciate it!! I will be trying this 🙂

          • Tasha
            October 21, 2018

            Ok, thanks Natasha!

          • Tasha
            October 22, 2018

            Thanks Steve! I will definitely try it.

            Natasha – when you do try it, please do a video. 🙂 I’m such a visual person when it comes to things especially cooking. 🙂

    • Stephen A. Settle
      October 20, 2018

      Me too Tasha! Reply

      • Tasha
        October 21, 2018

        I’ve made it at least 4-5 times already lol. It’s so quick and easy! Reply

      • Steve
        October 22, 2018

        Natasha and Tasha, my pleasure! Reply

  • wendy Kooi
    October 12, 2018

    Made as directed and Hubby and I both loved it. Please as-advise best way to reheat.. thank you Reply

    • Natashas Kitchen
      October 12, 2018

      Hi Wendy! You sure can reheat it. It is safe to reheat shrimp, you just don’t want to re-cook it, so warm over medium/low heat until desired temperature. As with any creamy pasta, if you overheat it, the cream can separate and will become buttery. Reply

  • Laura M
    September 24, 2018

    My husband and I tried this recipe tonight and we both loved our dinner. You are correct better than any chain restaurant! Reply

    • Natashas Kitchen
      September 24, 2018

      I’m so happy to hear that, Laura! Thank you for sharing this awesome review with me! Reply

  • Inna
    September 24, 2018

    what kind of salad or side would you suggest? Reply

    • Natasha
      September 25, 2018

      Hi Inna, the shrimp avocado salad would pair well, or any green salad that has a lemon or lime dressing. I probably wouldn’t pair it with a creamy salad or the meal might feel too heavy. You can explore all of our salads here in the salad category of our index. Reply

  • Kelly T
    September 23, 2018

    I made the shrimp and linguine and it was good!! So easy! I used one small onion and it was perfect. Thanks for thr recipe!! Reply

    • Natashas Kitchen
      September 23, 2018

      My pleasure Kelly! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Nadeen
    September 13, 2018

    Made this recipe tonight…yummy! Easy to make, yummy to eat! I added a little more parmesan cheese…hubby likes cheese. Everything else was done as the recipe stated.
    Thank you for the reheat instructions. Reply

    • Natashas Kitchen
      September 13, 2018

      You’re so welcome Nadeen! I’m so happy you enjoyed that! Reply

  • Maggz
    September 11, 2018

    This looks amazing! I was looking at the nutrition facts but I didn’t see a serving size. If possible can I get that info? Thank you for the video & recipe! Reply

    • Natashas Kitchen
      September 11, 2018

      Hi Maggz. The entire recipe is enough for 6 servings. So a serving would be 1/6th of the recipe. I hope this helps! Reply

  • Kathleen Hall
    September 7, 2018

    Is there a substitution for the white wine? Reply

    • Natashas Kitchen
      September 7, 2018

      Hi Kathleen! You can definitely try it without the wine. One of our readers, Milla, recently wrote “Made this for my husband tonight. Had no wine or chicken stock so used vegetable stock and dash for lemon (and a little extra paprika) and he LOVED it.” I hope this helps. Reply

  • Cheryl
    September 6, 2018

    Hey Natasha! First I love your recipes! They ALWAYS turn out amazing when I try them and are always super doable! I love that! I need to purchase a nonstick skillet…what is the one you are using in this recipe? Or your recommendation? I’m always scared of the toxins :0 Reply

    • Natashas Kitchen
      September 6, 2018

      Hi Cheryl! I’m so happy to hear you are enjoying our recipes! We used this pan here. for this recipe. 🙂 I hope this helps Reply

  • Robin Osmolovsky
    August 29, 2018

    Tried the shrimp Alfredo recipe tonite.I used the 1/3 cup of wine ,I agree I think it adds to the flavor.the only difference I did was to use tofu noodles. I wanted to decrease the carbs.it was really good.the flavor of the overall dish was not as heavy.my son does not like pasta, (nor do i),but he likes shrimp, so anytime I make shrimp, he is willing to try the dish.I can’t remember how many years it has been since I cooked any kind of pasta, but now he said I need to cook this more often.love’s the sauce & shrimp. Reply

    • Natashas Kitchen
      August 29, 2018

      Hi Robin! I’m so happy you and your son enjoyed this recipe! Thank you for sharing this with me 🙂 Reply

  • Rihanna Deckert
    August 27, 2018

    I made this for the first time November 2017 for my husbands birthday and OMG this is the best shrimp pasta ever – hands down!!! Super simple recipe. I made this for him about 10 more times since. This recipe is sticking with us for the rest of our lives. Thank you!! Reply

    • Natashas Kitchen
      August 27, 2018

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

  • Ellen Murphy
    August 24, 2018

    And remember, the alcohol cooks out of the wine leaving only the delicious flavor. And you can get inexpensive cooking wines for those who don’t drink! Reply

    • Natashas Kitchen
      August 24, 2018

      Hi Ellen, You can definitely try it without the wine. One of our readers, Milla, recently wrote “Made this for my husband tonight. Had no wine or chicken stock so used vegetable stock and dash for lemon (and a little extra paprika) and he LOVED it. Reply

  • Kimberly Taylor
    August 21, 2018

    This looks great and am making tonight. Will modify some because I do keto. Probably won’t use the Madeira wine only the beef broth. Do you think it will still be good without it? Reply

    • Natasha
      August 21, 2018

      Hi Kimberly, I think maybe you are referring to a different recipe since this does not have madeira or beef broth in it? Reply

  • Peggy
    August 18, 2018

    Where is the recipe? Reply

    • Natashas Kitchen
      August 18, 2018

      Hi Peggy. You can follow this link here for the recipe. Reply

  • Cetta7
    August 16, 2018

    How can u compare any food with Olive Garden. I do not consider it when talking about Italian food.
    Your recipe does sound delicious. I will make it. Reply

    • Natashas Kitchen
      August 16, 2018

      Thank you Cetta! I hope you enjoy it! Reply

  • Carol Dorry
    August 11, 2018

    I made this tonight and I could of licked the bowl it was so good. I followed the recipe exactly with the exception of using chicken stock instead of wine and adding Asparagus when I started to cook the onions. My whole family loved it (the kids picked out the asparagus; their loss). Reply

