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A close-up, overhead view of creamy garlic shrimp alfredo in a white bowl, showing the rich texture of the homemade alfredo sauce.

Shrimp Alfredo: The Easiest, Creamiest Recipe (Ready in 30 Mins!)

This quick and easy Shrimp Alfredo recipe delivers a restaurant-quality meal in under 30 minutes. Plump shrimp and fettuccine are tossed in a rich, creamy, homemade garlic Parmesan sauce that's completely foolproof and incredibly delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fettuccine
  • 1 lb large shrimp peeled and deveined
  • 6 tbsp unsalted butter divided
  • 4 cloves garlic minced
  • 1.5 cups heavy cream
  • 1.5 cups Parmesan cheese freshly grated
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Pot For cooking pasta.
  • 1 Large Skillet For cooking shrimp and making the sauce.

Instructions
 

  1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
  2. While pasta cooks, heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 1-2 minutes per side until pink. Remove shrimp from the skillet and set aside.
  3. In the same skillet, melt the remaining 5 tbsp of butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and simmer for 3-4 minutes until it slightly thickens.
  4. Reduce heat to low and whisk in the freshly grated Parmesan cheese until the sauce is smooth. Season with salt and pepper.
  5. Add the drained fettuccine and cooked shrimp to the sauce. Toss to combine. If needed, add a splash of reserved pasta water to reach the desired consistency. Garnish with fresh parsley and serve immediately.

Notes

Use Freshly Grated Parmesan: Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. Grating your own from a block is essential for a creamy sauce.
Don't Overcook the Shrimp: Cook shrimp just until they turn pink. They will cook a little more when added back to the hot sauce.
Reserve Pasta Water: The starchy water helps to emulsify the sauce and is perfect for thinning it out if it becomes too thick.
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