Creamy Shrimp Alfredo Pasta
This rich and creamy pasta dish features juicy shrimp tossed in a velvety Alfredo sauce made with garlic, cream, and Parmesan. Served over fettuccine (or your favorite pasta), it’s indulgent yet simple, making it perfect for a weeknight dinner or a special occasion.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Shrimp:
1 lb (450 g) large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
Salt & black pepper, to taste
½ tsp paprika
For the Alfredo Sauce:
1 cup heavy cream
¾ cup whole milk (or more cream for richer sauce)
1 cup freshly grated Parmesan cheese
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg
For the Pasta:
12 oz (340 g) fettuccine (or spaghetti/linguine)
Salt, for pasta water
For Garnish:
2 tbsp fresh parsley, chopped
Extra Parmesan, for serving
Instructions
Cook the pasta:
Bring a large pot of salted water to a boil.
Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water, then drain.
Cook the shrimp:
Heat olive oil and butter in a large skillet over medium heat.
Add garlic and saute for 30 seconds until fragrant.
Add shrimp, season with salt, pepper, and paprika. Cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
Make the Alfredo sauce:
In the same skillet, melt butter. Add cream and milk, stirring gently.
Bring to a simmer, then reduce heat.
Stir in Parmesan cheese, salt, pepper, and nutmeg. Cook until sauce thickens (about 3–4 minutes).
Combine:
Add drained pasta to the sauce, tossing to coat. Add reserved pasta water if needed to loosen the sauce.
Return shrimp to the skillet and toss gently.
Serve:
Plate the pasta, sprinkle with fresh parsley and extra Parmesan. Serve warm.
Notes & Tips
Use freshly grated Parmesan for best melting and flavor (avoid pre-shredded).
If you want lighter sauce, replace half the cream with milk.
Can substitute shrimp with chicken or scallops.
Frequently Asked Questions
Q: Can I make this ahead?
A: Alfredo sauce is best fresh, but you can reheat gently with a splash of milk to loosen.
Q: What pasta shape works best?
A: Fettuccine is classic, but linguine, spaghetti, or penne also work well.
Q: Can I add veggies?
A: Yes! Broccoli, peas, or spinach pair beautifully.
Nutritional Information
Calories: 560
Protein: 32g
Fat: 28g
Carbohydrates: 45g
Fiber: 2g
Sugar: 3g