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This shrimp fettuccine Alfredo recipe is a classic pasta dish that includes shrimp, pasta, and a Parmesan creamy sauce. It’s ready in 30 minutes and rivals any restaurant.

Shrimp Fettuccine Alfredo in a pan

Shrimp fettuccine Alfredo is so incredibly easy to make – and I mean it when I say that! Our boys have always loved shrimp, so this shrimp Alfredo recipe quickly became one of my go-to recipes as they grew up —and it has been a staple in my home now for over 15 years!

I honestly can’t remember the last time I bought jarred Alfredo sauce because my homemade version is so simple. I love that I can use my favorite Parmesan cheese from Trader Joe’s and choose high-quality organic ingredients each time. Yes — it’s rich and creamy, but when it’s made with the best ingredients, it really hits the spot even more! And that leftover sauce? I love dipping a piece of bread into it. Oh my, it’s so good!

Ingredients for Shrimp Fettuccine Alfredo

How to Make Shrimp Fettuccine Alfredo

Making this shrimp fettuccine Alfredo recipe from scratch is easier than it sounds. With just a couple of quick steps, you’ll have the best shrimp Alfredo recipe on the table in no time.

  • Cook the pasta: Boil the fettuccine in heavily salted water and a large pot until it is al dente — about 1 minute less than the package directions. Then, drain the starchy pasta water, but reserve at least ½ cup of it for later.
  • Sauté the shrimp: Melt two tablespoons of butter in a large skillet or deep braiser over medium-high heat. Sprinkle the shrimp with salt and black pepper to taste, and cook until the shrimp are pink and just opaque (1–3 minutes per side, depending on size). Remove the shrimp and set aside.
  • Make the Alfredo sauce: In the same skillet, add the remaining butter, heavy cream, pressed garlic, and freshly grated Parmesan. Whisk this combination over low heat until it is smooth and slightly thickened. Bring it to a simmer.
  • Combine and serve: Add the cooked pasta and shrimp back into the sauce. Toss to coat every strand of pasta. If the sauce is too thick, add reserved pasta water a splash at a time. Garnish with parsley and serve immediately.

Serving tip: A few simple sides really do bring this dish to the very top. I highly recommend serving the Alfredo with warm garlic bread or breadsticks. For a crispy salad side, a lemony arugula salad or a classic Caesar salad cuts through the richness with bright acidity and crunch.

Shrimp cooking in a pan
A pan with cream, parmesan and butter
Fettuccine Alfredo in a pan
Fettuccine Alfredo with shrimp in a pan

Tips for Delicious Shrimp Alfredo

15 years and countless times making this dish makes me an expert – at least in my easy shrimp Alfredo recipe! Here are a few tips I follow to guarantee a perfect texture and no-fail flavor.

  • Salt and save the pasta water: Salt the cooking water until it tastes like the sea — that’s the only chance to season the noodles from within. Then, reserve the pasta water for later use.
  • Cook the pasta al dente: If you’ve ever heard the phrase “al dente” thrown around and been confused about its meaning, you’re not alone. In Italian, al dente translates to “to the tooth”. It means cooking the pasta to the point where it still has a bite to it, instead of over cooking it until it’s soggy. Once it’s done, you can toss it in a smidge of oil to keep it from sticking to itself so fast.
  • Grab the large shrimp: Use large, raw shrimp (26–30 per pound) with tails on for the juiciest bite. Cook them until they’re just pink, then pull them from the pan immediately. The carryover heat will finish the job, as overcooking turns them rubbery.
  • Thaw shrimp if using frozen: If you’re using frozen shrimp, make sure to adequately thaw them by running cold water over them in a colander. Never directly sauté frozen shrimp, as they hold a ton of moisture and will turn soggy. Once thawed, pat them dry before cooking .
  • Use freshly grated block Parmesan: Opt for high-quality Parmesan that comes in a block and grate it yourself. Pre-shredded Parmesan cheese is much drier and has less flavor. This is my most favorite grater as of recently!
  • Cook the sauce over low heat: Cook the Alfredo sauce over low heat to prevent it from burning and separating.
  • Thicken/Thin the sauce (optional): If the Alfredo sauce seems too runny, give it a few minutes to thicken as it cooks or add in more Parmesan. If it’s too thick, add in some of the reserved pasta water.
  • Serve immediately: Serve the pasta straight away. If it sits too long, the cheese hardens and shrimp cools.

