Creamy Shrimp Alfredo Pasta Recipe for Easy Weeknight Dinners

I love this Creamy Shrimp Alfredo Pasta because it’s pure comfort food — rich, velvety sauce, juicy shrimp, and perfectly cooked pasta all in one satisfying bowl. It’s restaurant-quality but easy enough to pull off on a busy weeknight.

Why I’ll Love This Recipe

I adore how this dish combines indulgence and simplicity. The creamy Alfredo sauce clings beautifully to the pasta, the shrimp cooks up tender and flavorful, and everything comes together in about half an hour. I especially love the balance of the rich cream sauce with a squeeze of lemon at the end — it feels decadent but still bright.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Shrimp:
1 lb large shrimp, peeled and deveined (save yourself the hassle and buy them already prepped)
2 tablespoons olive oil
3 cloves garlic, minced (or more if you’re like me and believe garlic is a food group)
1/2 teaspoon paprika (gives a nice color and subtle flavor)
1/2 teaspoon Italian seasoning
Salt and pepper to taste
Pinch of red pepper flakes (optional, but adds a nice little kick)

For the Pasta:
12 oz fettuccine (the classic choice, but penne or rigatoni work great too)
Big pot of salted water (salt it like the ocean – pasta water should taste like tears!)

For the Alfredo Sauce:
4 tablespoons butter (the real stuff, not margarine – we’re not animals)
4 cloves garlic, minced (yeah, more garlic – deal with it)
1 cup heavy cream (don’t even think about using milk – this is comfort food time)
1 cup freshly grated Parmesan cheese (pre-grated works in a pinch, but fresh is SO much better)
1/4 cup cream cheese, softened (secret ingredient for extra creaminess!)
1/2 teaspoon Italian seasoning
Salt and white pepper to taste (white pepper keeps the sauce looking pretty)
1/4 cup pasta water (save this before you drain!)

For Serving:
Extra Parmesan cheese (because cheese)
Fresh parsley, chopped (makes it look fancy)
Lemon wedges (optional, but the acidity cuts through the richness nicely)

Directions

1. I start by bringing a large pot of salted water to a boil. I cook the pasta according to the package directions until al dente, then drain and reserve about 1/4 cup of the pasta water for later.
2. While the pasta cooks, I heat the olive oil in a large skillet over medium heat. I add the shrimp, garlic, paprika, Italian seasoning, salt, pepper, and red pepper flakes.
3. I sauté for about 2–3 minutes per side, or until the shrimp are pink and opaque. I remove them from the pan and set them aside.
4. In the same skillet, I melt the butter over medium heat. I add the garlic and sauté for about 30 seconds until fragrant.
5. I pour in the heavy cream and whisk in the cream cheese until it melts smoothly into the sauce.
6. I add the Parmesan cheese, Italian seasoning, salt, and white pepper, whisking until the sauce thickens slightly (about 3–5 minutes).
7. I stir in the reserved pasta water to loosen the sauce and give it that silky restaurant texture.
8. I add the cooked pasta to the skillet, tossing it gently to coat with the Alfredo sauce.
9. I return the shrimp to the pan and toss everything together over low heat for 1–2 minutes until heated through.
10. I serve immediately, topped with extra Parmesan cheese, chopped parsley, and a squeeze of lemon.

Servings and Timing

This recipe serves about 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• I sometimes add sautéed mushrooms or spinach for extra flavor and color.
• For a lighter version, I swap half the heavy cream for half-and-half, though the sauce won’t be as rich.
• I occasionally use chicken instead of shrimp for a classic chicken Alfredo.
• I can make it spicier by adding more red pepper flakes or a dash of hot sauce.
• I might toss in sun-dried tomatoes for a tangy twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of cream or milk to loosen the sauce and warm it gently over low heat or in the microwave. I avoid overcooking the shrimp during reheating to keep them tender.

FAQs

1. Can I use frozen shrimp?

Yes — I thaw them completely and pat them dry before cooking to avoid excess moisture.

2. What type of pasta works best?

Fettuccine is traditional, but I’ve used linguine, penne, or rigatoni and all work beautifully.

3. Can I make the sauce ahead of time?

I prefer to make it fresh since Alfredo sauce thickens as it cools. If I must, I reheat it gently with added cream or milk.

4. How do I keep the sauce from separating?

I make sure not to boil it — gentle heat and constant whisking keep it smooth and creamy.

5. Can I use half-and-half instead of heavy cream?

Yes, but the sauce will be lighter and a bit thinner. Heavy cream gives the best texture.

6. Why add pasta water?

The starchy pasta water helps the sauce cling better to the noodles and creates a silky consistency.

7. Can I use pre-grated Parmesan cheese?

I can, but I prefer freshly grated because it melts smoother and has a richer flavor.

8. Can I make this dish gluten-free?

Yes — I use gluten-free pasta and ensure all ingredients (especially the cream cheese and Parmesan) are gluten-free certified.

9. Can I substitute other proteins?

Definitely — chicken, scallops, or even crab meat work well with this creamy sauce.

10. Can I freeze leftovers?

I generally don’t freeze cream-based sauces because they can separate, but leftovers keep well refrigerated for a few days.

Conclusion

I love making this Creamy Shrimp Alfredo Pasta for an easy, satisfying dinner that feels like a restaurant indulgence. The velvety sauce, garlicky shrimp, and hint of lemon make every bite rich yet balanced — and it all comes together in just 30 minutes.

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