Name: Fettuccine Alfredo with Shrimp Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 ounces fettuccine pasta; 1 pound large shrimp, peeled and deveined; 1 tablespoon olive oil; Salt and black pepper to taste; 2 tablespoons unsalted butter, divided; 4 cloves garlic, minced; 1 cup heavy cream; 1 cup whole milk; 1 cup grated Parmesan cheese; 1/4 teaspoon nutmeg (optional); Salt and black pepper to taste; 2 tablespoons chopped fresh parsley; Extra Parmesan for serving

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Imagine twirling silky fettuccine ribbons glistening with a dreamy Parmesan cream sauce, perfectly accented by plump, garlicky shrimp—this is what makes Fettuccine Alfredo with Shrimp an unforgettable dinner. It’s a decadent, restaurant-style meal you can whip up at home in just half an hour, with every ingredient playing a starring role. Whether you’re cooking for a weeknight treat or a special occasion, this dish will steal the show with its rich flavor, comforting texture, and elegant presentation.

Ingredients You’ll Need

Fettuccine Alfredo with Shrimp Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Fettuccine Alfredo with Shrimp lies in its simplicity. Each ingredient brings something essential—whether it’s creamy indulgence, savory depth, or that irresistible touch of freshness. Here’s what you’ll need, plus a few tips to help you make the most of every bite.

Fettuccine pasta: The wide, flat noodles hold the creamy sauce beautifully and are classic in Alfredo dishes.
Unsalted butter: Divided for sautéing shrimp and starting the Alfredo sauce, butter gives richness and a luxurious mouthfeel.
Olive oil: Used with butter to sauté the shrimp, olive oil prevents the butter from burning and adds extra flavor.
Large shrimp: Choose peeled and deveined shrimp for ease; they cook fast and soak up all the garlicky, creamy goodness.
Garlic: Fresh, minced garlic infuses the sauce and shrimp with bold aroma and depth.
Heavy cream: This is what makes the Alfredo sauce ultra-creamy and indulgent.
Whole milk: Lightens the sauce just enough, balancing out the richness of the cream.
Parmesan cheese: Freshly grated Parmesan melts smoothly and brings nutty, salty complexity to the sauce.
Nutmeg (optional): Just a pinch adds subtle warmth and rounds out the flavors—give it a try!
Salt and black pepper: Season the dish to taste and let the flavors shine.
Fresh parsley: Chopped parsley adds a pop of color and a hint of freshness right at the end.
Extra Parmesan: For serving, because more cheese is always a good idea.

How to Make Fettuccine Alfredo with Shrimp

Step 1: Cook the Fettuccine

Start by bringing a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package directions until just al dente. Don’t forget to scoop out about half a cup of the pasta water before draining—the starch in this water helps create a silky sauce later. Set the drained pasta aside while you work on the rest.

Step 2: Sauté the Shrimp

Grab your biggest skillet and heat one tablespoon of butter with the olive oil over medium-high. Arrange the shrimp in a single layer, sprinkle lightly with salt and pepper, and let them sizzle for 2 to 3 minutes per side. The shrimp should be pink, opaque, and irresistibly juicy. Transfer the shrimp to a plate and keep them nearby.

Step 3: Build the Alfredo Sauce

Lower the heat to medium and add the remaining tablespoon of butter to the skillet. Toss in the minced garlic and stir constantly for about a minute, just until fragrant. Pour in the heavy cream and milk, bringing the mixture to a gentle simmer. Sprinkle in the Parmesan cheese (and nutmeg if you’re using it), then stir until the cheese melts and the sauce becomes glossy and smooth. Season with a little more salt and black pepper to taste.

Step 4: Combine Pasta, Shrimp, and Sauce

Add the cooked fettuccine right into the skillet with the Alfredo sauce. Toss to coat the noodles thoroughly, adding a splash of reserved pasta water as needed to get the perfect creamy consistency. Now, stir in the shrimp and let everything cook together for another minute or two—just enough to warm the shrimp through and let the flavors mingle.

Step 5: Serve and Enjoy!

Dish up generous bowls of Fettuccine Alfredo with Shrimp while it’s still piping hot. Scatter fresh parsley and extra Parmesan over each serving for a beautiful finish. Get ready for applause at your table!

