Get dinner on the table in about 15 minutes with this creamy Shrimp Alfredo recipe that’ll rival any restaurant! Perfect for busy nights and guaranteed to get rave reviews from the whole family!
While most people love chicken alfredo, I have a love of shrimp recipes and I just couldn’t help changing out the chicken for shrimp in this pasta recipe. It cuts down on the cooking time significantly too!
This Easy Shrimp Alfredo Recipe has gotten rave reviews from my family, our amazing readers, and I know it will at your house too!
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Ever since I was a little girl I’ve loved Fettuccine Alfredo. It’s one of those comfort foods that speaks to my soul.
Not to mention it’s basically the best mac and cheese in the history of the world and what kid wouldn’t love that?
My kids. That’s who. But that just means more pasta for me!
How to Make Shrimp Alfredo
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Bring a large pot of water to a boil. Season liberally with salt and add pasta to the pot. Cook according to package directions until al dente. Drain and return to the pot.
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While the pasta cooks: Melt butter in a medium saucepan over medium-high heat. Add garlic and cook for 1 minute or until fragrant, stirring often to prevent burning.
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Add the cream cheese to the saucepan and cook until melted, about 5 minutes.
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Add the half-n-half and parmesan cheese to the saucepan. Bring to a simmer, whisking often to make sure everything melts together and to prevent burning. Cook for 8 minutes, or until the sauce thickens. Season with salt, pepper, and nutmeg; whisk to combine.
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While the sauce is simmering, cook the shrimp. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the shrimp to the skillet and cook for 2-4 minutes per side, turning once, until pink and cooked all the way through.
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Add the shrimp in with the pasta in the large pot and pour the sauce over everything. Toss to combine and coat the pasta.
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Portion the pasta and shrimp into 4 bowls. Sprinkle Parmesan cheese and parsley over each plate. Serve immediately.
Fettuccine Alfredo used to only be a dish I would order when we’d go out to eat at Italian restaurants. Olive Garden’s Shrimp Alfredo is pretty darn good, but since I have this easy homemade recipe I can make shrimp fettuccine alfredo anytime I want for a fraction of the price!
Not to mention this recipe only takes about 15 minutes to cook. It’s a total lifesaver on busy nights and you can skip the restaurant wait (or delivery time and fees) to enjoy your favorite pasta!
How do you thicken Alfredo sauce?
My homemade alfredo sauce is a little on the thicker side, which is how my family likes it.
- But if your sauce is too thin, make a slurry of 1 tablespoon water and 1 tablespoon cornstarch mixed together. Add it to the saucepot, stir, and bring to a simmer. The sauce will thicken in a few minutes.
- And if your sauce is too thick, add a splash of milk or cream to thin it out to your desired consistency.
Tips for making this Shrimp Alfredo recipe
- In a hurry? Make the sauce, pasta, and shrimp at the same time. However, if you don’t want to manage 3 pots at the same time, make the alfredo sauce first and keep it warm. Then cook the shrimp while your pasta boils and put everything together with the cooked pasta once it’s ready.
- Prep your shrimp ahead of time. I buy raw deveined shrimp at the store, but they still need to have the shells and tails removed. This is an easy prep task you can do the morning or day before. Just store the cleaned shrimp in an airtight container in the fridge until you’re ready to cook.
- Don’t use garlic powder! Fresh garlic (or pre-minced garlic in a jar) is a must for the sauce! The flavor is as different as day and night. Trust me.
- Ready to kick your alfredo up a notch? Add a pinch of red pepper flakes to the pot before stirring the pasta and sauce together. This hint is fabulous!
What do you eat with shrimp alfredo?
I like to keep it simple. Some crusty bread or garlic bread and a green salad with Italian dressing are the perfect compliments to this meal.
More meals ready in about 15 minutes!
- Chicken Breast Supreme
- The Sloppy Jose
- Orecchiette & White Clam Sauce
- Pizza Muffins
- More dinner ideas…
My family’s favorite pasta recipes!
