Name: Easy Shrimp Alfredo Linguine Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 pound linguine pasta; 1½ pounds large shrimp (16/20 count), peeled and deveined; 2 cups heavy cream; 1 cup freshly grated Parmesan cheese, plus more for serving; 4 tablespoons unsalted butter, divided; 4 cloves garlic, minced; ¼ cup dry white wine (such as Pinot Grigio); 1 teaspoon Italian seasoning; ½ teaspoon red pepper flakes (optional); Salt and black pepper, to taste; 2 tablespoons olive oil; ¼ cup fresh parsley, chopped; Juice of ½ lemon (about 1 tablespoon)

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There’s something undeniably luxurious about twirling silky strands of linguine coated in rich, creamy Alfredo sauce, studded with perfectly seasoned shrimp. This Easy Shrimp Alfredo Linguine Recipe brings restaurant-quality Italian-American comfort food right to your home kitchen—and the best part? It takes just 30 minutes from start to finish!

Shrimp Alfredo Linguine is the ultimate weeknight dinner when you’re craving something indulgent but don’t want to spend hours in the kitchen. The tender, juicy shrimp pairs beautifully with the velvety Alfredo sauce that clings to every strand of pasta. It’s impressive enough to serve for date night or when hosting friends, yet simple enough to make on a busy Tuesday evening when you need dinner on the table fast.

This recipe is perfect for those moments when you want to feel fancy without the fuss. Whether you’re celebrating a special occasion, planning a romantic dinner at home, or simply treating your family to something special, this shrimp Alfredo linguine delivers big on flavor while keeping the cooking process straightforward and stress-free.

History / Background

Fettuccine Alfredo was born in Rome, Italy, in the early 1900s, created by restaurateur Alfredo di Lelio. The original version was remarkably simple—just fresh fettuccine tossed with butter and Parmesan cheese. Alfredo created this dish for his pregnant wife who was struggling with morning sickness, and the gentle, rich flavors were exactly what she needed.

The dish gained international fame when American actors Mary Pickford and Douglas Fairbanks dined at Alfredo’s restaurant during their honeymoon in 1920. They were so enamored with the pasta that they brought the recipe back to Hollywood, where it became a sensation. As Italian-American cuisine evolved in the United States, heavy cream was added to the sauce, creating the lusciously rich Alfredo we know and love today.

The addition of shrimp to Alfredo sauce is a purely American innovation that emerged as Italian-American restaurants sought to create more substantial, protein-rich dishes. Shrimp Alfredo became a staple on casual dining menus across the country throughout the 1980s and 1990s, representing the perfect marriage of Italian pasta traditions and American abundance.

While linguine isn’t the traditional pasta choice for Alfredo (fettuccine holds that honor), many home cooks prefer linguine because its slightly narrower shape makes it easier to twirl and eat. The long, flat strands still capture plenty of that gorgeous cream sauce while providing a more delicate texture that doesn’t overwhelm the tender shrimp.

Why You’ll Love This Recipe

This Shrimp Alfredo Linguine is about to become your new go-to recipe for those nights when you want something special without the stress. It strikes that perfect balance between impressive and achievable, making you look like a culinary genius with minimal effort.

Here’s why this recipe is absolutely irresistible:

Restaurant-quality results at home – You’ll save money while enjoying flavors that rival your favorite Italian restaurant
Ready in 30 minutes – Perfect for busy weeknights when time is tight but you still want a proper dinner
Simple ingredient list – No hard-to-find specialty items; everything is available at your regular grocery store
One-pan friendly – Less cleanup means more time to enjoy your meal
Easily customizable – Adjust the garlic, add vegetables, or swap the protein to suit your preferences
Crowd-pleasing flavors – Even picky eaters love this creamy, comforting pasta dish
Looks impressive – The presentation is naturally beautiful, making it perfect for entertaining
Satisfying and filling – The combination of pasta, protein, and cream creates a complete, hearty meal
Great for meal prep – Leftovers reheat beautifully for next-day lunches

Ingredient Notes

Let’s talk about what makes this dish so incredibly delicious. Each ingredient plays an important role in creating that perfect balance of flavors and textures.

Linguine Pasta – The star carbohydrate of our dish! Linguine’s flat, narrow shape is ideal for cream sauces. If you can’t find linguine, fettuccine or even spaghetti work beautifully. For a low-carb version, you can substitute with zucchini noodles, though you’ll need to adjust the cooking method.

Large Shrimp – Look for 16/20 or 21/25 count shrimp (meaning that many per pound). I prefer peeled and deveined for convenience, but leave the tails on or off based on your preference. Fresh or frozen works equally well; just thaw frozen shrimp in the refrigerator overnight or under cold running water.

