If there is good parmesan in the alfredo, the dish should have a strong, sharp cheese flavor. You would want a bolder-flavored wine, otherwise the bold flavor of the alfredo will wash out the flavors of the wine, even make it taste weak or watery.
The old rule of thumb was to pair whites with seafood and you can do that, but it’s generally accepted now that you’re free to make pairings that taste good to you, no matter the color of the wine. Usually seafood has a delicate flavor as Grisson said, and it needs a more delicate wine. In this case, if there was a strong parmesan flavor, that would be the main flavor in the dish, not the shrimp. I’m not huge on whites, so I think I’d personally try a cab, zinfandel, or shiraz with this dish.
If it’s a less strong alfredo (more cream and butter, less strong cheese), prosecco would be great. With the parmesan-y alfredo I have in mind, I think it would be too tart in combination with the tart cheese.