Just a few simple ingredients come together to create this rich and creamy shrimp fettuccine alfredo, ready in 25 minutes!

Creamy shrimp alfredo pasta mixed in a skillet with tender shrimp and fettuccine.

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Shrimp Alfredo Pasta

This recipe for shrimp alfredo is a seafood twist on my chicken fettuccine alfredo, perfect for an easy weeknight dinner or an impressive meal for serving guests!

Rich and creamy, it’s made with juicy shrimp and tender fettuccine tossed in a silky homemade alfredo sauce made with loads of fresh Parmesan. It’s a restaurant-quality dish ready in under 30 minutes and is a guaranteed crowd pleaser!

Why I Love This Recipe

  • Can be made on a whim because you probably have most of what you need already!
  • You can’t beat the plump, juicy shrimp and the fresh homemade Alfredo sauce.

Ingredients Notes

Ingredients for shrimp fettuccine alfredo including raw shrimp, fettuccine pasta, butter, heavy cream, Parmesan cheese, and seasonings.

Find the full printable recipe with specific measurements below.

  • Fettuccine: A classic choice, but you can also use your favorite pasta. Bowtie pasta (farfalle) is another good one.
  • Butter and shrimp: Peeled and deveined. If using frozen shrimp, thaw completely and drain.
  • Heavy cream and Parmesan cheese: For the creamy shrimp alfredo sauce.
  • Seasoning: Italian seasoning, garlic powder, salt, and black pepper. I keep a homemade Italian seasoning blend on hand for times like this.

How to Make Shrimp Alfredo

Melt the butter in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook for about 2 minutes (shrimp doesn’t take long to cook!).

Shrimp sautéing in butter and garlic in a skillet for shrimp alfredo.
Heavy cream, butter, Parmesan cheese, and seasonings simmering to make alfredo sauce.

Pour in the heavy cream, sprinkle in the Parmesan, Italian seasoning, garlic powder, salt, and pepper, and then let that simmer for about 10 minutes, until thickened.

As the sauce simmers, cook the pasta according to the package directions (don’t forget to add salt to the boiling water). Drain the fettuccine, and toss the noodles into the sauce. Serve hot and enjoy!

Cooked fettuccine noodles added to creamy alfredo sauce with shrimp.
Shrimp fettuccine alfredo tossed in a creamy Parmesan sauce and garnished with parsley.

Recipe Tips

  • Cook pasta to al dente. That way it won’t be too soggy when mixed with the sauce.
  • Peel and devein the shrimp. It’s much easier to eat shrimp alfredo when you don’t have to remove the tails as you’re eating!
  • Do not overcook the shrimp. They will become rubbery otherwise. Once they’re pink, they’re ready.
  • Use freshly grated Parmesan. It’s what will melt the best to give you the smoothest, creamiest sauce.
  • Sauce too thick? Add a splash of reserved pasta water or a bit more cream to thin it out.
  • Serve immediately. If it sits too long, the sauce thickens, and the pasta absorbs too much liquid.
Plate of shrimp alfredo with fettuccine noodles coated in a rich, creamy sauce.

More shrimp recipes to try garlic butter shrimp scampi, grilled shrimp skewers and bang bang shrimp.

More Alfredo Recipes

Creamy shrimp alfredo pasta mixed in a skillet with tender shrimp and fettuccine.

Shrimp Alfredo

4.67 from 3 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Just a few simple ingredients come together to create this rich and creamy shrimp fettuccine alfredo, ready in 25 minutes!
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Ingredients 

  • 10 ounces fettuccine , or bowtie pasta
  • ¼ cup butter , I used salted
  • 1 pound shrimp , peeled and deveined
  • 2 cups heavy cream
  • ¾ cup grated parmesan cheese
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt , more to taste
  • ¼ teaspoon pepper , more to taste

Instructions

  • Melt 1/4 cup butter in a large skillet over medium heat. Add shrimp and cook 2 minutes. S&P shrimp.
  • Pour in 2 cups heavy cream, 3/4 cup Parmesan cheese, 1/2 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper to the same pan. Simmer for 10 minutes or until thickened.
  • Cook pasta while sauce is simmering according to package directions. Then add the noodles into the cream sauce. Serve hot.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Store in an airtight container for up 4 days. Reheat in the microwave or on the stove with a splash of cream to loosen sauce and noodles. Do not freeze.

Nutrition

Calories: 573kcal, Carbohydrates: 38g, Protein: 13g, Fat: 42g, Saturated Fat: 26g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 161mg, Sodium: 408mg, Potassium: 222mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1543IU, Vitamin C: 0.5mg, Calcium: 185mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Variations

  • Sometimes I’ll make alfredo sauce with cream cheese and use that instead.
  • Add fresh garlic to the sauce for a creamy garlic alfredo.
  • Toss in some red pepper flakes for heat.
  • Add a couple of handfuls of baby spinach, some green peas, or broccoli florets for some veggies.
  • Swap the fettuccine for linguine, bowtie, fusilli, or spaghetti.
  • Garnish with fresh parsley before serving.

Recipe FAQs

How to store leftovers?

Keep shrimp fettuccine in an airtight container in the fridge for up to 4 days.

Can I freeze it?

No, I don’t recommend it. Because of the creamy Parmesan sauce, it doesn’t freeze well. It will change texture once thawed.

How to reheat shrimp fettuccine alfredo?

You can reheat it either on the stove or in the microwave. Add a splash of cream to loosen it as it warms through.