    • Natashas Kitchen
      August 11, 2018

      Carol, I’m so happy your family enjoyed that! Thank you for your great review! Reply

  • Kristin Zimmerman
    August 6, 2018

    I just made this tonight! It was a huge hit with everyone! I followed the recipe exactly. I can’t imagine it tasting any better! This is definitely a keeper! Thanks for sharing 🙂 Reply

    • Natashas Kitchen
      August 6, 2018

      Sounds like you found a new family favorite Kristin! Thank you for sharing your great review! Reply

  • Jeff Stasney
    August 1, 2018

    Easy SEAFOOD STOCK
    4 CUPS WATER
    1/2 cup celery (1 stalk)
    chopped fine
    1 tsp black pepper
    1 tsp sea salt
    1/8 cup green onion w/Chive chopped fine (1 green onion)

    remaining washed shrimp/crawfish crab shells/tails not used in dish
    (no lungs)

    Simmer stock 1 hour and strain to use. Freeze left overs in pt. freezer bags/ 1 cup each. Reply

    • Natashas Kitchen
      August 1, 2018

      Thank you so much for sharing this with us Jeff! Reply

  • Hazel
    July 29, 2018

    I don’t have any whipping cream, I only have heavy whipping cream, would that work the same ? Reply

    • Natashas Kitchen
      July 30, 2018

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

  • Gregory Lake
    July 12, 2018

    I am one of those rare men who loves to cook and made your dish today . Very simple and extremely tasty . I added some finely diced Jalapeno to my onion and a dash of chili powder as well on my shrimp not to make it spicy or hot , rather to create a fuller bolder flavor profile . I will definitely made this dish again and add it as a regular to my recipes . Very tasty . Reply

    • Natashas Kitchen
      July 12, 2018

      Thank you for leaving such a thoughtful review, Gregory! Reply

      • Gregory Lake
        July 13, 2018

        Just recently discovered your site and also made your chicken Madeira . Both have been truly simple and delicious . Look forward to trying many more .
        Greg Reply

        • Natashas Kitchen
          July 13, 2018

          I’m so happy you discovered our blog, Gregory! Reply

  • Shalika Marcel
    July 10, 2018

    Hi Natasha, this looks yummy….. which cream did you use? Reply

    • Natashas Kitchen
      July 10, 2018

      Hi Shalika, We used whipping cream. Reply

  • Janet M Ray
    July 6, 2018

    I love all your recipes.I have made several of them they are all delicious!!! Reply

    • Natashas Kitchen
      July 6, 2018

      Aww you are so nice! Thank you Janet! & thank you for the wonderful review! 🙂 Reply

  • Jean
    July 2, 2018

    Hi Natasha

    Is it okay not to use Paprika?
    Any substitute for paprika.

    I have to prepare dinner for my friends this weekend and I’m planning serve the shrimp pasta

    DO you have recipe as well for grilled salmon

    Thank you Reply

    • Natashas Kitchen
      July 2, 2018

      Hi Jean, I would add cayenne pepper instead of paprika and the end to taste. Yes! We have a great grilled Salmon recipe for you right here. And another one over here Enjoy! Reply

      • Cornelia
        August 11, 2018

        Hi Natasha
        So I am guessing it is hot paprika that you used is the substitute is caynenne pepper. Reply

        • Natasha
          August 12, 2018

          Hi Cornelia, we do use paprika but I think it would still work with cayenne pepper added to taste. Reply

  • Connie
    June 26, 2018

    Natasha this was absolutely delicious, thank you! I have made several of your recipes and have enjoyed every one! Again, thank you! Reply

    • Natashas Kitchen
      June 26, 2018

      You’re so welcome, Connie! I’m happy to hear you enjoyed it! Reply

  • Judy Knight
    June 26, 2018

    Can this be cooked in the Instant Pot? I’m sure it can be but I’m new at the IP and I don’t know how long to cook things.

    Judy Reply

    • Natashas Kitchen
      June 26, 2018

      Hi Judy! Honestly, I haven’t tested this recipe in an Insta Pot just yet. If you experiment, let me know how you liked the recipe. Reply

  • Gedson
    June 23, 2018

    The scale to put the amount of people the dish serves, is the best thing I’ve seen on culinary sites. Congratulations. Reply

  • Bonnie Twitchell
    June 23, 2018

    Can you use a different cheese, like Cooper? instead of Parmesan Cheese? Reply

    • Natashas Kitchen
      June 23, 2018

      Hi Bonnie, I haven’t tested that but I think it could work. We had readers state they used half & half instead along with butter and they also enjoyed it. If you experiment, let me know how you liked the recipe. 🙂 Reply

  • Isabelle Talbourdet
    June 18, 2018

    bonjour Sarah , serait il posible d’avoir la recettte en FRANCAIS , MERCI
    isabele Reply

    • Natashas Kitchen
      June 18, 2018

      Hello Isabelle, We don’t have French translation for our recipes at this time. Reply

  • Donna G
    June 16, 2018

    I enjoyed the receipt. Sometimes a alfredo sauce can be too thick like glue. This one had the right consistency. I did add more garlic since we enjoy it. I also only had cooked shrimp. I seasoned shrimp but when sauce was done. I placed in it for a few minutes to warm then added pasta. I enjoyed it very much ty! Reply

    • Natashas Kitchen
      June 16, 2018

      Thanks for sharing that with us, Donna! Reply

  • Sarah
    June 11, 2018

    Natasha, I found this looking for a better version of Tasty’s Spinach Shrimp Pasta dish. This looks perfect, except there is no spinach. Could I add some in at the end, perhaps the same time the shrimp and pasta are added to the sauce? Reply

    • Natasha
      June 11, 2018

      Hi Sarah, 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

      • Sarah
        June 11, 2018

        Thanks for the advice! I’ll be sure to try it and report back. Reply

        • Natashas Kitchen
          June 11, 2018

          You’re very welcome! Reply

  • Brittany
    June 8, 2018

    I made this for the first time tonight, and my whole family absolutely loved it! My 2 year old even said it was “yummy yummy”. My husband said it was way better than alfredo in the jar. This is a definite keeper for my recipe book! Thank you so much for sharing! Reply

    • Natashas Kitchen
      June 8, 2018

      Thank you so much, Brittany! I’m glad you all enjoyed it. Sounds like you found a new family favorite! 🙂 Reply

