Creamy Shrimp Alfredo

Why You’ll Love This Recipe

I love how quickly this dish comes together with just a handful of ingredients, yet it tastes like something I’d order at a fancy restaurant. The creamy Alfredo sauce is simple but luxurious, and the shrimp add a fresh, delicate flavor that pairs beautifully with the richness of the cheese and cream. It’s a perfect date-night meal, weeknight dinner, or special-occasion comfort food that doesn’t require a lot of fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 ounces fettuccine pasta

• 1 tablespoon olive oil

• 1 pound large shrimp, peeled and deveined

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1 cup grated Parmesan cheese

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Directions

1. I start by cooking the fettuccine according to package instructions until al dente, then drain and set it aside.

2. While the pasta cooks, I heat olive oil in a large skillet over medium heat and add the shrimp. I cook them for about 2–3 minutes per side until pink and opaque, then remove them from the skillet and set them aside.

3. In the same skillet, I add the minced garlic and sauté it for about a minute until fragrant, being careful not to let it brown.

4. I pour in the heavy cream and bring it to a gentle simmer. Then I stir in the Parmesan cheese and Italian seasoning, whisking until the cheese is melted and the sauce is smooth.

5. I season the sauce with salt and pepper to taste, adjusting depending on the saltiness of the Parmesan.

6. I add the cooked fettuccine and shrimp back into the skillet, tossing everything to coat well in the sauce.

7. I let it cook for another 2–3 minutes until everything is warmed through and the sauce clings beautifully to the pasta.

8. I serve the dish immediately, garnished with freshly chopped parsley for a pop of color and freshness.

Servings and timing

This recipe serves 4 and takes about 25–30 minutes total — 10 minutes of prep and 15–20 minutes of cooking. It’s a perfect weeknight indulgence or a last-minute dinner idea that feels like a treat.

Variations

• For a lighter version, I swap the heavy cream with half-and-half. It keeps things creamy while reducing the richness a bit.

• I sometimes add steamed broccoli or a handful of fresh spinach for a boost of color and nutrients.

• A sprinkle of crushed red pepper flakes gives the sauce a gentle heat if I’m in the mood for a little kick.

• I’ve also made this with linguine, penne, or gluten-free pasta, depending on what’s in my pantry.

• A squeeze of lemon right before serving brightens the dish and cuts the richness slightly.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. When I reheat, I do it gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce. The texture of the shrimp is best fresh, but it still tastes great the next day.

FAQs

Can I use frozen shrimp?

Yes, I use frozen shrimp often. I just make sure to thaw and pat them dry before cooking so they sear properly without adding extra moisture.

What’s the best type of Parmesan to use?

I prefer freshly grated Parmesan for the smoothest sauce. Pre-shredded cheese can sometimes make the sauce grainy.

Can I make this ahead of time?

The sauce is best made fresh, but I sometimes cook the shrimp and pasta ahead, then warm everything with the sauce just before serving.

Is this dish good for meal prep?

It works if I don’t mind the sauce thickening a bit in the fridge. I just add a splash of milk or cream when reheating to bring it back to life.

Can I make it without dairy?

For a dairy-free version, I’ve used unsweetened cashew cream and nutritional yeast as substitutes. It’s not identical, but it still tastes creamy and satisfying.

Conclusion

Creamy Shrimp Alfredo is one of those recipes that never lets me down — rich, comforting, and endlessly satisfying. It’s quick to make, impressive to serve, and easy to adapt to my taste. Whether I’m cooking for family or just craving something indulgent, this dish always hits the spot.