Creamy Shrimp Pasta Recipe (VIDEO)
This Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden. The creamy Alfredo sauce generously coats the juicy shrimp and noodles. Your family will be humming with every bite and will request it for dinner again and again. One of our favorite shrimp recipes!
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If you cook the sauce while the pasta is on the stove, you can be done with the entire meal in under 30 minutes. It’s so simple and has a short list of ingredients, but tastes restaurant quality. This homemade creamy shrimp pasta is way better than going out because it’s not overly salty like dining out tends to be and you don’t get the big bill at the end of your meal #winning!!
Watch How to Make Creamy Shrimp Pasta Recipe:
This is one of the best reviewed recipes on our blog and for good reason (read the glowing reviews here). Creamy shrimp pasta is super easy and tasty! Many of you have told me that you love it more than Olive Garden’s Shrimp alfredo, which is an amazing compliment.
Want to Substitute the Wine?
No problem! Here is a great white wine substitute: squeeze some lemon juice into the sauce after adding the cream, adding the lemon juice to taste (about 1/2 medium lemon) then season to taste with salt, pepper and paprika. Use freshly squeezed lemon juice, not concentrate.
Make-Ahead tip: This pasta tastes just as good the next day! Add a splash of milk and reheat slowly over lower heat until very warm/hot but not simmering. As with any alfredo pasta, reheating over high heat will cause the cream to separate and liquify into butter.
Funny how that little bit of black pepper, parsley and parmesan cheese really fancies it up at the end, making it look and feel like fine dining. It’s the perfect time to whip out that hand cranked pepper mill to set the mood! 😉
Pasta Recipes to Explore:
These are the most popular pasta recipes on our blog – the top rated and best loved.
- Shrimp Scampi Pasta – Can you tell we love shrimp pasta recipes?
- Lasagna Casserole – All the classic flavors of Lasagna made easy!
- Slow Cooker Lasagna – This one has a make-ahead option
- Spaghetti and Meatballs – The juiciest meatballs we’ve tried!
- Chicken Tetrazzini – A must try, creamy chicken pasta bake
⬇ Print-Friendly Shrimp Pasta Recipe:
Creamy Shrimp Pasta Recipe (VIDEO)
Ingredients
- 3/4 lb fettuccini pasta
- 1 lb large raw shrimp, peeled and deveined (21-25 ct)
- 1 Tbsp olive oil
- 1/2 onion, (medium), finely chopped
- 2 Tbsp unsalted butter
- 1 garlic clove, minced
- 1/3 cup white wine, I used Chardonnay
- 2 cups whipping cream
- 1/3 cup shredded parmesan cheese
- 1/2 tsp Sea salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/4 tsp paprika, or to taste
- 1 Tbsp Parsley, finely chopped, to garnish
Instructions
- Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.
- While pasta is cooking, prepare the shrimp and sauce. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking.
- In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Stir in 1/3 cup white wine and boil down until there is only 25% of the liquid left.
- Stir in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with 1/3 cup parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and paprika to taste.
- Stir in the drained pasta and cooked shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Tools We Used in this Recipe (Amazon affiliate links):
Boos Dark Cutting Board
Glass Mixing Bowls
Blue Staub Pan with Lid
5 1/2 Qt Dutch Oven Pot
Cook’s Knife
Love shrimp? Explore all of our top shrimp recipes here. I hope this easy shrimp pasta becomes a new favorite for you!
P.S. Because I’ve had loads of questions about omitting the wine – I think the wine really makes the flavor in this dish next-level delicious but if you prefer not to use it, the recipe still works, just replace it with chicken broth, season the sauce to taste and add a splash of lemon juice for extra flavor.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made it just as described and my husband loved it, me too. Next time I might sprinkle toasted pistachios over it with the parsley.
Sounds like a plan! I hope you’ll enjoy the different varities that you will try.
Natasha this was the first time for me in making this. It was so tasty and easy to make. The flavors were fantastic and i will be making this again. My husband loved it! Thanks and keep the recipes coming.
I’m so happy you loved the flavor, Cynthia! Thank you so much for sharing that with me.
I made this for dinner tonight. It was delicious!! I used thin spaghetti noodles, I thought I had fettuccine at home when I was at the grocery store. Oh well, it turned out just fine!!
Thank you!
You’re welcome, Brenda! I’m glad you loved it.
Hi,
I just tried it. My hubby loved it so much, he kept scraping the plate.
That’s wonderful, Mar! I’m glad it was a hit.
I just tried this tonight. It was easy and heavenly!! “Thank you” as this is what I always order if I go out to eat. Now I don’t have to wait for special occasions to enjoy this delicious meal. 🙂
I’m so glad you loved it!
Excellent. Easy and fast to cook/prepare. White wine really adds a special flavor to the dish! Loved it.
I’m so happy you enjoyed that, Marcos!
I’ve never ever commented before on recipe sites but I have to admit the more I search for recipes, the more I gravitate to yours. Thank you for all the delicious recipes and tips!
Love that! Thank you so much for sharing, this makes me super happy and inspired.
