I honestly can't tell you how many batches of Alfredo sauce I've made in my life—hundreds, maybe more. It started when the kids were young, and we used to have big family Christmas parties. Over the years, it's turned into my thing. You know—the dish everyone hopes you'll bring to the party or the one that mysteriously vanishes first at family dinners.
And yes, I still make it from scratch every single time. No jars. No shortcuts. Just that rich, velvety sauce that clings to fettuccine like it was always meant to be there.
These days, I've leveled it up with buttery shrimp, and let me tell you—it's a game changer.
One of the things I love most about Alfredo—besides how fast my family inhales it—is how versatile it is. You can keep it simple, dress it up, swap the protein, or go meatless altogether. If shrimp's not your thing (or you're just in the mood to mix it up), I've got a whole lineup of other fettuccine Alfredo favorites you can try—classic creamy Alfredo, chicken broccoli Alfredo, even a cozy mushroom Alfredo that's perfect for chilly nights.
You don't need a culinary degree or a cart full of specialty ingredients to pull this off. Just a few pantry staples, fresh shrimp, and about 30 minutes. The sauce is rich, creamy, and garlicky (in the best way), and it clings to every strand of fettuccine like it knows it's the main character. Whether you're serving it for a cozy weeknight dinner or plating it up like a pro for guests, this recipe never lets me down—and it won't let you down either.
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Reasons you will love this recipe!
If you're anything like me, you want recipes that actually deliver—big flavor, simple steps, and that little "wow" factor without the stress. This Shrimp Fettuccine Alfredo checks all the boxes. It's rich and satisfying, but still quick enough for a weeknight.
The shrimp adds a light, savory twist that pairs perfectly with the creamy pasta, making it feel a little elevated without being over the top. Whether you're cooking for someone special or just treating yourself, this one always hits the spot.
It's comfort food that feels just a little more grown up—and who needs to eat out when you can make this at home!
Ingredients and Substitutions
- Fettuccine Noodles – A classic pasta choice that holds the creamy Alfredo sauce well. Substitute with linguine or penne if needed.
- Shrimp – Use fresh, jumbo shrimp for a more succulent bite. Cooked shrimp can also be used, but fresh shrimp provides the best flavor.
- Parmesan Cheese – Use freshly grated Parmesan for the best taste and texture. Pre-grated cheese can make the sauce grainy, but it is acceptable to use.
- Heavy Cream – The key to a rich and creamy Alfredo sauce.
- Garlic Cloves – Fresh garlic enhances the depth of flavor. Garlic powder or granulated garlic is a convenient alternative.
- Olive Oil – Helps achieve a perfect sear on the shrimp, adding an extra layer of flavor.
- Butter – Unsalted butter provides a creamy base for the sauce.
See recipe card for quantities.
Step by Step Instructions
- Cook pasta and set aside. Season shrimp with Italian seasoning, salt, black pepper, and garlic powder.
- Heat olive oil in a large pan and cook shrimp for 1 - 2 minutes per side, then set aside.
- Melt butter, sauté garlic for 1 minute, then stir in cream and simmer for 4–5 minutes. Add Parmesan and stir until smooth.
- Toss cooked pasta and shrimp into the creamy sauce, coating everything evenly.
Top tips
A few little tips to help your Alfredo turn out just right:
First—use fresh Parmesan. I know the pre-shredded stuff is tempting, but it doesn’t melt the same thanks to those anti-caking powders they sneak in. Grating it yourself makes a big difference.
When you’re cooking the sauce, keep the heat on medium-low. Alfredo likes to be treated gently—too much heat and the dairy can separate, and nobody wants that.
Don’t forget to save a little pasta water before draining! That starchy water is liquid gold. It helps loosen the sauce just enough and gives it that silky, restaurant-style texture.
Hold off on salting until the very end. Parmesan is already pretty salty on its own, so give it a taste before you reach for the salt shaker.
And finally—Alfredo waits for no one. It’s best served right away while it’s still smooth and creamy. Trust me, this isn’t one you want hanging out on the stove.
Storage and Make Ahead
Storage – Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezing – Alfredo sauce does not freeze well due to dairy separation. It's best enjoyed fresh.
Reheat – Warm over medium-low heat, adding a splash of whole milk, chicken broth, or even better, some reserved pasta water to restore creaminess.
Creamy Shrimp Fettuccine Alfredo Recipe
Ingredients
- (1) 16-ounce box fettuccine noodles
- 1 pound raw fresh shrimp peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional, for heat
- ½ cup unsalted butter
- 3 cloves garlic minced (or 1 teaspoon garlic powder)
- 2 cups heavy cream
- 1 ½ cups grated Parmesan cheese
- 1 cup reserved pasta water optional, for sauce consistency
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil. Add fettuccine noodles and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set the pasta aside.
- While the pasta cooks, pat the shrimp dry with a paper towel. In a separate bowl, season the shrimp by tossing with 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, and ½ teaspoon red pepper flakes (if desired).
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1 - 2 minutes per side, until they turn pink and opaque. Do not overcook the shrimp, as they will become chewy if cooked too long. Remove from the skillet and set aside.
- In the same skillet, melt ½ cup (1 stick) unsalted butter over medium-low heat. Add 3 cloves minced garlic (or garlic powder) and sauté for 1 minute until fragrant. Slowly pour in 2 cups of heavy cream while stirring continuously. Cook the mixture over medium-low heat for 4 - 5 minutes, ensuring it does not boil.
- Gradually add 1½ cups grated Parmesan cheese to the sauce, stirring until fully melted. If the sauce is too thick, add some of the reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency.
- Add the cooked fettuccine noodles and tender shrimp to the skillet. Toss gently to coat everything evenly in the creamy Alfredo sauce. Cook for 3 - 5 minutes over medium heat until heated through.
- Transfer the shrimp fettuccine Alfredo pasta to a serving dish. Garnish with fresh parsley and additional grated Parmesan cheese.
- Serve immediately. Pair with garlic bread or a side salad for a complete meal. Enjoy!
Notes
Nutrition
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Leanne
I love ordering Shrimp Fettuccini when I'm out, so I thought I would give your recipe a go. It was even better than our local Italian restaurant! I will def be making this again.
Eva
I think this is my new favorite recipe! It was so easy to make and had SO much flavor. The shrimp was cooked perfectly, we all enjoyed it so much.
Karina
After making the fettuccine Alfredo, the husband & I had to make another. It was so GOOD, with the fresh Gulf shrimp, and the hint of red pepper. So, delicious.
Abi
Can't go wrong with this delicious recipe, thanks for sharing:)
Risa
Love this shrimp Alfredo recipe with the homemade Alfredo sauce! It looks sooo good, can't wait to try it!
Tina Frank
Thank you! Let us know how you like it!
Madhu
It looks so delicious, I’m making Shrimp Fettuccine Alfredo soon!