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

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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.

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:

Natasha's Kitchen Cookbook

Creamy Shrimp Pasta Recipe (VIDEO)

4.98 from 628 votes
Author: Natasha of NatashasKitchen.com
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!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients 

Servings: 6 servings
  • 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

Important: do not boil the alfredo sauce once the cheese is in, or the cheese will separate from the cream.

Nutrition Per Serving

652kcal Calories44g Carbs26g Protein40g Fat910mg Sodium288mg Potassium2g Fiber1g Sugar1455IU Vitamin A5.3mg Vitamin C245mg Calcium2.8mg Iron
Nutrition Facts
Creamy Shrimp Pasta Recipe (VIDEO)
Amount per Serving
Calories
652
% Daily Value*
Fat
 
40
g
62
%
Sodium
 
910
mg
40
%
Potassium
 
288
mg
8
%
Carbohydrates
 
44
g
15
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
26
g
52
%
Vitamin A
 
1455
IU
29
%
Vitamin C
 
5.3
mg
6
%
Calcium
 
245
mg
25
%
Iron
 
2.8
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: creamy shrimp alfredo, shrimp pasta
Skill Level: Easy
Cost to Make: $$
Calories: 652

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • 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

    • Lee Thayer
      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

  • Heather
    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

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