The Best 30-Minute Creamy Shrimp Alfredo Pasta

The Best 30-Minute Creamy Shrimp Alfredo Pasta

Greetings seafood,

No matter the time of year, sometimes it can feel like life is in the fast lane, with no sign of stopping! When you’re fully immersed in the hustle and bustle, a quick and delicious dinner is the name of the game. So, we thought we’d take it easy with a delicious shrimp pasta recipe that’s ready in under 30 minutes!

Introducing our Creamy Alfredo Pasta with Shrimp: a comforting, crowd-pleasing dish that will have everyone rushing to the table. From the irresistible aroma that fills your kitchen to the last sip of pasta, this shrimp creation is a guaranteed (and seafood-approved) hit.

While this indulgent treat may not be an everyday affair, it’s bound to become a family favorite.

Imagine fettuccine or your favorite pasta smothered in a velvety parmesan sauce and adorned with perfectly sautéed garlic shrimp – this is the ultimate comfort food. Trust us. It’s so delicious, your loved ones might mistake it for restaurant takeout. And to top it off, this dish not only delights the taste buds, it is also a protein powerhouse. A simple 3-ounce serving of shrimp provides nearly 20 grams of protein!

In about half an hour you can prepare this culinary masterpiece – the ideal choice for those crazy, hectic days when time is of the essence. So, grab those forks and get ready to dive into another delicious seafood dining experience!


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  • 3/4 to taste of pasta of your choice
  • 1 lb. shrimp, peeled and removed
  • Salt and pepper to taste
  • Sprinkle with paprika
  • 1 tablespoon. oil
  • 2 tbsp. butter
  • 1 small onion, finely chopped
  • 1 clove of garlic
  • 1/3 cup White wine
  • 2 cups heavy whipping cream
  • 1/3 cup Parmesan cheese
  • Parsley, basil, or freshly cracked pepper for garnish, if desired

  1. Cook the pasta in salted water, following the instructions on the package, and drain it. Do not rinse the noodles; this helps the sauce stick better.
  2. Season the shrimp lightly with salt, pepper and paprika. Preheat a large skillet to medium-high and add the oil. Once the oil is hot, add the shrimp in a single layer and cook 1-2 minutes per side or until cooked through and no longer translucent. Remove the shrimp from the pan and place them in a separate bowl.
  3. In the same pan, over medium-high heat, add the butter and onion and sauté the onion until golden brown. Stir in the garlic and saute another minute. Deglaze with the white wine and lower the heat to 25%, scraping the bottom of the pan to deglaze.
  4. Add the whipped cream and simmer for 2 minutes. Next, sprinkle the contents of the pan with ⅓ cup Parmesan cheese (or add to taste) and stir until creamy and smooth. Add about ¼ tsp. paprika and season with salt and pepper to taste.
  5. Turn off the heat and stir the cooked prawns and the drained (and not rinsed) pasta into the pan.
  6. Garnish with parsley, basil, extra Parmesan, or freshly cracked pepper, if desired.


Pro tip: Cook 1 more pound of shrimp and toss them in a green salad the next day.

  • Author: Fish-based dish
  • Category: Shrimp

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