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I started making this shrimp alfredo pasta years ago when I wanted a restaurant-style dinner without leaving the house. It has since become one of those comfort meals I turn to time and time again because my family loves it, and it has that Olive Garden taste without the price tag. It is incredibly creamy, loaded with buttery garlic flavor, and honestly, it disappears faster than I can set the table!
I’ll be the first to admit, my first few attempts at home-made Alfredo were a bit of a struggle. I kept ending up with a sauce that was either too thin or would separate into an oily mess the second it hit the plate. After testing this in my kitchen, I discovered the secret is the Golden Roux method. By whisking just a bit of flour into the butter before adding the cream, you create a bond that keeps the sauce thick, velvety, and perfectly smooth every single time. No more watery pasta!
If you love creamy pasta dishes like this one, don’t miss my Crack Chicken Penne or my sweet and spicy Bang Bang Shrimp Pasta for another easy dinner idea.
How to Make Shrimp Alfredo Pasta
Step 1: Boil the pasta:
Boil your fettuccine in a large pot of saled water that’s “salty like the sea.” You want to drain the pasta when it still has a tiny bit of a firm “bite” in the center (al dente). Set them aside, they’ll get one last warm-up in the sauce later!
Step 2: Searing the shrimp:
Heat your olive oil and 1 tablespoon of butter. Add the shrimp in a single layer. Cook for about 2 minutes, then flip. Add your garlic and seasoning. You’ll know they’re ready when they are a beautiful opaque pink and the garlic smells amazing. Remove them to a plate so they stay tender.
Step 3: The Secret Sauce (The Roux)
Reduce your heat to medium and melt the rest of the butter. Whisk in the garlic powder and flour. Cook this for 1 minute until the flour is totally absorbed. It should look like a thick, smooth paste.
Step 4: The Creamy Finish
Slowly whisk in the milk and heavy cream. Bring it to a boil, then simmer for 3-4 minutes. You’re looking for it to be thick enough to coat the back of a spoon. Stir in that Parmesan cheese until melted.
Combine and serve: Toss the cooked pasta in the sauce until coated. Return the shrimp to the skillet, sprinkle with parsley if desired, and serve warm with a simple side salad and garlic bread.
Storage & Reheating
- In the Fridge: This pasta will stay fresh in an airtight container for up to 3 days.
- The Best Way to Reheat: Skip the microwave if you can! Reheat your leftovers in a skillet over low heat.
- The Creamy Fix: Because the sauce will thicken as it sits, add 2-3 tablespoons of milk while reheating. Stir it constantly until it’s creamy again.
More Easy Pasta Dinners You May Enjoy
- Creamy Mushroom Pasta: Another rich and comforting dinner everyone will love.
- One Pot Spaghetti: Perfect for an easy meal with minimal cleanup.
- Bacon Cheeseburger Pasta: A fun and hearty family favorite.
- Chicken Bacon Ranch Pasta: Ideal if you love creamy pasta with bold, savory flavors.
- Baked Spaghetti Recipe: A cozy, oven-baked pasta dinner that hits the spot.
If you’ve tried this or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Shrimp Alfredo Pasta
Ingredients
- 1 pound fettuccine noodles
- 1 tablespoon olive oil
- 6 tablespoons salted butter, divided,1 tablespoon to cook the shrimp, plus 5 tablespoons for the sauce.
- 1 pound large 31-40 count shrimp peeled, deveined and tails-off, patted dry
- 1 tablespoon minced garlic
- ½ teaspoon salt divided ¼ teaspoon to season the shrimp and ¼ teaspoon for the sauce, plus additional for cooking pasta
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 1¼ cups heavy whipping cream
- 1 cup parmesan cheese shredded
- 2 teaspoons fresh parsley finely chopped, optional garnish
Instructions
- Cook the fettuccine noodles in a large pot of boiling salted water to al dente according to package directions, drain and set aside.1 pound fettuccine noodles
- To a large skillet over medium-high heat, add the olive oil and one tablespoon butter. Once the butter is melted, add the shrimp in an even layer. Cook for 2-2 ½ minutes on the first side.1 tablespoon olive oil, 6 tablespoons salted butter,, 1 pound large 31-40 count shrimp
- Flip the shrimp to the second side, add the minced garlic and season with ¼ teaspoon salt and black pepper. Cook for an additional 2-2 ½ minutes or just until the shrimp is pink and the garlic is softened and fragrant.1 tablespoon minced garlic, ½ teaspoon salt, ¼ teaspoon black pepper
- Remove the shrimp from the skillet, transfer to a clean plate and set aside.
- Reduce the heat to medium, add the remaining 5 tablespoons butter. Once melted, add the garlic powder and all-purpose flour. Whisk and cook for 1 minute, until the flour is fully absorbed by the butter.1 teaspoon garlic powder, 2 tablespoons all-purpose flour
- Slowly add the whole milk and heavy cream, while whisking constantly, until fully incorporated and no lumps remain.1½ cups whole milk, 1¼ cups heavy whipping cream
- Allow the liquids to come to a boil, reduce the heat and simmer for 3-4 minutes or until thickened. The sauce should be thick enough to coat the back of a spoon.
- Whisk in the parmesan cheese until melted completely and the alfredo sauce is smooth.1 cup parmesan cheese
- Add the reserved fettuccine noodles to the skillet. Toss to coat the noodles in the sauce.
- Add the shrimp to the skillet and garnish with a sprinkle of fresh chopped parsley if desired.2 teaspoons fresh parsley
Jenn’s Notes
- Store: Place leftovers in an airtight container and refrigerate for up to 2 days.
- Reheat: Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the sauce.
- Make ahead: You can cook the shrimp and pasta ahead and store separately, then prepare the sauce and combine just before serving for best results.
- If using frozen shrimp, thaw completely and dry well before cooking to prevent excess moisture.
- Whole milk provides the best consistency for the Alfredo sauce.
- If the sauce becomes too thick, stir in 2 to 3 tablespoons of milk until it reaches your desired texture.
