Reader FavoriteShrimp Alfredo
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Plump shrimp and fettuccine in a rich, homemade parmesan Alfredo sauce. A restaurant favorite that comes together from scratch in about 25 minutes.
By Mia HartwellUpdated September 15, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A from-scratch Alfredo with juicy shrimp
- 38g of protein per serving
- Restaurant-quality in about 25 minutes
- No jarred sauce required
Shrimp Alfredo
28 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 640kcal
- Protein
- 38g
- Carbs
- 56g
- Fat
- 28g
- Fiber
- 3g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Cook the fettuccine in salted water until al dente. Reserve 1 cup pasta water, then drain.
- 2
Pat the shrimp dry and season with salt and pepper. Heat the olive oil in a skillet over medium-high and cook the shrimp 1 to 2 minutes per side, just until pink. Remove.
- 3
Lower the heat to medium, melt the butter, and cook the garlic for 1 minute.
- 4
Pour in the cream and bring to a gentle simmer for 3 to 4 minutes, then whisk in the Parmesan until smooth.
- 5
Add the fettuccine and toss, loosening with pasta water until silky. Return the shrimp to warm through.
- 6
Season to taste, garnish with parsley, and serve.
Pro Tips for the Best Results
- Do not overcook the shrimp. Sear them first, then add them back at the end.
- Use freshly grated Parmesan and a gentle simmer to keep the sauce smooth.
- Reserve pasta water. Alfredo thickens fast and needs loosening.
- Cook the garlic gently so it does not brown and turn bitter.
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How to Cook Shrimp Alfredo
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Sear the shrimp first
Cook the shrimp just until pink and opaque, then remove them so they do not overcook while you build the sauce. They will warm through again at the end.
Make a true Alfredo
Cook the garlic gently, simmer the cream, and whisk in freshly grated Parmesan off the highest heat for a silky, lump-free sauce. Keep it slightly loose, since the pasta will drink up moisture.
Toss and finish
Add the fettuccine and toss with reserved pasta water until the sauce coats every strand, then return the shrimp to warm through. Serve right away while it is at its creamiest.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat with a splash of milk or cream. Cream sauces are best not frozen.
Serving Suggestions
This shrimp alfredo pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Why is my Alfredo grainy?+
Usually from boiling the cream or using pre-shredded cheese. Simmer gently and stir in freshly grated Parmesan off the highest heat.
Can I add vegetables?+
Steamed broccoli or sauteed spinach and mushrooms are all great additions.
Can I use frozen shrimp?+
Yes. Thaw and pat dry first so they sear and do not water down the sauce.
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