Name: Creamy Shrimp Alfredo Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 3/4 lb fettuccine or penne pasta; 1 lb shrimp (peeled and deveined); 1 Tbsp oil; Sprinkle of paprika; Salt and pepper to taste; 1 small onion (finely chopped); 2 Tbsp unsalted butter; 1 garlic clove (minced); 1/3 cup white wine (Ste Chapelle Chardonnay recommended); 2 cups heavy whipping cream; 1/3 cup parmesan cheese; Salt and pepper to taste; Approximately 1/4 tsp paprika; Parsley or basil (optional); Extra parmesan or freshly cracked pepper (optional)

If you’re craving a meal that feels both indulgent and comforting, you’re going to absolutely love this Creamy Shrimp Alfredo Pasta Recipe. It’s that perfect blend of tender shrimp, luscious cream sauce, and perfectly cooked pasta that just melts in your mouth. I’ve made it countless times, and every single time, it delivers that rich, cozy dinner vibe that makes you want to grab seconds — or thirds!

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Why You’ll Love This Recipe

Super Creamy & Flavorful: The sauce is incredibly rich without being heavy, thanks to the perfect balance of cream, butter, and parmesan.
Quick & Easy to Make: Ready in just about 30 minutes, which means you can have a restaurant-quality meal on the table without stress.
Perfectly Cooked Shrimp: Tender, juicy shrimp that add a luxurious seafood touch without that rubbery texture we all want to avoid.
Versatile and Crowd-Pleasing: Whether it’s a weeknight dinner or a special occasion, this recipe always gets rave reviews from family and friends.

A white plate with small round patterns holds a creamy pasta dish with about three layers: the bottom layer is white fettuccine noodles, the middle layer has light orange shrimp with a smooth creamy sauce covering both, and the top layer is garnished with bright green parsley leaves scattered around. A silver fork and spoon rest on the plate's edge. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Shrimp Alfredo Pasta, Shrimp Alfredo Recipe, Easy Shrimp Alfredo, Creamy Pasta with Shrimp, Quick Alfredo Pasta

Ingredients You’ll Need

Each ingredient plays a role in making this Creamy Shrimp Alfredo Pasta Recipe sing. Picking good quality shrimp and a decent parmesan will take this dish from good to great, and trust me, a nice Chardonnay does wonders for that subtle depth of flavor.

Flat lay of peeled and deveined shrimp with a pink and white hue, a small mound of uncooked fettuccine pasta strands, a small white ceramic bowl filled with golden oil, a small white ceramic bowl holding two tablespoons of creamy unsalted butter, a whole small white onion, a single peeled garlic clove, a small white ceramic bowl containing pale yellow white wine, a small white ceramic bowl filled with smooth heavy whipping cream, a small white ceramic bowl with finely grated parmesan cheese, a small pile of fresh bright green parsley leaves, a small white ceramic bowl holding a sprinkle of paprika powder, and two whole uncracked brown eggs arranged symmetrically in a balanced layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Shrimp Alfredo Pasta, Shrimp Alfredo Recipe, Easy Shrimp Alfredo, Creamy Pasta with Shrimp, Quick Alfredo Pasta

Fettuccine or penne pasta: I like fettuccine because it holds the creamy sauce beautifully, but penne works well too if that’s what you have on hand.
Shrimp: Peeled and deveined shrimp make cooking much faster—and I prefer fresh or high-quality frozen for the best taste.
Oil: I use a neutral oil like canola or vegetable to sear the shrimp without overpowering the flavors.
Small onion: Finely chopped, this adds a nice sweetness that complements the creaminess.
Unsalted butter: Because we want to control the salt level, unsalted lets you add seasoning at your pace.
Garlic clove: Just one clove packs enough punch to uplift the entire sauce.
White wine: I used a budget-friendly Ste Chapelle Chardonnay, about $6—don’t skip this step; it brings a subtle tang and helps deglaze the pan.
Heavy whipping cream: The base of our sauce; makes everything super creamy and dreamy.
Parmesan cheese: Freshly grated is best here to melt smoothly and add a savory depth.
Salt and pepper: To taste—season carefully since the parmesan adds saltiness.
Paprika: A little sprinkle adds color and a subtle smoky warmth.
Parsley or basil: For garnish—they brighten up the dish and make it look pretty on the plate.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts about this Creamy Shrimp Alfredo Pasta Recipe is how adaptable it is—feel free to switch it up based on what you have or your mood! I often tweak it depending on the season or guest preferences.

Swap the shrimp for chicken: When I want a non-seafood option, tender grilled chicken pieces work wonderfully.
Add spinach or mushrooms: I love throwing in some sautéed veggies for an extra hit of color and nutrition.
Use gluten-free pasta: For friends who avoid gluten, gluten-free fettuccine still holds up well in creamy sauces.
Spice it up: A pinch of red pepper flakes can add a nice kick if you like a bit of heat.

How to Make Creamy Shrimp Alfredo Pasta Recipe

Step 1: Cook Your Pasta to Perfection

Start by boiling a large pot of salted water and cook 3/4 lb of fettuccine or penne according to the package instructions—usually around 8 to 10 minutes for al dente. Here’s a trick I learned: don’t rinse the pasta after draining. Leaving it a bit starchy helps the sauce cling better, giving you that dreamy coating we all crave.

Step 2: Season and Sear the Shrimp

While your pasta’s cooking, lightly season your shrimp with salt, pepper, and a sprinkle of paprika. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the oil’s hot, add shrimp in a single layer—avoid crowding the pan. Cook for about 1-2 minutes each side until they turn golden-pink and opaque white inside. Pro tip: don’t overcook them or they’ll turn rubbery, which nobody wants!