I love this recipe! My 4 & 5 year ate it all, and my husband (previous life as a chef) said it was really good. I will definitely make this recipe again many times. Thank you!
Yay, that’s lovely feedback! Thanks so much for sharing that with us.
I got lots of brown bits after cooking the shrimp. As a result the onion wine mixture is sort of a brown color. Should I start over using a clean pan. I am afraid my sauce will not be pretty and white like yours.
Hi Barbara, it will be great, those browned bits don’t affect the color too much but it adds a ton of flavor into the sauce.
I have made this repeatedly and it never fails to impress. Natasha,if I want no fail,delicious recipes,yours are my go-to favorites time and again. Our creamy pasta shrimp was accompanied by your easy 4 ingredient bread. An amazing no fail recipe. Thank you for your makeable,delicious recipes,your blog posts and family friendly meals.
Hi Maxene! Thank you so much for sharing. So glad you are enjoying the recipes.
This pasta recipe is easy to follow and it really is delicious. I have made this recipe many times for guests and everyone loves it.
I’m so happy it was a hit Joyce! Thank you so much for sharing that with me.
We just tried this. Amazing! Better than any restaurant I’ve been too!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I’m one of your biggest fans. I used your cream sauce, from this recipe, with a Costco pasta.
OMG. A new family favorite. Thank you!
Hi David! That’s great. So glad you found a new family favorite.
Excellent. This is the third time I’ve made it and it was great each time.
So glad you love the recipe, Brenda! Thank you for the feedback.
Made this this evening and it was amazing. I added cut up asparagus for a little extra. thank you for the recipe.
Sounds great, Liz! So glad you loved the recipe.
Hi Natasha I love your recipe. They are easy to make and understand.
So far I made your blueberry muffin. Beef stroganoff.
Was so delicious. My family wants more recipe.
I would like to make this recipe. What can I use instead of cream? I do not have any.
I do have sour cream? Or 2%milk??
Hi Noelline! I’m so glad you are loving the recipes. I have not tested sour-cream. Using milk will produce a lighter sauce but it should still work.
This recipe is excellent!!! We all loved it and will make again. I had all the ingredients at home but not the parsley so I’ll be sure to have some for next time.
Perfect! I’m so happy that you liked it.
Hi Natasha… Not about the recipe, but check your FB post with the meme about kids learning about ‘Life’ in school. There’s a questionable comment that is under your name but is one of those “You Win Check My Profile” spams. Wondering if perhaps your account has been hacked.
It is not from me. Unfortunately, there are a lot of fake accounts circulating online, especially on Facebook. I recommend reporting those scammers on Facebook so the page can be disabled right away. Stay safe!
Allergic to Seafood and Fish.
What can I use?
“Thank You!!!!”.
😁
Hi Nancy! You can use chicken if you’d like. I also have some other chicken pasta recipes on my website that you may enjoy, like my chicken tetrazzini.
I love this dish and have made it many times- I also love Natasha’s Salmon Cakes recipe.
Your recipes and approach to cooking are wonderful! Thank you!
I’m so glad you’re enjoying my recipes!
Hi Natasha. I don’t have heavy cream on hand, but I do have a pint of half and half. Will that work in the creamy shrimp pasta recipe, by chance? Should I add extra fat in the form of butter perhaps?
Hi Julie! Using a lighter cream or half-and-half will produce a lighter sauce but it should still work.
This is pretty good but it could be great with some modifications. As is, it tastes heavily of cream. I tripled the garlic and would say you should even 5x or 6x the garlic. Probably double the parmesan too. We added some frozen peas at the end for color and that was a good addition. The salty shrimp was really good.
It’s perfect as is. My family would not eat it with all that garlic And the heavy cream makes it 👍❤️
Made this today. I had to make a few adjustments such as I used a chicken bouillon cube to make a cup of broth, then used 1/3 cup in place of the wine. I reduced the whipping cream to 1 3/4 cups. I also used 12 ounces of raw shrimp.I added 1/2cup of the pasta water like another commenter suggested. I served with crusty baguette bread and a simple salad. Better than a restaurant version!
Thank you for sharing! I’m so glad you loved it.
Made it tonight. Great dish without needing anything –even spinach. Spinach will just disappear in a sauce. My kids loved it and it will be on a weekly rotation with other Natasha’s recipes.
Natasha thank you for all your and Vlads’ hard working. Keep up a great work. You are easy to follow and your recipes are fantastic. Hope you are working on your book…
Hi Nikolai! That’s wonderful, I’m glad your kids loved this recipe. Thank you for your love and support! My cookbook will release in October 2023! 🙂
Quel delices nous avons tres apprecie ce plat de pate mille merci bonne journee
I’m so glad you enjoyed it! Thank you so much for sharing that with me.
I live alone and don’t cook much. Your quick recipes have saved me from eating canned tuna or frozen meals every day.
Hi Paula! That’s great. I’m so glad they are helpful.
Natasha,
YOU are by far my favorite go to for the best recipes! This surpassed my expectations! Hubby and Granddaughter loved it! I wish I could eat pasta every day…. It when I get to….this is the one!
My husband said…”if we had went out for this meal it would have been over $50 a platel!
