A creamy and indulgent pasta dish where I toss tender shrimp and fettuccine in a luscious Alfredo sauce made with butter, cream, and Parmesan. It’s rich, flavorful, and perfect for a quick yet impressive dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 oz fettuccine pasta
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup unsalted butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)
Directions
I cook the fettuccine pasta according to the package instructions, then drain and set it aside.
While the pasta cooks, I heat olive oil in a large skillet over medium heat.
I season the shrimp with salt and pepper, then cook them for 2–3 minutes per side until pink and opaque. I remove them from the skillet and set them aside.
In the same skillet, I melt butter over medium heat, add garlic, and cook for 1–2 minutes until fragrant.
I pour in the heavy cream, bring it to a simmer, and let it cook for 3–4 minutes until slightly thickened.
I lower the heat, stir in the Parmesan cheese, and mix until the sauce becomes smooth and creamy.
I return the shrimp to the skillet, add the pasta, and toss everything together until well coated.
I garnish with chopped parsley and serve with lemon wedges if I’m in the mood for a citrusy kick.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Calories: About 560 kcal per serving
Variations
I sometimes add a pinch of red pepper flakes for a spicy touch.
For a lighter version, I swap the heavy cream with half-and-half.
I like adding sautéed mushrooms or spinach for extra flavor and texture.
If I’m out of fettuccine, linguine or spaghetti works just as well.
A sprinkle of extra Parmesan on top makes it even more indulgent.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer to use a skillet over low heat with a splash of cream or milk to loosen up the sauce. I avoid microwaving too long because it can make the shrimp rubbery.
FAQs
Can I use frozen shrimp for this recipe?
Yes, I can. I just thaw them completely and pat them dry before cooking so they don’t water down the sauce.
Can I make the sauce ahead of time?
I can, but I find it best made fresh. If I do prepare it early, I reheat it gently and add a splash of cream to bring back the smooth consistency.
What’s the best pasta substitute for fettuccine?
I often use linguine, spaghetti, or even penne if that’s what I have on hand.
Can I make it without butter?
Yes, I can substitute butter with more olive oil, though the sauce won’t be quite as rich.
How can I make it gluten-free?
I use gluten-free fettuccine or any gluten-free pasta, and the rest of the recipe stays the same.
Conclusion
I adore this Shrimp Fettuccine Alfredo because it’s quick, elegant, and delicious every single time I make it. The creamy sauce, tender pasta, and perfectly cooked shrimp make it feel special, yet it’s simple enough for a busy weeknight. It’s one of those recipes I keep coming back to whenever I want something comforting but still a bit fancy.
📖 Recipe:
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Shrimp Fettuccine Alfredo
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Halal
Description
A creamy and indulgent pasta dish featuring tender shrimp and fettuccine tossed in a rich Alfredo sauce made with butter, cream, and Parmesan. Quick to prepare yet elegant enough for special occasions.
Ingredients
12 oz fettuccine pasta
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup unsalted butter
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)
Instructions
- Cook the fettuccine pasta according to package instructions, drain, and set aside.
- Heat olive oil in a large skillet over medium heat.
- Season shrimp with salt and pepper, then cook for 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
- Pour in heavy cream, bring to a simmer, and cook for 3–4 minutes until slightly thickened.
- Reduce heat, stir in Parmesan cheese, and mix until smooth and creamy.
- Return shrimp to the skillet, add pasta, and toss until evenly coated.
- Garnish with parsley and serve with lemon wedges if desired.
Notes
Add red pepper flakes for a spicy twist.
Use half-and-half instead of heavy cream for a lighter version.
Include sautéed mushrooms or spinach for added flavor and texture.
Substitute linguine or spaghetti if fettuccine is unavailable.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 220 mg
