There’s just something about a plate of creamy Shrimp Alfredo Pasta that feels like comfort in a bowl.

I made this on a chilly evening, and the rich, garlicky cream sauce paired with tender shrimp turned a regular dinner into something special.

It’s now one of my go-to weeknight indulgences!

Why You’ll Love This Recipe

Lusciously creamy and packed with bold garlic flavor

Loaded with juicy, tender shrimp

Quick enough for weeknights, fancy enough for guests

Homemade Alfredo tastes way better than jarred sauce

Easy to customize with pasta types or veggies

What You’ll Need (Ingredient Highlights)

Shrimp – Use peeled and deveined shrimp for ease. I cut them into bite-size pieces so every forkful is balanced.

Butter & Garlic – This combo builds a flavorful foundation for both shrimp and sauce.

Cream Cheese & Heavy Cream – Makes the Alfredo ultra-rich and velvety.

Parmesan Cheese – Use freshly grated if possible—it melts smoother and adds nutty depth.

Pasta of choice – Fettuccine or linguine are classic, but use what you love.

Pro Tips Before You Start

Don’t overcook the shrimp—just until pink and opaque.

Stir cream cheese well until smooth to avoid lumps in the sauce.

For a thinner sauce, add a splash of reserved pasta water.

Want a little kick? Add a pinch of red pepper flakes.

Grate your own Parmesan—it makes a big difference in texture and flavor.

How to Make Creamy Shrimp Alfredo Pasta      

Step 1: Cook the shrimp

Clean and shell the shrimp, then cut into bite-size pieces.

Sauté in butter with minced garlic over medium-low heat until just pink. Set aside.

Step 2: Boil the pasta

Cook your preferred pasta according to the package directions.

Drain and set aside.

Step 3: Start the Alfredo sauce

In a saucepan over medium heat, melt butter and cream cheese.

Stir continuously—even if it looks a bit lumpy at first.

Step 4: Add the cream

Pour in the heavy whipping cream and increase heat slightly.

Whisk until the sauce begins to bubble and comes together smoothly.

Step 5: Finish with flavor

Add Parmesan cheese and garlic powder.

Stir well until fully melted and combined.

Remove from heat—the sauce will thicken as it cools.

Step 6: Combine everything

Toss cooked pasta with the Alfredo sauce and shrimp.

Mix gently to coat evenly.

What to Serve It With

A crisp green salad with vinaigrette

Garlic bread or focaccia for dipping in sauce

Roasted asparagus or broccoli for color and crunch

A chilled glass of white wine (like Pinot Grigio)

Variations / Substitutions

Swap shrimp for grilled chicken or scallops

Add spinach or sun-dried tomatoes for extra flair

Use gluten-free pasta to keep it GF-friendly

Substitute half-and-half for a lighter sauce

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove with a splash of milk or cream to loosen the sauce.

Avoid microwaving too long—it may make the shrimp rubbery.

FAQs

Can I use frozen shrimp for this recipe?
Yes! Just make sure to thaw and pat them dry before cooking.

How can I make this less rich?
Use half-and-half instead of heavy cream and cut back slightly on the butter and cheese.

What pasta works best with Alfredo?
Fettuccine is classic, but any long noodle like linguine or even penne works beautifully.

Can I add vegetables to this dish?
Absolutely—try broccoli, mushrooms, spinach, or peas.

How do I prevent my Alfredo sauce from clumping?
Make sure the cream cheese is softened and whisk consistently while heating.

Is this recipe spicy?
No, but you can add crushed red pepper flakes for a gentle kick.

Can I make the Alfredo sauce ahead of time?
Yes, you can store it in the fridge for up to 3 days. Reheat slowly and whisk well.

Final Thoughts

This Shrimp Alfredo Pasta is the kind of recipe that makes you feel like a chef in your own kitchen—without the stress.

It’s simple, indulgent, and full of comforting flavor.

Once you try it, I bet it’ll earn a regular spot in your dinner rotation!

The Boat Shed Kitchen

Shrimp Alfredo Pasta

This Shrimp Alfredo Pasta is the ultimate comfort food—creamy, cheesy, and full of garlicky shrimp goodness. A homemade Alfredo sauce with cream cheese and Parmesan brings restaurant-quality flavor to your kitchen in under 30 minutes. It's a family favorite that's quick enough for busy weeknights but indulgent enough for date night.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Calories: 620

Ingredients Method Notes

Ingredients

  

Alfredo Sauce:

• 6 oz cream cheese
• 1 stick of butter
• 1 pint heavy whipping cream
• 6 oz Parmesan cheese grated
• 2 tablespoons garlic powder

Shrimp:

• 1 pound shrimp
• 1 tablespoon minced garlic
• 2 tablespoons butter

Method

 

1. Clean and shell the shrimp, then cut into bite-sized pieces.
2. Sauté with butter and garlic over medium-low heat until pink. Set aside.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a saucepan, melt butter and cream cheese over medium heat.
5. Stir until mostly smooth.
6. Add whipping cream and increase heat slightly.
7. Whisk until combined and sauce begins to bubble.
8. See full steps with tips & photos → https://theboatshedcafe.com/shrimp-alfredo-pasta/

Notes

• Use freshly grated Parmesan for a smoother, richer sauce.
• Don't overcook the shrimp—they should be just pink and tender.
• You can add steamed broccoli or spinach for a veggie boost.