  • Cc
    June 7, 2018

    I love your clear, speaking voice! So easy to understand. And not a long drawn out video. Great recipe 😀 Reply

    • Natashas Kitchen
      June 7, 2018

      Thank you for the wonderful compliment, Cc. Welcome to our blog! Reply

  • Aisha
    June 2, 2018

    Is there anything else to use in place of the wine? Thank you Reply

    • Natashas Kitchen
      June 2, 2018

      You can definitely try it without the wine. One of our readers, Milla, recently wrote “Made this for my husband tonight. Had no wine or chicken stock so used vegetable stock and dash for lemon (and a little extra paprika) and he LOVED it.” Reply

  • Kirsten Parris
    June 2, 2018

    I made this recipe tonight, and it is delicious. I used what I had on hand and had to use Zinfandel wine and thick spaghetti. I upped the garlic cloves to two big ones, and I seasoned with some garlic powder as the shrimps were cooking. Everything else was the same and I was very pleased with the outcome. Reply

    • Natashas Kitchen
      June 2, 2018

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

  • Virginia Moore
    June 2, 2018

    I just read your recipe for Creamy Shrimp Pasta and I can’t wait to try it! Thank you very much for showing an alternate for the wine. Due to diabetes and other health problems, we don’t keep alcohol around any more and I really want to try this dish soon. Reply

    • Natashas Kitchen
      June 2, 2018

      I’m so glad it worked out for you Virginia! Reply

  • Terrie Cox
    May 31, 2018

    I just made this for dinner, and it is so good. Our family loved it. Thank you. Reply

    • Natasha's Kitchen
      May 31, 2018

      Awesome, I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your wonderful review Terrie! Reply

  • Melanie
    May 30, 2018

    This looks AWESOME. Wish I could do the pasta but have to watch the carbs. Could you do this with zucchini noodles and have you tried it? Would you add the zucchini in right before you re-add the shrimp? I enjoy reading your recipes. Keep it up ! Reply

    • Natasha
      May 30, 2018

      Hi Melanie, I haven’t tried that but it sounds delicious. I would probably add the 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

  • Pam
    May 28, 2018

    This recipe sounds great but I’d like a little heat……what’s your suggestion, and when to add? Reply

    • Natasha
      May 28, 2018

      Hi Pam, I would add cayenne pepper of paprika and the end to taste. Reply

  • Milla
    May 23, 2018

    I just tried this for the first time today and I’m not a good cook whatsoever but this dish came out perfect! All the flavors are on point. Even though I’m Finnish it was really easy for me to follow the instructions 😊 Reply

    • Natasha's Kitchen
      May 23, 2018

      Awesome, I’m happy to hear how much you enjoy the recipe Milla! Thanks for sharing your excellent review! Reply

  • gray
    May 22, 2018

    do you have to use wine im only 15 Reply

    • Natasha
      natashaskitchen
      May 22, 2018

      Hi Gray, I shard an easy and tasty substitution in the section above titled: “Want to Substitute the Wine?” Reply

  • Marina
    May 18, 2018

    Hi so i accidentally bought heavy cream . is that okay to use instead of whipping cream? Reply

    • Natasha
      natashaskitchen
      May 18, 2018

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

  • Dyana
    May 17, 2018

    I stumbled upon this recipe after searching for a way to use up the remaining heavy whipping cream from a dessert I made (tres leches cake from this SAME website — which I’ve made a couple times and got rave reviews everytime I make the dessert!!).

    This creamy shrimp pasta recipe is THE best!! My husband and kids LOVE it!! I used lemon juice instead of the white wine and added sliced mushrooms. And that’s all the changes I made! My husband couldn’t believe when I told him how simple the ingredients were 😂 He told me to save this recipe as he said it is so much better (and cheaper!!) than the restaurant’s! 😂 Thank you, Natasha!! Reply

    • Natasha's Kitchen
      May 18, 2018

      You’re welcome Dyana! I’m happy to hear how much you and your family are enjoying the recipes! Thanks for sharing sharing your excellent review!! 🙂 Reply

  • Alyssa A
    May 7, 2018

    IF I MAKE IT WITH THE 1 LB OF NOODLE DO I NEED TO USE MORE WHIPPING CREAM AND WINE? Reply

    • Natasha
      natashaskitchen
      May 7, 2018

      Hi Alyssa, yes I would increase everything proportionally to achieve the same consistency. Reply

    • May 7, 2018

      Hi Alyssa A, for 1 lb of pasta, click on the servings number and a slider bar will appear, change that to 8 servings and all the ingredient quantities will adjust for you 🙂 Reply

  • Jay Richmond
    May 1, 2018

    I’m doing this recipe for an anniversary dinner…30 – 35 people; should i just make it 5 times over? lol Reply

    • Natasha's Kitchen
      May 1, 2018

      Hello Jay, you can adjust the ingredients by adjusting the serving size in the written recipe. The serving size is highlighted red, hover over it to adjust the serving size then the ingredients will adjust. Reply

  • Milada Ewing
    April 23, 2018

    Natasha, this is best pasta ever. Thank you so much for your good receipts, this will be in my favorite page in my book, “Natasha’s Shrimp Pasta Alfredo”
    All your receipts its good but I have to do slowly Reply

    • Natasha's Kitchen
      April 24, 2018

      You’re welcome Milada, I’m glad the recipe has become a favorite of yours! Thanks for following and and sharing your fantastic review! Reply

  • Lydia
    April 22, 2018

    I cooked this creamy shrimp pasta yesterday. It’s so……delicious!! My family loved it so much! Thank you for the awesome recipe. 🙂 Reply

    • Natasha's Kitchen
      April 22, 2018

      My pleasure Lydia! I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review! Reply

  • Thanh
    April 19, 2018

    Hi, I don’t have Chardonnay, can i substitute it with champagne? Or will that taste too different? Reply

    • Natasha's Kitchen
      April 19, 2018

      Hello Thanh! Please see note towards the top titled: “Want to Substitute the Wine?”. Reply

  • Carmen Cordero
    March 29, 2018

    Amazing and easy recipe!! Reply

    • Natasha's Kitchen
      March 30, 2018

      I’m glad you enjoy it Carmen, thanks for sharing! Reply

  • Snizhana
    March 23, 2018

    Thank YOU!! It came out so delicious! Husband and I loved it. I added some asparagus cut in 1/3’s from your other shrimp recipe to this recipe for a nice crunch with the Alfredo sauce and shrimp. Ugh came out so good. Such a keeper. Thank you!