Easy Shrimp Alfredo
Ingredients
- 1 pound long pasta (linguine, fettuccine, or spaghetti)
- 2 tablespoons unsalted butter
- 1 ½ pounds raw shrimp peeled, deveined & tails removed
Alfredo Sauce
- 2 tablespoons unsalted butter
- 1 clove garlic crushed or grated on a microplane
- 4 ounces cream cheese
- 1 cup half-n-half
- 1 cup Parmesan cheese shredded
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
Garnish
- Parmesan cheese shredded
- Fresh or dried parsley chopped
Instructions
- Bring a large pot of water to a boil. Season liberally with salt and add pasta to the pot. Cook according to package directions until al dente. Drain and return to the pot.
- While the pasta cooks: Melt butter in a medium saucepan over medium-high heat. Add garlic and cook for 1 minute or until fragrant, stirring often to prevent burning.
- Add the cream cheese to the saucepan and cook until melted, about 5 minutes.
- Add the half-n-half and parmesan cheese to the saucepan. Bring to a simmer, whisking often to make sure everything melts together and to prevent burning. Cook for 8 minutes, or until the sauce thickens. Season with salt, pepper, and nutmeg; whisk to combine.
- While the sauce is simmering, cook the shrimp. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the shrimp to the skillet and cook for 2-4 minutes per side, turning once, until pink and cooked all the way through.
- Add the shrimp in with the pasta in the large pot and pour the sauce over everything. Toss to combine and coat the pasta.
- Portion the pasta and shrimp into 4 bowls. Sprinkle Parmesan cheese and parsley over each plate. Serve immediately.
Video
Notes
- Prep time allows for peeling shrimp. If you prep earlier in the day and cook everything at once, this recipe is done in 15 minutes.
- If your sauce looks too thick, add a little more milk or cream to thin it out to your desired consistency.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Layton V. says
I just made this tonight and let me just say it is the BEST Alfredo I’ve ever had! It tastes very gourmet. The linguine pasta is better than fettucine, and the nutmeg adds AMAZING flavor! This one is definitely a keeper. I give 10+ stars. Thanks for sharing!
Julie says
You just made my day Layton! I’m so glad you loved it!! It’s one of my favorite recipes. 🙂 Thank you for writing in!
Layton V. says
Less than a week and my picky husband just requested that I make this again. Lol Thanks Julie! This will definitely be a keeper in my household….
Ginger says
Absolutely outstanding! I can’t have shrimp and I don’t like Alfredo sauce. HOWEVER, this is my husband’s favorite dish. And now, this is his favorite recipe!
Thank you!!!
Gary pierron says
Going to the store for the ingredients, two questions 1)how important is the nutmeg 2) I’m on a very restrictive sodium diet do you think ms dash would work or should I pick up some No-Salt?
Julie Espy says
Hi Gary! Nutmeg can be omitted if you prefer, but of course, the flavor profile of the sauce will change a bit. I’d go with No Salt since Mrs. Dash is usually a seasoning blend and you’re only looking to bring out the flavors in the sauce not add something totally different. Hope this helps!
Summer says
Just made this and everyone loved it! So easy and delicious! Thank you!
Julie says
I’m so glad it was a hit Summer!
Summer says
Just made it again tonight and all thumbs up again! Just love this recipe!
Sara says
Made it for my sister and I and it was delicious!!! So simple and we finished before we knew it! Thank you definitely a go-to meal!
Julie says
Awesome! So glad you like it!!
Shon Young says
This recipe is easy to follow and the taste is amazing. My husband thought he was at Olive garden. Thank you Julie for sharing your recipe.
