Serves 4 (serving size: about 1 cup)

This shrimp fettuccine alfredo recipe, which calls for quick-cooking refrigerated pasta, is a great go-to dish for hectic weekights.  Serve with a side of roasted asparagus. 

How to Make It

Step 1

Cook the pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine shrimp, onions, and garlic in a small bowl. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Add shrimp mixture, and sauté for 4 minutes or until shrimp are done. Remove from pan; keep warm.

Step 2

Reduce heat to medium. Add reserved cooking liquid, Parmigiano-Reggiano, half-and-half, cream cheese, and pepper to pan. Cook 2 minutes or until cheeses melt. Combine pasta, cheese mixture, and shrimp mixture. Sprinkle with parsley.

Ratings & Reviews

Easy and Excellent!

November 19, 2016
I made this recipe with a few changes/additions.  First I only had a shallot and used that in place of the green onions. I grilled the shrimp because we like the grill flavor better than on the stove.  I made the full sauce recipe and used 4 ounces of dry fettuccine for 2.  While making the cheese sauce, I added rough chopped spinach (about 4 cups) and sliced roasted red pepper (which I had roasted--better flavor).  I had these ingredients on hand and they needed to be used up and I like to boost up the veggies in  our meals. Even without my changes, this would have been a 5 star recipe.

February 15, 2017
What great suggestions. I love them.

down40lbs's Review

September 03, 2014
My kids have just discovered they like shrimp. I figured this would be a hit but didn't realize how easy it would be. Even my 11 year old could make this recipe. Delicious, simple & my kids ask for it every week. I would say you need to eat it right away...

Good, easy recipe

April 09, 2015
Fixed this for dinner last night and it was quite good.  Next time though I will double the sauce.  I increased it 50%, but that still wasn't quite enough.  Served with a green salad.  It does come together quite quickly.

Low-cal, Easy and Fabulous!

March 05, 2016
I make the recipe exactly as written, except I do double the sauce ingredients, as was recommended by several reviewers...great idea, as no way would the sauce ingredient amounts, as written, have made enough sauce. This recipe is so good that you may be tempted to lick the spatula, the pan, etc ! :)Since there are only my husband and myself at home now, I go ahead and make the full recipe, then divide the leftovers into two individual containers. This makes reheating only one portion easy, as my husband likes to take some to work for lunch. One thing to keep in mind: if you are planning on leftovers, be sure to reserve some additional pasta cooking water to moisten the leftovers before reheating. I just save some in a small glass measuring cup, covered in plastic wrap, in the refrigerator. My husband requests this recipe often. Sometime, I do want to try adding a little dry white wine to the sauce, not that the recipe lacks anything flavor-wise as is!

flobow's Review

May 21, 2013
This recipe was good in flavor BUT it was VERY dry! I had to add some milk to it. I think it is a "keeper". However, next time I will double the sauce. Everything else is really good! My suggestion for those who try this one is add a little more sauce, I thought it was a real keeper otherwise. Thanks!

ktleyed's Review

September 24, 2012
Very good, but mine was a little dry, next time I'll double the sauce, but I did like it!

Bngbedard's Review

July 09, 2013
this was so yummy. I didn't find it dry at all. When I moved to the 2nd part, I made sure the cheese melted slowly so the half and half and water wouldn't evaporate. It was perfect. Everyone in my family really enjoyed it. It had so much flavor. The shrimp alone were delicious, then when the sauce was added, it was excellent. Very easy and quick to make as well.

steffbriggs's Review

September 18, 2011
I loved this so easy and yummy. I added extra garlic as we love garlic.

Bcstudent's Review

October 14, 2012
Really good. Added chicken and broccoli instead of shrimp. Used 12oz of pasta And doubled the sauce recipe since the chicken really soaks it up. Use more pasta water it is dry. A great light version, will Absolutely make again!