Creamy Shrimp Alfredo Pasta

This creamy shrimp alfredo pasta is one of those dinners that looks and tastes like it came from a restaurant, but it comes together in just 30 minutes. Perfectly seasoned shrimp on top of fettuccine tossed in a rich, velvety Parmesan cream sauce.

The sauce is made from scratch with whipping cream, Parmesan cheese, and a splash of white wine that adds incredible depth of flavor. No jarred sauce needed here — this homemade version is so much better.

Whether you're cooking for date night or just want a satisfying weeknight dinner, this shrimp alfredo never disappoints. It's one of the most requested recipes in my kitchen.

Creamy Shrimp Alfredo Pasta

This dish starts with perfectly seared shrimp seasoned with salt, pepper, and paprika. The alfredo sauce is built in the same pan, picking up all those delicious flavors. A splash of Chardonnay, whipping cream, and freshly grated Parmesan come together into the most incredible sauce.

Creamy Shrimp Alfredo Pasta Video

About This Recipe

What makes this shrimp alfredo special is the technique. Searing the shrimp first and then building the sauce in the same pan means you get all that flavor in every bite. The white wine deglazes the pan and adds a subtle complexity that elevates the whole dish.

The key to a perfect alfredo sauce is using freshly grated Parmesan — not the pre-shredded kind from a bag. Freshly grated Parmesan melts smoothly and gives you that silky, restaurant-quality texture.

This recipe is ready in 30 minutes from start to finish, making it perfect for busy weeknights when you still want something special on the table.

Ingredients for Creamy Shrimp Alfredo Pasta

• 12 oz fettuccine pasta — the classic choice for alfredo
• 1 pound large raw shrimp — peeled and deveined
• 2 tablespoon olive oil — for searing the shrimp
• ½ medium onion, finely chopped — adds sweetness to the sauce
• 2 tablespoon unsalted butter — richness for the sauce base
• 2 garlic cloves, minced — essential flavor
• ⅓ cup white wine — Chardonnay recommended, deglazes the pan
• 2 cups whipping cream — the base of the alfredo sauce
• 1 cup shredded Parmesan cheese — use freshly grated for best results
• ½ teaspoon sea salt — to taste
• ¼ teaspoon black pepper — to taste
• ¼ teaspoon paprika — adds color and subtle warmth
• 1 tablespoon parsley, finely chopped — for garnish

How to Make Creamy Shrimp Alfredo Pasta

1. Cook fettuccine in salted boiling water until al dente. Drain and set aside.
2. Season shrimp with salt, pepper, and paprika. Heat olive oil over medium-high heat and cook shrimp 2 minutes per side until pink. Remove and set aside.
3. In the same pan, melt butter and sauté onion until soft. Add garlic and cook until fragrant. Pour in white wine and reduce by 75%. Stir in whipping cream and simmer for 2 minutes. Season with salt, pepper, and paprika.
4. Add drained pasta and Parmesan to the sauce, stirring until creamy. Return shrimp to the pan and toss everything together. Serve garnished with parsley and extra Parmesan.

What to Serve With Creamy Shrimp Alfredo Pasta

• Garlic bread or crusty Italian bread
• A simple Caesar salad
• Steamed asparagus or roasted broccoli
• A glass of Chardonnay or Pinot Grigio

Frequently Asked Questions

Can I use a different pasta?
Yes, penne, linguine, or rigatoni all work well with this alfredo sauce. Fettuccine is the classic choice because it holds the creamy sauce beautifully.

What can I use instead of white wine?
You can substitute chicken broth for the white wine. You will still get a delicious sauce, just without the wine flavor.

Can I use frozen shrimp?
Yes, just make sure to fully thaw and pat them dry before cooking. Excess moisture will prevent a good sear.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of cream to bring the sauce back.

Creamy Shrimp Alfredo Pasta

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 680

Ingredients Method Nutrition Video Notes

Ingredients

  

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For the Pasta

• 12 oz fettuccine pasta
• 1 tablespoon salt for boiling water

For the Shrimp and Sauce

• 1 pound large raw shrimp peeled and deveined, 21-25 count
• 2 tablespoon olive oil
• ½ medium onion finely chopped
• 2 tablespoon unsalted butter
• 2 garlic cloves minced
• ⅓ cup white wine Chardonnay recommended
• 2 cups whipping cream
• 1 cup Parmesan cheese shredded
• ½ teaspoon sea salt or to taste
• ¼ teaspoon black pepper or to taste
• ¼ teaspoon paprika or to taste

For Garnish

• 1 tablespoon parsley finely chopped
• Parmesan cheese additional, optional

Method

 

1. Cook fettuccine in salted boiling water until al dente. Drain without rinsing and set aside.
2. Season shrimp with salt, pepper, and paprika. Heat olive oil in a large pan over medium-high heat. Cook shrimp 2 minutes per side until pink. Remove and set aside.
3. In the same pan, melt butter and sauté onion until soft and golden. Add garlic and cook until fragrant. Pour in white wine and reduce by 75%. Stir in whipping cream, bring to a simmer, and cook 2 minutes. Season with salt, pepper, and paprika.
4. Add drained pasta and Parmesan to the sauce, stirring until creamy. Return shrimp to pan and toss. Serve immediately, garnished with parsley and extra Parmesan.

Nutrition

Calories: 680kcalCarbohydrates: 50gProtein: 32gFat: 40gCholesterol: 275mgSodium: 1000mg

Video

Notes

Pro Tips:

• Wine substitute — use chicken broth if you prefer.
• Freshly grated Parmesan — gives the best texture and flavor.
• Leftovers — store in an airtight container for up to 2 days.

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Filed Under: Pasta, Seafood, Easy Dinner Ideas