How to Serve Fettuccine Alfredo with Shrimp

Garnishes

A sprinkle of freshly chopped parsley not only brightens the plate, but its subtle herbal note balances the richness of the sauce. For an extra flourish, shower each bowl with more grated Parmesan and a crack of black pepper. If you love a hint of heat, a pinch of red pepper flakes is a delicious touch.

Side Dishes

Fettuccine Alfredo with Shrimp is indulgent and filling, so keep sides light and fresh. A crisp green salad with a lemony vinaigrette, roasted asparagus, or simply steamed broccoli make perfect companions. Don’t forget a basket of warm, crusty bread for mopping up every last drop of sauce!

Creative Ways to Present

Take your presentation up a notch by serving Fettuccine Alfredo with Shrimp in shallow pasta bowls, topped with whole shrimp for a dramatic effect. For a cozy dinner party, try individual cast iron skillets or nestle the pasta in Parmesan cheese “bowls” for a playful twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Fettuccine Alfredo with Shrimp, store it in an airtight container in the refrigerator for up to two days. The pasta will absorb some of the sauce as it sits, but it will still taste fantastic the next day.

Freezing

Cream-based sauces like Alfredo don’t freeze perfectly, as the sauce may separate when thawed. If you must freeze leftovers, do so in a tightly sealed container for up to one month, but be prepared for a slight change in texture upon reheating.

Reheating

To reheat, place the pasta in a skillet over low heat with a splash of milk or cream to loosen the sauce. Stir gently until warmed through, taking care not to overcook the shrimp. Microwave reheating is possible but can make the shrimp rubbery, so stovetop is best.

FAQs

Can I use frozen shrimp for Fettuccine Alfredo with Shrimp?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This helps them sear nicely and prevents the sauce from becoming watery.

What can I substitute for heavy cream?

You can use half-and-half or even all whole milk for a lighter version, though the sauce will be less rich and creamy. For a dairy-free option, try unsweetened coconut cream, but note that the flavor will change.

Is it possible to make Fettuccine Alfredo with Shrimp gluten-free?

Yes! Simply swap in your favorite gluten-free fettuccine and ensure all other ingredients are certified gluten-free. The sauce and shrimp preparation remain the same.

How can I add more flavor to the shrimp?

Try sautéing the shrimp with a pinch of red pepper flakes, a squeeze of lemon juice, or even a dusting of smoked paprika before adding to the pasta. This gives the dish a little extra zing and complexity.

Can I make Fettuccine Alfredo with Shrimp ahead of time for a party?

While this dish is best enjoyed fresh, you can cook the shrimp and prepare the sauce ahead of time. Combine everything just before serving and reheat gently with a splash of pasta water or milk for best results.

Final Thoughts

There’s nothing quite like treating yourself and loved ones to a bowl of Fettuccine Alfredo with Shrimp—it’s comfort food at its most elegant! If you’ve never tried making it at home, now’s your chance. Gather your ingredients, follow these steps, and get ready to savor a restaurant-worthy meal right from your own kitchen.

Fettuccine Alfredo with Shrimp Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A rich and creamy Fettuccine Alfredo with succulent shrimp, combining tender pasta with a luscious garlic Parmesan sauce, perfect for an indulgent Italian-American main course.

Ingredients

Scale

Pasta

12 ounces fettuccine pasta

Shrimp

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
Salt and black pepper to taste

Sauce

2 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 cup grated Parmesan cheese
1/4 teaspoon nutmeg (optional)
Salt and black pepper to taste

Garnish

2 tablespoons chopped fresh parsley
Extra Parmesan for serving

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Instructions

Cook Fettuccine: Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Cook Shrimp: In a large skillet, heat 1 tablespoon butter and olive oil over medium-high heat. Add shrimp in a single layer, season lightly with salt and pepper, and cook for 2–3 minutes per side, until pink and opaque. Remove shrimp and set aside.
Prepare Alfredo Sauce: Reduce heat to medium. Add remaining butter and garlic to the skillet. Cook for 1 minute until fragrant. Stir in heavy cream and milk, bringing to a gentle simmer. Add Parmesan cheese and nutmeg, stirring until melted and smooth. Season with salt and pepper.
Combine Pasta and Sauce: Add the cooked fettuccine to the sauce and toss until coated, adding reserved pasta water as needed to loosen the sauce. Stir in shrimp and cook for 1–2 minutes to heat through.
Serve: Serve immediately, garnished with fresh parsley and extra Parmesan.