Thank you!
Aaw, thank you for sharing that. We are truly blessed to see this message.
I made this for dinner tonight. Your directions were perfect. I followed the recipe to a T and it turned out magnificent!! Everyone loved it and my husband wants me this again. Thank you and Merry Christmas!
I’m so glad it worked out, Sue! Thank you so much for sharing that with me! Merry Christmas!
Thank you so much for your recipes. I have enjoyed a few that I have tried immensely. I trust your taste and follow readily.
I’m so glad to hear that. Thank you!
So amazing! I add bacon pieces and spinach. Cook the bacon first, then cook your onions, garlic, and shrimp in about 2 Tbsp of the bacon grease, instead of butter. Add chopped pieces of spinach to cream, while it simmers. It turns out so creamy and flavorful! Such an amazing recipe! Thank you!
Thank you so much for sharing that with me, Linz! I’m so glad you enjoyed it!
This recipe is soooo tasty! Creamy and delightfully satisfying. Thank you!
You’re welcome, thanks for the good review!
Excellent! So flavorful. Easy to follow instructions. I felt like I was eating from my favorite Italian restaurant. My husband loved it. I dislike it when people say how they changed the recipe but I have to admit, I added a little fresh spinach. Makes quite a bit so there is plenty of leftovers. I will definitely make this again. Thank you.
So glad it was enjoyed, Dawn! Thank you for the wonderful review.
I made the shrimp pasta tonight, used linguine instead of fettuccine. Sooo good, will make for company next weekend. I love Natasha’s recipes, they never fail.
Thank you 😊
That’s great, Lydia! So glad you loved this recipe.
Could I substitute angel hair for this recipe? I want a lighter pasta than fettuccini.
Hello Noelle, I have not tested that to advise Feel free to experiment and let us know how that goes!
Hi, would it still taste good if I leave out the wine? I don’t have any on hand but I would like to attend this recipe today. Thank you so much and I am a big fan
Hello Crystle. you can omit the white wine and squeeze some lemon juice into the sauce after adding the cream, adding the lemon juice to taste (about 1/2 medium lemon) then season to taste with salt, pepper and paprika. Use freshly squeezed lemon juice, not concentrate.
The sauce is truly amazing.
I made this with homemade pasta that was too thick, cooked the sauce too hot/long so the shrimp overcooked and the cheese separated, but nobody cared. Rave reviews all around! Thank you for saving me on a hassled night!
That’s wonderful, Steve! So glad this recipe was enjoyed.
Hi Natasha! I cannot use the wine as I am Muslim so can I use lemon juice or do you have another choice for me.
Thank you
Hi, please see the section in the post titled “Want to Substitute the Wine?” I hope you love the recipe!
Hi!
Why are you using Whipping cream instead of heavy cream? I thought whipping cream was more for desserts?
Thanks!
Hi Griselda. They can be used interchangeably. The higher the fat content, the thicker the cream, and the easier it is to whip into stable peaks. That is what makes heavy whipping cream best for dessert. Also, the higher the fat content, the less chance for curdling and separation when heated to make the sauce. You can use a lighter cream if you’d like as well, just be careful to not overheat the sauce as it will separate.
This is a WONDERFUL recipe. Its become a staple at my home. The white wine I use in the recipe is what Helen Rennie calls ‘two-buck-Chuck.’
Thanks for the recipe. I make this a few times a month along with YouTube’s Eva & Harper of ‘Pasta Grammar’ cooked cherry tomatoes & pasta. Forgive me for not remembering the name of the dish.
This recipe takes so little time to make that it’s great for weeknights & weekends! ☺️👍🏼👏🏼👏🏼👏🏼👏🏼👏🏼
Thank you for your good comments and feedback!
My go to recipe! So easy and so forgiving. Smoked paprika makes it so much better! 🙂
I’m so glad you enjoyed it, Marina!
I planned to make this recipe, but just realized I don’t have an onion. Do you think it would still be okay without it?
Hi Lyuda! I think it will still be fine, it may affect the taste a little, if you have onion powder to use in its place, that would help. 🙂
Hi – Do you know if the sauce thickens because of the pasta? I was wanting to us spaghetti squash in lieu of the pasta to make this a gluten free dinner.
Hi Charlene, I guess the starch from the pasta could help thicken the sauce but this should work just fine with spaghetti squash. The cream in the sauce helps it get thick.
Really interested in trying this recipe ! But Do you cut off the tails off the shrimp ?
Hi Heather! The shrimp is peeled and deveined so their tails are removed. 🙂
I don’t use alcohol in my cooking. What do you recommend to substitute the white wine with?
You can use more broth in its place.
I made this exactly to a t and my family loved it. Is there a way I can make the sauce and freeze the sauce for later.
That’s wonderful Joy! So glad they loved it. I have not tested freezing to advise what the outcome would be once thawed. IF you try it out, please let us know how it works. 🙂
Natasha, Natasha, Natasha, we have had this recipe 5 times and it just gets better and better. I now have to make a double batch for leftovers which is a 1st come 1st served. My husband “demands” this once a week and your meatloaf. You are a star
That’s wonderful, Leah! So glad to hear that.
