Shrimp Alfredo Pasta With Garlic Cream Sauce

Name: Shrimp Alfredo Pasta With Garlic Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 12 oz fettuccine pasta; 1 lb large shrimp, peeled and deveined; 2 tablespoons butter; 4 cloves garlic, minced; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; Salt and pepper, to taste; Chopped parsley, for garnish

Highlighted under: Home Ideas

I love indulging in a creamy, decadent plate of shrimp alfredo pasta, and this recipe has quickly become my go-to. The garlic cream sauce is rich and flavorful, perfectly coating each strand of fettuccine while tender shrimp add a delightful texture. With just a few ingredients and less than 30 minutes of prep and cooking time, I can whip up this comforting dish any night of the week. It's a real treat that never fails to impress my family and friends.

Created by

Adriana Whitaker

Last updated on 2026-02-23T20:17:37.620Z

When I first made Shrimp Alfredo Pasta, I was amazed at how a few humble ingredients could come together to create such indulgent flavors. The garlic cream sauce is not only simple to make but adds depth and richness that elevates this dish. I typically sauté the shrimp in butter and garlic, which enhances their natural sweetness and works harmoniously with the creamy sauce.

I discovered that using freshly grated Parmesan cheese truly makes a difference in flavor and texture. This method creates a smooth sauce that clings beautifully to the pasta. Toss everything together, and you've got a dish that looks and tastes like it took hours to prepare!

Why You'll Love This Recipe
Creamy garlic sauce that envelops every strand of pasta
Succulent shrimp that adds a delightful bite
Quick and easy, perfect for busy weeknights

Perfecting the Pasta

Choosing the right pasta is crucial for achieving that authentic Alfredo experience. Fettuccine works wonderfully here because its flat, wide shape allows the creamy garlic sauce to cling beautifully. When cooking, remember to salt your boiling water generously; it should taste like the sea, which enhances the pasta's flavor throughout. Cook the fettuccine until it's al dente—this means it should have a slight bite to it. This texture not only complements the rich sauce but also prevents it from becoming mushy when mixed.

Ensure you reserve a cup of the pasta water before draining. This starchy water is a fantastic asset when combining your pasta with the sauce. If the sauce feels too thick, adding a few tablespoons of this pasta water can help loosen it while also enhancing the overall flavor. It's a simple trick that makes a notable difference in the creaminess of the final dish.

Mastering the Sauce

The sauce is the star of this dish, and getting it just right is essential. When you simmer the heavy cream, keep the heat over medium to prevent it from boiling too rapidly, which can cause separation. You want to gently coax the cream into a velvety texture, which will then envelop the fettuccine. Stir often during this phase; you'll know it's ready when it begins to thicken and coats the back of a spoon without sliding off immediately.

Adding the Parmesan cheese shouldn’t be rushed either. Gradually whisk it into the sauce to ensure it melts smoothly and integrates well. If you find that it’s not melting properly, lowering the heat slightly can help. Also, using freshly grated Parmesan instead of pre-packaged will yield better flavor and texture. Plus, the fluffiness of freshly grated cheese incorporates into the sauce more easily.

Ingredients

Shrimp Alfredo Pasta Ingredients

12 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Chopped parsley, for garnish

Instructions

Cook the Pasta

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

Sauté the Shrimp

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp, cooking until they turn pink and opaque, about 3-4 minutes.

Prepare the Sauce

Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and season with salt and pepper, allowing the sauce to thicken for about 3-5 minutes.

Combine Pasta and Sauce

Add the cooked fettuccine to the skillet, tossing to coat the pasta with the creamy sauce. Cook for an additional minute to ensure everything is heated through.

Serve

Garnish with chopped parsley and additional Parmesan if desired. Serve immediately and enjoy your delicious meal!

Pro Tips

For extra flavor, consider adding a splash of white wine to the sauce as it simmers, or include steamed broccoli for some color and crunch.

Serving Suggestions

To elevate your Shrimp Alfredo Pasta, consider serving it with freshly baked garlic bread. The bread not only complements the creamy sauce but also soaks up any leftovers on the plate, ensuring nothing goes to waste. You might also want to pair it with a side salad—something light and crisp like a simple mixed green salad with a vinaigrette to balance the richness of the pasta.

If you’re looking for additional flair, a sprinkle of red pepper flakes adds a beautiful hint of spice that contrasts perfectly with the creamy sauce. A squeeze of fresh lemon over each plate before serving can also brighten up the entire dish, adding a zesty freshness that delights the palate.

Ingredient Variations

If you want to tailor this dish to different dietary needs, there are several easy substitutions. For a lighter version, you can use half-and-half instead of heavy cream. While it won't be as rich and thick, it will still provide a creamy texture and delicious flavor. Additionally, if you're looking to make this dish gluten-free, substituting the fettuccine with a gluten-free pasta is an excellent option; just follow the package instructions for cooking time since they can vary.

For those who may not enjoy shrimp, consider swapping in chicken or scallops. Both proteins cook relatively quickly and will still absorb the flavors of the garlic cream sauce beautifully. Just ensure thorough cooking; chicken should reach an internal temperature of 165°F, and scallops should be opaque and firm.

Questions About Recipes

→ Can I use frozen shrimp for this recipe?

Yes, just ensure that they are thawed and dried before cooking to prevent excess moisture.

→ What can I substitute for heavy cream?

You can use half-and-half or coconut cream for a lighter option, though the flavor and texture may vary.

→ How do I know when the shrimp is cooked?

Shrimp cook quickly; they turn pink and opaque when done. Be careful not to overcook them, as they can become rubbery.

→ Can I add vegetables to this dish?

Absolutely! Vegetables like spinach, peas, or bell peppers can be added for added nutrition and flavor.