Variations and Substitutions

Most of my recipes welcome (and encourage) creativity. Feel free to adapt your fettuccine Alfredo to your pantry ingredients and preferences.

  • Proteins: Substitute the shrimp with diced chicken breast, scallops, or even firm tofu.
  • Vegetables: Stir in steamed broccoli florets, peas, fresh spinach, sautéed mushrooms, or sun-dried tomatoes at the end for more color and nutrition.
  • Sauce customizations: For a lighter option, replace up to half the heavy cream with half-and-half. The sauce will be thinner, but still creamy. Or, you may add two ounces of softened cream cheese with the garlic for a silkier, more stable sauce. For a dairy free option, unsweetened cashew creamer is a good option.
  • Seasonings: Season the shrimp with Cajun spice, garlic powder, Italian seasoning, or a pinch of cayenne or red pepper flakes for extra zip.
  • Change up the pasta: Trade fettuccine for linguine, bowties/farfalle, spaghetti, or penne — any shape that catches sauce works well.

Need something quicker? Feel free to use store-bought Alfredo if you need it quickly. You can add more seasoning to taste if you need/want it.

Storing Leftover Shrimp Fettuccine Alfredo

If you’re lucky enough to have leftovers, here’s the storage and reheating guidelines I follow. If at all possible, avoid freezing as the dairy based sauce tends to separate when thawed again. I also try not to make this dish ahead of time because it simply doesn’t taste as good. Fresh is best!

  • Refrigerator: Place cooled leftovers into an airtight container in the fridge for up to three days. If possible, store the sauce and pasta separately, as the noodles absorb too much of the liquid over time.
  • Reheat gently: Warm the pasta gently on the stovetop over low heat, stirring in a splash of milk, cream, or pasta water to restore silkiness. A microwave works too, but make sure to use short bursts and stir often. The key is low, slow heat.
Shrimp Fettuccine Alfredo in a bowl

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Recipe

Shrimp Fettuccine Alfredo in a pan

Shrimp Fettuccine Alfredo Recipe (30 Minutes)

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Servings
8 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Recipe contributed by: Natalya Drozhzhin
This shrimp fettuccine Alfredo recipe is a classic pasta dish that includes shrimp, pasta, and a Parmesan creamy sauce. It's ready in 30 minutes and rivals any restaurant.

Ingredients

  • 12 oz  fettuccine pasta
  • 6 tbsp unsalted butter divided
  • 1 lb raw shrimp
  • 1/2 tbsp salt
  • 2 cups heavy cream
  • 4 garlic cloves pressed
  • 1 1/2 cups Parmesan cheese
  • 1 tbsp parsley garnish
US Units – Metric

Instructions

  • Cook fettuccine until al dente (follow package instructions for best results). Set pasta aside and save about 1/2 cup of the pasta water in case you need it to thin your sauce.
    Cooked pasta in a bowl
  • Preheat the skillet with 2 tbsp of butter. Season shrimp with salt and cook until they turn pink and form a crust on the outside. Remove from the pan and set aside.
    Shrimp cooking in a pan
  • To the same pan, add the rest of the butter, heavy cream, garlic, and Parmesan cheese. Bring it to a light simmer over low-heat.
    A pan with cream, parmesan and butter
  • Add in fettuccine and toss.
    Fettuccine Alfredo in a pan
  • Add in shrimp and lightly toss. Remove from heat. If the sauce thickens more than you like, add a little bit of that pasta water to thin it out. If it's too thin, let it sit at room temperature for a couple of minutes until it thickens. Garnish with parsley if desired and enjoy!
    Fettuccine Alfredo with shrimp in a pan
Nutrition Facts
Shrimp Fettuccine Alfredo Recipe (30 Minutes)
Amount Per Serving
Calories 491 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 23g115%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 276mg92%
Sodium 1278mg53%
Potassium 140mg4%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 1g1%
Protein 22g44%
Vitamin A 1338IU27%
Vitamin C 4mg5%
Calcium 356mg36%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Updated September 16, 2026

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.