Indulge in the ultimate comfort food with this Creamy Shrimp Fettuccine Alfredo.
Juicy, perfectly seared shrimp and tender fettuccine are tossed in a decadent white wine cream sauce, finished with parmesan cheese and fresh parsley.
It’s rich, satisfying, and surprisingly easy to make in under 40 minutes.
Whether you’re cooking for a cozy dinner or hosting guests, this shrimp alfredo recipe brings all the flavor of a high-end restaurant to your own kitchen.
Why You’ll Love This Recipe
Elegant yet easy – Perfect for both weeknights and special occasions
One pan + one pot – Minimal cleanup, maximum flavor
Perfectly seared shrimp – Lightly seasoned and cooked to tender perfection
Rich, creamy alfredo sauce – Infused with white wine, garlic, and parmesan
Ready in under 40 minutes – Quick enough for a busy evening
What You’ll Need (Ingredient Highlights)
Fettuccine pasta – The classic base for creamy alfredo dishes
Large shrimp – Fresh or thawed, peeled and deveined for convenience
Olive oil and butter – For sautéing and flavor richness
Onion and garlic – Aromatic base for building flavor
Dry white wine – Chardonnay adds brightness and depth
Heavy whipping cream – Creates a velvety sauce texture
Parmesan cheese – Adds salty, nutty umami richness
Salt, black pepper, and paprika – Essential seasoning for balance and warmth
Fresh parsley – Finishing touch for color and freshness
Pro Tips Before You Start
Use raw shrimp – They cook quickly and stay tender
Don’t overcook the shrimp – Remove them as soon as they turn opaque
Reduce the wine properly – It intensifies the flavor without making the sauce runny
Use freshly grated parmesan – It melts better and tastes fresher than pre-shredded
Don’t let the cream boil – A gentle simmer ensures a smooth sauce
Cook pasta just to al dente – So it doesn’t become mushy when tossed in the sauce
How to Make Creamy Shrimp Fettuccine Alfredo
Step 1: Cook the Fettuccine
Bring a large pot of salted water to a boil.
Add ¾ lb fettuccine and cook according to package instructions until al dente.
Drain well without rinsing and set aside.
Step 2: Sear the Shrimp
In a mixing bowl, season 1 lb large shrimp with:
½ tsp sea salt
¼ tsp black pepper
¼ tsp paprika
Heat 1 Tbsp olive oil in a large non-stick pan over medium-high heat.
Add shrimp in a single layer and cook for 2 minutes per side, just until pink and opaque.
Transfer shrimp to a plate to avoid overcooking.
Step 3: Sauté Aromatics
In the same pan, melt 2 Tbsp unsalted butter.
Add ½ medium finely chopped onion and sauté for 3–5 minutes, stirring often, until soft and golden.
Add 1 minced garlic clove and cook for another 1 minute until fragrant.
Step 4: Deglaze with Wine
Pour in ⅓ cup white wine (Chardonnay recommended).
Increase heat and simmer until reduced by 75%, leaving behind a rich, concentrated base.
Step 5: Make the Cream Sauce
Lower heat to medium and add 2 cups heavy cream to the pan.
Bring to a gentle simmer for 2 minutes, stirring frequently.
Stir in ⅓ cup shredded parmesan cheese until smooth and creamy.
Season to taste with additional salt, pepper, and paprika if needed.
Do not allow the sauce to boil—just a gentle simmer.
Step 6: Combine Pasta and Shrimp
Add the drained fettuccine and cooked shrimp to the pan.
Toss gently until everything is coated in the creamy alfredo sauce.
Warm through for 1–2 minutes over low heat.
Step 7: Garnish and Serve
Divide into warm pasta bowls.
Sprinkle generously with chopped fresh parsley.
Add extra parmesan and freshly cracked black pepper on top.
Serve immediately while hot and creamy.
What to Serve With Shrimp Alfredo
Garlic bread or focaccia – For soaking up every drop of sauce
Caesar salad or arugula salad – To add some freshness and crunch
Roasted asparagus or green beans – Light sides to balance the creaminess
Glass of Chardonnay or Pinot Grigio – Complements the white wine in the sauce
Lemon wedges – Add a bright finish if desired
Variations and Substitutions
Use linguine or tagliatelle – Any long pasta works well
Swap shrimp for scallops or chicken – Great alternative proteins
Add mushrooms – Sauté with the onion for earthy flavor
Make it spicy – Add a pinch of red pepper flakes to the cream sauce
Use half and half instead of cream – Slightly lighter, but still rich
Storage Tips
Refrigerator – Store leftovers in an airtight container for up to 3 days
Reheat gently – Use low heat on the stovetop with a splash of cream or milk
Avoid freezing – Cream sauces tend to separate when thawed
Best served fresh – For the most luxurious texture
FAQs
Can I use pre-cooked shrimp?
You can, but they tend to overcook quickly and may become rubbery.
Raw shrimp is preferred.
What’s the best wine for the sauce?
A dry white wine like Chardonnay, Sauvignon Blanc, or Pinot Grigio adds great flavor.
Is it okay to omit the wine?
Yes. Replace it with an equal amount of chicken broth or seafood stock.
Can I use milk instead of cream?
You can, but the sauce won’t be as rich and may need thickening with flour or cornstarch.
Can I make this dish ahead of time?
It’s best fresh, but you can prep components (like the pasta and shrimp) in advance.
Is this gluten-free?
Only if you use gluten-free pasta. The sauce itself is gluten-free.
Final Thoughts
This Creamy Shrimp Fettuccine Alfredo is everything you want in a decadent pasta dish—rich, velvety sauce, tender pasta, and perfectly cooked shrimp.
It’s the kind of recipe that turns a regular dinner into something memorable, yet it’s easy enough for a weeknight meal.
With its balance of flavors, simple steps, and luxurious texture, this dish is sure to become a go-to favorite.