Hi Natasha,
Based on all the favorable comments I would like to make this for a dinner party for ten people this week. Can the recipe be doubled and still work?
Thanks,
Tony
Hi Tony! Yes, you can.
Natasha, I need your advice. I want to make homemade noodles so, what kind of manual pasta maker do you recommend? Thank you. I love your recipes.
Hi Karen, I use this KitchenAid attachment HERE. You can also find all of our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Geez…all your cooking items are over $200 (except for the $30 bowls)!! Bet it is super nice to be rich!!
Hi Scout, I have been collecting good items over many years but I always recommend buying the best quality you can afford because those things are meant to last a lifetime with proper care.
i don’t leave comments on recipes. but miss natasha, this was AMAZING. i am very new to the kitchen after just finishing my first year of college, and this was delicious, and perfectly my speed. thank you for helping me impress my family with this awesome recipe 😉
Hello Audrey, that’s nice to hear! Thank you for taking the time and leaving a review, we’re so glad that you enjoyed this recipe.
I want to make this recipe for 10 people can it be doubled.
I have made this recipe before and it was delicious.
Yes, it can be doubled.
a delicious meal. The only suggestion I would make is I added 1/2 cup of the pasta water left at the end. That makes the pasta hold the sauce better and makes the sauce thicker and gives you more sauce.
Thank you so much for sharing that with me!
Hello 🙂 do you think it would be okay to substitute for red wine? 😅 I don’t have white wine
TY
Hi Elizabeth, I would not recommend red wine because it will change the color of your cream sauce.
The best shrimp Alfredo recipe I have ever tried!
I have been making this for years now.
That’s just awesome! Thank you for sharing your wonderful review, Mariya!
Hi!!!
Ur recipes never disappoint!!!! So gonna try this tonight 😍I don’t have the wine… will it still taste good without it? Any substitutions?
Hi Amy! I’m glad to hear you enjoy my recipes. Yes, you can substitute the wine, see my recipes notes for instructions on this. 🙂
I used evaporated milk instead of the whipping cream and did not use white wine at all! It turned out really yummy.
Glad you liked it!
I only have sherry and half n half at home. Can I make these substitutions for the white wine and cream? If so, can I use the same proportions?
Hi Donna, I haven’t tried that substitution, but one of my readers has, here’s what they said: “Substituted wine with white wine vinegar and it was perfect.” I hope this helps! Also, using a lighter cream or half and half will produce a lighter sauce.
This is THE best Alfredo recipe I go to it’s probably the best Alfredo I’ve ever tasted in MY opinion. Anytime I cook Alfredo this exact recipe is what I use. Love it!!
Wow, love it! Thank for the awesome feedback, Jaycie.
Used white wine vinegar and it broke my cream. Left with a bunch of water separated from the fat. Recipe was good but I won’t be using the white wine vinegar again.
Sorry to hear that didn’t work, Ben. I usually don’t recommend that but I saw someone else share that they used white vinegar and it worked. So I guess it really depends.
Hi Natasha! This recipe sounds delicious but I don’t have any whipping cream today. Is there something I can substitute?
Hi Sunny, I haven’t experimented with anything else. The cream is pretty critical in this recipe. I do have a great shrimp scampi pasta without cream.
Hi Natasha,
I’m currently vacationing in Mexico – I used fresh shrimp and stuck to the recipe very closely – here’s my deviation. I sautéed approximated 1/3 lb of bacon, set that aside and sautéed the onion and garlic in the fat from the bacon. I got lucky, the dish was fantastic! However, I’ve learned to stick with your recipe s as described due to failure. This one is an exception. Thanks Natasha! You are the best!
Hi David! So glad it worked out for you. Thank you.
This pasta tastes great! However, I used 1 1/2 cups of whipping cream.
Glad you like it!
Made this dish actually added fresh broccoli cooked it in the sauce for awhile then added the pasta and shrimp my family loved it
Yum! Sounds delicious. Thank you for sharing. So glad your family enjoyed this recipe.
Hi I’m wondering if I could use white wine vinegar in place of the white wine?
Hi Kate, I haven’t tried that substitution, but one of my readers has, here’s what they said: “Substituted wine with white wine vinegar and it was perfect.” I hope this helps!
I accidently bought cooked shrimp and not raw. Can I still use these for this recipe?
Raw shrimp is what I use. I have not tried this with cooked shrimp. I think it would still be fine to use. You can sauté the shrimp until the surfaces start turning golden brown but you want to be careful not to overcook them since they are already pre-cooked.
Yeah, you just have to skip cooking the raw shrimp. Maybe heat it up in the pan a little but that is it.
Can the shrimp and alfredo sauce be made earlier in the day? I am having guests but have a tiny tiny kitchen so always try to do things that I can get a jump on earlier in the day. The odds of you replying to this are probably not possible today but just thought I’d try 🙂
Hi Donna, please see this make-ahead tip in the recipe post: “Make-Ahead tip: This pasta tastes just as good the next day! Add a splash of milk and reheat slowly over lower heat until very warm/hot but not simmering. As with any alfredo pasta, reheating over high heat will cause the cream to separate and liquify into butter.” I hope this helps!
