Fettuccine Alfredo with Shrimp

Why I’ll Love This Recipe

I love how this recipe delivers creamy, cheesy, and buttery flavors in every bite. The shrimp cook in just a few minutes, making the entire meal quick enough for a weeknight dinner. I also appreciate that the Alfredo sauce is made from simple ingredients and tastes much fresher than store-bought versions. Whether I’m cooking for my family or entertaining guests, this pasta always feels like a special meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 ounces fettuccine pasta
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 cup unsalted butter
• 1 teaspoon Italian seasoning
• Salt, to taste
• Black pepper, to taste
• Chopped fresh parsley, for garnish

Directions

1. I cook the fettuccine according to the package directions until al dente, then reserve about 1/2 cup of the pasta water before draining.
2. I season the shrimp with salt and black pepper.
3. I heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
4. I cook the shrimp for 1 to 2 minutes per side until they turn pink and opaque, then transfer them to a plate.
5. In the same skillet, I reduce the heat to medium and sauté the garlic for about 30 seconds until fragrant.
6. I pour in the heavy cream and add the remaining 1/2 cup of butter, stirring until the butter melts completely.
7. I gradually whisk in the Parmesan cheese until the sauce becomes smooth and creamy.
8. I stir in the Italian seasoning and adjust the salt and pepper to taste.
9. I add the cooked fettuccine to the sauce and toss until every strand is coated. If needed, I stir in a little reserved pasta water to reach my preferred consistency.
10. I return the shrimp to the skillet and gently toss everything together until heated through.
11. I garnish with chopped fresh parsley and serve immediately with extra Parmesan cheese if I like.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• I add steamed broccoli for extra color and nutrition.
• I stir in fresh spinach during the final minute of cooking until it wilts.
• I use grilled chicken instead of shrimp for a different protein option.
• I add sautéed mushrooms for an earthy flavor.
• I sprinkle red pepper flakes into the sauce when I want a little heat.
• I substitute half-and-half for a lighter Alfredo sauce, although it will be less rich.
• I finish the dish with fresh basil or chives for extra freshness.

Storage/Reheating

I store leftover Fettuccine Alfredo with Shrimp in an airtight container in the refrigerator for up to 3 days. I reheat it gently in a skillet over low heat with a splash of milk or cream to help restore the sauce’s creamy texture. I avoid overheating the shrimp because they can become tough. While I can freeze the pasta for up to 2 months, I find the sauce may separate slightly after thawing.

FAQs

Can I use frozen shrimp?

Yes. I thaw the shrimp completely and pat them dry before cooking so they sear properly and don’t release excess water.

Can I make Alfredo sauce without heavy cream?

Yes. I can use half-and-half or whole milk with a little extra butter, although the sauce won’t be quite as rich and creamy.

Why is my Alfredo sauce grainy?

I add the Parmesan cheese gradually over low heat and use freshly grated cheese, which melts much more smoothly than pre-shredded cheese.

What can I serve with Fettuccine Alfredo with Shrimp?

I like serving it with garlic bread, Caesar salad, roasted asparagus, steamed broccoli, or a simple green salad.

Can I make this recipe ahead of time?

I prefer serving this dish fresh because Alfredo sauce has the best texture immediately after it’s made. If I prepare it ahead, I reheat it gently with a splash of cream or milk to refresh the sauce.

Conclusion

I think Fettuccine Alfredo with Shrimp is the perfect combination of elegance and comfort. The creamy Parmesan sauce, tender shrimp, and perfectly cooked pasta create a satisfying meal that feels indulgent while remaining easy enough to prepare at home. I enjoy making this recipe whenever I want a delicious dinner that never fails to impress.

Fettuccine Alfredo with Shrimp

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fettuccine Alfredo with Shrimp is a rich and comforting pasta dish featuring tender shrimp and fettuccine coated in a creamy homemade Alfredo sauce. It’s a restaurant-quality meal that’s easy enough for weeknights and elegant enough for special occasions.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Halal

Ingredients

• 12 ounces fettuccine pasta
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 cup unsalted butter
• 1 teaspoon Italian seasoning
• Salt, to taste
• Black pepper, to taste
• Chopped fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the fettuccine according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.
2. Season the shrimp with salt and black pepper.
3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
4. Cook the shrimp for 1 to 2 minutes per side until pink and opaque, then transfer to a plate.
5. Reduce the heat to medium and sauté the garlic for about 30 seconds until fragrant.
6. Pour in the heavy cream and add the remaining 1/2 cup of butter, stirring until melted.
7. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
8. Stir in the Italian seasoning and adjust the salt and pepper to taste.
9. Add the cooked fettuccine to the sauce and toss to coat. Add reserved pasta water as needed to reach the desired consistency.
10. Return the shrimp to the skillet and gently toss until heated through.
11. Garnish with chopped fresh parsley and serve immediately with extra Parmesan cheese if desired.

Notes

• Thaw frozen shrimp completely and pat dry before cooking.
• Use freshly grated Parmesan cheese for the smoothest Alfredo sauce.
• Add steamed broccoli, spinach, or sautéed mushrooms for extra vegetables.
• Substitute grilled chicken for shrimp if preferred.
• Add red pepper flakes for a spicy kick.
• Use half-and-half instead of heavy cream for a lighter sauce, though it will be less rich.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently with a splash of milk or cream to restore the sauce’s creamy texture.

Nutrition

• Serving Size: 1 serving
• Calories: 820 kcal
• Sugar: 4 g
• Sodium: 780 mg
• Fat: 54 g
• Saturated Fat: 31 g
• Unsaturated Fat: 19 g
• Trans Fat: 1 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 305 mg