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.
This recipe looks and sounds delicious, and I plan on making it. But I have one question…you said you used St. Chapelle chardonnay wine and recommended any white wine as long as it ISN’T labeled “cooking wine”. Why do you recommend AGAINST using cooking wine for this recipe? I’m just curious…
Hi Sharon, cooking wine has additives in it that change the flavor of your flood and the quality isn’t as good. Even an inexpensive $5-$10 bottle of wine will work well – it’s probably similar in price to what you’d pay for cooking wine.
Hi can we use cooking cream instead of whipping cream ? And can we use any available white wine?
Hi Tania, what do you mean by cooking cream? Is that a light cream? That should still work but the sauce wouldn’t be quite as thick.
Would this still be successful with substituting half and half instead of whipping cream?
If you’re using a lighter alternative (such as half and half) it won’t thicken as well.
Looks yummy! I was wondering if I could replace shrimps with scallops?
I haven’t tested this recipe using scallops to advise. If you give that a try, we’d love to know how you liked that version!
Just made this on a whim and it was fantastic! Had to cut down the ingredients and subbed chicken broth for white wine. Got a “thumbs up “ from my husband!
That’s great and lovely!
Loved the recipe! I added a can of clams and the juice to the wine sauce. Also added a bottle of clam juice after the noodles cooked. Cut down noodle time 2 min less al dente, then added bottled clam juice to add more flavor to noodles. Family loved the pasta. Cut up fresh basil and some grated parmesan cheese on the side. My son said it was the best shrimp pasta he’s had. Thank you!
I love this kind of recipe very good, creamy and tasty thanks for sharing us.
You’re welcome! I’m so happy you enjoyed it, Maricel!
I can’t wait to try this . What is the brand name of the wine you used? Thanks
Hi Dawn! I used Chardonnay here and I believe the brand was St. Chapelle, but I have experimented with different brands and pretty much any chardonnay will work as long as it isn’t labeled “cooking wine.”
Made just to the recipe.
Very very good! One of my favorites and it certainly measures up…
I’m so glad you enjoyed the recipe!
I’ve made this recipe so many times but I don’t think I’ve ever commented- this is soo good. I use penne noodles instead of fettuccine but other than that I follow everything to a T. I usually make homemade breadsticks with it and dip them at the bottom of the dish to scoop up the onions and it’s so yummy!
Thank you so much for sharing, Sarah!
I made this dish . I think I followed the recipe and video.
But when finished it was soupy and thin.
I put the leftover in the fridge for the night and the next day i warmed it up and the sauce was thicker much like your video. What was my operator error?
Hi Larry! It’s possible that it needed to simmer longer for the sauce to thicken. Did you use whipping cream? If you’re using a lighter alternative (such as half and half) it won’t thicken as well.
This is delicious!!! Not health food 😂 but so, so good!!! Great comfort food on a cold night!!!
Followed all directions, and I don’t know that I’ve ever had tastier shrimp in my life. Wouldn’t change a thing, no tweaking required.
Hi Nick! That’s so great to hear. Thank you for sharing.
Wow!!!!! I have never liked a shrimp pasta, however my husband loves it, so I usually make it for him. I found this recipe and couldnt resist but try it as it smelled soooo good and WOW, so so good!!! Thank you! This will now be in our rotation 🙂
Sidenote: I only changed one thing as I had very little cream. I used Greek yogurt, mixed it with the little cream I had, and left it on the counter until it reached room temp.
That’s wonderful, Marlena! Thank you for the feedback.
Hi Natasha, Delicious!! Followed recipe and family loved it! Always enjoy your recipes and videos.
Thanks for sharing,Maria. I’m so glad that your family loves our recipes too!
Excellent! Can it be made with half and half or reduced fat milk?
Hi Mari, Using a lighter cream or half-and-half will produce a lighter sauce but it should still work.
Excellent, easy and everyday gourmet! Made this a few times. Always perfect. Crusty garlic bread is a great addition. Substitute 1/2&1/2 to lower fat a bit. Still delicious. Even our 10 year old loves this! Never any leftovers.
Good recipe… One dislike. Te full page pop-ups really distracted me from enjoying reading about the recipe…..
Thank you for sharing your concerns and feedback, Stephen. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
Massive fan of your cookbook –
Made this last week absolutely delicious – made again last night – the best
I’m so glad you enjoyed it, Andrea!
I made the sauce and baked shrimp in oven Will see how it turn out. The sauce tastes great. This way I can do the pasta and shrimp later
I made this for the first time last night and made it exactly as written. It was delicious. The addition of the wine really did add a lot of flavor and take this dish to the next level. I will definitely be making this again.
Hi Cherie! That’s so great to hear. I’m glad you enjoyed the recipe.