Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce
This creamy shrimp fettuccine features juicy shrimp tossed with tender pasta in a rich, homemade Alfredo sauce made from butter, cream, and Parmesan. A comforting Italian-inspired dinner that comes together in under 30 minutes!
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Servings: 4 plates
Calories: 610kcal
Cost: 15
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
Use freshly grated Parmesan for the smoothest sauce. You can substitute chicken for shrimp if desired. Add spinach or mushrooms for extra veggies. Best served immediately for the creamiest texture.
Nutrition
Calories: 610kcal | Carbohydrates: 36g | Protein: 40g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 310mg | Sodium: 790mg | Potassium: 430mg | Fiber: 2g | Sugar: 2g | Vitamin A: 950IU | Vitamin C: 4mg | Calcium: 360mg | Iron: 3mg