Creamy Garlic Shrimp Alfredo Pasta is such a classic meal that is brought to its BEST with Shrimp. This meal takes little effort and is so creamy and delicious the entire family will go crazy for!
This Homemade Alfredo Sauce is one of the top recipes on the blog. We make so many delicious recipes with this sauce including, Chicken Alfredo Roll Ups. Serve it with some homemade garlic bread to complete your meal!
Shrimp Alfredo Pasta
We make Alfredo Pasta every single week at our house. It is one thing that I can count on my kids eating every week. My eleven year old son actually makes it for us and has it memorized. I am always trying to figure out different pasta to serve it with and different proteins to add into it. And this shrimp Alfredo Pasta was a sure hit! I absolutely loved the hidden creamy shrimp in the pasta. I promise you this Alfredo Sauce will be the creamiest and best that you ever eat! You will make it again and again!
How do I Devein Shrimp?
Peeling and Deveining Shrimp can sound very intimidating, but can actually be very simple. Start with the bottom of the Shrimp where the legs are. Stretch the Shrimp to more of a straight position and lightly pull the shell outwards from the legs. After it’s peeled, to Devein the shrimp make a shallow slit down the back of the Shrimp where you see a black looking line. After the slit lightly stick your knife under the vein and gently pull out and simply wipe on a paper towel.
How to make Creamy Garlic Shrimp Alfredo
- In a medium sized skillet over medium-high heat, add shrimp and olive oil. Cook the shrimp 2-3 minutes until they are cooked throughout and opaque. When Finished remove the shrimp and set aside on a plate.
- In a large pot bring water to a boil and add the Fettuccini and cook until al dente. Drain.
- Meanwhile, prepare your Alfredo sauce. Add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated Parmesan cheese and let simmer until it starts to thicken. Add shrimp and pasta to the sauce and toss to coat.
The best thing about meals like this one, is that it’s so family friendly. Kids have a heard time being picky with it because there isn’t anything not to love. It’s also a meal that you can dress up with some more elegant sides for a romantic dinner with someone special. Try sides like these Cheesy Cheddar Garlic Breadsticks and Roasted Lemon Parmesan Garlic Asparagus. Both of these sides are family friendly as well, and fit in to any occasion.
Creamy Garlic Shrimp Alfredo Pasta
- 1 pound large shrimp peeled, deveined and tails removed
- 1 Tablespoon olive oil
- salt and pepper
- 16 ounce fettuccini noodles
- ½ cup butter
- 1 pint heavy whipping cream 2 cups
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup grated parmesan cheese
- In a medium sized skillet over medium high heat add shrimp and olive oil. Cook the shrimp 2-3 minutes until they are cooked throughout and opaque. Remove the shrimp and set aside on a plate.
- In a large pot bring water to a boil and add the fettuccini and cook until al dente. Drain.
- Meanwhile, prepare your Alfredo sauce. Add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese and let simmer until it starts to thicken. Add shrimp and pasta to the sauce and toss to coat.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This recipe for homemade alfredo sauce is AMAAAAZING! Set the mood with some candles and French instrumentals and your taste buds will pop! My daughters LOVED the mood and lighting. Thanks for sharing
I had a pound of frozen shrimp I wanted to cook and searched for a recipe with ingredients I had in my fridge and pantry. Well let me tell you, I hit the jackpot!! This is delicious, the sauce was so creamy and rich. This dish will become a regular menu item in my household. It consists of simple ingredients and comes together quickly for a great tasting dish. Looking forward to making it for my sister.
I accidentally added too much garlic. It wouldn’t thicken so I used a tiny bit of corn starch and it was AMAZING!!!
I have 8oz of fresh asparagus I bought yesterday…I didn’t need all I bought for yesterday’s dinner, Do you think it would be good to saute the asparagus, then add it to this Shrimp Alfredo dish? Not sure if the flavors would meld.
Yes, that sounds delicious and a great idea.
Made this tonight. I forgot to get heavy cream so I substituted for sour cream. I had to add a chicken bullion cube to rid the sourness from the sour cream. It turn out good. The only thing I would do differently next time is get my heavy cream and cut down in the Parmesan. It was a little too much for me, but still tasty and my kids loved it. They said it smelled GREAT! thanks for the recipe!
This was amazingly good.. will make again.. I also added Cremini mushrooms in mine. So delicious.
Thanks for the great recipe!!
This is by far a 5 star recipe. One of the best recipes I have tried. The homemade Alfredo sauce is wonderful. The only thing I changed was to use angel hair pasta because that is our favorite pasta. Delicious!!!
My husband and I made this tonight. We followed your recipe as is, and it was so good. Our picky daughter told us to make it again soon and to not change a thing! It is definitely a keeper! 💜
When I made this for the first time ~ I swear it tasted like what you would order from a 5* Italian restaurant!! My youngest son’s birthday is today (24yo) and I always ask my kids what they want me to make for their birthday dinner ~ guess what he requested!! This recipe! It is soooo good! I didn’t make ANY adjustments! Wish we could share pictures!!
Love this recipe!!
This was AMAZING! Everyone went back for seconds. Will definitely add into our rotation. Thanks!
Tried this for the very first time last year for Mother’s Day . Everybody loved it , none more than I . I’ve made it many times over the last year . I followed the recipe to the letter the first time with the intention of ‘putting my own twist’ if I found something I could have done better . With the exception of seasoning the shrimp (which is just something I do) . There is nothing to do . This recipe is SOLID ! It’s saved in my notes. Left the house yesterday to grab my ingredients. Yep you guessed it . I’m cooking this tomorrow for ….. Mother’s Day 2020.
Wish I could have added a picture to this post . Try it !!!!!!!!! You’ll love it .
This was the best shrimp alfredo I have made! Absolutely delicious! All 3 of us rated it a 5.0
Do you season the shrimp when you cook it ?
I haven’t, but that will add more flavoring for sure.
I made this yummy recipe for dinner tonight. I cut the recipe in half as there are just 2 of us. I used half and half instead of whipping cream because that is what I had and needed to use up. I added about 1/2 tsp. Chopped Garlic,. I had to use some pasta water to thin out the sauce a little. We both loved it!
I’ve never cooked shrimp before. Does the shrimp you use need to be raw or cooked?
Either will work for this recipe. Raw will take a few minutes longer to cook compared to cooked. It is more of a preference.
ABSOLUTELY AMAZING FOLLOWED TO T WENT A LITTLE HEAVY ON GARLIC AND ADDED 1/3 CUP OF ASIAGO
I made this dish last night and it was a amazing. I even put fresh spinach leaves in it for the last few minutes of cooking so they would still have crunch and it was great. My boyfriend doesnt eat spinach but he did with this dish. Thankyou.
Absolutely delicious! Thank you for sharing! This recipe is awesome!
Very good! I followed the recipe, pretty much, except that I broke the “don’t use pre-grated cheese” rule (and I used nearly double the amount of cheese). I can’t imagine how using different cheese could have made the finished product any better. Easy, good and infinitely adaptable, I should think. I’ll use this recipe again!