Shrimp alfredo is my go-to dish when I want something that’s comforting and creamy, but still fresh-tasting.
It’s deliciously buttery, with a silky, garlicky, and cheesy sauce, satisfying chewy fettuccine pasta, and tender, bright shrimp; what could be better?
If you’re wanting to take your shrimp alfredo to the next level, try serving it with a perfectly paired side!
A well-thought-out side dish always elevates a dining experience and makes the meal really feel complete.
If you need inspiration, I’ve gathered up this list of the sides I most commonly pair with shrimp alfredo, including:
Hungry yet? Let’s get cooking!
Who doesn’t love fresh focaccia bread? It’s one of the easiest breads to make at home, and there are infinite topping options to play around with! Focaccia is buttery, soft with a bit, springy, and perfect for mopping up sauces.
For this recipe, you’ll need to make your simple dough, and let it rise in the fridge overnight (or at room temperature for an hour and a half to two hours), then place the dough into greased and oiled baking pans and let rise for another three to four hours.
Once it’s risen, pour olive oil over the dough and use your hands to gently stretch the dough to fill the pan – forming deep dimples.
Sprinkle with sea salt and add toppings of your choice if you wish, then bake at 425 degrees for twenty-five to thirty minutes (or until crisp and golden).
Serving this scrumptious bread with your Shrimp Alfredo isn’t just a stellar choice—it’s a revelation! The focaccia’s slightly chewy texture and rosemary-infused olive oil schmear is like a warm hug for your alfredo-mantled shrimp.
2. Garlic Bread
This garlic bread recipe will make you ditch store-bought and never look back! It’s crunchy, crusty, and chewy, with a soft center loaded with melted butter and herbs.
It’s incredibly simple to make as well!
Just get a nice loaf of French bread and slice it in half along the center. Then, coat the bread with your homemade garlic butter and bake at 350 degrees for ten minutes until the butter is melted and the bread is saturated and toasty.
You can also add shredded cheese and broil to melt if you like!
Who knew you could caramelize mushrooms? These mushrooms are super tender and succulent with a crispy, sticky, sweet, and buttery outside.
All you need to do to make this perfect mushroom dish is to saute white button mushrooms in butter with salt, black pepper, crushed red pepper, and minced garlic or medium heat for about twenty minutes.
Why are they perfect with Shrimp Alfredo, you wonder?
It’s like that best friend who’s always there to spice things up – they bring just enough sass to keep things interesting. So go ahead, chef – give your Alfredo the sidekick it deserves with these crispy, spicy, caramelized delights.
Your plate (and your guests) will thank you!
If you like your asparagus super tender (but not soggy), you should give steaming it a go!
It makes the whole spear soft and biteable (even the stalk) while still holding its shape and retaining its bright and fresh flavor.
This recipe only takes about ten minutes, and you can even make it without a steamer basket – just put water in a pan!
After steaming your asparagus until fork tender (three to five minutes), dress it with a simple mixture of olive oil, lemon juice and zest, basil, salt and pepper, and Parmigiano cheese.
These asparagus are like the best wingman – they’re light, they have zest, and they’ll make sure your Shrimp Alfredo shines without stealing the spotlight. Plus, they bring a pop of color and a punch of nutrition to the party. Talk about a win-win!
While all bruschetta is frankly amazing, this recipe takes it to the next level by using burrata cheese as a base for the tomatoes!
This simple dish has crunchy, crispy toast, creamy, savory cheese, and bright and fresh seasoned cherry tomatoes. It’s the perfect summer side.
You don’t need to be a master chef to whip up something this delicious! Just slice a baguette into thin slices, brush it with olive oil, and toast in the oven.
Then, break open your burrata with two forks and spread it across the bread. Finally, top with a mixture of finely chopped cherry tomatoes, garlic, onion, basil leaves, and salt and pepper, garnish with a sprig of basil, and enjoy!
The melody of those fresh Italian flavors that’ll harmonize with your Shrimp Alfredo like they’ve been rehearsing for years. And the reason it works so well with Shrimp Alfredo is because the freshness cuts through the richness – it’s like a foodie seesaw of flavor perfection.
6. Caesar Salad
Caesar salad is popular for a reason.I mean, can you think of a more dashing side dish for your rich and indulgent Shrimp Alfredo?
This Caesar Salad brings a crispy, tangy freshness that balances the creamy pasta like a beach vacation balances your work life. Plus, it’s as easy to throw together as your favorite PJs. It’s a splash of elegance without the fuss, done in no time, and perfect for twirling around your fork like you’re in a rom-com.
