When it comes to a rich and flavorful meal, this easy Creamy Shrimp Alfredo Pasta is sure to fit the bill. Delicious pasta and succulent shrimp coated in thick, garlic alfredo sauce.
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I know how much so many of you love your shrimp and pasta combo (like this Creamy Cajun Shrimp Pasta), so here’s a delicious creamy and cheesy recipe for you to try. Shrimp alfredo pasta is a crowd favorite in restaurants, but you can actually easily recreate it at home!
Creamy & Silky Alfredo Pasta
This is my take on the classic Italian pasta dish that may not be authentic, but is definitely a sinful treat. The traditional Italian alfredo only requires 3 ingredients for the dish: fettuccine, butter and good quality parmesan. In the Americanized version of this dish, heavy cream is added in order to enrich the sauce and supplement the taste from whatever was lacking.
With that said, I also incorporate cream cheese in my recipe as it provides extra creaminess to the sauce with a complementary tangy taste, and helps to thicken it instead of needing to use flour. Though some might disagree with the use of cream cheese, it’s an addition that I swear by because the ingredient works really well for this dish.
Instructions
- Boil pasta per package instruction and reserve some pasta water.
- Melt 1/2 tbsp butter with 1/2 tbsp of oil. Once the butter melts, add shrimp and season with salt and pepper.
- Let the shrimp cook for 2-3 minutes on each side then remove from pan.
- In the same pan over medium heat, melt 1 tbsp butter with 1 tbsp of oil and add sliced garlic. Sauté for 2-4 minutes or until before it turns golden brown.
- Pour in heavy cream and bring to a simmer. Once simmering, add the cream cheese, seasonings and parmesan cheese. Stir until the cream cheese melts and it’s well combined.
- Let it continue cooking until it boils and stir occasionally. Add 1/4 cup of pasta water and pasta. Stir until every piece is well coated.
- Finish it off by adding the remaining butter as well as the shrimp. Stir for another minute and turn off heat. Garnish with parsley. Serve and enjoy!
Notes for Creamy Shrimp Alfredo Pasta
- Type of pasta: Traditionally, this dish calls for fettuccine, but I love to use pappardelle.
- Heavy cream: I don’t recommend substituting heavy cream (or heavy whipping cream) for milk as it’s an essential ingredient for the sauce. It helps to yield that thick and creamy consistency, and its lower moisture content as compared to milk makes it easier for parmesan to melt.
- Cream cheese: You can substitute the cream cheese with mascarpone.
- Parmesan: Freshly grated parmesan would be ideal as it tastes and melts better than the pre-grated ones, and won’t turn the sauce grainy. However, if all you have on hand are the pre-grated ones, you can still give this a try!
- Shrimp: Leaving the shrimp tail on or off is up to your preference. I love leaving it on because it gives some extra flavor to the dish.
- Sauce consistency: If the sauce is too watery, let it cook for longer and if it’s too thick, add a bit more pasta water.
- Spicy flair: Add hot oil/chili flakes for a little heat.
- Sides: You can complement this pasta with a side of garlic bread.
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Recipe
Creamy Shrimp Alfredo Pasta
Ingredients
- 2 servings pasta I used pappardelle
- 6 shrimp peeled and deveined
- 2.5 tbsp butter
- 1.5 tbsp oil
- 6 cloves garlic sliced
Alfredo Sauce
- 1 cup heavy cream or heavy whipping cream
- 3 tbsp cream cheese
- 1/3 cup parmesan
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried parsley
- 1 tsp salt
- 1/2 tsp sugar
Other Ingredients
- parsley finely minced
Instructions
- Boil pasta per package instruction and reserve some pasta water.
- Melt 1/2 tbsp butter with 1/2 tbsp of oil. Once the butter melts, add shrimp and season with salt and pepper.
- Let the shrimp cook for 2-3 minutes on each side then remove from pan.
- In the same pan over medium heat, melt 1 tbsp butter with 1 tbsp of oil and add sliced garlic. Sauté for 2-4 minutes or until before it turns golden brown.
- Pour in heavy cream and bring to a simmer. Once simmering, add the cream cheese, seasonings and parmesan cheese. Stir until the cream cheese melts and it's well combined.
- Let it continue cooking until it boils and stir occasionally. Add 1/4 cup of pasta water and pasta. Stir until every piece is well coated.
- Finish it off by adding the remaining butter as well as the shrimp. Stir for another minute and turn off heat. Garnish with parsley. Serve and enjoy!
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