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Easy Shrimp Alfredo

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This easy shrimp Alfredo pasta recipe is the perfect fast weeknight dinner that's tasty enough for company! Tender shrimp and fettuccine pasta are smothered in an amazing creamy garlic sauce.

creamy shrimp alfredo pasta in a skillet

It took me a few tries before I was confident in sharing this shrimp fettuccine Alfredo recipe. They were all minor tweaks to get that sauce just right. I am definitely happy with the finished product, and I hope you will be too! In this recipe, cooking shrimp for Alfredo is easy... they just cook right in the sauce. 

Alfredo sauce (butter, cream, and parmesan), shouldn't be complicated to make, but I find that achieving the right sauce thickness is what really matters. You don't want it too thick... or too thin. 

I also added my not-so-secret ingredient to this shrimp Alfredo recipe to make the sauce silkier, thicker, and just a hint of tangy (which complements the shrimp). Can you guess what it is?

It's cream cheese!

shrimp fettuccine alfredo in a white bowl (close-up)

I'm sure some people would argue that cream cheese doesn't belong in Alfredo sauce, but I disagree. I'm all for variations on recipes if it makes sense and tastes good. I've seen plenty of recipes that use it and plenty that don't. I find that using cream cheese in here allowed me to skip using a thickening agent like flour, which in my opinion makes the recipe a bit easier overall.

Want this recipe but with chicken? Check out my Chicken Fettuccine Alfredo.

Shrimp Alfredo ingredients:

  • Fettuccine pasta 
  • Shrimp (I used frozen raw 31-40 count per pound size shrimp. You could use smaller or larger. If using smaller ones, take care not to overcook them)
  • Butter (unsalted)
  • Cream cheese (for added texture and tangy taste)
  • Heavy cream 
  • Chicken broth (for added flavor)
  • Garlic 
  • Parmesan cheese

How to make shrimp Alfredo (overview):

  1. Add the butter, cream cheese, heavy cream, chicken broth, and garlic to a skillet over medium heat. Cook it for 5 minutes;
  2. Stir in the parmesan cheese and let it bubble for about a minute;
  3. Add the shrimp and cook for 5-6 minutes;
  4. Season to taste and toss with the pasta.

Easy peasy! Full ingredients and instructions are in the recipe card below. 

Love Alfredo sauce? Try this Chicken Tortellini Alfredo, my Lemon Parmesan Chicken Alfredo Recipe, or this 15 Minute Creamy Alfredo Gnocchi.

Close-up of the best shrimp alfredo recipe!

Shrimp preparation tips:

  • If the shrimp are frozen, place them in a colander and thaw them under cool running water.
  • Peel them (if they're not already peeled). You can either take the tails off or leave them on depending on your preference.

Shrimp Alfredo recipe success tips:

  • I suggest grating your own parmesan cheese. It makes a difference in the taste and some of the pre-grated stuff doesn't melt into the sauce as well. I love this cheese grater.
  • You can add more/less garlic depending on your preferences. I like quite a bit of garlic!
  • I don't recommend subbing the cream/butter/etc. for something else unless you're ok with experimenting a bit. I can't say how it will turn out without testing it. Half-and-half or milk will make the sauce more watery. This is definitely a treat meal. 🙂

More shrimp pasta recipes you'll love:

shrimp alfredo pasta in two bowls

Will you make this garlic shrimp Alfredo pasta recipe? Questions? Let me know in the comments below! 

Close-up of the best shrimp alfredo recipe!

Easy Shrimp Alfredo

This easy shrimp Alfredo pasta recipe is the perfect fast weeknight dinner that's tasty enough for company! Tender shrimp and fettuccine pasta are smothered in an amazing creamy garlic sauce.
4.95 from 117 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian American
Servings 4

Ingredients
 

  • 8 ounces uncooked fettuccine
  • 1 pound shrimp (I used 31-40 count size) thawed & peeled, tails optional
  • 2 tablespoons butter
  • 4 ounces cream cheese (I used 1/2 block Philly) softened & cut into smaller pieces
  • 3/4 cup heavy/whipping cream
  • 1/4 cup chicken broth
  • 2 large cloves garlic minced
  • 1 cup freshly grated parmesan cheese
  • Salt & pepper to taste

Instructions
 

  • Take the cream cheese out of the fridge so it has a chance to soften up. Prep your shrimp.
  • Start boiling a salted pot of water for the fettuccine. Cook it al dente according to package directions.
  • Meanwhile, add the butter, cream cheese, cream, chicken broth, and garlic to a skillet over medium heat. Once the butter has melted and the pan has heated up, you can use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes.
  • When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. You can give it the occasional stir. I grate the parmesan cheese while it's cooking.
  • Stir the parmesan into the sauce. Let it cook for about a minute.
  • Add the shrimp to the pan. Cook for 5-6 minutes, stirring occasionally.
  • Season the shrimp Alfredo with salt & pepper as needed. Toss with the drained pasta and serve immediately.

Notes

  • If at any point the sauce gets too thick for your tastes, thin it out with a bit of the hot pasta water.
  • You can microwave the cream cheese for 20-30 seconds if you forget to take it out of the fridge in time for it to soften up.
Keyword shrimp Alfredo pasta recipe
Author Natasha Bull
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  1. Laura Mullins says

    I made this and it was awesome. My husband LOVED it and kept talking about how good it was. (I did add mushrooms, broccoli and bacon) and of course freshly grated cheese is the way to go.

    Reply

  2. Abnersmom says

    5 stars
    Easy and delicious. Grated my own Parmesan and doubled the amount. Also added broccoli in addition to shrimp.

