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Creamy Pesto Shrimp Alfredo is the kind of dinner that feels fancy but takes barely any time at all. Juicy shrimp simmer in a rich, garlicky pesto alfredo sauce, finished with parmesan and sweet blistered tomatoes for a pop of color and flavor.
The best part? It’s ready in under 10 minutes and fits right into gluten-free or low-carb meals. Spoon it over zucchini noodles or cauliflower rice, or twirl it up with your favorite pasta if carbs are on the menu. Either way, that creamy pesto sauce steals the show.
What Makes This Creamy Shrimp Alfredo Work
This Creamy Shrimp Alfredo comes together in no time, but still tastes like something you’d order at a restaurant. That creamy alfredo base is infused with basil pesto, giving it a bold, herby richness that pairs perfectly with tender, juicy shrimp. A splash of cream brings everything together into a silky sauce that clings beautifully in every bite.
Blistered cherry tomatoes add a fresh, sweet contrast to the rich sauce,while parmesan deepens the savory flavor. Whether your’e going low-carb or twirling it with pasta, it’s a quick weeknight recipe that feels like a treat.
What Goes Into Creamy Shrimp Alfredo
This recipe keeps things simple but flavorful, with a handful of ingredients that come together to create a rich, vibrant sauce. You’ll only need about 10 minutes from start to finish.
- Jumbo Shrimp: Choose fresh or thawed shrimp for the best texture. Tails on or off—your call.
- Basil Pesto: This brings bold herby flavor and a touch of nuttiness to the creamy sauce.
- Half and Half or Heavy Cream: Use half and half for a lighter feel, or heavy cream for ultra-rich, velvety results.
- Parmesan Cheese: Freshly grated parmesan melts into the sauce, adding salty depth and creaminess.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Creamy Pesto Shrimp Alfredo
- Sauté Shrimp and Tomatoes Heat the butter in a large skillet over medium-high heat. Add the shrimp and grape tomatoes, seasoning with salt and pepper. Cook for about 2 minutes until the shrimp begins to turn pink.
- Add Garlic Stir in the minced garlic and continue cooking for another minute, just until the garlic is fragrant and the shrimp is nearly cooked through.
- Pour in the Sauce Ingredients Reduce the heat to low-medium. Add the basil pesto, half anf half (or heavy cream), and half of the parmesan cheese. Stir gently to combine.
- Simmer the Sauce Let the sauce gently simmer for 1-2 minutes until it thickens slightly and the cheese melts into the mixture.
- Finish with Fresh Herbs Sprinkle in the chopped parsley or basil alng with the remaining parmesan. Stir once more to blend the flavors together.
- Serve and Enjoy Serve the creamy pesto shrimp immediately over pasta, rice, zucchini noodles, cauliflower rice, or steamed vegetables.
For a low-carb option, I love serving this creamy shrimp over zucchini noodles, cauliflower rice, or steamed veggies, just like I do in my Creamy Tuscan Scallops and Carbonara Shrimp Alfredo. If you’re leaning into a comfort, go for pasta, rice, or even mashed potatoes to soak up the sauce.
Garlic bread is always a good idea, especially with something this saucy. A crisp green salad with lemon vinaigrette adds a fresh contrast. Or pair it with a grilled steak for any easy surf-and-turf dinner at home.
Recipe FAQ’s
Yes, just make sure they’re fully thawed and patted dry before cooking so they sear nicely and don’t water down the sauce.
Store-bought basil pesto works great, but if you have homemade on hand, even better. Just be sure it’s good quality pesto with fresh flavor.
You can use either half and half or heavy cream. Half and half makes it lighter, while heavy cream gives you a richer, thicker sauce.
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Creamy Pesto Shrimp Alfredo
Ingredients
- 2 tablespoons unsalted butter
- 1 pound jumbo shrimp tails on or off
- 4-5 cloves garlic minced
- 4 ounces grape tomatoes
- 1/2 cup basil pesto
- 1 cup half and half or heavy cream, see notes
- 1/2 cup parmesan cheese fresh grated, divided
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 tablespoon fresh parsley or basil, chopped
Instructions
- Heat butter in a large skillet over medium-high heat. Add the shrimp and tomatoes, and season with salt and pepper to taste. Cook for 2 minutes, then add the garlic and cook for a further minute until shrimp starts to change colour and garlic is fragrant.
- Reduce heat to low-medium heat. Add pesto, half & half (or heavy cream) and half of the parmesan cheese. Mix and scrape any bits off of the bottom of the pan.
- Gently simmer for a further minute or two until shrimp is cooked, the sauce thickens slightly and the cheese has melted through. Sprinkle with parsley or basil and remaining parmesan cheese.
- Serve immediately over pasta, rice, steamed veg, zucchini noodles or cauliflower rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh wow i had this with some poached salmon (alternative to shrimp)
Absolutely fantastic.i cannit wait to make it again
Loved this!! Made my own pesto – followed directions with the exception of using 1/2 cup of half and half with a 1/2 cup of skim milk.
Second time making. I sauteed some cut up asparagus as well which added a nice touch to the dish. Delish over linguine
Soooo good and sooooo easy!! Will definitely make this again! It was a huge hit. Very filling!! I added mushrooms and it was awesome! Thank you.
I don’t want to add the half and half, but want just the pesto part. Will that still work out?
Yes that should be fine
This is dish turned out fantastic. My entire family said it tasted like restaurant quality food. Thank you!
Delicious!
I made this with broccoli pesto…no nuts….and served over zucchini noodles.
Thanks for a solid and versatile recipe. I can see mixing up the veggies in the future.