The Easiest Shrimp Alfredo Recipe
Perfect for busy weeknights, this easy shrimp alfredo recipe combines juicy, tender shrimp, al dente linguine, and creamy Alfredo sauce for a super satisfying meal in under 30 minutes! Simple ingredients make this a go-to comfort food favorite!
MORENO
Easy Shrimp Alfredo Recipe
- Big Flavor. This shrimp alfredo is made with simple ingredients but the flavors pack a punch! Freshly minced garlic shines when it’s paired with butter, heavy cream, and nutty Parmesan cheese. Perfectly seasoned, sauteed shrimp and al dente pasta combined with a creamy alfredo sauce and a pop of bright fresh chopped parsley finishes the dish with a bang!
- Super Easy. This shrimp alfredo has restaurant-quality taste but it’s SO SO easy to make! Even the most novice home cooks can easily throw this together on a busy weeknight. The best part is that it takes less than 30 minutes from start to finish!
Ingredients for Shrimp Alfredo
- linguine
- pasta water
- olive oil + butter
- extra-large shrimp
- paprika
- garlic
- heavy cream
- Parmesan cheese
- parsley
How to Make Easy Shrimp Alfredo
Cook the pasta just until al dente. Reserve 1/2 cup pasta water. Heat 1 tablespoon butter in a large saute pan over medium heat. Dry shrimp with a paper towel and drizzle with olive oil. Season with Italian seasoning, paprika, and a couple large pinches of salt and pepper. Toss to coat the shrimp evenly. Sear shrimp for 1-2 minutes on each side, until just cooked through and opaque. Remove from pan and set aside.
Add the remaining butter to the large sauté pan, and reduce heat to low. Add garlic and cook for 30-60 seconds, stirring frequently. Whisk in heavy cream and simmer gently for about 3-4 minutes or until it thickens slightly. Remove the pan from heat and stir in Parmesan cheese, salt, and pepper until the cheese melts.
Add cooked pasta, and a couple splashes of pasta water, and toss to coat evenly. Season to taste with salt and pepper.
Add cooked shrimp and return to medium-low heat for a couple minutes or until everything is warmed through. Garnish with parsley and serve!
Tips for Making Shrimp Alfredo
- Season well with salt and pepper. The ingredient list for this shrimp pasta is short and sweet which means salt and pepper are going to go a long way in boosting the overall flavors.
- Don’t overcook the shrimp. Cook the shrimp just until it turns pink, is opaque, and curls into a “c” shape.
Serve Shrimp Alfredo With
- easy garlic bread
- simple house salad
- Caprese garlic cheese bread
- spinach and artichoke cheese bread
- olive cheese bread
- air fryer asparagus
- air fryer zucchini
- air fryer green beans
Making Shrimp Alfredo Ahead of Time
- This shrimp alfredo is a delicious make-ahead meal.
- It stays fresh in the fridge for days and reheats well.
- It’s the perfect quick and easy lunch or dinner to reheat throughout the week!
Storing Leftover Shrimp Alfredo
Store leftover shrimp pasta in an airtight container in the fridge for up to 4 days.
Reheating Shrimp Alfredo
- Reheat shrimp alfredo in a large saute pan over medium heat.
- Add a splash of broth, milk, or heavy cream to loosen up the pasta before reheating.
- Season to taste with salt and pepper before serving.
Try these easy pasta recipes next!
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Please leave a 5-star rating and review below!
Shrimp Alfredo
Perfect for busy weeknights, this easy shrimp alfredo recipe combines juicy, tender shrimp, al dente linguine, and creamy Alfredo sauce for a super satisfying meal in under 30 minutes! Simple ingredients make this a go-to comfort food favorite!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
- 16 ounces linguine
- 1/2 cup pasta water
- 1 tablespoon olive oil + more for tossing the pasta
- 9 tablespoons butter, divided
- 1 pound thawed raw extra-large shrimp (26-30) or jumbo shrimp (21-25), peeled, deveined, and tail-off
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 2 cloves garlic, minced
- 16 ounces heavy cream
- 8 ounces freshly shredded Parmesan cheese
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon fresh cracked black pepper
- fresh chopped parsley for garnish
Instructions
- Cook the pasta just until al dente. Reserve 1/2 cup pasta water. Toss pasta with olive oil and season with salt and pepper.
- While the pasta is cooking, heat 1 tablespoon butter in a large saute pan over medium heat.
- Pat 1 pound of thawed shrimp dry with a paper towel. Add shrimp to a medium bowl and drizzle with the remaining 1 tablespoon olive oil. Season with Italian seasoning, paprika, and a couple large pinches of salt and pepper. Toss to coat the shrimp evenly.
- Sear shrimp for 1-2 minutes on each side, until just cooked through and opaque. Remove from pan and set aside.
- Cut the remaining butter into 8 slices, add to the large sauté pan (without wiping out the pan), and reduce heat to low.
- Add garlic and cook for 30-60 seconds, stirring frequently. Do not allow garlic to brown!
- Whisk in heavy cream and bring to a gentle simmer over medium heat.
- Reduce heat to low or medium-low and simmer gently (do not boil!), whisking frequently, for about 3-4 minutes or until it thickens slightly. It should easily coat the back of a spoon.
- Remove the pan from heat and stir in Parmesan cheese, salt, and pepper until the cheese melts.
- Add cooked pasta, and a couple splashes of pasta water, and toss to coat evenly. Season to taste with salt and pepper.
- Add cooked shrimp and return to medium-low heat for a couple minutes or until everything is warmed through. Garnish with parsley and serve!
- If you loved this recipe, please leave a 5-star rating and review below!
Equipment
Buy Now → Notes
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- Season well with salt and pepper. The ingredient list for this shrimp pasta is short and sweet which means salt and pepper are going to go a long way in boosting the overall flavors.
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- Don’t overcook the shrimp. Cook the shrimp just until it turns pink, is opaque, and curls into a “c” shape.
