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; 4 tablespoons unsalted butter, divided; 4 cloves garlic, minced; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 2 tablespoons chopped fresh parsley; Extra Parmesan for serving; 1 pound large shrimp, peeled and deveined; 2 tablespoons olive oil

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Fettuccine Alfredo with Shrimp is the ultimate weeknight treat for anyone who loves pasta and seafood. Imagine perfectly cooked ribbons of fettuccine tangled with juicy shrimp and blanketed in a silky, garlicky Parmesan cream sauce—this recipe delivers on every comfort-food craving. It’s rich, luscious, and downright elegant, but so effortless to pull together that you’ll want to invite friends over just to show off. Whether you’ve got a special occasion or just want to make Tuesday dinner extraordinary, this dish guarantees empty plates and lots of happy sighs.

Fettuccine Alfredo with Shrimp Recipe - Recipe Image

Ingredients You’ll Need

The magic of Fettuccine Alfredo with Shrimp comes from a few quality ingredients, each adding its own character and appeal. Using the freshest shrimp and real Parmesan makes a world of difference, while a handful of pantry staples round out the flavors in this irresistible, creamy pasta.

Fettuccine pasta (12 ounces): Choose sturdy noodles that will soak up all that glorious sauce and still maintain the perfect bite.
Large shrimp (1 pound, peeled and deveined): Fresh or thawed shrimp bring a sweet, briny punch that takes Alfredo over the top.
Olive oil (2 tablespoons): Adds depth and helps the shrimp sear beautifully in the pan.
Unsalted butter (4 tablespoons, divided): Gives the sauce its signature richness—divide for sautéing and finishing.
Garlic (4 cloves, minced): Infuses the cream with aromatic warmth and makes every bite unforgettable.
Heavy cream (1 cup): Lends the sauce its classic, silken texture and mouthfeel.
Freshly grated Parmesan cheese (1 cup): Melts into the sauce for maximum flavor—skip the pre-shredded stuff if you can.
Salt (1/2 teaspoon): Balances the creamy flavors and brings all the components together.
Black pepper (1/4 teaspoon): Adds a gentle heat that wakes up the sauce.
Red pepper flakes (1/4 teaspoon, optional): Give a subtle kick for those who love a hint of spice.
Chopped fresh parsley (2 tablespoons): Brightens up the final dish with a pop of color and freshness.
Extra Parmesan for serving: Because a shower of cheese at the end makes everything better.

How to Make Fettuccine Alfredo with Shrimp

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil and drop in your fettuccine. Stir occasionally and cook until al dente, usually about 10 minutes or according to the package directions. Don’t forget to save about half a cup of that pasta water before draining—the starches will help emulsify your Alfredo sauce later!

Step 2: Sauté the Shrimp

While the pasta is cooking, set a large skillet over medium heat and add olive oil and 2 tablespoons of butter. Once shimmering, toss in the shrimp and sprinkle lightly with salt and pepper. Cook for 2 to 3 minutes per side until the shrimp are pink and just cooked through. Be careful not to overcook—when they curl and turn opaque, transfer them to a plate so they stay juicy.

Step 3: Make the Creamy Alfredo Sauce

In the same skillet (don’t wipe it out—you want all those shrimp juices!), melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about a minute, just until fragrant. Pour in the heavy cream, bring to a gentle simmer, and let it bubble for a couple of minutes. Gradually add the freshly grated Parmesan, stirring constantly so it melts creamy-smooth. Season with salt, black pepper, and a sprinkle of red pepper flakes if you like a little heat.

Step 4: Combine Pasta and Sauce

Add the drained fettuccine right into the skillet with your sauce, tossing gently to coat every strand. If the sauce seems thick, drizzle in reserved pasta water a splash at a time until you hit the perfect consistency—creamy but still clinging beautifully to the pasta.

Step 5: Marry the Shrimp with the Pasta

Slide those gorgeous cooked shrimp back into the skillet and toss with the saucy fettuccine, letting everything warm through together for about a minute. This way, the shrimp get coated in the Alfredo goodness without overcooking. Take a moment to breathe in all those buttery, garlicky aromas!

Step 6: Finish and Serve

Pile your Fettuccine Alfredo with Shrimp onto plates or a big serving platter. Sprinkle with fresh parsley and a final flourish of extra Parmesan. Serve immediately for maximum creamy, dreamy delight!

