Shrimp Alfredo is a quick and easy dinner, but it sure tastes like you spent a lot of time in the kitchen or ordered out from the fancy Italian restaurant!
Is a pasta-terian a thing?
Because I’m really thinking about becoming one.
It’s all pasta, all the time. No shame.
Especially when there is homemade Alfredo sauce involved.
I skipped the chicken and turned this into a shrimp Alfredo recipe this time around. I’m not mad about it.
We love making shrimp for a quick weeknight meal. It cooks in minutes, is beyond simple, and it’s a wonderful source of protein.
Plus, shrimp is super versatile. If you love it with pasta, you’ll love our Cajun Shrimp Pasta, but if you’re more of a taco person, you’ll want to try our Bang Bang Shrimp Tacos!
Shrimp Alfredo Ingredients:
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Fettuccini – You could really use any shape of pasta that you like here, but we love the twirly strands of fettucine.
Alfredo Sauce – The sauce is a simple mixture of heavy cream, butter, and Parmesan. We season it with a bit of minced garlic.
Shrimp – We used peeled and deveined shrimp with the tail off. It’s simply seasoned with garlic powder, paprika, and salt and pepper.
What We Love About Shrimp Alfredo!
The homemade Alfredo sauce is beyond simple with just 3 main ingredients – butter, cream, and Parmesan. It’s rich and flavorful and tastes like it came from a fancy Italian restaurant. Plus, the sauce and the shrimp both come together very quickly making this perfect for a busy night.
How To Make Shrimp Alfredo Recipe:
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Pasta: Boil your fettucine in a large pot of salted water until al dente.
Shrimp: Melt some butter in a hot skillet, season the shrimp with paprika, garlic powder, salt, and pepper, and saute the shrimp. It only takes a few minutes to cook through.
Alfredo Sauce: Wipe the skillet out and add a stick of butter. Once melted, stir in the cream and garlic. Once hot, remove from the heat and whisk in the grated Parmesan until the sauce is smooth and creamy.
Combine: Add the fettucine to the sauce and toss to combine. Toss in the shrimp, sprinkle with fresh parsley, and dig in!
Pro Tip:
Please DO NOT use the jar of Parmesan cheese that comes with the green lid. It won’t melt nicely at all. You’ll want to either shred a wedge of Parmesan yourself or purchase finely grated Parmesan from the cheese counter at your local store.
Helpful Tip!
Can Alfredo sauce be made ahead?
This is one of those sauces that is really best made fresh. It doesn’t reheat very well as it tends to separate and get a bit oily.
Luckily, Alfredo sauce really only takes about 10 minutes to make, so making it fresh isn’t much of a problem.
Buns In My Oven Favorites!
We only share recipes that we absolutely LOVE here on Buns In My Oven, but everyone has favorites, even me! We created a section of recipes that are my personal favorites and this one made the cut! Check out all of our Favorite Recipes here!
What goes with shrimp Alfredo?
Personally, because this dish is quite rich already, I like to serve something simple on the side, such as a green salad with this Italian keto salad dressing or some steamed broccoli.
My best ever cream cheese garlic bread is quite rich and cheesy, but I’d never turn it down and do often serve it with Alfredo, as well.
This air fryer garlic bread is a great option too and only takes a few minutes!
More Pasta Favorites!
Want more shrimp recipes? Click that link for the best one yet!
Shrimp Alfredo
Ingredients
- 1 pound fettuccine
- 2 tablespoons butter
- 12 ounces small shrimp peeled and deveined, tail off
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup butter
- 1 cup heavy cream
- 1 clove garlic minced
- 2 cups grated Parmesan
- 2 tablespoons freshly chopped parsley
Instructions
- Bring a large pot of water to a boil and add the fettuccine. Boil according to package directions.
- Meanwhile, add the butter to a large skillet over medium heat and melt.
- Add the shrimp to the skillet and sprinkle with paprika, salt, pepper, and garlic powder. Stir to coat the shrimp.
- Cook for 5 minutes or until shrimp are cooked through, stirring occasionally.
- Remove shrimp from pan and set aside.
- Melt the butter in a large, deep pot. Stir in the heavy cream and garlic and whisk to combine.
- Remove from the heat and stir in the grated Parmesan cheese, whisking constantly until the sauce is smooth and creamy.
- Add the drained fettuccine to the Alfredo sauce and top with shrimp.
- Sprinkle with parsley just before serving.
Linda says
I made this for dinner tonight. Loved it. Only thing I did different was to use Old Bay seasoning. It has the same seasoning as your recipe. Will make it many times again.
Karly says
I’m so glad you enjoyed the recipe! Thanks for the review. 🙂
Helene says
Thank you for helping out, great info.
Silvia @ Garden in the Kitchen says
Pastaterian here for sure! In fact, pasta and shrimp is my favorite dish, something about this combo I simply cannot resist. Love that you added your own homemade alfredo sauce. Perfecto!