    Quick question, I wanted to make your recipe of holuptsi but I don’t know how to make rice where it doesn’t burn the bottom of the pot because I don’t have a pressure cooker or rice cooker. (Looking into that.) do you know how to cook rice over stovetop? Maybe a how to video? Just an idea.
    Thanks again Natasha! Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      Hi Snizhana, when cooking rice in a pot, turn down the heat so you just hear the hissing sounds when the lid is on – it should not be boiling fiercely, but just at a simmer while cooking. I hope that helps and I will definitely consider your suggestion. Thank you! Reply

      • Susan Lee
        July 11, 2018

        We have used rice cooker for 35 yrs. Now With just the 2 of us, I switched to clay pot that I bought at Diazo for only &3.50, & we liked it very much.
        As soon as the water starts boiling, turn to low with the lid covered for 12 -15 mins. After that, switch off the fire, move the pot away. Reply

        • Natashas Kitchen
          July 11, 2018

          Thank you for sharing the process with me Susan! That sounds so interesting! Reply

    • Jane Simek
      April 18, 2018

      I love my rice cooker. I always cook at least 1 cup of rice in 2 cups of water and it comes out perfect. But back home, my mother didn’t have a rice cooker. A friend told her to put the rice into boiling water, let it boil gently for about 5 minutes under cover and then wrap the whole pot with the lid into a thick towel and put it in the bed under a feather duvet. When she checked on the rice in about an hour, the rice was soft and fluffy, not sticky and not burned. That was my Mom’s secret to perfect rice. Reply

    • Susie
      April 19, 2018

      In a pinch or a hurry, I have substituted instant rice. Not much of a difference and my picky eaters didn’t even notice 🙂 Reply

  • Milla
    March 13, 2018

    Made this for my husband tonight. Had no wine or chicken stock so used vegetable stock and dash for lemon (and a little extra paprika) and he LOVED it. Also made a veggie version for myself with vegetables, vegetable stock and cheddar cheese….yum yum yum. Reply

    • Natasha's Kitchen
      March 13, 2018

      I’m happy to hear the recipe was a great success! Thanks for sharing your wonderful review with other readers Milla! Reply

  • Nanor
    March 8, 2018

    Omg ! It was amazing .. Kids ate it all up and wanted seconds . Thank u for sharing this recipe ! It’s definitely a keeper. Reply

    • Natasha's Kitchen
      March 8, 2018

      My pleasure! I’m glad to hear how much the whole family enjoys the recipe. Thanks for sharing your great review! Reply

  • Toni
    February 18, 2018

    Hi Natasha

    Would love to make this but since i never cook with wine, would you mind telling me the brand you used😊 Reply

    • Natasha
      natashaskitchen
      February 19, 2018

      Hi Toni, I am using Chardonnay here and I believe the brand was St. Chapelle, but I have experimented with different brands and pretty much any chardonnay will work here as long as it isn’t labeled “cooking wine” Reply

  • Kristine
    February 18, 2018

    Would there be a big difference if I left the onion out?? Reply

    • Natasha
      natashaskitchen
      February 18, 2018

      Hi Kristine, the onion disappears nicely into the finished pasta and adds great flavor. I think you could still make it work but the onion does add a nice layer of flavor. Reply

  • Deb
    February 13, 2018

    This was so yummy. I did not have raw shrimp so I started out with pre-cooked shrimp and make sure I did not overcook it. I just heated it through. Definitely a keeper & will make it again. Husband loved it Reply

    • Natasha's Kitchen
      February 13, 2018

      I’m glad to hear you both love the recipe Deb! Thanks sharing your wonderful review! Reply

  • Jasmine
    February 13, 2018

    This was delicious Natasha! Thank you for the recipe. Instead of 2 cups of heavy cream which I thought was a lot I used 1 cup of heavy cream and 1/2 cup chicken broth and it came out delish and perfect consistency. Yummm! Reply

    • Natasha's Kitchen
      February 13, 2018

      You’re welcome Jasmine! I’m glad to hear the recipe was such a success. Thanks for sharing your wonderful review with other readers! Reply

  • Phoebe Wee
    February 6, 2018

    Hi Natasha!

    I am intending to make this for dinner, and I am just wondering whether I can use Whipping cream instead of Heavy cream? And can I use chicken stock instead of the wine? (I do not take alcohol) Thank you so much! I love all your videos! Reply

    • Natasha
      natashaskitchen
      February 6, 2018

      Hi Phoebe, whipping cream should work and just use chicken stock with a splash of wine as a substitute 😀 Reply

    • February 6, 2018

      Hi Phoebe, as Natasha stated, whipping cream is perfectly fine (it is all I use when I make recipes). Chicken stock can be used but you will lose a bit of flavor the wine brings into the dish, the alcohol is flashed off during cooking. Reply

  • Quicoman
    February 6, 2018

    Thank you for this simple and delicious dish. I can see how easy it is to get a mouthful. Next time I make this, I will look for shrimp that is already shelled. I had to lick my shrimp before I pealed them so I didn’t miss out on the awesome sauce. Thank you. Reply

    • Natasha's Kitchen
      February 6, 2018

      You’re welcome! I’m glad to hear you enjoy the recipe. Thanks so much for sharing! Reply

  • Daba
    February 6, 2018

    Hi Natacha ! Thanks for your recipes ! Everybody enjoyed it . Xo from Senegal , west africa Reply

    • Natasha's Kitchen
      February 6, 2018

      My pleasure Daba! I’m glad everyone enjoys the recipe. Thanks for sharing! Reply

  • GuitarrM
    January 29, 2018

    Not much flavor. Big waste of time and money! I picked the shrimp out, rinsed them off, and ate them separately. Dumped the sauce. Not recommended. Reply

    • Natasha
      natashaskitchen
      January 29, 2018

      Hi Guitarr, This is one of our most popular recipes and I am always happy to help troubleshoot. Was it the consistency or flavor that didn’t turn out the way you anticipated? Did you change anything about the sauce – substitute or add anything? Reply

  • January 21, 2018

    Natasha
    I made your creamy Shrimp Alfredo recipe tonight. I was amazed at how well it turned out. I did use the wine and the grated Parmesan cheese and that made all the difference. My kids loved it. Definitely my new recipe from now on. Now on to cleaning up the kitchen Reply

