Name: Shrimp Fettuccine Alfredo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: Fettuccine Pasta: 12 ounces fettuccine pasta Large Shrimp: 1 pound large shrimp (peeled and deveined) Butter: 2 tablespoons unsalted butter (divided) Olive Oil: 1 tablespoon olive oil Garlic Cloves: 4 garlic cloves (minced) Heavy Cream: 1 1/2 cups heavy cream Parmesan Cheese: 1 cup grated Parmesan cheese Salt: 1/2 teaspoon salt Black Pepper: 1/4 teaspoon black pepper Red Pepper Flakes (optional): 1/4 teaspoon crushed red pepper flakes Parsley (for garnish): 2 tablespoons chopped fresh parsley

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If you’re searching for a totally irresistible pasta dish that brings restaurant magic to your kitchen, Shrimp Fettuccine Alfredo is your new go-to. Imagine perfectly tender fettuccine noodles tangled with plump, juicy shrimp, all wrapped in a creamy Parmesan Alfredo sauce that’s luxuriously rich but never heavy. This is comfort food that feels elegant yet easy, the kind of meal that will have your family asking for seconds every time!

Shrimp Fettuccine Alfredo Recipe - Recipe Image

Ingredients You’ll Need

What makes Shrimp Fettuccine Alfredo so delightful is how a handful of key ingredients can create something utterly unforgettable. Each component stars in its own way, from the sweetness of the shrimp to the nutty depth of Parmesan cheese, all tying together for that signature flavor and silky texture.

Fettuccine Pasta: Sturdy and wide, fettuccine stands up perfectly to creamy sauces and holds the Alfredo beautifully.
Large Shrimp (peeled and deveined): Their natural sweetness pops against the rich sauce; fresh or frozen works, just pat dry before cooking.
Unsalted Butter: Divided for cooking shrimp and making the silky sauce, butter adds depth and lush flavor.
Olive Oil: Used alongside butter to help brown the shrimp evenly without scorching.
Garlic Cloves (minced): Four cloves bring just the right garlicky kick and aromatics.
Heavy Cream: The foundation of Alfredo, creating a decadent, ultra-smooth sauce.
Grated Parmesan Cheese: Grate your own for best melting and big, bold flavor.
Salt: Brings out the best in every other ingredient—don’t be shy!
Black Pepper: For gentle heat and balance against the creamy sauce.
Crushed Red Pepper Flakes (optional): Just a pinch for a little spicy spark, if you like.
Fresh Parsley (chopped): Adds color, freshness, and that final touch of restaurant-style flair.

How to Make Shrimp Fettuccine Alfredo

Step 1: Cook the Fettuccine

Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package directions, aiming for that classic al dente bite. Once done, drain the pasta (reserve a little cooking water if you like your sauce extra silky), and set it aside. Cooking the pasta first means it’s ready to catch all the creamy sauce and shrimp goodness later on.

Step 2: Sauté the Shrimp

Heat up one tablespoon of butter and the tablespoon of olive oil in a large skillet over medium-high heat. Add your shrimp in a single layer, avoiding crowding so they cook evenly. Sauté for just 1–2 minutes per side, looking for a pink outer color and opaque flesh—overcooked shrimp become rubbery, so give them your attention. Remove the shrimp from the pan and set aside, resisting the urge to snack on them!

Step 3: Create the Alfredo Sauce

In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Toss in your minced garlic and cook for about one minute, just until it’s fragrant and golden (not brown). Now, pour in the heavy cream, stirring frequently as it comes up to a gentle simmer. Let it bubble for a minute or two so the flavors meld.

Step 4: Melt in the Parmesan

Lower the heat to the gentlest simmer. Whisk in the grated Parmesan cheese, salt, black pepper, and (if using) crushed red pepper flakes. The sauce will thicken as the cheese melts in, transforming into a creamy, dreamy Alfredo. Stir continuously for about 3–4 minutes for a lusciously smooth result—taste and adjust seasoning as you go.

Step 5: Combine and Serve

Add your cooked pasta and sautéed shrimp right into the skillet with the sauce. Toss everything together for even coating, using tongs to twist the noodles and ensure every bite gets some sauce and shrimp. If the sauce feels a bit thick, splash in reserved pasta water until it’s just right. Finish by garnishing with fresh parsley, inviting everyone to the table while the dish is still hot and glorious.

How to Serve Shrimp Fettuccine Alfredo

Garnishes

A sprinkle of chopped fresh parsley isn’t just for looks—it adds a burst of brightness to balance the richness. For even bigger wow factor, you can top with extra freshly grated Parmesan and a light dusting of black pepper right before serving. Feeling fancy? Scatter a few lemon zest curls for a pop of citrus.

