Creamy Shrimp Pasta Alfredo
This Creamy Shrimp Pasta Alfredo is irresistible creamy with tender juicy shrimps that are tossed in a perfectly cooked Fettuccine pasta and coated in a rich, velvety Parmesan Alfredo sauce that feels both comforting and elegant. If you have seen my most recent blog post on Kale Soup Zuppa Toscana you can tell I love Olive Garden. This is another copycat recipe.
Whether you’re preparing a quick weeknight dinner or a special meal for guests, this restaurant-quality dish comes together surprisingly fast in less than 30 minutes. It delivers incredible flavor in every bite.
If you don’t like to cook with white wine you can substitute it with chicken stock or squeeze some lemon juice into the sauce after adding the cream. I personally love wine but my husband is not a big fan even when the alcohol is burned up and you can’t really taste it. I also like to make it kid-friendly so I just skip it altogether and use chicken stock instead.
Why You’ll Love This Recipe:
- Ready in less than 30 minutes
- Rich and creamy homemade Alfredo sauce
- Packed with succulent shrimp
- Perfect for family dinners or date nights
- Easy to customize with vegetables and herbs
Ingredients You’ll Need for the Creamy Shrimp Pasta Alfredo:
For the Pasta:
- 3/4 lb fettuccini pasta
- 1 Tbsp salt (for pasta water)
For the Shrimp:
- 1 Tbsp olive oil
- 1 lb large raw shrimp, peeled and deveined
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
For the Alfredo Sauce:
- 2 Tbsp butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/3 cup white wine or chicken stock
- 2 cups whipping cream
- 1/3 cup Parmesan cheese, shredded
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper, or to taste
- 1/2 tsp smoked paprika, or to taste
- 1 Tbsp parsley, finely chopped to garnish
Instructions on How to Make Creamy Shrimp Pasta Alfredo:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain without rinsing and set aside.
- Cook the Shrimp: Peel and devein shrimps, season with salt, black pepper, and smoked paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp of olive oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking. Being very careful as shrimps cook very fast and if overcooked they tend to be dry.
- Make the Alfredo Sauce: Reduce heat to medium. Melt butter in the same skillet and saute finely chopped onions until soft and golden. (3-5 min), stirring often. Add minced garlic and saute another minute until fragrant. Stir in 1/3 cup of white wine and boil down. Or use chicken stock instead.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally. Whisk in Parmesan cheese until smooth. Do not boil otherwise the Parmesan cheese will separate from the cream. Season with salt, pepper and smoked paprika.
- Combine Everything: Add the cooked pasta to the sauce and toss until coated. Return the shrimp to the skillet and gently toss to combine.
- Serve: Garnish with fresh parsley and additional Parmesan cheese. Serve immediately.
Tips for Success:
- Use freshly grated Parmesan for the smoothest sauce.
- Don’t overcook the shrimp, they cook very quickly.
- Serve immediately for the creamiest texture.
Frequently Asked Questions:
- Can I use frozen shrimp? Yes! Thaw completely and pat dry before cooking.
- Can I make it ahead? Yes! But I would suggest not to combine the pasta into the sauce. Otherwise the pasta will soak up all the sauce and it won’t be creamy and silky smooth anymore. Combine it just before serving for best results.
- What pasta works best? Fettuccine is traditional, but linguine spaghetti, or penne also work well.
If you have tried out this delicious recipe, please leave a comment below I would love to connect with you!
Recipe inspired by Natasha’s Kitchen.
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Creamy Shrimp Pasta Alfredo
Ingredients
Equipment
Method
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain without rinsing and set aside.
- Cook the Shrimp: Peel and devein shrimps, season with salt, black pepper, and smoked paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp of olive oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking. Being very careful as shrimps cook very fast and if overcooked they tend to be dry.
- Make the Alfredo Sauce: Reduce heat to medium. Melt butter in the same skillet and saute finely chopped onions until soft and golden. (3-5 min), stirring often. Add minced garlic and saute another minute until fragrant. Stir in 1/3 cup of white wine and boil down. Or use chicken stock instead.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally. Whisk in Parmesan cheese until smooth. Do not boil otherwise the Parmesan cheese will separate from the cream. Season with salt, pepper and smoked paprika.
- Combine Everything: Add the cooked pasta to the sauce and toss until coated. Return the shrimp to the skillet and gently toss to combine.
- Serve: Garnish with fresh parsley and additional Parmesan cheese. Serve immediately.
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