    • Natasha's Kitchen
      January 22, 2018

      I’m glad to hear the whole family enjoys this recipe. Thanks for sharing your wonderful review Heather! Reply

    • Doris Sikora
      January 31, 2018

      can I make this in the morning then serve it at supper?? Reply

  • Aribo
    January 21, 2018

    Awwww..im verry love it your recipes verry good verry yummy.. Reply

    • Natasha's Kitchen
      January 21, 2018

      I’m glad you’re loving them! Thanks for following! Reply

  • Crystal
    January 20, 2018

    THIS WAS ABSOLUTELY THE MOST AMAZING shrimp Alfredo pasta I have ever ever eaten!!! And to be honest my first time making it and using your website. So it was a new one on me!! We made it Thursday evening for dinner and I’m making again tonight!! That is how much my family loves it!!! I really had to leave a comment because this was absolutely delicious!!! I did make double or triple everything because we are a family of 9 so I had to make a lot!!
    I even tried to save me some by hiding a little bowl in the fridge but nope on of my sneaky lil ones found it before me…LOL!! Thank you soooo much!! Reply

    • Natasha's Kitchen
      January 20, 2018

      Awesome!! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review Crystal! 🙂 Reply

  • Barbie Connelly
    January 9, 2018

    Love your recipes but was wondering how to cook this using a crockpot? Thank you Reply

    • Natasha
      natashaskitchen
      January 9, 2018

      Hi Barbie, I have never tried cooking this or anything like it in a crockpot so I don’t have any specific suggestions to share. I would probably do a google search to see if others have tried modifying shrimp alfredo to a crockpot. Reply

  • Christy Vaccari-Robinson
    January 3, 2018

    If I wanted to use smaller shrimp how much would I use? Reply

    • Natasha
      natashaskitchen
      January 3, 2018

      Hi Christy, I would still use the same weight of shrimp 🙂 Reply

      • Christy Vaccari-Robinson
        January 5, 2018

        I made the recipe with the same weight just smaller size shrimp. This recipe was the best I have ever had. Thank you Reply

        • Natasha's Kitchen
          January 5, 2018

          I’m glad to hear that Christy! Thanks so much for sharing! Reply

  • Eve
    January 2, 2018

    I made this today. It was delicious, shrimpy, creamy and yummy!
    I had garlic shrimp from NYD left over so I used it in this and added mushrooms. I just saved it, will be making this often. Thank you for the recipe and happy new year!😄 Reply

    • Natasha's Kitchen
      January 2, 2018

      My pleasure Eve! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your wonderful review and have a blessed year! Reply

  • Sharon Griswold
    December 21, 2017

    Hi Natasha,

    Could this recipe work with half n half instead of heavy cream? Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Sharon, I haven’t tried it with half and half, but I think it would work. It would be a little thinner of a sauce so you may need to simmer the half and half a little longer before adding the cheese. One of my readers wrote in with a great review on this recipe saying: “I use half and half and then add a little more butter since I tend to have half and half in the house” I hope that helps! 🙂 Reply

  • Avelina
    December 18, 2017

    Hello, what kind of butter and what kind of paprika??? Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Avelina, since the amounts are so small, it doesn’t make a big difference if using salted or unsalted (I always use unsalted in cooking and baking) and we just have regular paprika (Amazon affiliate link) but again, it is such a small amount that you can use whichever variety of paprika you have on hand and it will work well 🙂 Reply

      • Steve
        September 23, 2018

        Hi Natasha, what do you think of using Paprika smoked Spanish Style. It is stronger and I don’t want to destroy the flavor of your recipe but I like it. I get it from Penzey’s. I LOVE and swear by their herbs and spices! Reply

        • Natashas Kitchen
          September 23, 2018

          I honestly haven’t tried it with that but it may work. Maybe try it on a small side batch? I would love to know how you like it if you experiment. Reply

        • Steve
          October 15, 2018

          Hi Natasha, I made this wonderful shrimp pasta for my Mom who is 96 and she loved it! Me too! I only made 2 changes. I made homemade Spinach pasta and I used half & Half instead of heavy cream. I followed the directions to the letter but for some reason when I added the 1/2 & 1/2, it curdled and the sauce turned to paste. Any idea why? Thanks! Steve Reply

          • Natasha
            October 16, 2018

            Hi Steve! It was most likely due to using half and half. If the sauce is too thin, the cheese does not incorporate into it as easily and most likely the cheese clumping is what gave it a curdled appearance. When using half and half, I would sprinkle the cheese onto the pasta at the end.

  • Donna Tucker
    December 6, 2017

    Excellent! The only thing I did was sub shallots for onion. Perfect in every way! Thank you! Reply

    • Natasha's Kitchen
      December 6, 2017

      You’re welcome Donna! I’m glad to hear how much you love the recipe! Thanks for sharing! Reply

  • Nicole
    December 3, 2017

    Hi Natasha, just out of curiosity, do you know what the substitute equivalent for heavy whipping cream in Europe is? Would it produce the same results? I will eventually be moving abroad to Cyprus and was wondering if you had any insight 😊 thanks! Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Hi Nicole, I’m not sure what products are available there to be honest, but even a regular whipping cream would work which has a slightly lower fat content but will still produce a creamy sauce. Reply

  • Kelly
    December 3, 2017

    Can you double this up? I want to make for XMAS eve dinner Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Hi Kelly, yes but you would need to cook the shrimp in batches so it isn’t overcrowded. Enjoy! 🙂 Reply

  • Lhen Pangan
    November 27, 2017

    Hi Natasha, can i use lemon juice intead of white wine? thank you Reply

    • Natasha
      natashaskitchen
      November 27, 2017

      Hi Lhen, yes, please see note towards the top titled: “Want to Substitute the Wine?” Reply

      • Lhen Pangan
        November 28, 2017

        thank you for this info, im so excited to do this for my kids.. 😊 Reply

  • Chrysolite
    November 22, 2017

    Can I add a substitute for white wine Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Chrysolite – yes! Please see note in the recipe that says: “Want to Substitute the Wine?” Reply

  • Cathy Perkins
    November 17, 2017

    I made this one last night. It was just excellent. Reply

    • Natasha's Kitchen
      November 17, 2017

      Awesome, I’m glad to hear you love the recipe! Thanks for sharing your great review Cathy! Reply

