Dinner

Shrimp Alfredo Recipe

BySarah Summers April 26, 2026April 26, 2026

Introduction

Shrimp Alfredo is a creamy, comforting pasta dish that brings together tender shrimp and a rich Parmesan sauce. Perfect for a quick weeknight dinner or a special occasion, this recipe is simple yet indulgent.

A white pan holds creamy shrimp fettuccine alfredo with thick, white sauce coating the flat pasta noodles, and large pink-orange cooked shrimp scattered evenly on top. The dish is sprinkled with small green parsley pieces and coarse black pepper. Around the pan, there are small white bowls with shredded cheese and fresh parsley leaves, fresh parsley sprigs on a white marbled surface, and a white fork and knife nearby. A reddish-brown cloth is placed under the pan handle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound raw shrimp (fully thawed, peeled, and deveined)
Salt and black pepper (to season)
5 tablespoons butter (divided)
1 tablespoon olive oil
12 ounces fettuccine pasta
2 cloves garlic (minced)
1 tablespoon all-purpose flour
2 cups heavy cream
1 cup Parmesan cheese (freshly grated)
Fresh parsley (to garnish, optional)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Before draining, reserve about 1 cup of the pasta water, then drain the pasta and set aside.
Step 2: While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and black pepper.
Step 3: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for 1 to 2 minutes per side, or until lightly golden, pink, and just cooked through. Transfer the shrimp to a plate and set aside.
Step 4: In the same skillet, melt the remaining 4 tablespoons butter. Add the garlic and cook for about 30 seconds, just until fragrant.
Step 5: Sprinkle in the flour and whisk continuously for 1 minute to form a smooth roux.
Step 6: Slowly pour in the heavy cream, whisking until smooth. Bring to a gentle simmer and cook for 2 to 3 minutes, or until slightly thickened (do not boil).
Step 7: Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
Step 8: Add the cooked fettuccine to the sauce and toss until evenly coated. Add a splash of the reserved pasta water as needed to loosen the sauce.
Step 9: Return the shrimp to the skillet and gently toss to combine. Garnish with chopped parsley and additional black pepper, if desired, then serve right away.

Tips & Variations

Use freshly grated Parmesan for the best flavor and smoothest sauce.
Substitute fettuccine with linguine or spaghetti if preferred.
Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
For a lighter version, swap heavy cream for half-and-half, but expect a thinner sauce.

Storage

Store leftover Shrimp Alfredo in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or reserved pasta water to restore creaminess. Avoid microwaving at high power to prevent sauce separation.

How to Serve

A white cast iron pan filled with creamy shrimp fettuccine pasta sits on a white marbled surface. The pasta forms a smooth, thick layer of pale cream color, mixed with plump pink-orange shrimp scattered evenly on top. Small pieces of green parsley are sprinkled throughout, adding fresh green specks to the dish. Around the pan, there are small white bowls containing grated cheese, chopped parsley, and pepper, along with fresh parsley sprigs nearby and a reddish cloth napkin on the corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just make sure the shrimp are fully thawed, peeled, and deveined before cooking. Pat them dry to ensure they sear properly and don’t steam.

How do I prevent the Alfredo sauce from breaking?

Cook the sauce over low heat once the cream is added, and avoid boiling. Stir constantly while adding the cheese to keep the sauce smooth and prevent curdling.