However, the real magic in this Caesar salad comes from the dressing. It’s creamy, perfectly savory, and pulls the entire dish together perfectly.
To make a Caesar salad, you’ll just need romaine lettuce, croutons, parmesan cheese, and dressing.
After preparing your ingredients, it’s as simple as putting them in a bowl, tossing them together, and bringing them to the table.
Brussels sprouts get a bad rap – probably because they’re boiled until mushy and stinky far too often!
If you think you dislike them, this recipe could be the one that changes your mind!
These sprouts are roasted, so they’re crispy and nearly caramelized on the outside while becoming soft, tender, and succulent in the middle.
They’re simply seasoned with olive oil, salt, and pepper, allowing the flavor of the veggies to be the star.
Making this dish is as simple as seasoning your sprouts and popping them in the oven for twenty to thirty minutes. Then, you’re good to go!
What’s utterly fantastic about these roasted brussels sprouts is their chameleon-like ability to match any dish’s vibes — from beef to chicken to the creamy Shrimp Alfredo. They add a crispy, nutty contrast to the pasta’s creamy goodness that’ll knock the socks off your taste buds.
This sauteed spinach recipe is the side dish your shrimp Alfredo didn’t even know it was missing. It’s garlicky, delicate, and super nourishing.
Best of all, this recipe comes together in ten minutes (or less) and there isn’t even any chopping involved!
Simply saute ten whole garlic cloves in a quarter cup of olive oil until they turn golden brown, then remove them with a slotted spoon and add a quarter teaspoon of crushed red pepper flakes and a pound of baby spinach.
Cook until the spinach has wilted (a minute or two), then season with salt to taste and serve. I enjoy eating the whole garlic as well – but it’s truly up to you!
If you’re looking for a super simple veggie side that’s bright, delicious, and easy, try this grilled zucchini and squash!
This dish is best for the summer months when these vegetables are in season – though if you’re lucky enough to get them year-round, I’m not stopping you!
It only takes roughly ten to fifteen minutes to make this lovely side! Just slice your squash and zucchini lengthwise into quarter-inch strips, coat them with olive oil and garlic powder, and place them on a preheated grill.
Then, sprinkle the strips with kosher salt and cook for four to six minutes – flipping halfway through. That’s it!
The light, smoky flavor is a primo contrast to the rich and decadent Alfredo sauce. Plus, adding some grilled greens to the mix lets you pretend you’re being all healthy and stuff (wink, wink ;) ).
Ratatouille is one of my go-to dishes no matter the time of year because I can make it with whatever vegetables are in season (or are close to going bad in my crisper drawer.)
It’s hearty, rich, flavorful, and an amazing accompaniment to any meaty or carby main.
If you’re looking for a guide, this recipe uses sweet potato, regular potato, zucchini, eggplant, onion, garlic, tomatoes, and green beans.
To make it, simply slice your large veggies into uniform rounds and layer them and your other vegetables in an oiled baking dish.
Put the “tougher” veggies like your potatoes at the bottom to ensure they cook through.
Pour tomato puree over the top of your dish – shaking to help it trickle through – top with some olive oil, salt, and herbs, and then bake uncovered at 350 degrees for forty-five minutes to an hour.
It doesn’t matter if you call it ‘Awerma’, ‘Briam’, ‘Turli’, or ratatouille—what matters is that these veggies come out tender yet crispy, making them the ideal companion for the rich and luscious shrimp Alfredo.
11. Caprese Salad
This variation on Caprese salad uses burrata mozzarella for added creaminess! This is a great side dish if you’re after a simple dish with strong and fresh flavors.
It is super easy to prepare and doesn’t require any cooking! Just slice roma (or heirloom) and cherry tomatoes and place them on a platter.
Then, place washed basil leaves in and around the tomato slices, and add two burrata balls, and open them with two forks or your fingers.
Drizzle with balsamic vinegar (or balsamic glaze), and generous sea salt and black pepper – then serve!
This salad struts in with a freshness that cuts through the creaminess of your Shrimp Alfredo. It’s like the cool breeze to your sunny day or the yin to your yang.
If you’re looking for an additional carb option that still fits the flavor and vibe, this garlic herb rice pilaf is a delicious and reliable addition. It’s buttery, flavorful, soft, and fluffy.
This side dish is like the ultimate wingman for your Shrimp Alfredo – comforting yet exciting, familiar but with a hint of adventure. Its fluffy grains are the bed your creamy Shrimp Alfredo has been dreaming of.
