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!
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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.
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.
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.
- Shrimp Scampi Pasta – Can you tell we love shrimp pasta recipes?
- Lasagna Casserole – All the classic flavors of Lasagna made easy!
- Slow Cooker Lasagna – This one has a make-ahead option
- Spaghetti and Meatballs – The juiciest meatballs we’ve tried!
- Chicken Tetrazzini – A must try, creamy chicken pasta bake
⬇ Print-Friendly Shrimp Pasta Recipe:
Creamy Shrimp Pasta Recipe (VIDEO)

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
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition Per Serving
Filed Under
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
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.
Amazing recipe and It taste SOOO GOOD, Very easy to make and very fast. Thank You Natasha so much!!! You guys are amazing!!!
You’re welcome Aleksandra! I’m glad you love the recipe as much as we do! Thanks for sharing your excellent review!
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.
Great suggestion Frannie! Thanks for sharing your tip with other readers!
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!!!
I’m so glad to hear that Susan! Thanks for following and sharing your great review! 🙂
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!
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.
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!
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!
My pleasure Meredith! I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review!
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!!
Awesome, LOL! I’m glad to hear you both love the recipe! Thanks for sharing your excellent review Ann!
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.
=)
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).
for the heavy cream can I use just regular cream and can i make this without shrimp and just have Alfredo pasta
thanks
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.
yes
I have Pinot Grigio would that be ok or does Chardonnay taste better in this dish?
Hi Natalie Pinot Grigio is a good substitute and should work well.
Hi can I use dill instead of parsley?
Hi Art, I think that would still work well, just add it to taste 🙂
Hi! I would like to ask if I can use white onion instead of yellow onion. Is there a difference in taste? Thank you!
White onion will work just as well 🙂
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!
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.
What do I use if I don’t have wine ?
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.
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?
Hi Courtney, welcome to my blog!! 🙂 Yes penne noodles would work just fine 🙂
Hi,
Can i use other cheese aside from parmesan? My kids don’t like the taste of it.
Hi Karen, the flavor is pretty mellow once it is in the sauce, but you might also try something like Parmigiano Reggiano.
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?😁
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.
Hii Natasha, I made the recipe last week and my husband and son love it. Thank you very much for this great recipe 🙂
Hello Susana! You’re welcome. I’m happy to hear you both love this recipe! Thanks so much for sharing 🙂
can I substitute red wine for the white wine?
Hi Nelly, white wine is best for this both for the color and flavor profile of the dish.
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.
I’m glad you like the recipe Helen! Thanks for sharing your tips and review for other readers!
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!
LOL, I’m glad to hear how much everyone enjoyed the recipe! Thanks for sharing your fantastic review Inga!