Creamy Shrimp Alfredo

This quick and creamy shrimp Alfredo is made with juicy shrimp, a garlicky parmesan cream sauce, and your favorite pasta. Whether you're using fettuccine or spaghetti, this weeknight-friendly dinner feels like a fancy comfort meal.

Print Pin

Course: Dinner, Main Course

Cuisine: Italian-American

Keyword: creamy pasta, easy shrimp dinner, shrimp alfredo

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 640kcal

Author: [email protected]

Cost: 4

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

Use fresh parmesan for best melting. Spaghetti or linguini works if you don't have fettuccine. You can substitute chicken broth with pasta water or dry white wine. Tails on or off—your choice! Garnish with parsley or red pepper flakes for extra flair.

Nutrition