  • Sub Rock
    November 13, 2017

    I refuse to please a large, non-stick pan over medium/high heat … that goes beyond the scope of cooking. 😉 Reply

    • Natasha
      natashaskitchen
      November 13, 2017

      lol! Oh dear, that was not intended to read that way. Ha ha ha!! Fixed 🙂 Reply

  • patricia woyahn
    November 10, 2017

    COULD I USE RICE INSTEAD OF THE NOODLES? Reply

    • Natasha
      natashaskitchen
      November 10, 2017

      I think that would work to serve the creamy shrimp over the rice, but I’m not sure if I would mix the rice into the shrimp or it might get a little dry overall. Reply

  • Erika
    November 9, 2017

    Can I use cooked frozen shrimp? it is all I have and the recipe looks so yummy! Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      Hi Erika, 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

  • Natasha Bolis
    November 8, 2017

    I LOVE this recipe, my whole family enjoys it, especially my kids they ask me often to make it. A friend posted one of your recipes on FB and I tried it, liked it and it let me to your site. This recipe is one of a handful of dinners that everyone in my house really likes. I use half and half and then add a little more butter since I tend to have half and half in the house for coffee. Reply

    • Natasha's Kitchen
      November 8, 2017

      I’m so glad to her how much you love the recipe! Thanks for following and sharing your great review Natasha! Reply

  • Joan Schader
    November 3, 2017

    Love your recipes but always looking for somewhat healthy meals. Can this by any chance be made with milk instead of whipping cream?? Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      Joan, it won’t be the same. You’ll need to add some sort of thickener like flour so recipe will need some modifications in order for it to be creamy. Reply

  • Kathleen
    November 2, 2017

    Can this dish be frozen and reheated ? Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      Kathleen, I haven’t tried doing it myself but it should work as long as you thaw and reheat slowly so that cream won’t separate. Reply

  • Carmen
    November 2, 2017

    I love this! I made this dish last night and it smell so good! thank you! Reply

    • Natasha's Kitchen
      November 2, 2017

      You’re welcome Carmen! I’m so glad to hear that! Thanks for sharing! Reply

  • Gab Evangelista
    October 19, 2017

    Hi! It’s my first time to cook and it was your recipe that I chose. Definitely didn’t make a mistake on my choice. My family loved it! Both the creamy sauce and the shrimp, it’s just that the shrimps were so big, but still good. Didn’t put white wine but I guess it would taste better if there’s any. Next time will add it. Thanks a lot!

    All the way from the Philippines 🇵🇭 Reply

    • Natasha's Kitchen
      October 19, 2017

      Hello Gab! You’re welcome! I’m glad to hear the recipe is a HIT! Thanks for sharing your great review! Reply

  • Tay
    October 17, 2017

    I made this tonight for dinner and my fiancé and I loved it! I think the wine in the sauce is a must. I did use half and half instead of heavy whipping cream because we’ll use that in our coffee too. Thanks for another great recipe!! Reply

    • Natasha's Kitchen
      October 17, 2017

      My pleasure Tay! I’m glad to hear you both love the recipe! Thanks for sharing your great review! 🙂 Reply

  • Kris
    October 9, 2017

    I discovered this video on youtube recently and your channel. Made it tonight, this really was better than Olive Garden!. My husband always orders the seafood alfredo, he liked this sauce better. It was *very* tasty, I couldn’t stop remarking about it. You found the trick, thank you so much for sharing. No more store bought alfredo sauce. Another way to kick it up a little is to sprinkle a little ground cayenne on your serving and mix it in.

    Next dish will be the Chicken Madeira.

    How do you like your Staub braiser? Do you find the diameter of the sauteing/searing surface adequate for a family of four? Trying to decide between that and a couple other items that are wider but I really like the features of the Staub and be able to braise some dishes in the oven, too. Reply

    • Natasha
      natashaskitchen
      October 10, 2017

      Hi Kris, I really love the braiser and use it as a frying pan as well. I love that it is deep so there is less splatter on the stove. The lid is wonderful for dishes that go from the stove to the oven and just for keeping things warm. It works perfectly for our family of 4 🙂 Reply

  • Susan Holmes
    October 3, 2017

    This was really yummy. I had to use dried parsley as something ate all of mine in the herb garden. I seasoned the shrimp with the salt, pepper, paprika, pepper flakes and the dried parsley for about 20 minutes before cooking. This was a quick easy meal and good enough for company! Thanks! Reply

    • Natasha's Kitchen
      October 3, 2017

      You’re welcome Susan! I’m glad you enjoy the recipe! Thanks for sharing your great review! Reply

  • Aleksandra
    September 30, 2017

    Amazing recipe and It taste SOOO GOOD, Very easy to make and very fast. Thank You Natasha so much!!! You guys are amazing!!! Reply

    • Natasha's Kitchen
      September 30, 2017

      You’re welcome Aleksandra! I’m glad you love the recipe as much as we do! Thanks for sharing your excellent review! Reply

  • Frannie
    September 20, 2017

    I always keep on hand the 6-pack of wine that I purchase at my grocery/liquor store. That way, I never have to fret over recipes that call for it, and I don’t have to open a large bottle of wine just for that one recipe. The one-serving size of the 6-pack is usually the perfect amount for most recipes. Reply

    • Natasha's Kitchen
      September 21, 2017

      Great suggestion Frannie! Thanks for sharing your tip with other readers! Reply

  • Susan
    September 19, 2017

    Omg I am in love with all your recipes. This is my second recipe I got from you and I am in love with both!!! I am so happy I found you!!! Can’t wait to try more of your recipes!!! Reply

    • Natasha's Kitchen
      September 19, 2017

      I’m so glad to hear that Susan! Thanks for following and sharing your great review! 🙂 Reply

    • October 17, 2017

      Susan, I have tried 5 or 6 of Natasha’s recipes, so far, you cannot go wrong with these. Saying Natasha being a great cook is an understatement! Reply

  • Carlene
    September 10, 2017

    I made this dish today for dinner and absolutely loved it. I think I may have added a bit to ouch salt, but that should be fixed when I reheat with some milk. My boys loved it. I made it as the recipe directed. Thanks Natasha. Reply

    • Natasha's Kitchen
      September 10, 2017

      You’re welcome Carlene! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review! Reply

  • Meredith
    September 3, 2017

    Made this last night for my parents. Everyone loved! Followed the recipe to the T (except I used about 1.5 pounds shrimp and added a cup of frozen peas after reading one of the comments below). I used a good Sauvignon Blanc for the sauce and drank the rest with dinner. It was delish! thanks so much! Reply

    • Natasha's Kitchen
      September 4, 2017

      My pleasure Meredith! I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review! Reply

  • August 25, 2017

    We made this tonight and boy was it GOOD!! I stayed with the recipe only added a little more white wine. Oh yeah I added about a cup of frozen peas. Almost forgot that.LOL We make it again this month! Husband wanted seconds. Olive Garden look out!! Reply

    • Natasha's Kitchen
      August 25, 2017

      Awesome, LOL! I’m glad to hear you both love the recipe! Thanks for sharing your excellent review Ann! Reply

  • Luciano
    August 24, 2017

    Hi there!