Heavy Cream – This is what makes Alfredo sauce so luxuriously rich and silky. Heavy whipping cream (not half-and-half) is essential for the proper consistency. The higher fat content prevents the sauce from breaking or becoming grainy.

Parmesan Cheese – Please use freshly grated Parmesan, not the pre-grated stuff in a can! Freshly grated Parmigiano-Reggiano melts smoothly into the sauce and provides that nutty, salty flavor that makes Alfredo so addictive. Pecorino Romano can be substituted for a sharper, more assertive flavor.

Butter – Unsalted butter gives you better control over the saltiness of your dish. It adds richness and helps emulsify the sauce for that glossy, restaurant-quality finish.

Garlic – Fresh garlic cloves are a must! They infuse the dish with aromatic flavor. Don’t be tempted to use garlic powder here; the fresh stuff makes all the difference.

White Wine – A dry white wine like Pinot Grigio or Sauvignon Blanc adds depth and acidity that balances the richness of the cream. If you prefer not to use wine, substitute with chicken or vegetable broth plus a squeeze of lemon juice.

Italian Seasoning – A blend of dried herbs (typically basil, oregano, thyme, and rosemary) that adds classic Italian flavor to the shrimp. You can make your own blend or use store-bought.

Red Pepper Flakes – Just a pinch adds a subtle warmth without making the dish spicy. It’s optional but recommended for depth of flavor.

Fresh Parsley – This brightens up the rich dish with a pop of color and fresh flavor. Basil also works wonderfully as a garnish.

Equipment Needed

You won’t need any fancy gadgets for this recipe! Here’s what you’ll want to have on hand:

Large pot – For boiling the linguine (at least 6-quart capacity)
Large skillet or sauté pan – A 12-inch pan with high sides is ideal for cooking the shrimp and making the sauce. If you have one, a deep sauté pan works even better.
Colander – For draining the pasta
Tongs or pasta fork – For tossing and serving the linguine
Sharp knife and cutting board – For mincing garlic and chopping herbs
Box grater or Microplane – For freshly grating Parmesan cheese
Measuring cups and spoons – For accurate measurements
Wooden spoon or silicone spatula – For stirring the sauce
Small bowl – For seasoning the shrimp before cooking

Nutrition information is approximate and calculated per serving based on the ingredients listed.

Tips & Variations

This recipe is wonderfully versatile! Here are some ways to make it your own:

Protein Swaps: Not a shrimp fan? Try grilled chicken breast cut into strips, seared scallops, or even crispy bacon pieces. For a vegetarian version, add sautéed mushrooms, roasted broccoli, or grilled zucchini.

Make it spicy: Increase the red pepper flakes to ½-¾ teaspoon, or add a tablespoon of Calabrian chili paste to the sauce for an authentic Italian kick.

Add vegetables: Spinach, sun-dried tomatoes, cherry tomatoes, asparagus, or peas all work beautifully in this dish. Add heartier vegetables when cooking the garlic; add delicate greens like spinach at the very end so they just wilt.

Lighten it up: Use half-and-half instead of heavy cream for a lighter sauce (though it won’t be quite as thick). You can also use whole wheat or chickpea pasta for extra fiber and protein.

Cajun twist: Season the shrimp with Cajun seasoning instead of Italian seasoning for a New Orleans-inspired flavor profile.

Extra herbs: Fresh basil, thyme, or tarragon can be stirred in at the end for additional fresh herb flavor.

Cheese variations: Mix in some Gruyère or Fontina cheese along with the Parmesan for a more complex, nutty flavor.

Pro Chef Tips

Want to take your Shrimp Alfredo Linguine from good to absolutely spectacular? Here are some professional techniques:

Room temperature ingredients: Let your heavy cream and butter sit at room temperature for 30 minutes before cooking. This helps create a smoother, more emulsified sauce that’s less likely to break.

Toast your pasta: After draining, return the linguine to the hot pot for 30 seconds, tossing constantly. This evaporates excess surface moisture so the sauce adheres better.

Dry your shrimp thoroughly: Moisture is the enemy of a good sear. Pat shrimp completely dry and let them sit uncovered in the refrigerator for 20 minutes before cooking if you have time. This concentrates their flavor and ensures beautiful caramelization.

Low and slow for the sauce: When adding the Parmesan, keep the heat low and add the cheese gradually. High heat can cause the proteins to seize up, creating a grainy, separated sauce.

Finish cooking the pasta in the sauce: Undercook your linguine by 1-2 minutes, then let it finish cooking in the Alfredo sauce. This allows the pasta to absorb flavor and the starch helps thicken the sauce naturally.

