Creamy Shrimp Alfredo Pasta is the ultimate comfort food dish, combining tender rigatoni with juicy, seasoned shrimp and a rich, velvety Alfredo sauce. This meal is indulgent, flavorful, and surprisingly simple to put together—perfect for a cozy night in or an elevated weeknight dinner.
Why You’ll Love This Recipe
I love how this dish strikes the perfect balance between decadence and simplicity. The shrimp are seared to perfection and add a succulent seafood touch, while the homemade Alfredo sauce coats the pasta beautifully. It’s a recipe I turn to when I want something satisfying yet elegant. Plus, it’s all made with pantry-friendly ingredients and comes together quickly.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Shrimp:
1 lb (450g) large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper, to taste
For the Alfredo Sauce:
8 oz (225g) rigatoni pasta
2 tbsp unsalted butter
2 cloves garlic, minced
1 cup (240ml) heavy cream
1/2 cup (120ml) whole milk
1 cup (100g) grated Parmesan cheese
Salt and black pepper, to taste
For Garnish:
1/4 cup (10g) fresh parsley, chopped
Freshly ground black pepper, to taste
Directions
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Cook the Shrimp:
I start by tossing the shrimp with olive oil, garlic powder, onion powder, salt, and pepper in a bowl. Then I heat a large skillet over medium-high and cook the shrimp for about 2-3 minutes per side until pink and opaque. Once done, I set them aside. -
Cook the Pasta:
I cook the rigatoni in a pot of salted boiling water according to the package instructions until al dente. Then I drain and set it aside. -
Make the Alfredo Sauce:
Using the same skillet from the shrimp, I melt butter over medium heat, then sauté the minced garlic for about a minute. I stir in the heavy cream and milk, letting it come to a simmer. After that, I add the Parmesan cheese and stir until the sauce thickens—about 3-4 minutes. I season it with salt and black pepper. -
Combine and Serve:
I add the cooked rigatoni into the Alfredo sauce, stirring to coat everything evenly. Then I gently mix in the shrimp. To finish, I serve the pasta in a bowl or on individual plates, garnished with parsley and a touch of freshly ground black pepper.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
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I sometimes swap rigatoni for fettuccine or penne if I want a different texture.
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For extra depth, I add a splash of white wine to the sauce before adding the cream.
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I’ve also tried adding spinach or sun-dried tomatoes to introduce some color and an earthy flavor.
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If I want to make it spicy, I add a pinch of red pepper flakes while sautéing the garlic.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or cream to bring the sauce back to life and warm it gently on the stove or in the microwave. I avoid overcooking to keep the shrimp tender.
FAQs
How do I know when the shrimp are fully cooked?
Shrimp are done when they turn pink and opaque. They usually only need 2-3 minutes per side, depending on size.
Can I use frozen shrimp?
Yes, I use frozen shrimp often—I just make sure they are fully thawed and patted dry before cooking to avoid excess water in the skillet.
Can I make this dish ahead of time?
I recommend making it fresh, but I do prep the shrimp and sauce ingredients ahead to save time. The dish tastes best right after cooking.
What can I use instead of heavy cream?
I’ve used half-and-half as a lighter option, though the sauce won’t be quite as rich. A mix of milk and cream cheese also works for a creamy texture.
Can I add vegetables to this pasta?
Absolutely—I sometimes sauté mushrooms, spinach, or peas and stir them in with the pasta for a heartier dish.
Conclusion
Creamy Shrimp Alfredo Pasta is one of those dishes that feels like a treat but is simple enough to make on a busy evening. The rich sauce, tender shrimp, and perfectly cooked pasta come together in a satisfying way that I always look forward to. Whether I’m making it for guests or just indulging myself, it never disappoints.