Side Dishes

Shrimp Fettuccine Alfredo pairs wonderfully with a crisp Caesar salad or simple arugula greens tossed in lemony vinaigrette. A warm loaf of crusty Italian bread or homemade garlic knots is perfect for mopping up every last bit of that creamy sauce.

Creative Ways to Present

For a dinner party, try twirling individual nests of fettuccine with shrimp arranged on top, then drizzle with sauce and finish with parsley. Or serve in shallow pasta bowls with a wedge of lemon on the side for a touch of freshness. You could even serve mini portions as an appetizer in small ramekins or on tasting spoons for an elegant starter.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Shrimp Fettuccine Alfredo, transfer it to an airtight container and refrigerate within two hours of serving. It will keep well for up to 2 days, though seafood and cream sauces are always best as fresh as possible.

Freezing

While you technically can freeze Shrimp Fettuccine Alfredo, it’s not my top recommendation since creamy sauces can separate and shrimp can turn a bit rubbery after thawing. If you do freeze, use a sturdy airtight container and thaw gently in the fridge before reheating.

Reheating

To reheat, transfer to a skillet over low heat with a splash of milk or cream to bring the sauce back together. Stir gently until hot—avoid microwaving (especially for the shrimp) as it’s tricky to reheat evenly without overcooking. Serve as soon as it’s warmed through for best results.

FAQs

How do I prevent the Alfredo sauce from clumping?

Use freshly grated Parmesan (not the pre-shredded kind), and add it over low heat while whisking constantly. Also, avoid overheating the cream, which can cause the cheese to clump or the sauce to separate.

Can I substitute another protein for shrimp?

Absolutely! Sliced grilled chicken, seared scallops, or even sautéed mushrooms for a vegetarian twist all make delicious alternatives to the classic Shrimp Fettuccine Alfredo.

What wine pairs best with this pasta?

A crisp, citrusy white wine like Pinot Grigio or Sauvignon Blanc will cut through the richness and complement the shrimp beautifully. For non-alcoholic options, a splash of lemon in sparkling water is just as refreshing.

Is there a way to make it lighter?

You can swap in half-and-half for heavy cream and use a bit less butter and cheese. Though the sauce will be a little less decadent, it’ll still taste fantastic! You can also load up on extra parsley or add sautéed spinach for freshness.

Can I make Shrimp Fettuccine Alfredo gluten-free?

Yes! Simply use your favorite gluten-free fettuccine noodles and follow the rest of the recipe as written. The creamy Alfredo sauce and shrimp are naturally gluten-free, so the swap is seamless.

Final Thoughts

If you’re ready to win over your dinner table with a dish that’s as easy as it is impressive, Shrimp Fettuccine Alfredo is about to become your new favorite recipe. Every swirl of pasta, every garlicky shrimp, is a cozy invitation to slow down and savor. Give it a try—you’ll be amazed by just how effortless homemade indulgence can be!

Shrimp Fettuccine Alfredo Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings
Diet: Non-Vegetarian

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Description

Indulge in the creamy decadence of Shrimp Fettuccine Alfredo, a classic Italian-American dish that combines tender shrimp with a rich, Parmesan-laden sauce over a bed of perfectly cooked fettuccine.

Ingredients

Fettuccine Pasta:

12 ounces fettuccine pasta

Large Shrimp:

1 pound large shrimp (peeled and deveined)

Butter:

2 tablespoons unsalted butter (divided)

Olive Oil:

1 tablespoon olive oil

Garlic Cloves:

4 garlic cloves (minced)

Heavy Cream:

1 1/2 cups heavy cream

Parmesan Cheese:

1 cup grated Parmesan cheese

Salt:

1/2 teaspoon salt

Black Pepper:

1/4 teaspoon black pepper

Red Pepper Flakes (optional):

1/4 teaspoon crushed red pepper flakes

Parsley (for garnish):

2 tablespoons chopped fresh parsley

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Instructions

Cook the Fettuccine: Cook the fettuccine according to package directions until al dente. Drain and set aside.
Cook Shrimp: In a large skillet, heat 1 tablespoon of butter and olive oil over medium-high heat. Cook shrimp for 1–2 minutes per side until pink and opaque. Remove from pan and set aside.
Prepare the Sauce: In the same skillet, melt the remaining butter over medium heat. Add minced garlic and cook until fragrant. Pour in the heavy cream, bring to a simmer, then reduce heat. Whisk in Parmesan, salt, pepper, and red pepper flakes until smooth and slightly thickened.
Combine and Garnish: Add cooked pasta and shrimp to the skillet, tossing to coat in the sauce. Garnish with parsley before serving.