Shrimp Alfredo

Why We Love This Shrimp Alfredo Recipe

• Easy, Yet Elegant – This homemade Alfredo pasta is perfect for special occasions when you want something impressive but don’t have time to stand over the stove for hours.
• Better Than Takeout – On the table in less than an hour, my shrimp Alfredo rivals any restaurant version—no professional chef skills required! Made in just six easy steps, it’s a fail-proof recipe featuring shrimp sautéed with garlic and shallots for extra flavor.
• Versatile – Whether you use linguine or fettuccine, you’ll get the same creamy, dreamy results without any extra stress. A sprinkle of fresh parsley and extra Parmesan brings just the right amount of herbiness and sharpness.

What You’ll Need

Shrimp alfredo is all about indulgent ingredients: heavy cream, butter, and parmesan, to name a few. Check out my notes below about substitutions, but please scroll down to the recipe card at the bottom of the post for full ingredient amounts.

For the Pasta and Shrimp

• Dry Linguine – A classic choice for Alfredo! You can swap it with fettuccine, spaghetti, or even penne.
• Unsalted Butter – Adds richness to the shrimp and sauce. If using salted butter, adjust the seasoning.
• Garlic – Fresh garlic is best, but garlic powder can also work.
• Shallot – Milder and slightly sweeter than onions, but if needed, substitute with a small amount of finely chopped yellow onion.
• Shrimp – I buy the cleaned, deveined, and peeled for convenience. You can use medium or large shrimp or even scallops for a twist.
• Dry White Wine – Adds a subtle tang and depth to the sauce. Pinot Grigio or Sauvignon Blanc work well, or swap it with chicken broth for an alcohol-free option.
• Salt and Black Pepper – Essential for bringing out all the flavors. Adjust to taste.

To Make the Alfredo

• Heavy Cream – Creates a rich, velvety sauce. Half & half is a lighter option, but the sauce won’t be as thick.
• Chicken Broth – The liquid helps balance the richness of the cream while adding flavor. You can use vegetable broth if needed.
• Finely Shredded Parmesan Cheese – Use freshly grated Parmesan for the best melt and flavor—pre-shredded versions don’t melt as smoothly.

Serving Suggestions

Shrimp alfredo is perfect with just a fresh salad on the side. I like to pair it with my apples and cheddar chicken salad or this spring vegetable potato salad.

You can also serve it as a side dish for fish, pork, chicken, or even steak. This pasta is great with almost anything that isn’t cream-based because the richness becomes overwhelming. Some options include my classic baked chicken pieces or this crock pot pork loin. These juicy oven baked chicken breasts and our delicious garlic butter baked tilapia are some of my favorite dishes to serve it with.

How to Store & Reheat Leftovers

To store, refrigerate the pasta in an airtight container for 3 days. If stored separately, you can store the pasta for up to 5 days and the shrimp for up to 3 days.

To reheat, sprinkle the pasta with a couple of teaspoons of milk or water and microwave it for up to a minute or until warm. You can also melt 1/2 tablespoon of butter over medium heat in a large pan and heat the pasta for 5-7 minutes.

More Easy Pasta Recipes

• Boursin Pasta
• Rasta Pasta (Caribbean Jerk Chicken Pasta)
• Garlic Pasta with Ketchup and Feta
• One Skillet BLT Pasta
• Chicken Bruschetta Pasta

How to Make Shrimp Alfredo

With just a few simple steps, you’ll have tender shrimp, perfectly cooked pasta, and a rich, creamy sauce ready to serve! Want to save time? You can even make the sauce and pasta ahead for an easier, quicker meal.

• Boil the pasta. Cook the linguine according to the instructions on the package. Drain it, toss it in 1 tablespoon of olive oil, and set it aside.
• Cook the garlic. Melt the butter in a large pan over medium-low heat. Add the garlic and shallots and cook until the shallots have softened. If they start to brown, lower the heat.
• Cook the shrimp. Raise the heat to medium-high and add the shrimp and wine. Stir and let the shrimp cook for 1-2 minutes on each side or until opaque and pink. Season with salt to taste. Remove them from the heat and set them aside.
• Make the sauce. In the same pan, pour in the heavy cream and chicken stock. Lower the heat to medium. Whisk the mixture to combine, and add the parmesan cheese. Stir constantly until it has melted into the sauce and thickened slightly.
• Add the pasta. Gently stir in the cooked linguine until it’s completely coated in sauce. Season with more salt and pepper to taste. Add the shrimp and mix well.
• Serve. Top the pasta with fresh parsley and shaved parmesan cheese to taste. Serve the shrimp alfredo warm and enjoy.