Tiffany says
Made this tonight for my family. My sons loved it!!! Great recipe
samantha says
I made this for my husband and myself last night , it was great, the only thing is it was to thick. The next time making it I would put more 1/2 N 1/2 to thin it out. Defiantly a keeper, thanks for the great recipe
Rufina says
Best and easiest recipe I have found. I usually add a half cup of half and half though because it’s too thick. But other than that it’s good!! I’ve also made it out of chicken instead of shrimp and added fresh mushrooms and onions!! So delicious; would recommend!
Julie says
Chicken and veggie add-ins sound like a great idea! I’m glad you enjoyed the recipe Rufina!!
Shealee Kryger says
Made this tomight.. my goodness did it go fast.. it was really thick though soo I’ll definitely try putting less half and half in next time. But overall my family raved
Mimi says
Tasty! Thought I had cream cheese…not so much. Used ricotta instead and heavy cream. Nice and light – thank you!
Julie says
I adore ricotta! I’ll have to give that a try!
Sam says
I too used ricotta instead of cream. Still delicious! Thanks for great recipe!
Dana DeVolk says
This is my favorite FAVORITE dish to order out. Can’t wait to try this at home!!
Britni says
Shrimp alfredo is one of my favorites! Adding to my menu for next week!
Sharon says
Trying it tonight!!!!
Christy says
Made this tonight and a huge hit with my family! I can’t eat gluten so I used spiralized zucchini for the pasta!!! Delicious!! Sharing with all my Friends!! Thank you!!
Kelly says
What if you don’t have nutmeg?
Julie says
Hi Kelly! If you don’t have nutmeg you can just leave it out. It’s a subtle flavor, but the sauce will still be good without it.
Jackie says
I made the shrimp alfredo it was a really delicious I didn’t have Parmesan cheese so I use Romano cheese it turned out so good thank you.
Kindel says
Will heavy whipping cream work? Or half and half, milk and cream?
Julie says
Hi Kindel! Heavy whipping cream will work and so would half-and-half if you’d like the sauce a little lighter. I’d skip the milk unless you’re in a pinch and then use whole milk.
Emi says
Just made this & it’s the best shrimp alfredo I’ve had! I added twice as much heavy cream for a thinner sauce. It didn’t get soggy even though my guest was late:) Will make again! Thanks for sharing!!
Sam says
Made this tonight for my valentine of 32 years. She loved it said it was a lot better than getting a box of chocolate. Thanks
Julie says
That’s so great Sam! Thanks for sharing. 🙂 And I completely agree with her.
Terry says
I cut the portions in 1/2 since husband’s allergic and son said he wasn’t in the mood for alfredo. Once it was done, guess who enjoyed it immensely? My son! Great recipe! 5 *****!
Julie says
Wooooo!!!
chelsea rose says
i made this tonight for myself didnt have parmesian so i used colby jack and it adds a nice taste to the alfredo sauce its so delicious ty for the recipe <3
Julie says
Good to know!
Stephanie says
Made this tasty dish last night! It was superb! Very smooth and rich! The nutmeg was a surprise! Thank you!
Debbie says
Gonna try this for a Beagle club banquet. Looks delicious and the reviews are great so why not! I’ll be serving 50+ folks.
Nicole says
had this once it was amazing! Would like to make a smaller portion….do u think cutting each amount of ingredients in half will do it?
Julie says
Hi Nicole. You can definitely half the ingredients for a smaller batch. You will still have some extra alfredo sauce depending on how saucy you like your pasta, just a heads up. 🙂
Julia says
I would like to make this to serve 6 people. How do I increase the recipe?
Julie says
Hi Julia! You’d want to double the pasta and shrimp. You should have plenty of sauce from the recipe as is. Hope this helps!
Robbie Underwood says
I made this for one tonight and it’s great. I have Scallops in the freezer I should have added, well always next time. I didn’t know seafood Alfredo was so simple to make.
Julie says
Scallops sound like a fab addition!!
Christina says
Just made this for dinner and added some diced chicken. Used heavy cream since that was all I had. It was amazing. Definitely my go to Alfredo sauce?❤️
Kristie Lee says
LOVE this recipe!! I found it by accident and have now fixed it several times. My family devours this! First time I have ever made an alfredo sauce and it is SO easy. Thank you, thank you, thank you!!!!