How to Serve Fettuccine Alfredo with Shrimp

Garnishes

A flutter of chopped fresh parsley adds vibrancy, while extra Parmesan brings salty, nutty notes to each twirl. If you want a restaurant-style touch, a sprinkle of black pepper or a pinch of lemon zest is lovely, too.

Side Dishes

Since Fettuccine Alfredo with Shrimp is rich and indulgent, serve it with a crisp green salad tossed in a tangy vinaigrette, or simply some garlicky roasted broccoli. Warm, crusty bread is perfect for mopping up any extra sauce—you definitely won’t want to leave any behind.

Creative Ways to Present

For a fun twist, twirl the pasta into individual nests and top each one with a few shrimp for elegant dinner-party plating. You can also serve this family-style in a big shallow bowl for a more relaxed, communal feel—pass the Parmesan and watch everyone dig in!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Fettuccine Alfredo with Shrimp to an airtight container and refrigerate for up to 2 days. The sauce will thicken as it cools, but don’t worry—it can be revived with a splash of cream or milk when reheating.

Freezing

While you can freeze this dish, creamy sauces can sometimes separate. For best flavor and texture, I recommend enjoying it fresh. If you must freeze, let cool completely before sealing in a freezer-safe container for up to 1 month. Thaw overnight in the fridge for gentler reheating.

Reheating

Reheat leftovers gently in a skillet over low heat, adding a splash of milk, cream, or even pasta water to help loosen the sauce. Stir frequently and avoid high heat so the shrimp stay tender and the cream sauce doesn’t break.

FAQs

Can I use frozen shrimp for Fettuccine Alfredo with Shrimp?

Absolutely! Just thaw the shrimp overnight in the fridge or run them under cold water before patting dry and cooking as directed. Make sure to buy peeled and deveined shrimp for quicker prep.

What kind of Parmesan cheese works best?

Freshly grated Parmesan right off the block will melt perfectly into the sauce and give you that unmistakable Alfredo flavor. Pre-grated or pre-shredded varieties often contain anti-caking agents, which can lead to a grainy texture.

How can I make Fettuccine Alfredo with Shrimp lighter?

You can swap out the heavy cream for half-and-half, but keep in mind the sauce will be a little less rich and creamy. Add extra pasta water to help achieve the desired silkiness, and a squeeze of lemon for brightness.

What wine pairs well with this dish?

Look for a crisp, unoaked white like Pinot Grigio, Sauvignon Blanc, or even a dry Prosecco. These wines cut through the richness of Fettuccine Alfredo with Shrimp and bring a zesty balance to each bite.

Can I add vegetables to this recipe?

Definitely! Sautéed spinach, peas, or roasted asparagus blend beautifully with the creamy Alfredo and succulent shrimp. Just stir them in when you add the shrimp back to the skillet for an extra pop of color and nutrition.

Final Thoughts

If you crave a cozy yet elegant dinner, this Fettuccine Alfredo with Shrimp delivers with minimal fuss and maximum flavor. Each forkful is creamy, comforting, and brimming with shrimp and Parmesan goodness. Give it a try—your kitchen just might become your new favorite Italian restaurant!

Fettuccine Alfredo with Shrimp Recipe

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4.7 from 30 reviews

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

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Description

Indulge in a decadent yet simple dish with this recipe for Fettuccine Alfredo with Shrimp. Creamy, cheesy pasta pairs perfectly with tender shrimp for a satisfying meal that’s sure to impress.

Ingredients

Scale

Fettuccine Alfredo:

12 ounces fettuccine pasta
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh parsley
Extra Parmesan for serving

Shrimp:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil

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Instructions

Cook the Fettuccine: Boil salted water and cook fettuccine until al dente. Reserve pasta water, drain, and set aside.
Cook the Shrimp: In a skillet, cook shrimp in olive oil and butter until pink, then set aside.
Prepare the Sauce: Sauté garlic in butter, add cream, Parmesan, salt, pepper, and red pepper flakes. Simmer until creamy.
Combine and Serve: Toss cooked pasta in sauce, adding reserved water as needed. Add shrimp, cook briefly, garnish with parsley and Parmesan, then serve.