    Reply

  3. Fresnoprincess says

    5 stars
    I did this pasta after reading how to make it and it was the best pasta! My husband gave me cudos for this meal! He loved the pasta. My husband is a picky eater. The only problem I had was with the cream cheese, it did not melt completely so next time I will probably blend it in the blender with the chicken broth and the heavy cream before adding it to the butter.

    Reply

    • Natasha says

      I'm glad you two enjoyed it!! Yup, the cream cheese needs to be very soft. I like to microwave it first, and then it melts in much easier.

      Reply

  4. Kristen says

    I made this for dinner in honor of my daughter’s boyfriends birthday at his request of a shrimp Alfredo meal. It was “AMAZING” he said. We all agreed. I have saved this for meal rotation. Thank you for sharing!

    Reply

  6. Jennifer says

    4 stars
    This was super easy to make and tasted good. It was just a little too rich and heavy for my taste. Thanks for sharing your recipe.

    Reply

  8. Christina B. says

    5 stars
    This is a truly fantastic recipe! Because I never do what I’m told, I did use half shrimp/half chicken because I needed to use up both and added a little Creole seasoning and a 1/2 cup of frozen peas at the end and let it sit for about five minutes, covered, to gently thaw & warm the peas. Epic. Oh I also used pappardelle pasta instead of fettuccine noodles because our store was out. We will happily add this to our monthly rotation 🤗.

    Reply

  10. Holly Larson says

    5 stars
    LOVE LOVE LOOVVEEEEE your site! I’ve been so busy with a new job, figuring out bills and life that I let my love to cooking stay on the back burner. Your recipes and advice helped me to break it out! My mom is hesitant with the heavy cream, but I’ll get her to try some of these great recipes eventually! My friends and sisters are hooked❤️🥳 And always ask when I’m coming over and what I’m making!

    Reply

    • Natasha says

      Aww your comment made my day, Holly!! 🙂 Thanks so much. I'm so happy that you're enjoying my recipes and they're making your life a little easier. I wish you continued good luck with the new job! 🙂 XO

      Reply

  11. Tanvia says

    5 stars
    Thank you for this awesome recipe. I made it last night for the first time and it was amazing! Kid tested and approved as my very picky little eater went back for seconds! 💜

    Reply

  12. Terrie says

    5 stars
    I loved it and very easy. Way better than store bought. Family loves it. The parmesan was strong flavored but we thought great.

    Reply

  14. Victoria says

    5 stars
    Made this for dinner and it was a hit. Being from Louisiana I add a few Cajun seasonings and we loved it.

    Reply

  15. Isaac zuniga says

    I just made this for lunch, it came out very good.
    I am very pleased with this recope, it will definitely be my go to Alfredo sauce, thank you

    Reply

  16. D. Colson says

    5 stars
    5 stars
    This was delicious. I reduced Parmesan cheese to 1/4 cup because I can’t tolerate lots of strong cheese. Also, I used 1/2 teaspoon of garlic powder instead of minced garlic cloves because I don’t like a lot of garlic. The cream cheese was a great idea. This dish was still full of flavor and got a thumbs up compliment from my companion. I will make this again.

    Reply

  17. RW says

    5 stars
    Wasn't sure how this would turn out with the cream cheese, but I made it today, increasing all of the amounts a little but it came out perfect. Probably should have taken the tip and melted cream cheese in the microwave first cuz it took a little bit for it to break down all the way but other than that perfect recipe and quick and easy.

    Reply

  18. Char Russell says

    5 stars
    Easy recipe. Pretty quick to make. I sautéed half of my shrimp then put in sauce and then cooked rest in sauce. My kids love this recipe. I doubled it up so we can have leftovers. Will definitely make again.

    Reply

  20. Lawanna says

    5 stars
    I made this and it was so good. Thank you for sharing this recipe. I added spinach to mine. It was delicious 😋 😍 😊. Blessings

    Reply

  22. Suz Wildman says

    I made this easy recipe today. Very tasty, we all liked how creamy the sauce turned out. I substituted white wine for chicken broth because I had these wine open and didn't have a chicken broth open.

    Reply

  23. Katrina says

    5 stars
    So delicious! We used a seafood medley instead of just shrimp, but it was incredible! A little bit time consuming but pretty easy to make.

    Reply

  24. Bill says

    3 stars
    We're stuck in the middle. My wife likes it, I don't dislike it, but I think the cream cheese really takes away from the flavor of the Parmesan.

    Reply

  26. Janie Burnett says

    Gosh I made this for supper tonight and it was sooo good, I did add mushrooms and green onions I will definitely make this again. Thank you for sharing

    Reply

  27. Iman says

    Hey I was wondering if this can work without the cream cheese...I have all the ingredients except that...also I have cooked frozen shrimp will that work too? Thanks 😀

    Reply

    • Natasha says

      Hi! So, the cream cheese is the "magical" ingredient in this recipe and helps make more sauce (there's quite a lot of it) as well as add a slight tangy flavor and thicken the sauce. You're welcome to experiment without it, but the recipe won't be the same, and you will likely have to cook the sauce for longer and/or find other ways to thicken it up (like make a roux). I'd also use more cream to compensate for the lack of cream cheese unless you're making it for fewer people. Re: cooked shrimp, I'd thaw them and then add them right at the end (just to warm thru) since they can overcook very easily.

      Reply

  28. Maria says

    5 stars
    Tried this recipe and it turned out perfect! The cream cheese adds a nice creamy texture. I also added mushrooms for extra flavor!

    Reply

  30. Gabby says

    This is one of my favorite Alfredo recipes, cream cheese and all. I will sometimes throw some broccoli into a food processor until very fine and mix that into the sauce for my picky littles. They don’t even know it’s there and It’s great either way!

    Reply