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Shrimp Alfredo Recipe

Alfredo dishes have always been among my favorites in Italian cuisine. I love chicken alfredo and Shrimp alfredo is no different, this recipe is delicious. The alfredo sauce is very simple and probably a bit healthier than most. You can adjust this recipe to your taste. I always like to add a lot of garlic and parmesan. This is a very easy dish and should be on the table in less than 1 hour. As you can probably see from the pictures, I used cooked shrimp instead of raw. Either one will work fine. If the shrimp is already pre-cooked I would recommend putting it in the sauce to simmer for a few seconds just before it’s done. You don’t want to overcook the shrimp.  Serve with garlic bread. Enjoy.

(Makes 2 Servings)

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Shrimp Alfredo Recipe

  • Author: Bobby


  • 1lb medium raw shrimp (peeled and deveined with tails removed)
  • 6 garlic cloves (sliced in half)
  • 1 medium onion (diced)
  • ¾ cup grated parmesan cheese
  • 8 ounces fettuccini (or your favorite pasta)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup whole milk
  • 1 teaspoon cornstarch
  • seasoning salt
  • ground black pepper
  • Minced fresh parsley (for garnish)




  1. Bring to a large pot of water to a boil and cook pasta according to package directions.
    Meanwhile, in a small bowl mix cornstarch and milk. Set aside. In a large frying pan heat butter and oil.
  2. Add garlic and onions, cook for 5 minutes or until garlic is soft. Mash garlic with the bottom of a fork. Add shrimp and cook until it just turns pink (about 1 ½ minute). Stir milk mixture into the pan.
  3. Cook while stirring constantly until the sauce has thickened (about 2 minutes).
  4. Pour mixture over cooked pasta. Mix in parmesan cheese, salt, and pepper. Garnish with parsley.


  1. HoneyB says:

    Looks de-lish! I love shrimp alfredo better than chicken ;o)

    I’ve gone the precooked shrimp route before too…its handy when you don’t have a lot of time!

  2. jackie says:

    I made about double of this recipe….after tossing in the shrimp but before adding the milk/cornstarch mixture, I added 5 large thinly sliced mushrooms, and a little broth(chicken), and cooked it low with the cover on the skillet….then added the milk mixture after about 5 minutes. It came out DE LISH OUS!

  3. amateur cook says:

    I have mainly tried your baking recipes. This is the first dinner recipe I’ve attempted from your site, and it was so simple! For 1 1/2 lbs shrimp, I doubled everything in the recipe, except for the Parmesan cheese, and added 2 long stalks of celery, diced into small cubes, for extra moisture and flavor which I sauteed along with the onions and garlic. I put in about 1/2 c. minced fresh parsley (use 1/4 c. if not doubling the recipe) and it really adds a kick to the dish.

    Now I can see why you did not cook too much, because the leftovers from this dish probably do not heat up as well. Your portions are already perfect for 2 large servings. The instructions were incredibly easy. Thank you.

  4. Kath says:

    This recipe was soooo amazingly good!!! I made it for my honey who loves alfredo sauce and is very picky. I used heavy whipping cream instead of milk because I like the sauce to be a little creamier. Thanks 🙂

  5. tazz says:

    Hi, I was googling for shrimp Alfredo with milk recipe and came upon your page. Thank you for such a good and easy recipe. My husband was skeptical and wanted to get a jar of ready made Alfredo sauce but I wanted to try this out. Once this one was done, he said it was the best decision ever since it turned out delicious! Thanks so much for sharing 🙂

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