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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.

Love Alfredo sauce? Try this Chicken Tortellini Alfredo or this 15 Minute Creamy Alfredo Gnocchi. Want this recipe but with chicken? Check out my Chicken Fettuccine Alfredo.

creamy shrimp alfredo pasta in a skillet

Why you’ll love it

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!

Why use cream cheese?

  • 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.
  • Make sure the cream cheese is softened before adding it to the sauce. Either take it out of the fridge well in advance of starting the recipe, or microwave it in 20-30 second intervals until it’s super soft. It won’t melt into the sauce as easily if you try adding it straight from the fridge.
shrimp fettuccine alfredo in a white bowl (close-up)

What you’ll need

  • 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.
  • Pasta – the classic is fettuccine
  • Butter – make sure it’s unsalted
  • Cream cheese – for added texture and tangy taste
  • Heavy cream – to make the sauce luxurious and silky
  • Chicken broth – for added flavor
  • Garlic – it makes everything better!
  • Parmesan – I suggest grating your own parmesan cheese. It makes a difference in the taste, and the pre-grated stuff doesn’t melt into the sauce as well.
ingredients for shrimp alfredo in prep bowls

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.

How to make shrimp Alfredo

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

making alfredo sauce in a skillet

Cook the pasta. Meanwhile, add the butter, cream cheese, heavy cream, chicken broth, and garlic to a skillet over medium heat. Cook it for 5 minutes. Stir in the parmesan cheese, and let it bubble for about a minute.

adding shrimp and pasta to a skillet to make fettuccine alfredo

Add the shrimp, and cook for 5-6 minutes, or until they’re pink. Season with salt & pepper to taste, and toss with the drained pasta. Serve right away.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Close-up of the best shrimp alfredo recipe!

Substitutions and variations

  • 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. 🙂

What to serve with shrimp Alfredo

Leftovers and storage

  • Store leftover shrimp Alfredo in an airtight container in the fridge, and eat it within a couple of days. It’s best fresh, though. I don’t recommend freezing it.
  • Reheat slowly over a low heat so that sauce doesn’t separate, and you might need to add a splash more cream.
shrimp alfredo pasta in two bowls

If you made this garlic shrimp Alfredo pasta recipe or have questions, let me know in the comments below! You can also find me on Instagram.

Close-up of the best shrimp alfredo recipe!
4.93 from 213 votes

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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 1 pound uncooked (31-40/pound size) shrimp thawed & peeled, tails optional
  • 8 ounces uncooked fettuccine
  • 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


  • Prep your shrimp (if frozen, add them to a colander and run under cool water until thawed).
  • 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 with salt & pepper as needed. Toss with the drained pasta and serve immediately.


  • You can microwave the cream cheese for 20-30 second intervals if you forget to take it out of the fridge in time for it to soften up.
  • If at any point the sauce gets too thick for your tastes, thin it out with a bit of the hot pasta water.


Calories: 724kcal, Carbohydrates: 47g, Protein: 41g, Fat: 42g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 346mg, Sodium: 785mg, Potassium: 574mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1463IU, Vitamin C: 1mg, Calcium: 375mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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4.93 from 213 votes (13 ratings without comment)

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  1. Aida says:

    5 stars
    Love the recipe!!!
    I want to make it for my husband and his work buddies, just wondering should I add the sauce right after cooking or should I keep it in a container and add it when ready to eat?

    1. Natasha says:

      Hi! I’m not quite sure I understand your question? Do you mean like should you cook the pasta separately? And then add the sauce or?

      1. Danielle says:

        Pretty sure she means they’ll be eating it later on. So, she’s asking if she should mix everything together and throw it in a container for them to take to work, or if she should package the sauce separately from the pasta for them to mix when they’re ready to eat.

        1. Natasha says:

          I think the main thing with this recipe when reheating is to ensure that it’s done on a low heat whether the pasta is mixed with the sauce or not. It’s definitely not ideal for warming up in a microwave unfortunately. Packaging the cooked pasta with the sauce is fine.

  2. Jolie Medan says:

    5 stars
    This was so good! The whole family loved it! I made it keto by putting it over broccoli!!! SOOO good!

    1. Natasha says:


  3. Sheila price says:

    I’m making it tonight

    1. Natasha says:


  4. Rose says:

    Sooo good! My sauce was a little on the thick side so I added more stock to thin it out. I wonder if it thickened because I let it cook a little longer. It was still yummy! Thank you 😊

    1. Natasha says:

      Yes, the sauce for sure thickened since you cooked it for longer. I’m glad you liked it, and thinning it out w. stock is the best bet when that happens. 🙂

  5. Callie Scheulen says:

    Do you put the raw shrimp in the sauce and that’s how it cooks?

    1. Natasha says:

      Yes… it’s in step 6 of the recipe. 🙂 Shrimp don’t take long to cook at all.

  6. Yo says:

    Omg!!!! Sooooo freaking good!!!! I subbed the cream cheese for sour cream. And ran out of parm so used mozzarella. So delish!!

    1. Natasha says:


  7. Erica says:

    The taste is great! But what do you do if the sauce is thinner then expected?!

    1. Natasha says:

      Hi! Next time I would probably cook it for longer before adding the shrimp back in.

  8. Cory Gorski says:

    5 stars
    Made this tonight and everyone loved it. I will definitely be making this more often.
    Thank you

    1. Natasha says:

      Wonderful! 🙂

  9. Sam R says:

    5 stars
    this is a fantasic dish, and the easiest alfredo sauce i’ve ever made. i subbed skim milk for the heavy cream, using a bit of extra parm to thicken the sauce. for a personal touch, i added extra garlic, oregano, basil, and minced onion. it’s so rich and delicious! thank you for sharing!

    1. Natasha says:

      Yay!! I’m so happy it worked out.

  10. Brenda Putnam says:

    Making it tonight. Delicious!,

    1. Natasha says: