This Creamy Shrimp Alfredo is a quick, crowd-pleasing pasta dish! Juicy shrimp, tender fettuccine, and a rich garlic sauce come together for an easy, restaurant-worthy meal perfect for any night of the week. Ready in just 30 minutes!
😍Reasons to Love This Shrimp Alfredo
We took our time perfecting this Shrimp Fettuccine Alfredo, tweaking the sauce until it was just right—and we’re excited for you to try it! This recipe keeps things simple, with shrimp cooking right in the sauce for that rich, easy flavor.
Classic Alfredo sauce (butter, cream, and Parmesan) doesn’t need to be complicated, but nailing the ideal consistency makes all the difference. Not too thick, not too thin—just perfect. Plus, we added a twist to make the sauce extra silky with a hint of tang that complements the shrimp beautifully. Can you guess? It’s Boursin cheese!
If you’re craving more Alfredo goodness, don’t miss out on our Blackened Chicken Alfredo, Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce, Salmon Alfredo, or the ultimate Olive Garden Alfredo Sauce Copycat!
✅You’ll Need
- Shrimp: Use uncooked, medium-sized shrimp (35-40 pieces per pound) for the best texture. You can leave the tails on for presentation or remove them for easier eating—either works!
- Fettuccine: This pasta holds the creamy Alfredo sauce well, but you can swap it for linguine or even spaghetti if needed. Be sure to cook it al dente, as it will continue to soften in the sauce.
- Boursin Cheese: The Fine Herbs & Garlic flavor adds creaminess and a subtle herb-garlic kick to the sauce. Make sure it’s softened for easy melting. If you can’t find Boursin, cream cheese can work as a substitute.
- Heavy/Whipping Cream: This gives the sauce its rich, creamy texture. Avoid half-and-half, as it may make the sauce too thin and less velvety.
- Chicken Broth: Adds a bit of depth and keeps the sauce from becoming overly thick. You only need a small amount, so use low-sodium broth if you’re watching salt levels.
- Garlic: Freshly minced garlic enhances the flavor of the sauce and complements the shrimp. Avoid garlic powder for this recipe to keep the flavors fresh and bold.
- Parmesan Cheese: Freshly grated Parmesan melts better and gives the sauce a luxurious texture. Pre-grated cheese may not melt as smoothly and can make the sauce grainy.
- Salt & Pepper: Season at the end, especially if using salted broth or pre-grated Parmesan, as both can add saltiness. Taste and adjust as needed to get the balance just right.
🔪How to Make Shrimp Alfredo
Start boiling salted water for the fettuccine, cooking until al dente and reserving 1 cup of pasta water.
While the pasta cooks, add butter, Boursin, heavy cream, chicken broth, and garlic to a skillet on medium heat. Once the butter melts, stir until Boursin is fully blended. Let it simmer for 2 minutes, stirring occasionally, until the sauce thickens.
Stir in Parmesan and cook for another minute.
Add shrimp and cook for 4 minutes until pink.
Season with salt and pepper, toss with drained pasta, and serve immediately.
What to serve with shrimp Alfredo
Air Fryer Garlic Bread– Perfect for soaking up the creamy sauce!
Caesar Salad– Crisp and refreshing with a hint of tangy dressing.
Roasted Asparagus– Light and healthy, balancing the rich pasta.
Cheesy Garlic Roasted Brussels Sprouts– Adds a bit of crunch and color to the plate.
Sautéed Spinach– Quick to make and a great way to add greens.
🗄️Storage
Store Shrimp Alfredo leftovers in an airtight container in the fridge and enjoy within 2–3 days for the best taste. When reheating, use low heat to prevent the sauce from separating, and add a splash of cream if it needs extra creaminess. Freezing isn’t recommended for this dish, as it may alter the sauce’s texture.
More Shrimp Pasta Recipes
Creamy Shrimp and Broccoli Pasta
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Shrimp Alfredo
Ingredients
- 1 pound uncooked, 35-40 pieces shrimp, peeled, tails on or off
- 1/2 lb. uncooked fettuccine
- 2 tablespoons unsalted butter
- 1 5.2 ounce package Boursin Fine Herbs & Garlic cheese, softened
- 3/4 cup heavy/whipping cream
- 1/4 cup chicken broth
- 2 teaspoons cloves garlic, minced
- 1 cup freshly grated parmesan cheese
- Salt & pepper to taste
Instructions
- If using frozen shrimp, place them in a colander and run under cool water until thawed.
- Start boiling a salted pot of water for the fettuccine. Cook until al dente according to package instructions. Reserve 1 cup of pasta water.*
- While the pasta cooks, add butter, Boursin cheese, heavy cream, chicken broth, and garlic to a skillet over medium heat.
- Once the butter has melted and the pan is warm, stir to help the Boursin cheese melt into the sauce. This should take a few minutes.
- When the Boursin has fully blended, let the sauce gently bubble for 2 minutes, stirring occasionally, until it thickens slightly.
- Stir in the grated Parmesan cheese and cook for another minute.
- Add the shrimp to the skillet and cook for 4 minutes, stirring occasionally, until the shrimp are pink and cooked through.
- Season with salt and pepper to taste. Toss with the drained pasta and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wow, this Shrimp Alfredo was restaurant-quality! The creamy sauce was silky smooth, and the shrimp were perfectly cooked. My family couldn’t get enough!
Thank you, Anna! I’m so happy your family enjoyed it. Shrimp Alfredo is always a crowd-pleaser!