Abigail says
I’ve made this a couple times and it’s always been a hit. My daughter, the pickiest little human in the world, asked me to make it for her birthday dinner while grandma was in town.. and now grandma wants me to make a jar of just the alfredo sauce. Question.. how long will the sauce stay good for?
Julie Espy says
Hi Abigail. I’d say 3 days for sure in the fridge. Beyond that, you’d want to keep an eye on it and check…maybe up to a week?! But it’s never lasted that long in my house. 🙂
David OBrien says
Too easy! I left out the nutmeg, but added a pinch of Old Bay seasoning, a taste of crushed red pepper and some fresh chives for color. BTW, I cooked the shrimp in the same saucepan and set them aside before making the sauce. It saved on the clean up by using only 1 pan!
I guess you could add some cooked broccoli as well?
Daphne says
I absolutely love this recipe. I tried it for the first time today. My family is in love.
Betty says
Can’t wait to make this tonight, looks amazing!! I will let you know after we eat!! Gonna use white pepper along with nutmeg cause the flavors really do make this recipe pop!
Brandi Yee says
So scrumptious! ?
Thank you!
Inga says
Is it possible to prepare it the night before and store in the refrigerator? I have a party and don’t like to cook at the last minute.
Thanks.
Julie Espy says
You could make the sauce ahead of time, but I would really recommend cooking the shrimp and pasta day of. Reheated shrimp doesn’t taste nearly as good. The shrimp and pasta should only take about 6 to 7 minutes cooking time, and then you can mix in the sauce to let it heat up. That being said, I have a chicken alfredo that’s made in the crock pot if you want something more hands off. 🙂 https://breadboozebacon.com/crock-pot-chicken-alfredo/ Hope this helps!!
Nancy says
What other kind of cheese can I use sounds wonderful
Julie Espy says
Hi Nancy! You could use Romano or Asiago in place of the parmesan if you like.
Melanie W. says
This was delicious! I followed the recipe as is except I decided to forego the parsley and added finely chopped chives on the finished product instead. Thanks so much!
Lizz says
Can I use fettuccine pasta instead ? Would it effect the amount of ingredients I have to put in? And I’m serving for a party of 16, should I triple on the ingredients?
Julie Espy says
Hi Lizz! You can definitely use fettuccine instead. If you’re serving a party of 16 with this as a main dish I would 4x the recipe. This will give everyone 4 ounces of pasta, just under 1/2 pound shrimp, and 3/4 cup sauce (you may not need quite that much sauce per person). Hope this helps!!
Lizzy says
It helped so much , my family loved it thank you!
Ngo says
Made it in a quick matter 15-20 minutes and fed the fam :). Is tastes great !
Chasite says
This dish is absolutely amazing! I normally make my Alfredo sauce different and let me just say this will forever be my go to recipe from here on out! I included broccoli and used Penne pasta!
Julie Espy says
You just made my whole week Chasite! I’m so glad you loved this pasta! Broccoli is always a good add-in with alfredo. 🙂
Sophie Anderson says
Great recipe! Very easy and fast. I impressed my wife. Thank you!
Cindy says
I am looking to make a shrimp Alfredo for a progressive dinner in a few weeks. (I chose Entree) I will have to double everything but that’s ok. This looks easy enough. Wish me luck!
Julie Espy says
Good luck Cindy!
Nicole Gentry says
omg this is so good! I added some steamed broccoli at the end for a little veg, and the only change I would suggest is for me, 8 mins for the sauce simmer made it too thick, so next time I will shoot for 6ish, but 100% will make again!!!
Dormie says
Thank you this was perfect! It taste great and my family loved it! However, the absolute best part was the super easy instructions. My 16 year old Autistic Son followed this recipe from start to finish! Thank you we will definitely be trying some of your other recipes.