First off, thank you for being here—truly! There’s something about comfort food that brings us all a little closer, and this creamy shrimp Alfredo is one of those soul-satisfying recipes that just feels like a warm hug. Whether it’s served with fettuccine, linguine, or whatever noodles you’ve got in the pantry (hello, spaghetti!), it hits the spot every time. 💛
I’ve made this dish more times than I can count, and every time, someone says, “This sauce!” It’s rich, cheesy, garlicky, and silky smooth. Best of all? It comes together fast, making it a go-to for busy weeknights, special occasions, or those nights when you just want something indulgent and deeply satisfying.
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What Is Shrimp Alfredo?
Shrimp Alfredo is a creamy pasta dish made with juicy shrimp tossed in a buttery, cheesy Alfredo sauce. It’s a seafood spin on the classic fettuccine Alfredo—and it’s everything.
And yes, while fettuccine might be the traditional pasta pairing, using spaghetti, linguine, or whatever you’ve got on hand? That’s the kind of kitchen confidence we love to see!
Why You’ll Love This Shrimp Alfredo
- Ultra-creamy sauce with real parmesan and cream cheese
- Quick-cooking (done in about 30 minutes!)
- Great for any night of the week—casual or fancy
- Restaurant quality, made in your own cozy kitchen
- Customizable with your favorite pasta or protein
What Does It Taste Like?
The flavor is rich and savory with a garlicky kick and just the right amount of cheesy depth. The sauce clings perfectly to each strand of pasta, and the shrimp bring that tender, slightly sweet seafood bite. It’s indulgent without being too heavy, and it’ll leave you licking the spoon, no shame!
Recipe Benefits
- One-pan sauce means easy cleanup
- Perfect way to use frozen shrimp
- Naturally low in carbs (if you go light on pasta or swap with zoodles!)
- Freezer-friendly sauce base
- Fancy without being fussy
Ingredients
- 1 lb shrimp, uncooked, thawed & peeled (31–40 size per pound, tails optional)
- 8 oz pasta (fettuccine, spaghetti, or linguine)
- 2 tbsp butter
- 4 oz cream cheese, softened & cut into chunks
- ¾ cup heavy cream (or whipping cream)
- ¼ cup chicken broth
- 2 large garlic cloves, minced
- 1 cup freshly grated parmesan cheese
- Salt & pepper, to taste
Tools You’ll Need
- Large pot for boiling pasta
- Large skillet or sauté pan
- Colander
- Microplane or grater for parmesan
- Wooden spoon or silicone spatula
Creamy Shrimp Alfredo
Equipment
- Large skillet
- large pot
- colander
- wooden spoon or spatula
- Grater for fresh parmesan
Ingredients
- 1 pound shrimp (31-40 count/lb), thawed and peeled
- 8 ounces uncooked pasta (fettuccine, spaghetti or linguini)
- 2 tablespoons butter
- 4 ounces cream cheese, softened and cubed
- ¾ cup heavy or whipping cream
- ¼ cup chicken broth
- 2 cloves garlic, minced
- 1 cup freshly grated parmesan cheese
- to taste salt & pepper
Instructions
- Prep your shrimp. If frozen, thaw by running under cool water in a colander.Start boiling a salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, in a skillet over medium heat, add butter, cream cheese, cream, chicken broth, and garlic. Let the butter melt and cream cheese soften.
- Use a spoon to stir and melt the cream cheese into the sauce. Let it gently bubble for about 5 minutes until slightly thickened.
- Stir in the grated parmesan cheese and let it cook for another minute to thicken.
- Add the shrimp to the skillet. Cook for 5–6 minutes, stirring occasionally, until shrimp are pink and cooked through.
- Season with salt and pepper to taste. Toss cooked, drained pasta with the sauce and shrimp. Serve immediately.
Notes
Nutrition
Optional Add-Ins & Swaps
- Add spinach for a pop of color and nutrients
- Mushrooms sautéed with the garlic add earthiness
- Lemon zest or juice brightens the richness
- Red pepper flakes for a hint of heat
- Swap shrimp with chicken, scallops, or salmon
- Use half-and-half instead of heavy cream if preferred (but sauce will be thinner)
How to Make Creamy Shrimp Alfredo
Step-by-Step Instructions
1. Prep the Shrimp
If using frozen shrimp, thaw them by placing in a colander and running under cool water for a few minutes. Peel and devein if needed. Set aside.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Add your pasta and cook al dente according to package directions. Reserve a little pasta water, then drain and set aside.
3. Start the Sauce
In a large skillet over medium heat, melt the butter. Add in cream cheese, heavy cream, chicken broth, and minced garlic. Stir occasionally until the cream cheese melts and blends into the sauce.
Don’t worry if it looks separated at first—just keep stirring gently. It’ll come together beautifully!
4. Simmer to Thicken
Once the cream cheese has fully incorporated, let the sauce gently bubble for about 5 minutes, stirring occasionally. It will reduce and thicken slightly.
5. Add the Parmesan
Stir in freshly grated parmesan until smooth and creamy. Let it melt for a minute or so.
6. Cook the Shrimp
Add the shrimp to the sauce and cook for 5–6 minutes, stirring occasionally, until they’re pink and opaque.
7. Combine and Season
Toss the cooked pasta with the sauce and shrimp. Season generously with salt and black pepper to taste. Add a splash of pasta water if needed to loosen the sauce.
What to Serve With Shrimp Alfredo
- Garlic Bread or Cheesy Breadsticks – For scooping every drop of that sauce!
- Simple Side Salad – Think arugula, lemon vinaigrette, or Caesar
- Roasted Broccoli or Asparagus – A bright, crunchy contrast
- Glass of white wine – Chardonnay or Pinot Grigio pairs perfectly
Tips for the Creamiest Alfredo
- Use freshly grated parmesan—pre-shredded won’t melt as smoothly.
- Don’t boil the sauce—gentle simmering is key!
- Cut your cream cheese into small cubes so it melts evenly.
- Add pasta right before serving to keep it from soaking up too much sauce.
- Want it thicker? Let the sauce reduce for another few minutes before adding shrimp.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat gently: On the stove or microwave with a splash of cream or broth to loosen.
- Freezing: Alfredo sauce can separate when frozen, so it’s best enjoyed fresh.
Frequently Asked Questions
Can I use cooked shrimp?
Yes! Just stir them in during the last 1–2 minutes so they don’t overcook.
Can I make this ahead of time?
The sauce can be made ahead, but it’s best to cook the shrimp and pasta just before serving for best texture.
Is cream cheese traditional in Alfredo?
Nope—but it makes the sauce creamier, thicker, and more foolproof for home cooks.
Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich. For best results, stick with cream or half-and-half.
Final Thoughts
Whether you’re using spaghetti out of necessity or fettuccine for the classic experience, this Creamy Shrimp Alfredo is proof that great meals don’t have to be complicated. It’s cozy, satisfying, and made with ingredients you probably already have. One bite, and you’ll be asking yourself: Why don’t I make this more often?
So grab that pan, thaw those shrimp, and let’s make dinner feel like a treat tonight.
More Pasta Night Favorites
- Creamy Tuscan Chicken Pasta
- One-Pot Cajun Sausage Alfredo
- Lemon Garlic Shrimp Linguine
- White Wine Parmesan Mushroom Pasta
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Nutritional Information (Per Serving, Approx.)
- Calories: 600
- Protein: 34g
- Fat: 35g
- Carbs: 38g
- Sodium: 880mg
Nutrition will vary based on pasta type and portion size.
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