Valentine’s Day is fast approaching, and I thought you might want something a little special to make your honey taste better. This extra-luxurious Shrimp Alfredo recipe is easy to make and tastes just as good as eating out. You can make it cheaper and more memorable because you made it. I guarantee that this creamy shrimp pasta alfredo will get you extra points!


I call this shrimp alfredo pasta an “Amerifredo” or an American-style Alfredo sauce. The authentic Roman alfredo sauce doesn’t contain any heavy cream or garlic. It gets all its creaminess from butter and very good Parmesan. This recipe is far from the American “alfredo” that you find in American restaurants and jars in U.S. supermarkets.

This simple dish has a rich Parmesan cream sauce, tender shrimp, fettuccine noodles, and a creamy Parmesan sauce. It is simple and quick to make creamy alfredo sauce with butter, garlic and heavy cream. Add some fettuccine or juicy shrimp to the skillet, and you’re done with fancy-pants pasta! This one is easy enough for anyone!


This sauce is extremely luxurious, and the heavy cream is essential for its texture. I do not recommend replacing it. Because the heavy cream has a low moisture content, the Parmesan melts in easily and doesn’t clump like milk. If you don’t have cream cheese, another option is to use milk and cream cheese together. Parmesan will melt in the cream cheese and create a thick sauce similar to heavy cream. As a guide, you can use my Sun-Dried Tomato Pasta sauce.


It is well-known that fresh shredded Parmesan tastes better than grated Parmesan in a can. However, I want to clarify that if you only have grated Parmesan on hand, then use it! I tested the recipe with grated Parmesan to make sure it was delicious. You’ll love it even more if you can find the best. 🙂


This pasta is rich and creamy, so I recommend pairing it with a simple side dish to lighten the dish and cut through the creaminess. The light vinaigrette can be used to balance the rich cream without overpowering the flavours of the pasta. You can add some homemade garlic bread to complement the garlic in the alfredo. Garlic bread is always a good idea! A cool, crisp glass of Pinot Grigio or Sauvignon Blanc would complete the meal.


It’s quick and easy to make Shrimp Alfredo Pasta, but it feels more special and luxurious. This is the perfect dish to serve on special occasions.

Prep time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes


  • 1/2 lb. medium shrimp, peeled, deveined ($4.99)
  • 1/2 lb. fettuccine ($0.67)
  • 2 Tbsp butter divided ($0.20).
  • 4 cloves minced garlic ($0.32)
  • 1 cup heavy cream $1.00
  • 3/4 cup Parmesan* ($1.08)
  • 1/8 teaspoon salt (or to your taste) ($0.02)
  • 1/4 teaspoon freshly cracked pepper (or to your taste) ($0.02)
  • 1 Tbsp chopped fresh parsley (optional) ($0.10)


  • Thaw the shrimp before you begin if it is frozen. If you like, you can either remove the tails of the shrimp or leave them on.
  • To make the fettuccine, bring a large pot of water to boil. Boil the water until it boils. Once it has boiled, add the fettuccine to the pot and boil for 7-10 minutes. Before draining the pasta, reserve 1/2 cup of the starchy liquid.
  • While the pasta is boiling, make the alfredo sauce and the shrimp. The peeled shrimp should be placed on a cutting board. After drying, use a paper towel to dry them. Season the shrimp with salt and pepper.
  • Heat 1 tablespoon of butter in a large skillet. Once the butter is melted, stir the butter around to coat the skillet. Cook the shrimp for about 1-2 minutes, or until they are opaque and pink. Transfer the shrimp to a bowl.
  • Reduce heat to medium-low. To the skillet, add 1 tablespoon of butter and the minced garlic. Sauté the garlic for about 1-2 minutes or until it becomes fragrant but not too brown.
  • Mix the heavy cream into the skillet. Stir to dissolve any brown bits. Let the cream come to a boil.
  • Stir the Parmesan in the hot cream until it is melted. Season the sauce with salt.
  • The cooked pasta, drained shrimp, and sauce should be added to the skillet. Mix everything until well coated with sauce. To loosen the sauce if it becomes too thick, you can add some of the pasta water.
  • Add salt and pepper to taste. Sprinkle with fresh chopped parsley, and serve.


*This recipe can be used with either grated or shredded Parmesan.

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