Name: Easy Shrimp Alfredo Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1/2 cup butter; 4 cloves garlic, finely minced; 2 cups heavy cream; 4 oz freshly grated parmesan cheese (about 2 cups); Salt and pepper, to taste; 1 lb fettuccine noodles (or favorite kind of pasta); 1.5 lbs large shrimp, thawed and peeled, tails optional; 1 Tablespoon oil or butter; Fresh chopped parsley

If you’re anything like me, you know that nothing beats a creamy, comforting pasta dish after a busy day. That’s why I’m so excited to share this Easy Shrimp Alfredo Pasta Recipe with you — it’s one of those go-to meals that feels fancy but comes together in no time. The sauce is melt-in-your-mouth rich, the shrimp are perfectly tender, and the whole thing just screams cozy dinner perfection. Stick around, and I’ll walk you through exactly how to nail it every time!

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Why You’ll Love This Recipe

Quick & Easy: You can have this luscious shrimp Alfredo on the table in under 30 minutes, perfect for busy weeknights.
Creamy, Not Overwhelming: The sauce is rich but balanced, thanks to fresh Parmesan and real cream—no heavy-handed shortcuts here.
Shrimp That Shine: Cooking the shrimp separately lets them stay tender and juicy without getting rubbery.
Family Favorite: This recipe always gets raves from my crew, and I bet your loved ones will go crazy for it too.

The left side shows a white pan with cooked shrimp that are pink and white with a slight shine, seasoned with black pepper, arranged loosely and spread out. The right side displays a white bowl filled with creamy white fettuccine pasta, with shrimp mixed in on top. The pasta looks smooth and coated in sauce, garnished lightly with small green herb pieces. A fork lifts some pasta and shrimp from the bowl. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

What I love about this Easy Shrimp Alfredo Pasta Recipe is how simple yet flavorful it is — just a handful of ingredients that complement each other perfectly. When you pick your shrimp, make sure they’re fresh or fully thawed for the best texture, and freshly grated Parmesan cheese makes *all* the difference in your sauce.

Butter: Acts as the base for the sauce and also helps cook the shrimp beautifully.
Garlic: Adds that warm, aromatic punch we all crave in Alfredo sauce.
Heavy cream: Creates the silky, smooth texture that makes the sauce dreamy.
Freshly grated Parmesan cheese: Always grab a block to grate yourself—pre-grated won’t melt as nice.
Salt and pepper: Essential for balancing the flavors.
Fettuccine noodles: The classic pasta choice that holds the sauce perfectly, but feel free to swap with your favorite type.
Large shrimp: Peeled and thawed, with tails on or off depending on your preference.
Oil or butter for cooking shrimp: I usually go with butter for that extra richness.
Fresh chopped parsley: Optional, but it adds a fresh pop of color and flavor on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m a big fan of making this Easy Shrimp Alfredo Pasta Recipe my own depending on what’s in the fridge or how I’m feeling. The base is so flexible you can easily tweak it to suit your taste — I always encourage you to get creative!

Vegetable Boost: I love tossing in some steamed broccoli or sautéed spinach for extra greens and texture—it turns this indulgent dish into a bit more balanced meal.
Spicy Kick: When I’m craving something bold, I add a pinch of red pepper flakes alongside the garlic to give the sauce a gentle heat.
Protein Swap: No shrimp on hand? I’ve replaced them with grilled chicken or scallops with great results.
Dairy-Free Version: I’ve experimented with coconut milk and nutritional yeast, though the classic cream and Parmesan are unbeatable in richness.

How to Make Easy Shrimp Alfredo Pasta Recipe

Step 1: Cook the Pasta Just Right

Start by cooking your pasta according to the package instructions—al dente is key here so it doesn’t get mushy when tossed with the sauce later. Once cooked, drain and set it aside. A small trick I learned is to reserve a cup of pasta water just in case you need to loosen the sauce later, but with this creamy Alfredo, you probably won’t.

Step 2: Prep Your Parmesan

While the pasta’s cooking, grate your Parmesan cheese fresh and let it come to room temperature. It melts much smoother when it’s not cold straight from the fridge—something that really makes your sauce velvety rather than grainy.

Step 3: Whip Up that Heavenly Alfredo Sauce

Heat a large saucepan over medium heat and melt the butter. As it’s melting, toss in the finely minced garlic and stir frequently—don’t let it burn, just a minute to coax out that flavor. Then pour in the heavy cream and whisk to combine, bringing it to a gentle simmer. Keep stirring as it thickens over 3-4 minutes. When the sauce reaches a nice silky consistency, turn the heat to low and slowly whisk in your Parmesan cheese until smooth. Season with salt and freshly cracked pepper to taste. The sauce should coat your spoon like a dream.