To make this rice dish, just melt two tablespoons of butter with olive oil and sea salt in a pan, add in a cup of rinsed and drained jasmine rice, a teaspoon and a half of garlic salt, and a teaspoon each of dried thyme, rosemary, and parsley.
Toast the mixture for a couple of minutes, add two cups of chicken broth, bring to a boil, then simmer covered until the rice has absorbed the liquid (about fifteen minutes.)
Make sure to fluff before serving and garnish with whole rosemary or other herbs!
Broccoli is amazing in all of its forms, but this lemon butter broccoli has got to be one of the best! It’s tangy, zesty, buttery, and satisfying.
The zest of the lemon cuts through the rich, creamy pasta, and the butter ties it all together. And let’s be honest, adding a tasty veggie makes you feel a bit saintly, even as you’re indulging in all that saucy, cheesy wickedness.
To cook this veggie to perfection, coat the broccoli in olive oil and salt, then roast on a pan sheet at 400 degrees for twenty minutes.
This gets the broccoli super soft and tender, with perfect crispy edges! While it’s cooking, microwave some butter, garlic powder, and sugar until the butter is melted (about thirty seconds) then remove, stir to combine, and add in lemon zest.
When the broccoli’s done, slather it in lemon butter sauce and enjoy!
While I normally prefer all raw veggies in my salads, there’s something about a tender roasted beet that just can’t be…well, beat!
They’re so soft, earthy, and sweet – not to mention cheap and packed with vitamins and nutrients.
This salad is the Robin to your Alfredo’s Batman; the pop of freshness and texture that cuts through all that rich, creamy pasta goodness
This recipe pairs roasted beets with mixed greens, walnuts, goat’s cheese, and vinaigrette.
For an extra touch, I find toasting the walnuts really adds a nice smoky nuttiness to the salad. Candying them with brown sugar and cinnamon is also a great idea if you like things sweet and spiced!
I cannot get over how much I adore polenta! It’s so satisfying and leaves me feeling way less heavy than other carby options.
These chips are the perfect middle ground between fries and corn chips. They’re salty and gently spicy, crunchy, and crisp with a little bite and softness in the center. Topping them with cheese takes them to the next level as well!
So, why are these crunchy critters the perfect plus-one for your Shrimp Alfredo?
They’re easy, breezy, and cheesy (if you want them to be) – ready in a flash and customizable to your heart’s delight.
They’re like that perfect pair of skinny jeans that go with literally everything. Make them spicy, make them cheesy, make them yours. Just don’t be surprised when they steal a little of the limelight from your beloved Alfredo!
If you’re after a simple vegetable side that still elevates your meal, you can’t do better than roasted cherry tomatoes, especially in summer.
While your Alfredo is all creamy and dreamy, these tomatoes come in with a zing! Their tanginess cuts through the richness like a knife through butter, balancing out each bite with an Italian kiss.
They’re simple to make too!
Just coat your tomatoes in a mixture of garlic, olive oil, vinegar, salt, thyme, and pepper, cook them in a baking dish at 425 degrees until they’re ready to burst (roughly twenty minutes), let them cool slightly, then serve and enjoy!
While they’re amazing as is, you can also add feta, parmesan, or mozzarella if you’d like a cheesy note.
A buttery, slightly sweet chardonnay goes so well with shrimp alfredo! It really draws out the luxurious, indulgent feeling of the dish, while being scrumptious in its own right.
Middle of the palette whites like Pinot Grigio also pair really well with this dish!
Shrimp Alfredo can be a bit versatile, seeing as it has both dairy and seafood (which isn’t the most common combo), so a solid pick like this wine is always a good choice.
A tart Sauvignon Blanc goes excellently with this dish, cutting through the heaviness slightly and bringing emphasis back to the brightness of the shrimp.
Sav is also commonly called for in the making of Shrimp Alfredo, so you’ll get two uses out of your bottle!
What to Serve With Shrimp Alfredo: 16 Sides + 3 Wines
- Garlic Bread
- Caramelized Mushrooms
- Steamed Asparagus
- Caesar Salad
- Roasted Brussels Sprouts
- Sautéed Spinach with Garlic
- Grilled Zucchini and Squash
- Caprese Salad
- Garlic Herb Rice Pilaf
- Lemon Butter Broccoli
- Roasted Beet Salad with Goat Cheese
- Baked Cheesy Polenta Chips
- Roasted Cherry Tomatoes
- Pick a side dish.
- Pick a wine.
My name is Beth, Elizabeth Evelyn to be exact. A native Tennessean, I was born in the South.
I am the author behind Local Milk Blog.
Local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind.
It’s about nesting abroad & finding the exotic in the everyday.
Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.