    My first time here and my first time ever cooking this dish. Hope it works!

    Would be helpful if you could inform in the recipe(s) how many calories the dish has.

    Thanks for your response and keep up with the good work.

    =) Reply

    • Natasha
      natashaskitchen
      August 24, 2017

      Luciano, I don’t typically include calorie counts because of the time constraint that I have. I really need to hire some help to do that for me! When I need a quick answer though; I have used Caloriecount.com (their recipe analyzer is free). Reply

  • Negeen ahmadi
    August 23, 2017

    for the heavy cream can I use just regular cream and can i make this without shrimp and just have Alfredo pasta
    thanks Reply

    • Natasha
      natashaskitchen
      August 23, 2017

      Regular whipping creamy would still work for this recipe, just be sure to add seasoning to taste since you won’t have the flavor of the seasoned shrimp in the sauce so it doesn’t end up bland. Reply

  • Natalie
    August 23, 2017

    I have Pinot Grigio would that be ok or does Chardonnay taste better in this dish? Reply

    • Natasha
      natashaskitchen
      August 23, 2017

      Hi Natalie Pinot Grigio is a good substitute and should work well. Reply

  • Art.
    August 22, 2017

    Hi can I use dill instead of parsley? Reply

    • Natasha
      natashaskitchen
      August 22, 2017

      Hi Art, I think that would still work well, just add it to taste 🙂 Reply

  • Uyen
    August 16, 2017

    Hi! I would like to ask if I can use white onion instead of yellow onion. Is there a difference in taste? Thank you! Reply

    • Natasha
      natashaskitchen
      August 16, 2017

      White onion will work just as well 🙂 Reply

  • Apryl
    August 14, 2017

    You mention your ‘make ahead tip and to use a splash of milk’ – Is it safe to reheat the shrimp the next day? I’m a bit cautious….
    But loved the recipe! Hence I want to re-heat and not waste the rest! Reply

    • Natasha
      natashaskitchen
      August 14, 2017

      Hi Apryl, yes it is safe to reheat shrimp, you just don’t want to re-cook it, so warm over medium/low heat until desired temperature. As with any creamy pasta, if you overheat it, the cream can separate and will become buttery. Reply

  • Melissa
    August 10, 2017

    What do I use if I don’t have wine ? Reply

    • Natasha
      natashaskitchen
      August 10, 2017

      Hi Melissa, the white wine adds really nice depth of flavor but you can use chicken broth instead and add a splash of lemon juice at the end for flavor. Reply

  • Courtney
    August 7, 2017

    Hey! I’m new to your website and Facebook page! I’m so excited I found your page! I can’t wait to try these recipes! I was thinking about using penne noodles instead because, those are my favorite kind. Would that work? Reply

    • Natasha
      natashaskitchen
      August 7, 2017

      Hi Courtney, welcome to my blog!! 🙂 Yes penne noodles would work just fine 🙂 Reply

  • Karen
    August 3, 2017

    Hi,

    Can i use other cheese aside from parmesan? My kids don’t like the taste of it. Reply

    • Natasha
      natashaskitchen
      August 3, 2017

      Hi Karen, the flavor is pretty mellow once it is in the sauce, but you might also try something like Parmigiano Reggiano. Reply

  • Adilah
    August 1, 2017

    Hi natasha! I would like to ask is there is a difference in taste if i were to use red onion instead of yellow onions?😁 Reply

    • Natasha
      natashaskitchen
      August 1, 2017

      Red onion is a little sweeter and milder in flavor, but if that is what you have on hand, it will work to substitute. Keep in mind you will see the red onion more than yellow onion because that yellow onion just disappears into the sauce. Reply

  • Susana
    July 28, 2017

    Hii Natasha, I made the recipe last week and my husband and son love it. Thank you very much for this great recipe 🙂 Reply

    • Natasha's Kitchen
      July 28, 2017

      Hello Susana! You’re welcome. I’m happy to hear you both love this recipe! Thanks so much for sharing 🙂 Reply

  • nelly
    July 25, 2017

    can I substitute red wine for the white wine? Reply

    • Natasha
      natashaskitchen
      July 25, 2017

      Hi Nelly, white wine is best for this both for the color and flavor profile of the dish. Reply

  • Helen Burton
    July 12, 2017

    Made last night with some adaptions – 1# small shrimp for 1# linguini, using 1/2 cup wine (I only had rose), 2/3 cup heavy cream and 1/2 cup half&half. I did use about 1/2 cup pasta water. I had blanched snap peas before the pasta and set them aside to toss in with the shrimp. At the end I added 3/4 cup crumbled feta and chopped parsley and dill along with 1/3 cup lemon juice. SO good! thanks for the inspiration. Reply

    • Natasha's Kitchen
      July 12, 2017

      I’m glad you like the recipe Helen! Thanks for sharing your tips and review for other readers! Reply

  • Inga
    July 10, 2017

    I made this for the whole family at the beach, and the pot was “swabbed” clean! I think that means the liked it. And there was definite finger licking – which I did not approve of. Great recipe! Reply

    • Natasha's Kitchen
      July 10, 2017

      LOL, I’m glad to hear how much everyone enjoyed the recipe! Thanks for sharing your fantastic review Inga! Reply

