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Creamy shrimp Alfredo pasta with fettuccine, garlic Parmesan sauce, and fresh parsley in a white bowl
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Shrimp Alfredo Pasta (Creamy 30 Minute Dinner)

Creamy shrimp Alfredo pasta made with tender shrimp, garlic, and a rich parmesan sauce. This easy 30-minute dinner is a comforting, restaurant-style meal you can make at home.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner
Cuisine: Italian-American
Keyword: 30 minute pasta recipe, creamy shrimp pasta, easy shrimp dinner, homemade alfredo sauce, shrimp alfredo pasta
Calories: 620kcal
Cost: $15.50-$18.50

Equipment

  • 1 Large pot (for pasta)
  • 1 Large skillet or sauté pan
  • 1 Wooden Spoon or Silicone Spatula
  • 1 Tongs (for tossing pasta)
  • 1 Measuring Cups and Spoons

Ingredients

  • 12 oz fettuccine or penne pasta
  • 1 lb raw shrimp, peeled and deveined
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp Italian seasoning
  • 1/2 cup reserved pasta water
  • 1 tbsp fresh parsley, chopped (optional garnish)

Instructions

  • Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
    12 oz fettuccine or penne pasta, 1/2 tsp salt, 1/2 cup reserved pasta water
  • Heat butter in a large skillet over medium heat. Add shrimp, season lightly with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.
    1 lb raw shrimp, peeled and deveined, 2 tbsp unsalted butter, 1/2 tsp salt, 1/2 tsp black pepper
  • In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer.
    3 cloves garlic, minced, 1 cup heavy cream
  • Stir in parmesan cheese, Italian seasoning, salt, and pepper. Let simmer for 2–3 minutes until slightly thickened.
    1 cup freshly grated parmesan cheese, 1/2 tsp salt, 1/2 tsp Italian seasoning, 1/2 tsp black pepper
  • Add cooked pasta and shrimp back into the skillet. Toss until evenly coated. Add reserved pasta water as needed to reach desired sauce consistency.
    12 oz fettuccine or penne pasta, 1 lb raw shrimp, peeled and deveined, 1/2 cup reserved pasta water
  • Remove from heat. Garnish with chopped parsley and extra parmesan cheese. Serve immediately.
    1 tbsp fresh parsley, chopped (optional garnish)

Notes

  • Use freshly grated parmesan for best melting and texture (pre-shredded can clump)
  • Do not overcook shrimp—they turn rubbery quickly
  • Add spinach, broccoli, or mushrooms for extra nutrition
  • Sauce too thick? Add pasta water gradually to loosen
  • Sauce too thin? Let simmer an extra 1–2 minutes