Step 3: Build Your Sauce Base

With the shrimp removed and resting in a bowl, lower your skillet to medium-high heat. Add 2 tablespoons of unsalted butter and the finely chopped onion. Sauté until the onion is nice and golden, about 3-4 minutes. Toss in the minced garlic and cook for another minute, just until fragrant.

Step 4: Deglaze and Simmer

Pour in 1/3 cup of white wine to deglaze the pan, scraping up all those delicious browned bits from the bottom—that’s where a lot of flavor lives! Let it reduce until about 25% remains, which takes 2-3 minutes. This step makes the sauce pop with brightness.

Step 5: Add Cream and Cheese

Next, stir in 2 cups of heavy whipping cream and let it simmer gently for 2 minutes. Now sprinkle on 1/3 cup of freshly grated parmesan cheese and stir carefully until everything melts into a silky, creamy sauce. Remember: don’t boil at this stage as the cheese might separate. Taste and season with salt, pepper, and just a little paprika for warmth.

Step 6: Bring It All Together

Return the cooked shrimp and your un-rinsed, drained pasta to the sauce. Toss gently until everything’s coated evenly. If you want, garnish with fresh parsley or basil, extra parmesan, and freshly cracked black pepper. I love how those fresh herbs give an uplifting pop that contrasts the richness beautifully.

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Pro Tips for Making Creamy Shrimp Alfredo Pasta Recipe

Don’t Overcook Shrimp: I used to overdo it until I realized shrimp cook ultra-fast; pulling them off just as they turn opaque keeps them tender.
Keep the Sauce Smooth: Avoid boiling after adding cream and cheese—gentle simmer preserves that perfect creaminess without breaking.
Use Wine to Boost Flavor: Even a splash of inexpensive white wine elevates the dish and deglazing the pan scrapes in those extra savory bits.
Leave Pasta Unrinsed: That little starch clinging after draining helps the sauce coat the noodles better and keeps the flavors locked in.

How to Serve Creamy Shrimp Alfredo Pasta Recipe

The image shows a white plate filled with creamy pasta that has a smooth, light beige sauce. On top of and mixed in the pasta are several pinkish-orange shrimp, slightly curved and cooked, with a light shine from the sauce. Small vibrant green parsley leaves dot the dish, adding color contrast. A silver fork rests on the right side of the plate, placed on a white marbled surface in the background. The overall look is fresh and appetizing, with a soft and creamy texture visible on the pasta strands. photo taken with an iphone --ar 2:3 --v 7 - Creamy Shrimp Alfredo Pasta, Shrimp Alfredo Recipe, Easy Shrimp Alfredo, Creamy Pasta with Shrimp, Quick Alfredo Pasta

Garnishes

I always finish the dish with a sprinkle of freshly chopped parsley or basil because it adds a fresh, herbal contrast to the rich sauce. A little extra parmesan and a crack of black pepper on top never hurt either—makes every bite feel like a little celebration!

Side Dishes

My go-to sides to serve with this creamy shrimp pasta are a simple mixed greens salad with a light vinaigrette and some garlic bread. The crisp greens cut through the richness while the garlic bread is perfect for mopping up all that luscious sauce—you’ll thank me later!

Creative Ways to Present

For a special occasion, I like twirling the pasta into neat nests on plates and topping each with a couple of shrimp and a sprig of fresh basil. Serve in shallow bowls with a drizzle of extra virgin olive oil and a lemon wedge on the side for a bright burst of citrus—trust me, your guests will be impressed.

Make Ahead and Storage

Storing Leftovers

I usually pop any leftovers into an airtight container and refrigerate them for up to 2 days. Just a heads up, the sauce thickens as it cools, so it might seem a bit dense at first when reheated, but a little cream or milk stirred in helps it loosen back up nicely.

Freezing

While I prefer fresh for the best texture, I have frozen this recipe before. I recommend freezing the sauce and shrimp separately from the pasta if possible—pasta can get a bit mushy if frozen together. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop.

Reheating

To reheat, warm the pasta and shrimp gently over low heat, adding a splash of cream or milk to bring back the sauce’s silky texture. Stir often and avoid high heat to prevent the sauce from separating or curdling. Microwave works in a pinch too, but the stove method gives you better control.

FAQs

Can I make this Creamy Shrimp Alfredo Pasta Recipe dairy-free?

Absolutely! You can substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative and use dairy-free butter and cheese substitutes. The flavor will be slightly different but still delicious and creamy.
What’s the best way to avoid overcooking shrimp?

Shrimp cook super fast—usually 1-2 minutes per side on medium-high heat until pink and opaque. Watch closely and pull them off right when they lose translucency to stay tender and juicy.
Can I use other types of pasta for this recipe?

Yes! While fettuccine is classic, penne, linguine, or even spaghetti can work well. Just pick a shape that will hold onto that lovely creamy sauce.
Is it necessary to use white wine in the sauce?

White wine adds a subtle depth and brightness, but if you don’t have any, you can substitute with chicken broth or even water plus a squeeze of lemon juice to mimic the acidity.
How can I make this recipe spicier?

Try adding red pepper flakes when sautéing the garlic, or sprinkle a little cayenne pepper into the sauce for some heat without overpowering the creamy flavors.

Final Thoughts

I absolutely love making this Creamy Shrimp Alfredo Pasta Recipe when I need a little comfort food fix that still feels special. It’s one of those dishes that’s both classy and cozy, easy enough for a weeknight but fancy enough to impress friends or family. Next time you want a luscious, satisfying meal packed with flavor, give this a try—your taste buds will thank you, and I promise, it’ll quickly become a kitchen favorite.