Fresh lemon is essential: That squeeze of lemon at the end isn’t optional—it cuts through the richness and brightens all the flavors. The acidity makes the dish taste more balanced and less heavy.

Quality matters: Invest in good Parmigiano-Reggiano (look for the stamped rind) and wild-caught shrimp when possible. The quality of your core ingredients really shines through in simple preparations like this.

Common Mistakes to Avoid

Even simple recipes can go wrong! Here’s what to watch out for:

Overcooking the shrimp: This is the #1 mistake! Shrimp cook incredibly fast—usually just 2-3 minutes total. The moment they turn pink and opaque, they’re done. Overcooked shrimp become tough and rubbery, so keep a close eye on them.

Using pre-grated Parmesan: Those convenient canisters and bags contain anti-caking agents (usually cellulose) that prevent the cheese from melting smoothly. Your sauce will be grainy and may separate. Always grate your own from a block of Parmesan.

Boiling the sauce too vigorously: Cream sauces need gentle heat. Boiling causes the sauce to break (separate into fat and liquid) and can make it curdle. Keep it at a gentle simmer, and never let it come to a rolling boil once you’ve added the cream.

Not salting your pasta water enough: Your pasta water should taste like the sea! This is your only opportunity to season the pasta itself. Undersalted pasta makes the entire dish taste bland, no matter how well-seasoned your sauce is.

Rinsing the pasta: Never rinse cooked pasta unless you’re making a cold pasta salad! The starchy coating helps the sauce adhere and adds body to your Alfredo sauce. Just drain and add directly to the sauce.

Making the sauce ahead of time: Alfredo sauce is best made fresh and served immediately. As it sits, it thickens and can become grainy. If you must make components ahead, cook the shrimp and pasta separately, then make the sauce fresh and combine everything just before serving.

Skipping the pasta water: Always reserve at least a cup before draining! That starchy liquid is a magical ingredient that helps thin the sauce to the perfect consistency while helping it cling to the pasta.

Storage & Meal Prep

While Shrimp Alfredo Linguine is best enjoyed fresh, you can absolutely save leftovers for another day.

Refrigerator Storage: Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. The sauce will thicken considerably as it cools, which is completely normal.

Reheating Instructions: The key to reheating Alfredo is adding moisture back. Place leftovers in a skillet over medium-low heat with 2-3 tablespoons of milk, cream, or chicken broth. Stir frequently until heated through, about 5-7 minutes. You can also microwave individual portions: add a splash of milk or cream, cover with a damp paper towel, and microwave in 30-second intervals, stirring between each, until warm.

What to Expect: Reheated Alfredo will never be quite as silky as when it’s freshly made, but it’s still delicious! The sauce may appear slightly separated when cold—this is normal. Gentle reheating with added liquid will help bring it back together.

Best Practices: Store the pasta and shrimp together rather than separating them. If you know you’ll have leftovers, slightly undercook the pasta initially so it doesn’t become mushy when reheated.

Make-Ahead & Freezer Notes

Planning ahead? Here’s how to prep this recipe in advance:

Make-Ahead Options: You can prep your ingredients up to a day in advance. Season the shrimp, grate the cheese, mince the garlic, and chop the parsley. Store everything separately in airtight containers in the refrigerator. The actual cooking should be done just before serving for the best texture and flavor, but having everything prepped makes it super quick.

Freezer Instructions: Honestly, cream-based pasta sauces don’t freeze particularly well—the sauce tends to separate and become grainy when thawed. However, if you want to freeze leftovers, here’s the best method: Transfer cooled Shrimp Alfredo to freezer-safe containers, leaving ½ inch headspace. Freeze for up to 2 months. Thaw overnight in the refrigerator.

Best Freezing Strategy: If you’re committed to freezing, consider freezing the cooked shrimp separately from the pasta. Cook the shrimp, cool completely, and freeze in a single layer on a baking sheet, then transfer to a freezer bag. Make the pasta and sauce fresh, then add the thawed, reheated shrimp. This gives you better texture overall.

Reheating from Frozen: Thaw completely in the refrigerator overnight, then reheat gently on the stovetop with added cream or milk, stirring frequently over low heat. Don’t try to reheat from frozen—you’ll end up with a watery, separated mess.

Serving Suggestions

Round out your Shrimp Alfredo Linguine with these delicious accompaniments:

Bread Options: A crusty Italian loaf, garlic bread, or cheesy breadsticks are perfect for soaking up every drop of that luscious Alfredo sauce. If you’re feeling ambitious, make homemade garlic knots!

Salad Pairings: Balance the richness with a crisp Caesar salad, a simple arugula salad with lemon vinaigrette, or a classic Italian chopped salad with pepperoncini and red wine vinaigrette. The acidity and crunch provide a nice contrast.

