Tasty Shrimp Alfredo Pasta
5/5 - (1 vote)

$8.40 RECIPE / $2.10 SERVING

Valentine’s Day is approaching, and I thought you might be in need of a little something extra to prepare your honey (or yourself—show yourself some love).

This extra-luxurious Shrimp Alfredo Pasta is simple to make and tastes as if you went out to eat.

Except it’s a lot less expensive and a lot more unique because you made it yourself. I promise you’ll get bonus points for this luscious shrimp alfredo pasta!


Shrimp Alfredo Pasta
Food: Shrimp Alfredo Pasta
Source: Delish

This shrimp alfredo pasta, in my opinion, is an “Amerifredo,” or American-style alfredo sauce. The authentic Roman alfredo sauce is made entirely of butter and excellent Parmesan cheese.

If you’re used to “alfredo” served in American restaurants or bought in a jar in American stores, you’ll enjoy this dish.

This simple recipe combines a rich and delicious Parmesan cream sauce, delicate shrimp, and robust fettuccine noodles. Butter, garlic, heavy cream, and Parmesan are mixed to make a creamy alfredo sauce in minutes.

Then add some fettuccine and juicy shrimp to the skillet and cook for around three minutes, and your lovely pasta is ready! Anyone can accomplish this one!


Because the heavy cream is so vital to the texture of this ultra-luxurious sauce, I don’t recommend replacing it. The heavy cream’s low moisture content allows the Parmesan to melt in gently without clumping as milk would.

If you don’t have heavy cream, another option is to combine milk and cream cheese.

The cream cheese will aid in the smooth melting of the Parmesan, resulting in a thick sauce comparable to heavy cream. As a reference, use the sauce from my Sun-Dried Tomato Pasta.


We all know that freshly shredded Parmesan is considerably superior in flavor and melting ability to grated Parmesan from a can.

But I’m here to tell you that if you only have grated Parmesan on hand, use it! I particularly tested this recipe with grated Parmesan to ensure that it would be tasty regardless of the ingredients.

And if you can obtain the good type, you’ll have an even better time. 🙂


Because this pasta is so creamy and rich, I recommend serving it with a simple side salad to lighten the plate and cut through the smoothness.

Using a light vinaigrette to dress the salad will assist to balance the heavy cream and not overshadow the pasta flavors.

You can serve homemade garlic bread on the side to complement the garlic in the alfredo sauce. Garlic bread is always a good choice! The meal would be complete with a beautiful cool and crisp glass of Pinot Grigio or Sauvignon Blanc.


Shrimp Alfredo Pasta is quick and easy to make, but it has a gourmet feel. This dish is ideal for special occasions.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4


  • 1/2 lb. medium shrimp, peeled and deveined ($4.99)
  • 1/2 lb. fettuccine ($0.67)
  • 2 Tbsp butter, divided ($0.20)
  • 4 cloves garlic, minced ($0.32)
  • 1 cup heavy cream ($1.00)
  • 3/4 cup Parmesan* ($1.08)
  • 1/8 tsp salt (or to taste) ($0.02)
  • 1/4 tsp freshly cracked pepper (or to taste) ($0.02)
  • 1 Tbsp chopped fresh parsley (optional) ($0.10)


  1. Thaw and peel frozen shrimp before starting. If you prefer, you can remove or keep the tails.
  2. Boil fettuccine in a pot of water. Add the fettuccine and cook until soft (7-10 minutes). Before draining the pasta in a strainer, set aside 1/2 cup of the starchy water.
  3. Prepare the shrimp and alfredo sauce while the fettuccine is cooking. Put the peeled shrimp on a chopping board and blot them dry with a paper towel. Add a pinch of salt and pepper to the shrimp.
  4. In a large skillet, melt 1 tablespoon of butter over medium heat. When the skillet is hot, swirl it to coat the entire surface with butter. Cook for 1-2 minutes on each side, or until opaque and pink (do not overcook the shrimp). In a clean bowl, place the cooked shrimp.
  5. Reduce to a low heat setting. 1 tablespoon butter, as well as the minced garlic, should be added to the skillet. Sauté for 1-2 minutes, or until the garlic is fragrant but not brown.
  6. To dissolve any browned bits from the bottom of the skillet, pour in the heavy cream and stir it in. Bring the cream to a gentle boil.
  7. Melt the Parmesan in the hot cream by whisking it in. Sprinkle salt and pepper over the sauce.
  8. Return the cooked and drained pasta and cooked shrimp to the sauce-covered skillet (make sure to add any liquid from the bowl of shrimp). Toss everything in the sauce until it’s well covered. Add some of the remaining pasta water to soften up the sauce if it becomes too thick or dry.
  9. If more salt or pepper is needed, taste the pasta. Serve garnished with fresh parsley.


*You can use grated or shredded Parmesan cheese in this recipe.


  • Serving: 1 serving
  • Calories: 592 kcal
  • Carbohydrates: 44 g
  • Protein: 24 g
  • Fat: 36 g
  • Sodium: 852 mg
  • Fiber: 2 g


Shrimp Alfredo Pasta Recipe
Food: Shrimp Alfredo Pasta Recipe
Source: Delish
  1. 1/2 pound medium (36/40) shrimp, defrosted and peeled If you like, remove the tails. Leaving the tails on is more visually appealing, but it makes eating more difficult because you must remove the tail with each bite.
  2. Boil fettuccine in a pot of water. Once the water is boiling, add 1/2 pounds of fettuccine and cook until soft (7-10 minutes). Before draining the fettuccine in a strainer, set aside 1/2 cup of the starchy pasta water.
  3. Prepare the shrimp and alfredo sauce while the pasta is cooking. Using a clean chopping board, spread out the shrimp. Dry with a paper towel and season with salt and pepper.
  4. In a large skillet, melt one tablespoon of butter over medium heat. Swirl the butter to coat the skillet’s surface after it’s totally melted. Arrange the shrimp in a single layer in the skillet. Cook for 1-2 minutes per side, or until the shrimp are opaque and pink. The shrimp should not be overcooked. Transfer the shrimp to a new bowl.
  5. Reduce to a low heat setting. 4 garlic cloves, minced Sauté for 1-2 minutes, or until extremely aromatic but not browned.
  6. In a skillet, pour 1 cup of heavy cream. Whisk the browned bits off the skillet’s bottom to dissolve them. Heat the cream over low heat until it reaches a simmer.
  7. To the boiling cream, stir in 3/4 cup grated Parmesan. Whisk until the Parmesan is completely melted into the cream and the sauce has thickened. 18 tsp salt and freshly cracked pepper to season the sauce
  8. In the same skillet with the sauce, add the cooked and drained fettuccine and the cooked shrimp. Any liquid that has accumulated in the dish of shrimp should be added to the sauce since it will give the sauce an extra shrimp taste.
  9. Toss the pasta and shrimp in the sauce until they’re completely covered. If the sauce becomes too thick or dry, throw in some of the leftover pasta water. Taste the pasta and season with salt and pepper as desired.
  10. Serve with a parsley garnish.