Juicy shrimp tossed in a homemade alfredo sauce atop a bed of tender fettuccine noodles, this easy shrimp alfredo recipe is one you’ll keep coming back to again and again.
Why this recipe works
Shrimp alfredo is a classic. It’s hard to resist this rich creamy sauce twirled with noodles and plump sauteed shrimp. By using a homemade alfredo sauce we’re able to add loads of flavor and richness with the addition of heavy whipping cream, parmesan cheese, garlic, and plenty of spices and seasonings, you’ll never have you go back to the jarred stuff again.
Americanized alfredo sauce is made with a combination of butter, garlic, heavy cream, and parmesan cheese. We’ve included garlic salt, paprika, and Italian seasoning to boost the flavor profile further. Jump on over to our chicken alfredo recipe if you’re looking to switch up the protein.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – If you can’t find grilling shrimp, you can use large or extra-large shrimp. Pre-cooked shrimp is fine to use if that’s what you have on hand. Frozen shrimp can also be used for this recipe, but be sure to thaw and pat them dry before beginning.
SAUCE – Made with heavy cream, butter, parmesan cheese, minced garlic, and Italian seasonings. I’d suggest a block of cheese or finely grated parmesan over pre-shredded cheese as the consistency of the sauce holds up best this way. Pre-shredded cheese oftentimes leaves your cream sauce gritty due to the anti-caking agents used.
How to Make Shrimp Alfredo
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a medium bowl, toss the shrimp with the garlic salt and half of the olive oil. Put the remaining olive oil in a skillet and heat over medium-high.
- Cook shrimp in skillet for 2 minutes per side. Remove from skillet and set aside.
- Cook fettuccini according to package directions. Drain.
- Melt butter in skillet over medium-high heat. Add minced garlic, paprika, and Italian seasoning.
- Add heavy cream and whisk to combine. Whisk in parmesan cheese and cook until melted.
- Add cooked fettuccini and shrimp.
Frequently Asked Questions & Expert Tips
Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and red hues when it is finished cooking. Overcooked shrimp tend to turn a whiteish grey and are rubbery in texture.
Store leftover shrimp alfredo in an air-tight container kept in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat. Feel free to add a splash of heavy whipping cream to loosen it up if needed.
Serving Suggestions
Serve shrimp alfredo with a side of crusty garlic bread or Italian bread for mopping up the sauce. For a vegetable side, try roasted or steamed broccoli, asparagus, or a tossed dinner salad. Garnish with additional parmesan cheese, you can never have enough! Enjoy warm from the skillet.
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Shrimp Alfredo
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound raw grilling shrimp peeled, deveined, tails removed
- 1 ½ Tablespoons olive oil divided
- 1 teaspoon garlic salt
- ½ cup unsalted butter 1 stick, 8 Tablespoons
- ½ Tablespoon minced garlic
- 1 teaspoon paprika
- 1 Tablespoon Italian seasoning
- 1 cup heavy whipping cream
- 5 ounces grated parmesan cheese
- 8 ounces fettuccine pasta or linguine
Things You’ll Need
Before You Begin
- If you can’t find grilling shrimp, you can use large or extra-large shrimp. Pre-cooked shrimp is fine to use if that’s what you have on hand. Frozen shrimp can also be used for this recipe, but be sure to thaw and pat them dry before beginning.
- You can use any kind of pasta shape you prefer for this recipe. Fettuccine, linguine, spaghetti, and angel hair are popular options.
- Store leftover shrimp alfredo in an air-tight container kept in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat. Feel free to add a splash of heavy whipping cream to loosen it up if needed.
Instructions
- In a medium bowl, toss the shrimp with the garlic salt and half of the olive oil. Add the remaining olive oil to a skillet and heat over medium-high.
- Cook shrimp in skillet for 2 minutes per side. Remove from skillet and set aside.
- Cook fettuccini according to package directions. Drain.
- Melt butter in skillet over medium-high heat. Add minced garlic, paprika, and Italian seasoning.
- Add heavy cream and whisk to combine. Whisk in parmesan cheese and cook until melted.
- Add cooked fettuccini and shrimp.
Nutrition
Chef Antoine Davis
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Gary says
I made this recipe tonight and it worked out great, my wife even liked it !! 😋👍
CAROLYN PIERCE says
We made this delicious entree this weekend and absolutely loved it. We did not use garlic salt but used 3 cloves of fresh garlic minced. We also added a few shakes of red pepper flakes. This is definitely a keeper. Thanks.