This creamy shrimp fettuccine pasta is everything comfort food should be—rich, indulgent, and packed with flavor. Made with tender shrimp and a luscious homemade Alfredo sauce, it’s a restaurant-quality dish you can whip up in your own kitchen. Perfect for weeknight dinners or a special occasion!
Why You’ll Love This Recipe?
- Better Than Takeout – Creamy, fresh, and made from scratch.
- Simple Ingredients – Pantry staples and fresh shrimp come together beautifully.
- Quick to Prepare – Ready in under 30 minutes.
- Customizable – Make it your own with endless variations!
Ingredients
Here’s a quick look at what you’ll need:
- Fettuccine pasta
- Large shrimp (peeled and deveined)
- Butter and olive oil
- Heavy cream and Parmesan cheese
- Garlic cloves
- Fresh parsley
Find the full list of ingredients and measurements in the recipe card below.
Directions
- Cook the Pasta: Bring a pot of salted water to a boil and cook fettuccine until al dente. Drain and set aside.
- Prepare the Shrimp: Season the shrimp with salt and pepper. Sauté in a hot skillet with butter and olive oil until pink and cooked through. Remove and set aside.
- Make the Alfredo Sauce: In the same skillet, melt butter and add minced garlic. Sauté until fragrant. Stir in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until the sauce is smooth and creamy.
- Combine Everything: Add the cooked pasta and shrimp to the sauce. Toss to coat evenly.
- Serve: Garnish with fresh parsley and extra Parmesan. Serve warm and enjoy!
Expert Tips and Tricks
- Use freshly grated Parmesan cheese for the creamiest Alfredo sauce—it melts better than pre-shredded.
- Don’t overcook the shrimp! They only need 2–3 minutes per side to stay tender.
- Reserve a cup of pasta water to thin the sauce if needed.
- Warm the serving plates before adding the pasta to keep it hot for longer.
Recipe Variations and Possible Substitutions
- Protein Swap: Substitute shrimp with grilled chicken or scallops.
- Vegetarian Option: Skip the shrimp and add sautéed mushrooms or spinach.
- Gluten-Free: Use gluten-free pasta for a celiac-friendly version.
- Add Veggies: Toss in steamed broccoli or roasted cherry tomatoes for a pop of color and flavor.
Serving and Pairing Suggestions
This creamy shrimp fettuccine pairs wonderfully with:
- A crisp Caesar salad or mixed greens.
- Garlic bread or cheesy breadsticks for dipping.
- A chilled glass of Sauvignon Blanc or sparkling water with lemon.
Storage and Reheating Tips
- Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Reheating: Warm in a skillet over low heat, adding a splash of milk or cream to restore the sauce’s creaminess. Avoid microwaving as it can dry out the shrimp.
FAQs
1. Can I use frozen shrimp?
Yes! Thaw the shrimp overnight in the fridge or run them under cold water before cooking.
2. How do I prevent the sauce from curdling?
Keep the heat low when adding the cream and Parmesan, and stir continuously for a smooth sauce.
3. What type of pasta works best?
Fettuccine is classic, but linguine or spaghetti will work just as well.
4. Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can make the Alfredo sauce ahead and reheat it gently before combining with the pasta and shrimp.
Conclusion
This creamy shrimp fettuccine pasta with homemade Alfredo sauce is an absolute treat for pasta lovers. It’s rich, decadent, and easy enough for a weeknight meal while elegant enough to impress guests. Whip it up, and you’ll have everyone asking for seconds!
Print
Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian
Description
A rich and decadent fettuccine pasta dish tossed in creamy homemade Alfredo sauce and topped with succulent shrimp. Perfect for a special dinner or when you’re craving a comforting and flavorful meal.
Ingredients
- For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- For the Alfredo Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- For the Pasta:
- 12 ounces fettuccine pasta
- 1 tablespoon olive oil (optional, for boiling pasta)
- Fresh parsley (for garnish, optional)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add fettuccine and cook according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Prepare the Shrimp:
- Heat olive oil in a large skillet over medium heat.
- Add shrimp and minced garlic, seasoning with salt and pepper.
- Cook shrimp for 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.
- Make the Alfredo Sauce:
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream, stirring frequently. Bring to a gentle simmer and cook for 3-4 minutes.
- Gradually stir in Parmesan cheese, whisking until smooth. Season with salt and pepper.
- Combine the Pasta and Sauce:
- Add the cooked fettuccine to the skillet with Alfredo sauce, tossing to coat. If the sauce is too thick, add a bit of reserved pasta water to reach desired consistency.
- Assemble the Dish:
- Add the cooked shrimp to the pasta, gently mixing to combine.
- Serve hot, garnished with freshly chopped parsley if desired.
Notes
- Use freshly grated Parmesan cheese for the best flavor and texture in the sauce.
- To add a hint of spice, sprinkle red pepper flakes over the shrimp before serving.
- Substitute
Nutrition
- Serving Size: 1 plate
- Calories: ~600 kcal
- Sugar: ~2 g
- Sodium: ~900 mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: ~250 mg