Creamy Shrimp Alfredo Pasta

This creamy shrimp alfredo has become my go to recipe for turning a regular weeknight into something special. It delivers that rich, restaurant quality comfort food experience right at home, and the best part is that it comes together in less than thirty minutes. It’s a deceptively simple dish that always impresses.

I first made this on a whim for a date night in, and we were both shocked at how much better it was than any jarred sauce. Now it’s our special occasion meal that feels fancy but is secretly so easy to make.

Ingredients

• One pound fettuccine pasta: the wide, flat noodles are perfect for catching all the rich sauce
• One pound large shrimp: peeled and deveined for convenience. Look for shrimp that are firm and translucent, avoiding any with a strong fishy odor
• Two tablespoons olive oil: a good quality extra virgin olive oil works best for searing the shrimp
• One small onion: finely chopped to create a sweet, aromatic base for the sauce
• Four tablespoons unsalted butter: this allows you to control the saltiness of the final dish
• One clove garlic: minced for that classic savory punch. I always recommend using fresh cloves over the jarred kind for the best flavor
• One half cup dry white wine: something like a Pinot Grigio or Sauvignon Blanc adds a wonderful depth and acidity to cut through the richness
• One and a half cups heavy whipping cream: this is the key to a truly luscious and stable Alfredo sauce
• One cup freshly grated Parmesan cheese: for the absolute best results, grate your own from a block. It melts beautifully without getting gritty
• Salt and pepper to taste
• One quarter teaspoon paprika: adds a subtle warmth and color to the shrimp
• Fresh parsley or basil: for a bright, fresh finish

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a vigorous boil and salt it generously; it should taste like the ocean. This seasons the pasta from the inside out. Add the fettuccine and cook according to the package directions until it’s al dente, which means it still has a slight bite. Before you drain it, use a mug to reserve about a half cup of the starchy pasta water. This water is liquid gold for thinning the sauce later if needed.

Sear the Shrimp:

While the pasta cooks, pat your shrimp completely dry with paper towels. This is the secret to getting a great sear instead of just steaming them. Season them with salt, pepper, and the paprika. Heat the olive oil in a large skillet over medium high heat until it shimmers. Carefully place the shrimp in a single layer, ensuring not to crowd the pan. Cook for one to two minutes on each side, just until they turn pink and opaque. Immediately transfer them to a bowl to stop the cooking process.

Sauté the Aromatics:

In the very same skillet, lower the heat to medium and melt the butter. Add the finely chopped onion and cook, stirring occasionally, for about five to seven minutes. You want the onions to become soft and translucent, which builds a sweet foundation for your sauce. Add the minced garlic and cook for just one more minute until you can smell its wonderful fragrance. Be careful not to let it burn.

Deglaze the Pan and Build the Sauce:

Pour the white wine into the skillet. As it sizzles, use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan; this is called deglazing and adds immense flavor. Let the wine simmer until it has reduced by about three quarters, which concentrates its flavor.

Create the Cream Sauce:

Pour in the heavy cream and bring it to a gentle bubble, letting it cook for two minutes to slightly thicken. Now, turn the heat down to low and stir in the freshly grated Parmesan cheese. Keep stirring gently until the cheese has completely melted and the sauce is smooth, glossy, and coats the back of your spoon. This is the most important part, never let the sauce boil after adding the cheese or it can separate.

Combine and Serve:

Remove the skillet from the heat. Season the sauce with salt and pepper to your liking. Gently add the cooked shrimp and the drained fettuccine to the skillet. Toss everything together until the pasta and shrimp are thoroughly coated in the creamy sauce. If the sauce seems too thick, add a small splash of the reserved pasta water to loosen it to your desired consistency. Garnish generously with fresh parsley or basil and an extra sprinkle of Parmesan before serving immediately.

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My favorite part of this whole process is watching the block of Parmesan cheese melt into the heavy cream. It feels like a little bit of kitchen alchemy. The first time my family tried this, my son, who is a notoriously picky eater, asked for a second helping before he had even finished his first. That’s when I knew this recipe was a true keeper.

Storing and Reheating Leftovers

Alfredo is definitely best when enjoyed fresh, but you can certainly store leftovers. Place any remaining pasta in an airtight container and keep it in the refrigerator for up to three days. To reheat, I recommend warming it gently in a skillet over low heat. Add a splash of milk or cream to help bring the sauce back to its original creamy consistency, as it will thicken considerably when chilled.

Easy Ingredient Swaps

Don’t be afraid to make this recipe your own. If you don’t cook with wine, you can substitute it with an equal amount of chicken broth and a small squeeze of fresh lemon juice to add that necessary acidity. For protein, cooked chicken breast or sautéed mushrooms are fantastic alternatives to shrimp. If you want a slightly lighter sauce, you can use half and half instead of heavy cream, but be aware that the final sauce will be thinner and not quite as rich.

Serving Suggestions

This Creamy Shrimp Alfredo is a hearty meal all on its own, but it pairs beautifully with a few simple sides. A crisp green salad with a light vinaigrette offers a refreshing contrast to the richness of the pasta. You also can’t go wrong with a side of warm, crusty garlic bread for sopping up every last bit of that incredible Alfredo sauce from your plate.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute fettuccine with other pasta shapes like penne, linguine, or spaghetti. Adjust cooking time according to the package instructions to ensure it's cooked al dente.

→ What's the best way to cook the shrimp?

Pat the shrimp dry before cooking, and season with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Cook in a single layer for 1-2 minutes per side, until pink and opaque. Avoid overcrowding the pan for even cooking.

→ Can I make the Alfredo sauce ahead of time?

Yes, the Alfredo sauce can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat before adding the pasta and shrimp, stirring occasionally to maintain its smooth consistency.

→ What can I use if I don't have white wine?

If you don't have white wine, you can substitute it with chicken broth or a splash of lemon juice. These alternatives will add a similar depth of flavor to the sauce.

→ How do I prevent the Alfredo sauce from separating?

To prevent the Alfredo sauce from separating, avoid boiling it after adding the Parmesan cheese. Remove the pan from the heat and stir in the cheese until smooth. Gently warm the sauce if needed, but avoid high heat.

→ What other proteins can I add instead of shrimp?

You can easily substitute shrimp with other proteins like rotisserie chicken, sautéed mushrooms, or grilled scallops. Adjust cooking times accordingly for different protein options.