Creamy Shrimp Alfredo Pasta

This creamy shrimp alfredo pasta is perfect for busy weeknights. It is super creamy and easy to make.


  • 500 grams fettuccine pasta
  • .50 kg large shrimp, peeled, deveined and tails removed
  • 1 onion, peeled and finely chopped
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon oil
  • 3 tablespoon butter
  • 2 ½ cups heavy whipping cream
  • ½ cup cheddar or parmesan cheese, shredded
  • 1/2 cup white wine
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon parsley, finely chopped to garnish


  1. In a large pot bring water to a boil. Add pasta with 1 tablespoon salt and cook according to package instructions. Drain.
  2. Pat-dry the shrimp with paper towel. Season with salt, black pepper and paprika and stir.
  3. Place a medium, non-stick pan over medium heat, heat oil. Add the shrimp in single layer and cook for 2-3 minutes or just until cooked through and opaque. Remove the shrimp and set aside on a plate.
  4. On the same hot pan, melt butter. Once butter is melted, add onions and garlic and sauté until softened.
  5. Add white wine and stir. Let it boil until liquid has almost evaported.
  6. Add cream and stir. Bring to a boil then simmer for 2 minutes.
  7. Sprinkle with cheddar or parmesan cheese and stir just until creamy and smooth. Let it come just into a simmer without boiling.
  8. Turn off heat and season sauce with more salt, pepper and paprika to taste.
  9. Add shrimp and pasta to the sauce and toss to coat. Sprinkle parsley to garnish.

Disclaimer: I am not a chef and neither am I a professional recipe developer. The recipes are taken from different sources and thought of sharing it. All images are taken by my husband.

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