I love love some of your recipes which don’t contain so much unhealthy ingredients such as heavy whipping cream, sugar, mayonnaise…. I hope to see more of those coming.
Thank you!
This is an excellent recipe. It was so easy and contains only nutritious ingredients. Our family loved it and I will serve it often. Thank you so much!
You’re most welcome, Judy. Great to hear that this recipe was a huge hit!
Quick and easy. Unusual for me not to modify a recipe but I found this to contain everything it already needed.
I’m so glad it was perfect for you, Leianna!
Recipe looks amazing, thank you Natasha, but I am lactose intolerant. Can I do it with dairy free cheese and coconut cream?
Hi Amal, I haven’t tried that to advise. If you try that as an experiment, we’d love to know how it goes!
Love her cooking and can’t wait to try. I’m a single person so I cut down the recipe for 1. Or 2
Thank you so much for sharing that with me, Cay! I hope you love this recipe!
I never really trust recipes online to be as good as they claim to be but this one is!! So delicious!!
My boyfriend couldn’t stop telling me how good the sauce was (like, he would say something every couple bites). This recipe is definitely going in our “make again” pile!!
And for reference, I used an extra clove of garlic, Sauvignon Blanc wine, and didn’t measure the Parmesan (probably added “too much” but I thought it was perfect).
That’s so great! It sounds like you have a new favorite, Maddie!
Made this for my hubby’s birthday, Needless to say, it was a HUGE hit with him and the kids!!
They can’t wait til I make it again, which will definitely be sooner than later.
Thanks for a wonderful recipe!
Hi Jo, I’m happy to hear that it was a huge hit! Thank you for sharing that with us.
Very yummy, family enjoyed immensely! Will definitely make again!!!
Hi Sharon, I am so happy to hear that!
I made this recipe tonight. The family really liked. It was simple to make and very tasty. Thank you!
Great to hear that, Michael. Thanks for the awesome feedback!
Great as is, however, I put in a tablespoon of green curry sauce at the beginning and added frozen peas at the end.
Yum! Thank you so much for sharing that with me, Bobby! I’m so happy you enjoyed that.
Sounds awesome! I’d love to make for Christmas brunch. Can this be made the day before and reheated?
Hi Michelle, that should work. We always try to eat fresh seafood, but you definitely can reheat it. It is safe to reheat shrimp/ seafood; you don’t want to re-cook it, so warm over medium/low heat until the desired temperature is reached. As with any creamy pasta, the cream can separate and become buttery if you overheat it.
Great! My kids absolutely loved it! Easy recipe. Next time I will cut the onions smaller and a little less. But it was really good.
Great to hear that your kids also loved this recipe. Thank you for sharing that with us!
I’m making this tonight for my daughter’s 26th birthday (her favorite dish!) We love all of your recipes, and your personality is an added plus! Why are you not on Food Network yet?? 🙂 Thanks, and Happy Holidays!
Hello Lauri, that sounds like a great plan and I’m happy to know that you’ve been enjoying my recipes. That’s an excellent idea, however I don’t have plans of being on TV at the moment but thank you so much for your support!
Wow! I did it first time and it was quite easy. I used Cava as my wine because I prefer to drink bubbly. I ate about half of the dish by myself and had the rest of the bottle.
Hi Luke, thanks for sharing that with us! I’m glad you enjoyed this pasta recipe.
My family, including 3 picky boys, all LOVED this recipe! My youngest said it was 11 out of 10 stars! And I even added a bag of spinach after adding the heavy cream so they could fulfill their veges requirements for today. Can you direct me to another family favorite recipe? This is my 1st time cooking one of your recipes and I am so grateful I found you. I am Chinese and usually cook traditional Asian foods, but my Chinese American boys have been asking for more American dinners lately.
Hi Amy, our Stuffed Shells recipe is always a hit with our family. I’m so glad you all loved this recipe!
Made your Shrimp Alfredo!
Super easy. I did use lemon juice. I made Brussels sprouts bacon for my side. My sweetie loved his dinner!
I have also made your chicken Parmesan. Excellent. (I play your video as my tutor)! Thank you.
Love that you’re trying different recipes. I hope you’ll love all the recipes that you will try!
I tried it but with Red Wine and fresh celantro and add Shrimp and lobster it was so delicious. Love, love this Recipe. so easy to make. and i dont eat onions there wasnt any taste
Hi Jay, great to hear that it was successful! Thank you for your good comments and feedback, we appreciate your review.
Very good and easy. Added a dash of nutmeg for a little more depth of flavor.
Nutmeg sounds like a good idea! Thank you for sharing that with us.
We wanted to cut the amount of cream used, so we used a 1/2 c of butter to start, 2 onions, and added 1/4 c flour. We used shrimp broth from the shells to thicken the roux.
It was tasting a little bland so we added sugar, anchovy sauce, Worcestershire sauce, chili flakes, and a dab of vinegar to complement the shrimp flavor and cut through the dairy
Overall, the original recipe is a great jumping point to jazz up shrimp and pasta
Thanks for sharing that with us, Justine. Good to know that you enjoyed the recipe!