  • Aya
    July 9, 2017

    Is it a must to use whipping cream? Can milk work as well?
    Thanks! Reply

    • Natasha
      natashaskitchen
      July 10, 2017

      Hi Aya, for this recipe, yes it does have to be cream since there is no other thickener in this recipe to make the sauce creamy except natural cream. It is possible to make a creamy pasta with milk but it is a very different recipe. Here is our chicken florentine for an example. Reply

  • Lisa B
    July 6, 2017

    This was such an easy and excellent dish. My son asked me to add broccoli. The wine makes the Alfredo the best I’ve ever had. Thanks for putting together such an incredible dish. Reply

    • Natasha's Kitchen
      July 7, 2017

      You’re welcome Lisa! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your excellent review! Reply

  • Cristina Sanchez
    July 1, 2017

    I had this wonderful dish for supper today!! Mi family love it and me too!!!!
    I didn’t use cream because I had that Alfredo Sauce from Costco, but all the rest is the same, I added the Alfredo Sauce when you said to add the cream, but still was delicious!!!
    Thank you for sharing this and all your recipes!! Nastasha you are the best!!! Reply

    • Natasha's Kitchen
      July 2, 2017

      You’re welcome Cristina! I’m glad everyone enjoys the recipe! Thanks for following sharing your fantastic review! Reply

  • Kim Henry
    June 30, 2017

    Use your recipe today to make the shrimp pasta and it was amazing. Reply

    • Natasha's Kitchen
      July 1, 2017

      Yes, I’m so glad to hear that! Thanks for sharing Kim! Reply

  • Tom Shaldone
    June 20, 2017

    Made last night for my wife…..loved it and really easy guys…. Reply

    • Natasha's Kitchen
      June 20, 2017

      Yes! I’m so glad to hear that Tom! Thanks for sharing your great review! Reply

  • Hawah
    June 19, 2017

    Is the shrimp you use fresh or thawed out? Reply

    • Natasha
      natashaskitchen
      June 20, 2017

      I used raw thawed shrimp (previously frozen). Reply

  • Kathy
    June 16, 2017

    OMG – Delicious!!! It was easy to make we loved it. Reply

    • Natasha's Kitchen
      June 16, 2017

      I’m so glad to hear that Kathy! Thanks for sharing your wonderful review! Reply

  • Apple
    June 8, 2017

    Can I substitute olive oil with coconut oil? Reply

    • Natasha
      natashaskitchen
      June 8, 2017

      Hi Apple, Coconut oil doesn’t have a very high smoke point so it’s not idea for high heat cooking. You want the shrimp to sear over higher heat so they don’t juice out and turn rubbery. I think it’s possible though if you needed to substitute, just don’t let the skillet get so hot that the oil is smoking. Reply

  • Angelina
    June 6, 2017

    What can you use insead of wine? Love how it came out!! Reply

    • Natasha
      natashaskitchen
      June 6, 2017

      The wine in my opinion adds the best flavor, but you can use chicken broth and a splash of lemon juice as a substitute. Reply

      • Ali
        June 7, 2017

        Hi Natasha,
        Would it make a big different if I used non-alcoholic Chardonnay instead of the regular wine? Reply

        • Natasha
          natashaskitchen
          June 7, 2017

          Hi Ali, I’ve never tried that so I’m not sure how it tastes when it is cooked down. I think it’s worth an experiment! 🙂 Reply

  • Denyse
    June 2, 2017

    Thanks for your video, I wan’t to make this recipe for years.. So easy to make now that I see your vidéo. Cannot wait for supper. Reply

    • Natasha's Kitchen
      June 2, 2017

      My pleasure! It is easy and delicious! Please let me know what you think Denyse! Reply

  • Ira
    May 31, 2017

    I didn’t have wine, but followed the recipe without wine and added mushrooms. Kids loved it! Thank you for this amazing recipe! Definitely a keeper! Reply

    • Natasha's Kitchen
      May 31, 2017

      You’re welcome Ira! I’m happy to hear the whole family loves the recipe! Thanks for sharing 🙂 Reply

  • Flower
    May 31, 2017

    Its been always my to do dish for quests for many years. Reply

    • Natasha's Kitchen
      May 31, 2017

      I’m glad it’s a favorite! Thanks for sharing! 😀 Reply

  • Kathy Clare
    May 31, 2017

    For those following Weight Watchers are you able to itemise the nutritional content eg: calories, fat, sugar and protein? Looks so yummy! Reply

    • Natasha's Kitchen
      May 31, 2017

      Thanks Kathy! Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you! Reply

  • Cristina Sanchez
    May 30, 2017

    I really love your recipes, and I enjoy watching your videos, you explain the recipe in an easy way!!
    GOOD JOB!!!! Reply

    • Natasha's Kitchen
      May 30, 2017

      Thanks Cristina! I’m happy you enjoy my blog! 😀 Reply

  • Looking forward to trying this one, Natasha. Reply

    • Natasha's Kitchen
      May 29, 2017

      Please let me know what you think Laura! Reply

  • Sarah
    May 28, 2017

    So the hubby asked the other day…”does Natasha have a good pasta dish you can cook up?” Lol. You are now part of the family, Natasha! I made this pasta shrimp dish yesterday. It was super easy and VERY delicious!!! Another fantastic recipe. Thank you again! Reply

    • Natasha's Kitchen
      May 28, 2017

      LOL, that’s awesome! You’re welcome and thank you for sharing your wonderful review! 😀 Reply

  • Super Delicious! Reply

    • Natasha's Kitchen
      May 28, 2017

      YES! I’m glad to hear you love it! Thanks for sharing Sara 🙂 Reply

  • Terrie
    May 27, 2017

    Made this pasta this evening and it was wonderful! I did not have wine so I used chicken broth. Never used chopped onions but it really brought a lot of favor. Thanks Reply

    • Natasha's Kitchen
      May 28, 2017

      Great alternative Terrie! Thanks for sharing your wonderful review with other readers! Reply

  • May 27, 2017

    Oh my goodness this looks amazing! I could eat that entire pan! If only I wasn’t eating healthy 🙂
    http://www.hayleydawnblogs.com Reply

    • Natasha's Kitchen
      May 27, 2017

      LOL, it is delicious! Reply

  • May 26, 2017

    This recipe is delicious. I make it all the time. I love your blog, Natasha. Keep it up!! 🙂 Reply

    • Natasha's Kitchen
      May 26, 2017

      I’m glad to hear you love the recipe Julie! Thank you for following 😀 Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.