Looking for easy dinner inspiration? This is it! Creamy shrimp alfredo served with fettucine is a quick, easy and delicious dinner recipe.

Ingredients

The full shrimp alfredo recipe with amounts can be found in the recipe card below.

Butter.
Freshly garlic.
Cream. Heavy/whipping.
Italian herbs/seasoning. This is optional but adds a lot of great flavor.
Parmesan cheese. Grating your own Parmesan will guarantee the most delicious end result.
Salt and pepper.
Shrimp/prawns. I prefer peeling my own shrimp but feel free to use peeled and deveined shrimp/prawns.

How to make shrimp alfredo

Make the Alfredo sauce: Melt the butter in a large pan set over medium-high heat until the butter is foamy. Add the garlic and cook until fragrant (approximately 30 seconds) then pour in the cream and herbs/seasoning.
Cook the sauce: Bring the cream to a simmer. I prefer to bring the cream to a gentle simmer before adding the Parmesan. Simmer the cream and seasonings for 2-3 minutes then add the Parmesan. Stir the cheese into the sauce and allow to cook and melt for another 2-3 minutes.
How to season shrimp for alfredo: Pat the shrimp dry with paper towels then add a drizzle of olive oil and season generously with salt, pepper and minced garlic. Stir to coat the shrimp. You can add Italian seasoning to the shrimp too, if you prefer.
Cook the shrimp: Heat a large frying pan over medium-high heat. Add the shrimp in a single layer (you might need to cook them in batches to avoid overcrowding the pan). Cook for 1-2 minutes per side until golden brown and just-cooked. Remove from the pan and set aside.
Assemble: Combine the cooked pasta with the alfredo sauce and a bit of the pasta cooking water to thin out. Toss in the shrimp then serve with extra Parmesan cheese.

5 from 2 votes

Course: Dinner

Cuisine: American

Keyword: shrimp alfredo, shrimp alfredo pasta, shrimp alfredo recipe

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 512kcal

Author: Alida Ryder

Bring a large pot of salted water to a boil. Cook the pasta until al dente then drain. Reserve 1 cup of cooking water.
Melt the butter in a large pan set over medium-high heat until the butter is foamy.
Add the garlic and cook until fragrant (approximately 30 seconds) then pour in the cream and herbs/seasoning.
Bring the cream to a simmer. I prefer to bring the cream to a gentle simmer before adding the Parmesan. Simmer the cream and seasonings for 2-3 minutes then add the Parmesan.
Stir the cheese into the sauce and allow to cook and melt for another 2-3 minutes.
Pat the shrimp dry with paper towels then add a drizzle of olive oil and season generously with salt, pepper and minced garlic. Stir to coat the shrimp.
Heat a large frying pan over medium-high heat.
Add the shrimp in a single layer (you might need to cook them in batches to avoid overcrowding the pan). Cook for 1-2 minutes per side until golden brown and just-cooked. Remove from the pan and set aside.
Combine the cooked pasta with the alfredo sauce and a bit of the pasta cooking water to thin out. Toss in the shrimp then serve with extra Parmesan cheese.