Oh, friends—this recipe is a true comfort food hug in a bowl! ❤️ If you’ve ever sat down in an Italian restaurant and ordered a creamy pasta dish topped with juicy shrimp, you know just how satisfying it can be. But here’s the best part—you don’t need to splurge at a restaurant to enjoy it. This creamy shrimp fettuccine Alfredo is made from scratch, right in your own kitchen, in under 30 minutes!
It’s silky, garlicky, cheesy, and absolutely irresistible. Pair it with crusty bread or a crisp salad, and you’ve got a restaurant-quality dinner on the table with minimal effort.
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Why You’ll Love This Shrimp Fettuccine Alfredo
- Quick & easy: On the table in about 30 minutes!
- Rich & indulgent: The Alfredo sauce is made from scratch with cream, butter, and Parmesan.
- Protein-packed: Tender shrimp cook up in just minutes.
- Date-night worthy: Impressive enough for guests, simple enough for weeknights.
Ingredients You’ll Need
- 8 ounces fettuccine pasta
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Kitchen Tools
- Large pot for pasta
- Skillet (nonstick or stainless steel)
- Wooden spoon or spatula
- Tongs for tossing pasta
- Sharp knife for chopping garlic and parsley
Ingredient Swaps & Additions
- Pasta: Try linguine, spaghetti, or even penne instead of fettuccine.
- Protein: Swap shrimp for chicken, scallops, or keep it vegetarian with mushrooms.
- Cheese: Parmesan is classic, but Pecorino Romano adds a sharper bite.
- Extra flavor: Add a pinch of red pepper flakes for heat or a splash of white wine to the sauce.
Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce
Equipment
- large pot for cooking pasta
- Large skillet for shrimp and sauce
- colander for draining pasta
- whisk to blend sauce
- tongs for tossing pasta
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- salt and pepper, to taste
- fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add shrimp and cook for 2–3 minutes until pink and opaque. Remove shrimp and set aside.
- Pour in the heavy cream and bring to a gentle simmer over low heat.
- Gradually whisk in Parmesan cheese until melted and sauce is smooth. Season with salt and pepper.
- Add the cooked fettuccine and toss to coat in sauce.
- Return shrimp to skillet and toss gently with pasta and sauce. Cook 2–3 minutes more.
- Remove from heat and garnish with parsley. Serve immediately.
Notes
Nutrition
Step-by-Step Instructions
- Cook pasta
- Boil fettuccine according to package instructions. Drain and set aside.
- Cook shrimp
- In a skillet, melt butter over medium heat.
- Add garlic and sauté until fragrant (about 1 minute).
- Add shrimp, cooking 2–3 minutes until pink and opaque. Remove and set aside.
- Make Alfredo sauce
- Pour heavy cream into the same skillet.
- Bring to a gentle simmer over low heat.
- Gradually whisk in Parmesan until smooth and creamy.
- Season with salt and pepper.
- Combine
- Toss cooked pasta in Alfredo sauce until coated.
- Return shrimp to skillet, gently mixing everything together.
- Finish & serve
- Cook 2–3 more minutes until shrimp are heated through.
- Garnish with parsley and serve immediately.
What to Serve With Shrimp Alfredo
- Garlic bread (to mop up that dreamy sauce!)
- Caesar salad for a refreshing balance
- Steamed broccoli or asparagus for a veggie side
Tips for Perfect Pasta Every Time
- Use fresh Parmesan—pre-shredded cheese may not melt as smoothly.
- Don’t overcook the shrimp—they cook fast and can turn rubbery.
- Reserve some pasta water—a splash can loosen the sauce if it gets too thick.
- Serve immediately—Alfredo sauce is best enjoyed hot and fresh.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheat gently: Warm in a skillet with a splash of cream or milk to loosen the sauce.
- Not freezer-friendly: Cream sauces don’t freeze well—they tend to separate.
FAQ
Can I use half-and-half instead of heavy cream?
Yes, but the sauce won’t be quite as rich and may need a touch more Parmesan to thicken.
Do I need to devein shrimp?
Yes, it’s best for texture and presentation. Most store-bought shrimp are already deveined.
Can I make the sauce ahead of time?
Not recommended—the sauce is best made fresh. It thickens and changes texture when reheated.
Nutrition (per serving, serves 4)
Approximate values:
- Calories: 580
- Fat: 32g
- Carbs: 35g
- Protein: 38g
- Sugar: 2g
Final Thoughts
This creamy shrimp fettuccine Alfredo is the kind of dish that makes you feel spoiled, even on a weeknight. It’s rich, garlicky, and cheesy in all the right ways—plus those tender shrimp are the perfect protein to soak up all that luscious sauce.
Next time you’re craving something cozy yet elegant, skip the takeout and whip this up instead—you’ll impress yourself (and anyone lucky enough to join you at the table!).
💬 Have you tried making Alfredo sauce from scratch before? Drop a comment below and share your pasta night creations with me on Pinterest—I’d love to see them!
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