Shrimp Alfredo Pasta With Garlic Cream Sauce

Name: Shrimp Alfredo Pasta With Garlic Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 ounces fettuccine pasta; 1 pound large shrimp, peeled and deveined; 4 tablespoons unsalted butter; 4 garlic cloves, minced; 1 cup heavy cream; 1 cup grated Parmesan cheese; Salt and pepper to taste; Chopped parsley for garnish

Highlighted under: Comfort Kitchen Magic

I absolutely love indulging in a creamy pasta dish, and this Shrimp Alfredo Pasta With Garlic Cream Sauce is one of my favorites. The combination of succulent shrimp and a rich garlic cream sauce creates a comforting and flavorful meal that I often make for special occasions or even just a cozy night in. It comes together in under 30 minutes, making it perfect for busy weeknights. Trust me, once you try this recipe, you'll be hooked on its delightful flavors and creamy texture.

Created by

Maribel Hayes

Last updated on 2026-02-24T08:17:37.122Z

The first time I made Shrimp Alfredo Pasta, I was amazed by how quickly it came together. I had fresh shrimp and decided to whip up a creamy sauce using garlic and heavy cream. I learned that sautéing the garlic just enough to bloom its flavor before adding the cream makes a world of difference in taste.

As I perfected the dish over time, I experimented with adding a hint of freshly grated Parmesan cheese, which elevated the creaminess and added depth. Pairing it with al dente pasta made for a truly satisfying meal that I still enjoy preparing.

Why You'll Love This Recipe
Rich, creamy garlic sauce perfectly complements the shrimp
Quick and easy to prepare, ready in just 30 minutes
Decadent enough for special occasions yet simple for weeknight dinners

Understanding the Ingredients

The star of this dish is undoubtedly the shrimp, which should be large and fresh for the best results. Look for shrimp that have a firm texture and a slightly sweet aroma. If you can't find large shrimp, medium shrimp can work, but adjust the cooking time down to prevent overcooking—about 1-2 minutes on each side should suffice.

The heavy cream in this recipe is essential for achieving that rich and velvety sauce. If you're looking to lighten things up, you could substitute half-and-half or even a non-dairy cream alternative, but keep in mind that the sauce may not be as indulgent. Always taste the sauce before serving to ensure it has the desired creaminess and flavor.

Perfecting the Cooking Technique

When cooking the fettuccine, aim for 'al dente', which means it should have a slight bite. This texture holds up better when mixed with the creamy sauce and shrimp. Be sure to reserve a bit of pasta water before draining; this starchy liquid can help adjust the sauce's consistency if it becomes too thick.

For the garlic cream sauce, sauté the garlic until it's just fragrant—about 1-2 minutes—being careful not to let it brown, which can impart a bitter taste. Once the cream is added, allow it to simmer gently so it thickens slightly without boiling over. This subtler heat creates a smoother texture in the final sauce.

Ingredients

Gather all the ingredients before you start cooking to streamline the process.

Ingredients

8 ounces fettuccine pasta
1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 garlic cloves, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish

Make sure to taste and adjust seasoning before serving.

Instructions

Follow these steps closely to ensure perfect pasta every time.

Cook the pasta

In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente. Drain and set aside.

Sauté the shrimp

In a large skillet, melt 2 tablespoons of butter over medium heat. Add shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink. Remove shrimp from the skillet and set aside.

Make the garlic cream sauce

In the same skillet, add the remaining butter and minced garlic. Sauté for 1-2 minutes until fragrant. Reduce the heat to low and pour in the heavy cream, stirring gently. Allow it to simmer for about 5 minutes.

Combine and serve

Stir in the Parmesan cheese until melted and smooth. Add the cooked pasta and shrimp to the sauce, tossing well to coat. Serve immediately, garnished with chopped parsley.

For an extra touch, consider adding some red pepper flakes for a little heat!

Pro Tips

For a healthier version, you can substitute half-and-half for the heavy cream and use whole wheat pasta. Additionally, adding steamed broccoli can enhance both the flavor and nutrition.

Serving Suggestions

For an elegant touch, serve the Shrimp Alfredo Pasta in a large bowl, garnished with freshly chopped parsley and an extra sprinkle of Parmesan cheese. Pair it with a side of garlic bread or a light salad to balance the richness of the pasta. A crisp glass of white wine, like Chardonnay, complements the dish beautifully.

Feel free to customize your presentation with additional ingredients. Sautéed spinach or sun-dried tomatoes can add color and freshness, while a hint of lemon zest can brighten the flavors. These variations not only enhance the dish visually but also add tantalizing layers of flavor.

Storing and Reheating

If you have leftovers, store the Shrimp Alfredo Pasta in an airtight container in the refrigerator. It’s best consumed within 2-3 days to ensure the shrimp stays fresh. When reheating, do so gently in a skillet over low heat, adding a splash of milk or reserved pasta water to help revive the creamy sauce, as it tends to thicken during storage.

For longer storage, consider freezing the pasta before adding the cream sauce. Prepare everything up to the sauce stage, then freeze the cooked shrimp and pasta in a zip-top bag. When ready to enjoy, thaw in the fridge overnight and follow the sauce-making steps for a freshly reheated meal.

Questions About Recipes

→ Can I use frozen shrimp?

Yes, just be sure to thaw them properly before using. Place them in a colander under cold running water for about 5-10 minutes.

→ What can I substitute for heavy cream?

You can use half-and-half or a non-dairy milk option, though this may alter the creaminess of the sauce.

→ How can I store leftovers?

Refrigerate any leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.

→ Can I add vegetables to this dish?

Absolutely! Spinach, broccoli, or peas can be great additions to enhance the dish's nutrition and flavor.