Vegetable Sides: Roasted asparagus with lemon zest, sautéed green beans with garlic, grilled zucchini, or roasted Brussels sprouts all complement this pasta beautifully without competing with the main event.

Wine Pairing: Serve with the same white wine you used for cooking! A crisp Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay cuts through the richness perfectly. If you prefer red, choose a light-bodied option like Pinot Noir.

Complete the Italian Experience: Start with bruschetta or caprese skewers as an appetizer, and finish with a light dessert like lemon sorbet, panna cotta, or tiramisu (if you’re not too full!).

Casual Family Dinner: Keep it simple with just the pasta and some garlic bread. Sometimes simplicity is best, especially on busy weeknights.

FAQs Section

Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp work perfectly. Just thaw them completely by leaving them in the refrigerator overnight or running them under cold water for 15-20 minutes. Pat them very dry before cooking to ensure a good sear. Avoid cooking shrimp directly from frozen as they’ll release too much water and steam instead of searing.

Why did my Alfredo sauce turn out grainy or separated?
This usually happens for one of two reasons: using pre-grated Parmesan cheese (which contains anti-caking agents) or adding the cheese while the sauce is too hot. Always grate your own cheese from a block and add it over low heat, whisking constantly. If your sauce has broken, whisk in pasta water one tablespoon at a time to help emulsify it back together.

Can I make this recipe without wine?
Yes! Substitute chicken broth or vegetable broth plus a tablespoon of fresh lemon juice. The wine adds depth and acidity, and the lemon juice in broth mimics that brightness. You won’t sacrifice much flavor with this simple swap.

What’s the best way to prevent the shrimp from becoming rubbery?
Don’t overcook them! Shrimp cook incredibly quickly—usually 2-3 minutes total. They’re done the moment they turn pink and opaque. Remove them from the heat immediately, even if they seem slightly underdone, as they’ll continue cooking from residual heat. Using high heat and not overcrowding the pan also helps create a quick sear.

Can I use a different type of pasta?
Definitely! While linguine is fantastic, fettuccine is the traditional choice for Alfredo. Spaghetti, angel hair, penne, or even rigatoni would work well. Choose a pasta shape that will hold the sauce nicely—long strands or shapes with ridges or tubes work best.

Is there a lighter version of this recipe?
You can use half-and-half instead of heavy cream, though the sauce won’t be quite as thick or rich. For an even lighter option, use a combination of reduced-fat cream cheese blended with milk to create a creamy sauce with fewer calories. You could also use whole wheat pasta or zucchini noodles and increase the shrimp-to-pasta ratio.

How do I know when my shrimp are properly cooked?
Perfectly cooked shrimp are pink and opaque with a slight C-curve. If they’re tightly curled into an O-shape, they’re overcooked. Raw shrimp are gray and translucent; as they cook, they turn pink and opaque from the outside in. The moment there’s no gray translucent center, they’re done—pull them off the heat immediately!

Conclusion

There you have it—your complete guide to making the most incredible Easy Shrimp Alfredo Linguine right in your own kitchen! This recipe proves that restaurant-quality Italian-American comfort food doesn’t have to be complicated or time-consuming. With just 30 minutes and a handful of quality ingredients, you can create a meal that looks and tastes like it came from your favorite Italian restaurant.

The beauty of this dish lies in its versatility. Whether you’re cooking for a special date night, feeding your family on a busy weeknight, or entertaining friends for dinner, this Shrimp Alfredo Linguine rises to the occasion every single time. The creamy, garlicky sauce, tender perfectly seasoned shrimp, and silky linguine come together in perfect harmony that keeps everyone coming back for seconds.

I’d love to hear how your Shrimp Alfredo Linguine turns out! Did you add any fun variations? Did your family love it as much as mine does? Drop a comment below and let me know, and don’t forget to rate this recipe if you try it. Your feedback helps other home cooks decide if this recipe is right for them!

Before you go—please PIN this recipe to your Pinterest boards! Save it to your “Easy Dinner Recipes,” “Pasta Night,” or “Seafood Recipes” boards so you can find it again when you’re craving that creamy, dreamy Alfredo goodness. And if you make this recipe, I’d be absolutely thrilled if you’d share a photo and tag me—there’s nothing I love more than seeing your beautiful creations!

Happy cooking, and enjoy every creamy, delicious bite! 🍤✨

Easy Shrimp Alfredo Linguine Recipe – Creamy, Restaurant-Quality Pasta in 30 Minutes!

History / Background

Why You’ll Love This Recipe

Ingredient Notes

Equipment Needed