Step 4: Cook the Shrimp with Love

While the sauce is simmering, season your shrimp with salt and pepper. Melt a tablespoon of butter or oil in a skillet over medium-high heat and add the shrimp. Cook just until they turn pink and opaque—about 2 to 3 minutes—flipping halfway through. Overcooking shrimp is such a common mistake that makes them rubbery, so keep a close eye here.

Step 5: Bring It All Together

Once your sauce and shrimp are ready, toss the drained pasta directly into the sauce and gently mix until every noodle is luxuriously coated. Serve the pasta plated with a generous helping of shrimp on top, and sprinkle with fresh chopped parsley for a little brightness and color. Honestly, you’ll find that the simple finishing touch takes the dish over the top.

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Pro Tips for Making Easy Shrimp Alfredo Pasta Recipe

Fresh Parmesan is a Game Changer: I always grate my cheese fresh—trust me, it melts smoother and gives this sauce that signature creamy texture.
Don’t Overcook Your Shrimp: They only need a couple of minutes per side; pink and slightly firm is perfect.
Low and Slow for the Sauce: Bring the cream to a simmer, then lower the heat before adding cheese to avoid curdling.
Use Pasta Water Sparingly: If your sauce feels too thick, a splash of reserved pasta water works wonders without thinning flavor.

How to Serve Easy Shrimp Alfredo Pasta Recipe

A white bowl filled with creamy fettuccine pasta topped with a small pile of cooked shrimp at the center. The fettuccine noodles are coated in a smooth, thick white sauce, and the shrimp are pink with a slight orange tint, arranged in a loose circle. Small green herb pieces are sprinkled lightly over the pasta and shrimp for color contrast. The bowl sits on a white marbled surface with a few scattered bits of herbs and grated cheese around it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishing, I’m a sucker for fresh chopped parsley—it adds a lovely pop of color and a subtle herbaceous note that cuts through the richness. Sometimes, I’ll grate a little extra Parmesan on top just before serving. If you want a slight citrus twist, a sprinkle of lemon zest can brighten things up beautifully!

Side Dishes

Pair this pasta with a crisp green salad dressed with a light vinaigrette or garlic bread for soaking up any leftover sauce. Roasted vegetables, like asparagus or green beans, also complement the creamy texture nicely without overwhelming the palette.

Creative Ways to Present

I’ve served this Easy Shrimp Alfredo Pasta Recipe in pretty bowls with an edible flower on top for a dinner party, which definitely impresses guests. Or you can plate it family-style with a big dish of parsley sprigs and extra Parmesan nearby, encouraging everyone to customize their plates.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 2 days. The sauce thickens quite a bit upon chilling, so expect that. Before reheating, you’ll definitely want to loosen it up a bit.

Freezing

Freezing Alfredo pasta can be tricky because the cream sauce might separate when thawed. I recommend freezing the cooked shrimp and pasta separately from the sauce if you want to freeze components. That said, I usually prefer fresh because the texture stays best.

Reheating

Reheat leftovers gently on the stove in a skillet or saucepan over low heat. Add a splash of milk or cream to loosen the sauce and stir frequently to prevent it from breaking. Avoid microwaving on high heat, or you risk curdling your lovely sauce.

FAQs

Can I use frozen shrimp for this Easy Shrimp Alfredo Pasta Recipe?

Absolutely! Just make sure to fully thaw and pat dry the shrimp to avoid excess water diluting the sauce. That extra step keeps the shrimp from steaming instead of sautéing, ensuring better texture.
Is heavy cream necessary or can I substitute it?

Heavy cream gives the sauce its signature richness and creaminess, but if you’re in a pinch, half-and-half or whole milk mixed with a bit of butter can work. Just know the sauce won’t be quite as thick or decadent.
How do I prevent my Alfredo sauce from breaking?

Keep the heat moderate to low once you add the cheese, and never let the sauce boil vigorously. Whisk constantly while adding cheese to incorporate it smoothly and avoid separation or curdling.
Can I make this recipe gluten-free?

Yes! Simply swap the fettuccine noodles for your favorite gluten-free pasta option and follow the recipe the same way.
What type of Parmesan cheese should I use?

I strongly recommend using real Parmigiano-Reggiano or a high-quality Parmesan block. Freshly grated cheese melts smoother and delivers better flavor than pre-grated store-bought versions.

Final Thoughts

This Easy Shrimp Alfredo Pasta Recipe holds a special place in my heart — it’s quick, foolproof, and just so soul-satisfying. Whether it’s a last-minute dinner or a casual weekend treat, it never fails to impress and always leaves everyone asking for seconds. I hope you enjoy making and devouring it as much as I do, and that it becomes one of your favorite go-to meals too!