I made your creamy garlic shrimp pasta recipe tonight for dinner delicious this is a definite keeper so far I’ve used a few of your other recipes and have not been disappointed in any of them the only change I made with this one as I did not have whipping cream I use half and half, I did add a little bit more Parm cheese because I’m a fan of it thank you for the recipe
Thank you so much for sharing that with me, Mary! I’m so glad you enjoyed it!
Super delicious!!
Hi Emily! I’m so happy you enjoyed this recipe!
Just made this and the whole family really liked it, I doubled the garlic and the shrimp and added asparagus. Very tasty…
I’m so glad you enjoyed it!
Can I add spinach to this, or any other vegetable like your chicken one? Thanks
Hi Amy, I haven’t tried theirs, but I think it would work to add some spinach in at the end and cook until it’s wilted.
MOST AMAZING SHRIMP PASTA DISH I’VE EVER HAD!!!!!!!!!!!!!!
That’s just awesome! Thank you for sharing your wonderful review, Marina!
First time to stumble upon and use a recipe from your sight. I do enjoy your use of “To your taste” for herbs.
When I’m sharing a recipe, those words are there, and some folks freak. I just say, “The amount I like might not be what you like.”
Thank you. Good stuff
Welcome to our blog, Jerry! I’m so glad you discovered this recipe, and I’m so happy you loved it! I hope you try more of my recipes soon!
Wonderful. Family loved it! Will make again!
Fantastic! Thanks for your good feedback.
Have you changed this reciepe? I remember 4 tablespoons of butter and no to Chardonay.
Hi Jimmie, I haven’t changed the recipe. Maybe you are remembering a different one?
Thank you so much for your recipe it was amazing. Made it last night. Tasted delicious. Both my husband & I thought there may be left-overs for the next day – but not a chance!! Creamy comfort food made so easily & quickly. This is definitely a ‘keeper’ recipe & one to make again & again.
Hi Delyse, I’m so gappy you enjoyed it! We never have leftovers with this recipe! I’m glad you all loved it!
Natasha My Wife and I went crazy over this Recipe! This was so tasty! Thank You so much for giving this to us! Keep up the tasty treats.
Frank from Alabama
That’s so great! It sounds like you have a new favorite, Frank!
Is it ok to sub light cream for whipping cream?
Hi Ellen, the cheese won’t incorporate properly and it may curdle. I highly recommend using a heavy whipping cream for this recipe.
This was very tasty. We added a bit of Old Bay and some extra garlic, but that’s it! Your recipes never disappoint:)
Yum! That sounds amazing, Wendy!
The best! Wow! This is truly a restaurant quality dish😋 I can’t believe how easy it is to cook shrimp and how delicious they turn out! I made a few recipes within the last week’s all have been delicious! Your directions are very easy to follow, thank you😊
You’re welcome, Lulu! That’s just awesome! Thank you for sharing your wonderful review!
I added baby Bella mushrooms tonight. Just to see if it was just as good and it was!!!!
Great idea! This so delicious with mushrooms!
I made this delicious recipe twice now. My husband loves it!! He asks me every week if I would make it for him. I decline because if I made it every week he would surely get sick of it. I have to say it’s better than The Olive Garden. Thanks Natasha!!
Aww, that’s the best! Thank you so much for sharing that with me, Jane. I’m all smiles
Perfect!
I’m so glad you enjoyed it!
My first time making an Alfredo sauce from scratch and there’s no going back after trying this recipe!! Delicious!
Substituted wine with white wine vinegar and it was perfect.
Can’t wait to make again!
That’s awesome feedback, Kendra. Thank you for sharing that with us!
Made it last night; it was a hit. Had leftover today for Lunch, it was even better….Thanks, will definitely make it again (I used Chenin Blanc Wine.)
That’s so great Daniel! I’m so glad it was a hit!
Thank you Natasha, I will try to cook it this week for my wife, at what part of the Recipe should I add fresh lemon instead of wine.
Here is a great white wine substitute: squeeze some lemon juice into the sauce after adding the cream
Thank you Natasha, for this YUMMY Recipe.
You’re welcome, Cheryl! I’m so happy you enjoyed that.
I just came across this recipe and am going to try it one of these weekends. What I was wondering is if I could substitute Kosher salt instead of the Sea Salt?
Hi Steve, I bet that could work! I’d like to know how you like this recipe if you experiment!
I will give it a shot, probably in a week or so. I already have this Sunday’s dinner planned.
I asked because I already have Kosher salt on hand. I didn’t want to go out and buy Sea Salt if I didn’t have to.
BTW, thank Pocket (from Firefox) that directed me to your site.
I’m so glad you discovered my blog, Steve!
Last minute sub when one of my kids (who can’t eat shellfish) said he wouldn’t be home for dinner. Switched up regular fettuccine Alfredo which I was going to have, to this recipie. It was very good and came together fairly quickly. Would make again, next time said kid decides to go out when Alfredo is is on the menu!
