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This Shrimp Fettuccine Alfredo Pasta recipe is cooked in a delicious homemade creamy garlic sauce. It is so easy to make and ready in under 30 minutes. Loaded with flavor and protein, this shrimp Alfredo is perfect for a quick weeknight dinner.
Tender and juicy shrimp with each bite, this easy Shrimp Alfredo recipe is made on the healthy side by making the homemade Alfredo sauce from scratch without using any heavy or whipping cream. Made with milk, creamy cheese, anchovies, garlic, and parmesan cheese for the same great taste as the classic alfredo you get at restaurants which are usually loaded with butter and heavy cream. Enjoy this easy-to-make homemade shrimp alfredo for a quick family dinner since it only takes about 30 minutes to make tops.
Why you will love this homemade alfredo
- Made with homemade Alfredo sauce: Ditch the canned Alfredo and make your own Alfredo sauce from scratch with healthier ingredients and no preservatives.
- Easy and quick: Super easy to make this shrimp Alfredo and it only takes 30 minutes to get it on the dinner table.
- So tasty: Tender and juicy shrimp with each bite that’s smothered in a delicious creamy sauce.
Ingredients you will need to make this alfredo
These are just a list of ingredients you need to grab from the store to make this easy shrimp Alfredo. Full measurements will be listed further down below.
fettuccine pasta or any other healthier pasta of choice
raw shrimp peeled, deveined, and tails removed
olive oil
salt and pepper
full fat or light cream cheese
milk of choice
anchovies
garlic cloves
freshly grated parmesan
fresh parsley to garnish
How to make Shrimp alfredo from scratch
- Prepare the pasta: Bring a pot of salted water to the boil and cook the pasta according to package directions to al-dente. Set aside.
- Cook the shrimp: Heat the oil in a frying pan over medium heat. Add shrimp and season with salt and pepper. Cook for 2-3 minutes, or until shrimp is pink and curled up. Set aside on a plate.
- Make the alfredo sauce: To the same heated pan add garlic, anchovies, and cook for no more than 1 minute, or just until fragrant. Add the milk mixture together with the cream cheese and whisk until sauce starts to thicken about 2-3 minutes.
- Add the pasta and toss: Add in the cooked pasta, shrimp, parmesan, and parsley, and toss to combine.
- Serve: Take off the heat garnish with parsley and serve immediately.
recipe notes and tips
- Milk: we used 2% milk in place of heavy or whipping cream. You may use any other milk of choice.
- Pasta: to keep it a classic Alfredo, we used fettuccine pasta. You may use any other pasta of choice that’s healthier.
- Shrimp: use any other protein of choice if you don’t like shrimp.
- Do not rinse the pasta after you are done boiling. You need to starch for the sauce to stick to the pasta. Do not over boil the pasta.
- Consider saving some pasta water, about 1/2 cup to replace part of the milk to get a thicker cheese base.
- Anchovies are optional if you want to omit them. But they don’t leave any fishy taste and adds in great flavor.
- Store leftovers in a container in the fridge for up to 3 days.
Frequently asked questions
Lets be frank, the shrimp Alfredo you typically get at restaurants are far from healthy. They are made with heavy cream, loads of cheese , and butter. Shrimp Alfredo can be made healthy from scratch at home. Skip the butter, skip the heavy cream, use healthier pasta. What you use to make your shrimp Alfredo will determine how healthy it is.
Shrimp Alfredo in itself is a rich and creamy complete meal that is filling and won’t really require any sides. But if you must, serve it with some veggies like steamed broccoli or asparagus. Toasted garlic bread is a great option as well or some homemade dinner rolls.
Do you feel like your stored Alfredo is a bit on the dry side? Don’t sweat it. Once you reheat it , it goes right back to being creamy after the cheese loosens up. if you aren’t content with the way it looks, go ahead and add about 1/4 cup of milk and another tablespoon of olive oil in the pan and reheat it on medium heat. Be careful not to overcook the pasta.
other pasta recipes to try
- Tuscan Chicken Pasta
- Baked Feta Pasta with Shrimp
- Creamy Salmon pasta
- Easy Cheeseburger Pasta
- Creamy Tuna Pasta Salad
- Asparagus Chicken Pasta
- Chicken Pasta Salad
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Easy Shrimp Fettuccine Alfredo
Ingredients
- 8 oz fettuccine pasta, or any pasta of choice
- 1 lb large raw shrimp peeled, deveined, and tails removed
- 1 tbsp olive oil
- Kosher salt and ground pepper, to taste
- 4 oz light cream cheese, softened
- 1/2 tbsp minced anchovies
- 1 1/2 cup milk of choice
- 1 tbsp cornstarch or GF flour
- 2-4 large garlic cloves , minced
- 1 cup freshly grated parmesan cheese
- Fresh parsley, chopped to garnish
Instructions
- Bring a pot of salted water to the boil and cook the pasta according to package directions to al-dente. Set aside.
- Heat the oil in a frying pan over medium heat. Add shrimp and season with salt and pepper. Cook for 2-3 minutes, or until shrimp is pink and curled up. Set aside on a plate.
- To the same heated pan add garlic, minced anchovies, and cook for no more than 1 minute, or just until fragrant.
- Add the milk mixture together with the cream cheese and whisk until sauce starts to thicken about 2-3 minutes.
- Add in the cooked pasta, shrimp, parmesan, and parsley, and toss to combine.
- Take off the heat and serve immediately.
Notes
- Milk: we used 2% milk in place of heavy or whipping cream. You may use any other milk of choice.
- Pasta: to keep it a classic Alfredo, we used fettuccine pasta. You may use any other pasta of choice that’s healthier.
- Shrimp: use any other protein of choice if you don’t like shrimp.
- Do not rinse the pasta after you are done boiling. You need to starch for the sauce to stick to the pasta. Do not over boil the pasta.
- Consider saving some pasta water, about 1/2 cup to replace part of the milk to get a thicker cheese base.
- Anchovies are optional if you want to omit them. But they don’t leave any fishy taste and adds in great flavor.
- Store leftovers in a container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Any chance we could use Fish Sauce instead of anchovies to give that deep flavor base? That I keep on hand, but never anchovies. And if so, is it more concentrated so go with a really small quantity?
Yes, you sure can. I would use 1 tablespoon.
I put in the anchovy paste and added some lemon it was a hit!
Where/when does flour get put in? I don’t see it listed
Made tonight! We loved it! Very easy also.
Perfect. Glad you loved it.
RENA ANOTHER QUICK DELICIOUS MEAL.
SUPER EASY AND DOESN’T REQUIRE A TON OF INGREDIENTS
Perfect meal if you are tired of chicken and still packed with protein!
KIDS LOVE IT
THANKS!!
You are the absolute best!
I am obsessed. This is delicious and I will definitely be making this again!
So glad you loved it.
Nice recipe Rena. I liked the taste that the anchovy paste gave it. I added broccoli and it was great. Noticed it’s categorized as kosher… But that must be a mistake.
Hi. Yes, that shouldn’t be. Glad you loved it.