This Shrimp Alfredo recipe has the best homemade sauce that’s easy to make and serve with pasta. You’ll think it came from a restaurant!

Be sure to try my Pasta Primavera and Marry Me Chicken Pasta recipes next!

A skillet filled with Shrimp Alfredo with Fettucine.

Shrimp Alfredo

I have enjoyed adding to my collection of shrimp recipes lately, and it doesn’t get much better than classic Shrimp Alfredo. (With a buttery panko topping that’s truly amazing!)

This recipe uses a combination of Parmesan and Asiago cheese and has a subtle blend of seasonings that is just perfect. I love to squeeze some fresh lemon on this at the end for a pop of fresh! It really elevates the shrimp.

You’ll want to measure out the ingredients before you start (“Mise en place“), because this one goes super-duper fast. It’s definitely a 30 minute meal that you’ll want to keep on hand!

Be sure to check out my pro tips for cooking shrimp below, as well as my pro tips which includes information to ensure you have the smoothest, most delicious alfredo sauce ever!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Toast the panko breadcrumbs in butter and garlic powder until brown. Set aside. 

Sauté the shrimp in olive oil for about 1 minute + 20 seconds per side, set aside.

A skillet with crispy buttery panko breadcrumbs next to a plate of cooked shrimp.

Boil the fettuccine according to package instructions while you prepare the sauce.

Melt butter in the same pan that you used to cook the shrimp. Add garlic and cook for 1 minute. Whisk in the flour and cook for 1-2 minutes, stirring continuously. 

A skillet of pads of butter next to a skillet with melted butter and garlic.

Add the seasonings and half and half in splashes, stirring continuously. Bring to a gentle bubble, then reduce heat to low. Gradually sprinkle in the grated cheese. Taste, and season with salt/pepper if desired.

Adding half and half to a roux to make Alfredo sauce.

Reserve some pasta water for the sauce to control the consistency if needed. Add the cooked pasta and toss to combine. Add the cooked shrimp and toss, heat through for 1 minute. Remove from heat and squeeze a little lemon on top. Garnish with red pepper flakes, parsley, and toasted panko. Serve with lemon wedges!

Adding Fettuccine to Alfredo sauce to make Shrimp Alfredo

Pro Tips for Shrimp

  • The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen.
  • If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins.
  • Shrimp Seasoning: Frozen shrimp are typically placed in a brine before being frozen, and the solution in the frozen container is typically salted as well, so there is no need to salt the shrimp prior to cooking.
  • Shrimp can go from cooked to overcooked very quickly, consider setting a timer to avoid overcooking. One way to mitigate this is to peel them after you sauté them, I find that the shell helps protect them from cooking too quickly.
  • Shrimp curled into a “c” =cooked. A shrimp curled into an “o” = overcooked.

 More Pro Tips

  • Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese.
  • Ensure the base of the sauce isn’t too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
  • I use Belgioioso Parmesan and Asiago cheese for this recipe. Romano can be used instead of Asiago, or all Parmesan can be used.
  • If needed, all Parmesan can be used instead of Parmesan and Romano.
  • Half and Half is half cream/half milk. You can also use 1.5 cups milk + 1.5 cups heavy cream.
  • High quality butter makes a difference here, I use Land O’ Lakes salted butter.
  • Seasonings: If you want to give this a hint of herbs, I suggest adding 1/2 tsp. each of basil, oregano, and parsley! You can add them when you add the half and half.

Storage/Reheating 

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Frozen Alfredo sauce should be thawed overnight in the fridge before heating. 
  • I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency.
  • If the sauce is too thick when reheated, add a splash of reserved pasta water, milk, or chicken broth to thin it out.

Shrimp Alfredo with Fettucine and roughly chopped parsley.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • Large Skillet– Same size as the skillet pictured in this recipe.
  • Box cheese grater – Cheese based soups and sauces should always be made with freshly grated/shredded cheese, as it melts much creamier.
  • Pasta Strainer– I have this one and love it.
  • Kitchen Tongs– Easy for handling/flipping the shrimp.

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A skillet of Shrimp Alfredo with Fettucine pasta.

Shrimp Alfredo

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
5 from 19 ratings
Servings: 6 people
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This Shrimp Alfredo is easy to make and has the best homemade sauce that's perfect for serving with pasta.

Ingredients

US Customary - Metric

Crunchy Panko Topping (Optional)

  • 1/4 cup Panko breadcrumbs
  • 1 tablespoon salted butter
  • 1/8 teaspoon garlic powder

Shrimp Alfredo

  • 1 lb. large uncooked shrimp, see notes
  • 1 tablespoon olive oil
  • 3/4 lb. Fettuccine, see notes
  • 6 tablespoons salted butter, high quality
  • 3 cloves garlic, minced
  • 2 Tablespoons all-purpose flour
  • 3 cups half and half, half cream/half milk
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Asiago cheese, grated

Seasonings

  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil, optional
  • 1/4 teaspoon salt
  • Freshly cracked pepper

For Serving

  • 1 Lemon, cut into wedges
  • Red Pepper Flakes
  • Fresh parsley, to garnish

Instructions

  • Measure out ingredients before beginning. Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.
  • Optional: Toast the Panko breadcrumbs and garlic powder in melted butter in a skillet over medium heat until brown, about 3 minutes. Remove and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
  • Boil the fettuccine in salted water according to package instructions. Meanwhile, prepare the sauce.
  • Melt the butter in the same skillet over medium heat. Add the garlic and cook for one minute.
  • Whisk in the flour and cook for 1-2 minutes, stirring continuously.
  • Add the seasonings, then add the half and half in small splashes, stirring continuously.
  • Bring to a gentle bubble, then reduce heat to low. It will continue to thicken as it simmers.
  • Stir in the cheese. Taste and season with salt/pepper if desired.
  • When the pasta is done, reserve 2 cups of pasta water and set aside.
  • Drain the pasta and add it to the sauce, toss to combine. The pasta will absorb the sauce and it will continue to thicken. If it becomes too thick, add a little pasta water until desired consistency is obtained.
  • Add the cooked shrimp and toss. Allow it to heat back through, about 1 minute. Remove from heat.
  • Optional: Squeeze a wedge of fresh lemon over the dish and sprinkle with red pepper flakes if desired. Garnish with parsley, toasted panko, and serve with remaining lemon wedges.
  • Pro Tip: Save any remaining pasta water and add it as needed for reheating leftovers.

Notes

Pro Tips
  • Shrimp: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen. See blog post for more pro tips for cooking with shrimp.
  • This recipe can satisfy a full pound of pasta, but I prefer mine to be extra saucy!
  • Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese.
  • Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
  • I use Belgioioso Parmesan and Asiago cheese for this recipe. Romano can be used instead of Asiago, or all Parmesan can be used.
  • High quality butter makes a difference here, I use Land O' Lakes salted butter.
Storing/Reheating:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Frozen Alfredo sauce should be thawed overnight in the fridge before heating. 
  • I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency.
  • If the sauce is too thick when reheated, add a alittle reserved pasta water, a splash of milk, or chicken broth to thin it out.
The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe. (Optional panko topping not included.)

Nutrition

Calories: 625kcal, Carbohydrates: 51g, Protein: 33g, Fat: 33g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 255mg, Sodium: 643mg, Potassium: 560mg, Fiber: 3g, Sugar: 7g, Vitamin A: 956IU, Vitamin C: 11mg, Calcium: 383mg, Iron: 2mg
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Course: Main Course
Cuisine: American, Italian
Author: Stephanie