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Alfredo topped with cooked shrimp and fresh parsley, in a dark pot.

Creamy White Wine Shrimp Alfredo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 10 reviews
  • Author: Jessie
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Pasta
  • Cuisine: Italian-American


Creamy White Wine Shrimp Alfredo - simple and delicious!



For the Pasta:

  • 1/2 lb. (8 oz.) fettuccine
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. all purpose flour
  • 1/2 cup dry white wine
  • 1 cup milk (I used 1%)
  • salt and pepper to taste
  • 3/4 cup parmesan cheese
  • 1/4 cup fresh parsley, chopped, for garnish

For the Shrimp:

  • 1/2 lb. medium-sized shrimp, peeled and deveined
  • 1 Tbsp. olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste


For the Pasta:

  1. Cook fettuccine in very salty water until al dente. Drain, set aside, and return empty pot to the stove.
  2. Melt butter in pot over medium heat.
  3. When butter is melted, whisk in flour to form a roux. Cook for 1 minute.
  4. Slowly add white wine to roux, whisking constantly to incorporate. The mixture will thicken pretty quickly - just keep whisking!
  5. Add milk to mixture and whisk to combine. Bring mixture to a low simmer, whisking frequently, then remove from heat and stir in salt, pepper, and cheese. Stir until cheese has melted and you have a smooth sauce.

For the Shrimp:

  1. Heat oil in a medium-sized skillet until shimmering. Add garlic, shrimp, salt and pepper and stir to combine. Cook, stirring occasionally, until shrimp is pink and cooked through. Shrimp quicks very quickly, so keep an eye on it - they shouldn't take more than 5 or 6 minutes!

To Assemble:

  1. Add cooked pasta and shrimp to sauce pot and toss to combine. Top with fresh chopped parsley for garnish and serve immediately.


I always recommend shredding your own cheese for sauces. Pre-shredded cheese often comes coated in preservatives that 1) are yucky and 2) prevent the cheese from melting smoothly into a sauce. If you have the time, buy block cheese and shred it yourself for best results!

If your sauce separates, zap it with an immersion blender to bring it back to a smooth, velvety sauce.

If a sauce is too thick, thin it out by whisking in additional milk or other liquid.

For a healthy twist, swap our favorite Magic Cauliflower Cream for the flour and milk in this recipe!