That’s fantastic! I’m glad your family enjoyed the recipe, Sandy. Thank you for your review.
I made this last night and it was fantastic! I tossed in some thinly sliced red pepper with the onion saute and the end result was amazing!
That’s just awesome! Thank you for sharing your wonderful review!
I made this tonight as it was pretty much what I would order at a restaurant. Have to say it was better than a restaurant and quick and easy. Excellent!
Yay, that’s fantastic feedback. Thank you for your kind words and awesome review, Darlene.
I made this last night for dinner, very quick, easy and delicious – thank you Natashia :).
That’s so great, Vicky! I’m so happy you loved this recipe! Thank you for sharing your awesome review!
Fabulousness simple and quick.
Thank you so much
I made this the creamy tomato sauce with shrimp for a birthday dinner and everyone loved it! I have a lot of extra tomatoes. I was wondering if you could freeze the sauce? Thanks.
Hi Vickie, I haven’t tested freezing that to advise it will work. If you experiment, let me know how you liked the recipe
Make for my family and add some Broccoli and they love it.
Yay, that’s fantastic! Thanks for sharing that with us.
Excellent! Very easy, colorful, quick.
Thanks a lot for your good feedback!
can frozen shrimp we used in place of fresh?
Hi Susan, yes, raw frozen shrimp is what I usually use, but be sure to thaw according to package instructions before adding them to the recipe, otherwise they will juice out and turn rubbery.
I received rave reviews for doing this recipe on my wife’s birthday. Fairly simple but very tasty. Thank you!
That’s just awesome! Thank you for sharing your wonderful review, Peter!
Going to make this in a few minutes.
Sounds like a good plan. I hope you love it and please share with us how it goes.
We made this tonight. It was delicious. Included half a bunch of asparagus chopped and parboiled. The sauce and the shrimp was so good. My husband raved about it too!
I’m so glad you enjoyed it, JoAnn! Thank you for the wonderful review!
Made this so yummy and easy
I’m so glad you enjoyed it!
Made this tonight, delicious.
I’m so glad you enjoyed it!
Made this tonight. It was so delicious. Both my husband and I loved the flavour but the sauce could have been thicker. I think maybe I need to simmer the whipping cream longer. I will definitely make this again. Thank you
Glad you enjoyed this recipe, Jollean. Thanks for sharing!
Do you think I can add calamari?
Hi Tamara, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Tasted good but yeah I agree with that one comment, the sauce did not stick to the pasta. I followed the recipe exactly and it was disappointing.
Hi Miki, using a lighter cream or half and half will produce a lighter sauce. Also if you do not rinse the pasta, it will stick better.
Made this tonite for our meatless Friday. It was very very good. It seems my husband likes all your recipes!
Thank you so much for sharing that with me, Donna! I’m so happy you’re both enjoying my recipes.
It SHOULD have been good. I trust your recipes, Natasha, I’ve followed your recipes and their instructions quite a few times. They’ve turned out good. But for me, I’ve watched both the video and read the instructions and the sauce doesn’t stick to the pasta, it’s disgusting what the end result turned out to be. It ended up as almost bland pasta and the only part that was good was the shrimp. I’m probably not going to try this again, please give me any reasons you have for why it turned out like this.
Hi Cara, this is a very popular recipe and I haven’t heard of that happening – I wonder if maybe you are substituting for a light cream rather than a heavy whipping cream that is called for in the recipe.
don’t rinse the pasta
My favorite recipe to make!!
Hands down the best… & I don’t cook often! This recipe makes me feel like a gourmet chef!
That is awesome! Thank you for your wonderful comments and feedback, Tiffiany!
Hi Natasha,
I plan to make this for my husband tomorrow night! Can you add zucchini to this pasta? Would that throw off the flavor?
Hi Michelle, I haven’t tried that but it sounds delicious. I would probably add the zucchini/ zucchini noodles just after the onions (step 3) and sautee them for 5 minutes then add the garlic. So the noodles don’t overcook, remove them before adding the wine and cream. Keep in mind the sauce will be thinner as the zucchini will release liquid so you may need to boil down the liquid and wine longer. That is my best guess! If you experiment, let me know how it goes 🙂
I make a dish like this but I use some pasta water and some pesto instead of wine. I am making it tonight and adding artichoke hearts also. Because I like artichoke hearts
Sounds like a good plan, Mariann. Please share with us how it goes!
I like the fact that you made it with unsalted butter and you can omit the salt and add other seasonings for low-salt diets. Great recipe!
I make the the first time tonight it’s amazing! I did use 3 cloves of garlic and I only had 1/2 and 1/2 on hand but it still was rich and creamy some reviews said it was dry but I love some sticky pasta! A keeper for sure! Thank you!
Thank you so much for sharing that with me. I’m happy that still worked great for you!
can fresh mozarella be used instead of parmesan?
Hi Claire, I haven’t tried that yet to advise but I imagine that will work too but it will just be creamier. Please share with us how you like that version if you try it.
thanks will so and let you know
OMG — I made this last night — used lemon juice instead of wine. Even added a little lemon zest. I used angel hair pasta, as I didn’t have any fettuccine. It was delicious. Having leftovers, although not much was left, for dinner tonight. This will be a fav for us.
