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.
Hi Natasha,
Based on all the favorable comments I would like to make this for a dinner party for ten people this week. Can the recipe be doubled and still work?
Thanks,
Tony
Hi Tony! Yes, you can.
Natasha, I need your advice. I want to make homemade noodles so, what kind of manual pasta maker do you recommend? Thank you. I love your recipes.
Hi Karen, I use this KitchenAid attachment HERE. You can also find all of our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Geez…all your cooking items are over $200 (except for the $30 bowls)!! Bet it is super nice to be rich!!
Hi Scout, I have been collecting good items over many years but I always recommend buying the best quality you can afford because those things are meant to last a lifetime with proper care.
i don’t leave comments on recipes. but miss natasha, this was AMAZING. i am very new to the kitchen after just finishing my first year of college, and this was delicious, and perfectly my speed. thank you for helping me impress my family with this awesome recipe 😉
Hello Audrey, that’s nice to hear! Thank you for taking the time and leaving a review, we’re so glad that you enjoyed this recipe.
I want to make this recipe for 10 people can it be doubled.
I have made this recipe before and it was delicious.
Yes, it can be doubled.
a delicious meal. The only suggestion I would make is I added 1/2 cup of the pasta water left at the end. That makes the pasta hold the sauce better and makes the sauce thicker and gives you more sauce.
Thank you so much for sharing that with me!
Hello 🙂 do you think it would be okay to substitute for red wine? 😅 I don’t have white wine
TY
Hi Elizabeth, I would not recommend red wine because it will change the color of your cream sauce.
The best shrimp Alfredo recipe I have ever tried!
I have been making this for years now.
That’s just awesome! Thank you for sharing your wonderful review, Mariya!
Hi!!!
Ur recipes never disappoint!!!! So gonna try this tonight 😍I don’t have the wine… will it still taste good without it? Any substitutions?
Hi Amy! I’m glad to hear you enjoy my recipes. Yes, you can substitute the wine, see my recipes notes for instructions on this. 🙂
I used evaporated milk instead of the whipping cream and did not use white wine at all! It turned out really yummy.
Glad you liked it!
I only have sherry and half n half at home. Can I make these substitutions for the white wine and cream? If so, can I use the same proportions?
Hi Donna, I haven’t tried that substitution, but one of my readers has, here’s what they said: “Substituted wine with white wine vinegar and it was perfect.” I hope this helps! Also, using a lighter cream or half and half will produce a lighter sauce.
This is THE best Alfredo recipe I go to it’s probably the best Alfredo I’ve ever tasted in MY opinion. Anytime I cook Alfredo this exact recipe is what I use. Love it!!
Wow, love it! Thank for the awesome feedback, Jaycie.
Used white wine vinegar and it broke my cream. Left with a bunch of water separated from the fat. Recipe was good but I won’t be using the white wine vinegar again.
Sorry to hear that didn’t work, Ben. I usually don’t recommend that but I saw someone else share that they used white vinegar and it worked. So I guess it really depends.
Hi Natasha! This recipe sounds delicious but I don’t have any whipping cream today. Is there something I can substitute?
Hi Sunny, I haven’t experimented with anything else. The cream is pretty critical in this recipe. I do have a great shrimp scampi pasta without cream.
Hi Natasha,
I’m currently vacationing in Mexico – I used fresh shrimp and stuck to the recipe very closely – here’s my deviation. I sautéed approximated 1/3 lb of bacon, set that aside and sautéed the onion and garlic in the fat from the bacon. I got lucky, the dish was fantastic! However, I’ve learned to stick with your recipe s as described due to failure. This one is an exception. Thanks Natasha! You are the best!
Hi David! So glad it worked out for you. Thank you.
This pasta tastes great! However, I used 1 1/2 cups of whipping cream.
Glad you like it!
Made this dish actually added fresh broccoli cooked it in the sauce for awhile then added the pasta and shrimp my family loved it
Yum! Sounds delicious. Thank you for sharing. So glad your family enjoyed this recipe.
Hi I’m wondering if I could use white wine vinegar in place of the white wine?
Hi Kate, I haven’t tried that substitution, but one of my readers has, here’s what they said: “Substituted wine with white wine vinegar and it was perfect.” I hope this helps!
I accidently bought cooked shrimp and not raw. Can I still use these for this recipe?
Raw shrimp is what I use. I have not tried this with cooked shrimp. I think it would still be fine to use. You can sauté the shrimp until the surfaces start turning golden brown but you want to be careful not to overcook them since they are already pre-cooked.
Yeah, you just have to skip cooking the raw shrimp. Maybe heat it up in the pan a little but that is it.
Can the shrimp and alfredo sauce be made earlier in the day? I am having guests but have a tiny tiny kitchen so always try to do things that I can get a jump on earlier in the day. The odds of you replying to this are probably not possible today but just thought I’d try 🙂
Hi Donna, please see this make-ahead tip in the recipe post: “Make-Ahead tip: This pasta tastes just as good the next day! Add a splash of milk and reheat slowly over lower heat until very warm/hot but not simmering. As with any alfredo pasta, reheating over high heat will cause the cream to separate and liquify into butter.” I hope this helps!
I love love some of your recipes which don’t contain so much unhealthy ingredients such as heavy whipping cream, sugar, mayonnaise…. I hope to see more of those coming.
Thank you!
I’m not disagreeing that heavy cream has more calories than skim milk but a cream based broth, soup or meal always calls for cream; it’s literally in the name. Why pick a recipe that’s a creamer base and then complain that it’s unhealthy? She has dozens of other recipes thst are lower in calorie. Your comment is like someone saying “I had to sweat the veg in oil or butter and It’s unhealthy “. Or a vegan commenting that the recipe should have given a vegan alternative.
This is an excellent recipe. It was so easy and contains only nutritious ingredients. Our family loved it and I will serve it often. Thank you so much!
You’re most welcome, Judy. Great to hear that this recipe was a huge hit!
Quick and easy. Unusual for me not to modify a recipe but I found this to contain everything it already needed.
I’m so glad it was perfect for you, Leianna!
Recipe looks amazing, thank you Natasha, but I am lactose intolerant. Can I do it with dairy free cheese and coconut cream?
Hi Amal, I haven’t tried that to advise. If you try that as an experiment, we’d love to know how it goes!