There’s something undeniably satisfying about a bowl of creamy shrimp fettuccine. It’s comforting, luxurious, and comes together faster than you’d think. This recipe features juicy, pan-seared shrimp tossed with tender fettuccine noodles in a rich, garlicky Alfredo sauce made from scratch. Whether you’re cooking for a cozy dinner, impressing guests, or simply indulging in a little pasta therapy, this dish delivers big flavor in just 30 minutes.
Inspired by classic Italian-American flavors, this shrimp fettuccine Alfredo is both elegant and easy. The secret lies in using high-quality ingredients and a few simple techniques to elevate a weeknight pasta into something restaurant-worthy.
No need for jarred sauces—this homemade Alfredo sauce is creamy, cheesy, and infused with the subtle heat of sautéed garlic. Paired with plump shrimp and finished with a shower of fresh parsley, every bite feels like a little celebration.
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 30 minutes from start to finish
- Restaurant-Quality – Creamy Alfredo made from scratch
- One Pan for the Sauce & Shrimp – Less cleanup, more flavor
- Customizable – Add mushrooms, spinach, or a pinch of red pepper flakes
- Impressive Yet Simple – Perfect for weeknights or romantic dinners
Ingredients
- 8 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup butter
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 cup chopped parsley
Step-by-Step Instructions
- Cook fettuccine according to package instructions in salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season shrimp with salt and pepper. Add to the skillet and cook for 2–3 minutes per side, or until pink and opaque. Remove shrimp and set aside.
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and stir in Parmesan cheese gradually, stirring constantly until the sauce is smooth and creamy.
- Return the cooked shrimp to the skillet along with the fettuccine. Toss everything together to coat evenly in the sauce.
- Cook for 2–3 more minutes to heat through.
- Garnish with freshly chopped parsley before serving.
Tips for Success
- Use Freshly Grated Cheese – Pre-shredded Parmesan doesn’t melt as smoothly.
- Don’t Overcook the Shrimp – They cook quickly and become rubbery if left too long.
- Cream Temperature Matters – Warm cream combines better with cheese and butter.
- Taste Before Serving – Adjust salt, pepper, or even add a squeeze of lemon.
- Reserve Pasta Water – Save 1/4 cup to loosen the sauce if needed.
Variations
- Add Veggies – Sautéed spinach, mushrooms, or cherry tomatoes work beautifully.
- Spicy Kick – Add crushed red pepper flakes or Cajun seasoning.
- Gluten-Free – Use gluten-free pasta and double-check your Parmesan source.
- Swap the Protein – Try scallops, chicken, or even lobster for a twist.
- Lighter Version – Use half-and-half instead of heavy cream.
Make Ahead & Storage
- Make Ahead – Sauce can be made 1 day ahead and stored in the fridge.
- Leftovers – Store in an airtight container for up to 2 days.
- Reheat Gently – Add a splash of cream or milk and heat over low heat to maintain creamy texture.
- Freeze? – Not ideal. Alfredo sauces tend to separate when frozen and reheated.
Frequently Asked Questions
-
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking to avoid excess water. -
Can I substitute milk for cream?
You can, but the sauce will be thinner and less rich. A splash of cream cheese or extra Parmesan can help. -
Is Alfredo sauce supposed to be thick?
It should be creamy and coat the noodles well, but not overly thick like a cheese dip. -
How do I keep the sauce from clumping?
Stir constantly when adding Parmesan, and ensure the heat is low to avoid breaking the sauce. -
What wine pairs best with this?
A crisp white like Pinot Grigio or Sauvignon Blanc complements the creamy richness.
Final Thoughts
Creamy Shrimp Fettuccine with Homemade Alfredo Sauce is a recipe you’ll want to make again and again. It hits all the right notes—rich, garlicky, cheesy, and packed with tender shrimp. The best part? You don’t have to be a professional chef to pull it off in 30 minutes or less.
Whether you’re cooking for a date night, feeding your family, or just treating yourself to something delicious, this dish feels indulgent but is actually a breeze to make. Once you try it, you’ll never go back to jarred Alfredo again.
Serve it with crusty garlic bread, a crisp green salad, and a glass of wine, and you’ve got a dinner that’s simple yet spectacular.
Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce
Ingredients
- 8 ounces fettuccine pasta
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup butter
- 1 cup heavy cream
- 1 clove garlic minced
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 cup chopped parsley
Instructions
Cook the Pasta
- Cook fettuccine according to package instructions in salted water until al dente. Drain and set aside.
Sauté the Shrimp
- In a large skillet, heat olive oil over medium-high heat. Season shrimp with salt and pepper. Add to the skillet and cook for 2–3 minutes per side, or until pink and opaque. Remove shrimp and set aside.
Start the Sauce Base
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Make the Alfredo Sauce
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and stir in Parmesan cheese gradually, stirring constantly until the sauce is smooth and creamy.
Combine Pasta and Shrimp
- Return the cooked shrimp to the skillet along with the fettuccine. Toss everything together to coat evenly in the sauce.
Finish and Garnish
- Cook for 2–3 more minutes to heat through. Garnish with freshly chopped parsley before serving.
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