Hi Nancy, that sounds perfect! I’m happy that you all enjoyed this recipe for dinner. Thanks for your wonderful review!
May I ask how did you use the lemon?
This looks delicious. About to make it tonight. The shrimp is in the sink…waiting to be peeled. I don’t like to cook with wine so I will use the lemon juice you suggested. I also have some crab meat I thought about adding, but I think I’ll save that for another recipe I’m sure you have. Time to cook. Thanks for the what looks like a very easy recipe.
I hope you love this recipe, Nancy!
Amazingly delicious 😋
I’m so glad you enjoyed it!
Very good. I added a pinch of nutmeg after all it is Alfredo sauce. Thankskoo
You’re welcome, Doug! I’m so happy you enjoyed this recipe!
I love Italian food… And it’s so easy to make. Thanks
You’re welcome, Susan! I hope you’ll love every recipe that you will try.
Thank you so much for such a delicious, easy and quick recipe. We loved it! I’ve never made an alfredo sauce before, I don’t know why, but it won’t be the last time!
That’s just awesome! Thank you for sharing your wonderful review, Linda!
Could I use lobster the same way
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Thanks Natasha’s for sharing you great recipes with us..I’m going to try to do your shrimp cakes they look so good..Keep up the great job..Love seeing your favorite recipe..
Aww, thank you so much for sharing that with me. I’m all smiles
Hey there,quick question about your shrimp pasta ? ,when you say 2 cups of whipping cream, could you use heavy cream if you cant find whipping cream?Thanks
Hi Janice, yes, heavy cream will work great. I have used heavy whipping cream many times if that was what I had on hand.
This was delicious. I added asparagus, with a squeeze of lemon, and doubled the sauce recipe. Thanks!!
Hello Vivian, thanks for your great review. I’m glad you enjoyed this recipe!
I made this tonight and everyone loved it (they never had this kind of pasta before) but to me it was a little dry, it was creamy but a little dry, maybe next time I add a little chicken broth while stirring the pasta and shrimp? What would you suggest?
Hi Fernando, it could be either too much pasta, too little cream. I have found that if you give the pasta a light rinse, the sauce stays creamier and is less likely to seem dry.
Can you use cooking wine ?
Hi Richard, I recommend not using any kind of wine that is not drinkable (such as cooking wine) since it has additives and can impart off flavors.
The first time I made this, I made half of the sauce ingredients thinking I was only making it for 3 people. Don’t cut the sauce ingredients … it’s so good if you cook the full amount of sauce so you get a delicious juicy sauce for everyone. I`ve made this several times & instead of shrimp I would serve it with chicken cutlets on the side.
Hi Ingrid, thank you for sharing some tips with us. We appreciate it.
I love this recipe. I made it for the first time, never making alfredo sauce before. I followed it to the letter except adding mushrooms. It was easy, so delicious and my husband and I couldn’t get enough.
So nice to know that. Thanks for your great feedback, Elaine!
I really want to try this recipe but I don’t have white wine, can I leave it out or replace it with something?
Hi Grace, you can omit or substitute it. (see notes in the recipe) if omitting wine to amp up the flavor.
This recipe is gold! Since I have been making it regularly for about a year and it has become my husband’s favourite, I thought it was about time I left a comment to say thank you :).
I always use lemon juice as I had no white wine the first time I made it and it always turns out delicious. I also had only 1.25 cups of cream (which I have continued to use) so perhaps the flavour concentration makes up for lack of chicken stock. I also wanted to share that it tastes amazing with a tablespoon of roasted pine nuts added just before serving. Thank you!
YOu’re welcome, Deb! & thank you for this wonderful comment! I’m so happy to hear you’re enjoying our recipes.
Thank you Natashinka,excellent recipe…creamy shrimp scampi.
Your recipes are the best
I’m so happy to hear that! Thank you for sharing your great review, Alexandra!
This came out really tasty! Definitely like something I’d order from a restaurant. Plus, it was super easy to make. I added a pinch of red pepper flakes as the sauce simmered and I used lemon in addition to the wine. It tasted “expensive” but was actually a really affordable meal. I served with garlic bread and a dinner salad.
That’s just awesome! Thank you for sharing your wonderful review!
This recipe is the BOMB & only one I use! I use cut up chicken tenderloins in place of shrimp, when grandkids are having dinner with us! I use Barefoot Moscato wine & I also triple the sauce for family of 7. I literally could serve the sauce in a bowl & dip homemade rolls in it & I’d make that my dinner lol! That’s how scrumptious this sauce is!
I’m so happy to hear that! Thank you for sharing your great review with me, Dianna!
I made it for my boyfriend and I and honestly it was way too bland for us. Ended up having to add a lot of salt in it just to taste some sort of flavor. After that it tasted alright.
Thank you for sharing that feedback with us, Rose. We found it well balanced, but you are definitely welcome to the season to taste.
This was quick, and so good! I’ll add more garlic next time since we’re garlic heads.
I’m so glad you enjoyed it!