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A close-up of a plate of Shrimp Alfredo Pasta. The pasta appears to be coated in a creamy white sauce, and the shrimp are large and pink, garnished with a sprinkle of herbs. A fork rests on the plate's rim.
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5 from 27 votes

Shrimp Alfredo

A quick and easy Italian pasta dish made up of garlicky shrimp and fettuccine pasta smothered in an indulgent cream sauce.
Course Dinner
Cuisine Italian
Keyword Shrimp Alfredo, shrimp alfredo recipe, Shrimp Fettuccine Alfredo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 1286
Author Erren Hart

Ingredients

  • 1 pound Fettuccine
  • 10 tablespoons butter
  • 1 pound shrimp peeled and deveined, tails removed if desired
  • 2 cloves garlic minced
  • 2 cups heavy cream UK double cream
  • ¾ cup freshly grated Parmesan cheese plus more for serving
  • Salt and black pepper to taste
  • 1 tablespoon Fresh parsley Chopped
US Customary - Metric

Instructions

  • Cook the pasta in salted water until just underdone.
  • Meanwhile, melt 2 tablespoons of butter in a saucepan over medium-low heat.
  • Saute the shrimp for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.
  • Add the garlic and cook another minute. Remove the shrimp from the pan and set aside.
  • Using the same pan, heat the cream over low-medium heat.
  • Add the remaining butter and whisk gently until melted. Mix in the cheese. Season with freshly grated black pepper.
  • Drain the pasta, reserving 2 cups pasta cooking liquid. Add it to the pan with the cooked shrimp, gently toss to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).
  • Top with more grated cheese and chopped parsley. Serve immediately.

Notes

  • Shrimp cook super fast! Depending on size and temperature of your pan, they can cook in seconds so keep an eye on them! As soon as they turn from translucent gray to opaque pink, they’re done!
  • There’s nothing worse than mushy pasta. For this recipe — it should still have a good bite. I recommend tasting your pasta for doneness about three minutes before the time on the box. You want a good firmness in the center. It will finish cooking in the sauce.
  • Some Parmesan cheese is salty, so be sure to taste before seasoning with salt.
  • Be sure to serve immediately as Alfredo sauce will dry out as it cools causing the dish to start to clump together.

Nutrition

Calories: 1286 | Carbohydrates: 85g | Protein: 49g | Fat: 84g | Saturated Fat: 50g | Cholesterol: 632mg | Sodium: 1501mg | Potassium: 474mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2841IU | Vitamin C: 6mg | Calcium: 515mg | Iron: 5mg