This tried-and-true Shrimp Pasta Alfredo recipe will be a regular in your weekly rotation. A delicious quick and easy comfort food meal when you don’t have much time to cook dinner.
Creamy Shrimp Alfredo Pasta
Our Shrimp Pasta Alfredo recipe is the easiest restaurant-quality supper you’ll ever make. It’s a rich and flavorful combination of tender shrimp and fettuccine pasta, all coated in a creamy Alfredo sauce. And get this….it comes together in 15 minutes from start to finish!
Few skillet meals are as satisfying as my other alfredo recipes, like my Chicken and Broccoli Penne Alfredo, Chicken Alfredo Bake or my Slow Cooker Chicken Alfredo Pasta. So I knew it was time to pick a different protein to round out my recipe collection!
This easy shrimp Alfredo pasta dish tastes just as delicious as any restaurant recipe, but you can make it at home without breaking the bank! A family-friendly dinner that feels just as fancy as going out to eat.
Ingredients Notes
- Salted butter: You can substitute unsalted butter for salted butter, but you’ll need to add a touch of salt for the missing salt.
- Raw Shrimp: For this recipe, I use medium (31-40 sized) shrimp. Make sure they are peeled, deveined, have the tails removed, and are patted dry. If using frozen shrimp, be sure to thaw them completely, according to package directions.
- Minced garlic: I always prefer freshly minced garlic, but if you are short on time, you can use the minced garlic in the jar.
- Homestyle alfredo sauce: Use a store-bought jar or make your own homemade Alfredo sauce or a copycat Olive Garden alfredo sauce from scratch.
- Fettuccine pasta: Cook the pasta in salted water according to package directions to al dente.
See the recipe card for full information on ingredients and quantities.
How to Make Shrimp Pasta Alfredo
- Sautee The Shrimp: In a large skillet over medium-high heat, cook the shrimp in melted butter for 2 minutes on each side. Add the garlic and continue to cook until fragrant. Remove the shrimp and place onto a plate, keeping the juices in the skillet. Set aside.
- Stir In The Sauce: Over medium heat, stir the alfredo sauce with the juices remaining in the skillet.
- Combine And Coat: First add the cooked fettuccine to the skillet and toss to fully coat with the sauce. Then add in the shrimp and toss with the alfredo sauce coated fettuccine noodles.
- Serve: Serve warm and enjoy!
Serving Suggestions
This Pasta Shrimp Alfredo recipe is a quick and easy meal that’s best enjoyed fresh and warm. For an extra touch, garnish with fresh chopped parsley to add color and flavor, or sprinkle with freshly grated Parmesan cheese.
This is a hearty, filling meal, so I like to serve it with a garden salad salad or steamed veggies on the side. My garlic bread, Easy Cheese Stuffed Garlic Rolls, Cheesy Pull-Apart Garlic Bread, or Cauliflower Breadsticks are a great way to soak up the extra sauce!
Tips & Variations
- Pick Your Perfect Sauce: Be sure to choose a good quality jarred alfredo sauce for this shrimp pasta alfredo. Most brands of jarred alfredo sauce range between 14.5-16 ounces. Any of these sized jars will work for this shrimp alfredo pasta recipe. If you have a favorite from scratch alfredo sauce, you can certainly substitute it for the jarred sauce. You will need approximately 2 cups of alfredo sauce for this recipe.
- Embrace the Power of Pasta Water: Save some starchy pasta water before draining your noodles. If your sauce seems too thick as it sits and cools, whisk a splash of the reserved pasta water into it. Start with stirring in ¼ cup warm pasta water and work up from there as desired. This helps create a velvety texture and allows the sauce to cling beautifully to the pasta.
- Add Some Spice: For a bit of heat, add crushed red pepper flakes or freshly cracked pepper to your shrimp fettuccine Alfredo.
- Add Nutrients To The Noodles: You can add vegetables to this dish, such as broccoli, peas, spinach, kale, mushrooms, roasted red peppers, or cauliflower.
Proper Storage
- To Store: Leftovers can be refrigerated in an airtight container for up to 2 days.
- To Reheat: When reheating the pasta, you may need to add a splash of water or milk to the sauce to loosen it as it will become thick once refrigerated. Reheat in the microwave for 45-60 seconds or in a saucepan over medium-low heat until warmed through.
More Pasta Recipes
If you tried this Shrimp Pasta Alfredo Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Shrimp Pasta Alfredo
Ingredients
- 3 tablespoons salted butter
- 1 pound raw medium (31-40 sized) shrimp (peeled, deveined and tails removed), patted dry
- 1 tablespoon minced garlic
- 15 ounces jar homestyle alfredo sauce
- ¾ pound dry fettuccine pasta cooked to al dente according to package directions (reserve ½ -¾ cup pasta water from the cooked pasta to use if needed to thin the final sauce-see tips)
Optional Garnish:
- Chopped fresh parsley
Instructions
- To a large (12 inch) skillet over medium-high heat, add the salted butter. Once the butter has melted, add the shrimp to the skillet in an even layer.3 tablespoons salted butter, 1 pound raw medium (31-40 sized) shrimp
- Cook the shrimp on the first side for 2 minutes, then flip the shrimp over to the other side and cook for an additional 2 minutes or until cooked through. Be sure to not overcook the shrimp or they will become tough.
- Add the minced garlic to the skillet and cook for an additional 30-45 seconds or until the garlic is fragrant.1 tablespoon minced garlic
- Using tongs, or a slotted spoon, remove the cooked shrimp from the skillet and place onto a plate, being sure to keep the juices in the skillet. Set aside.
- Turn the heat to the skillet down to medium and add the alfredo sauce. Stir to combine the alfredo sauce with the juices in the skillet from the cooked shrimp.15 ounces jar homestyle alfredo sauce
- Add the cooked fettuccine noodles to the skillet and toss to fully coat the noodles with the sauce.¾ pound dry fettuccine pasta
- Add the cooked shrimp back to the skillet and gently toss with the alfredo sauce coated fettuccine noodles. At this point you can add ¼-½ cup of the pasta water from the boiled fettuccine noodles to thin the sauce if needed before serving.
Jenn’s Notes
- To Store: Leftovers can be refrigerated in an airtight container for up to 2 days.
- To Reheat: When reheating the pasta, you may need to add a splash of water or milk to the sauce to loosen it as it will become thick once refrigerated. Reheat in the microwave for 45-60 seconds or in a saucepan over medium-low heat until warmed through.
- Be sure to choose a good quality jarred alfredo sauce for this shrimp pasta alfredo. Most brands of jarred alfredo sauce range between 14.5-16 ounces. Any of these sized jars will work for this shrimp alfredo pasta recipe. If you have a favorite from scratch alfredo sauce, you can certainly substitute it for the jarred sauce. You will need approximately 2 cups of alfredo sauce for this recipe.
- Save some starchy pasta water before draining your noodles. If your sauce seems too thick as it sits and cools, whisk a splash of the reserved pasta water into it. Start with stirring in ¼ cup warm pasta water and work up from there as desired. This helps create a velvety texture and allows the sauce to cling beautifully to the pasta.
- For a bit of heat, add crushed red pepper flakes or freshly cracked pepper to your shrimp fettuccine Alfredo.
- Feel free to add some vegetables into this dish, such as broccoli, peas, spinach, kale, mushrooms, roasted red peppers, or cauliflower.
