If you are searching for a truly irresistible, creamy, and comforting pasta dish, this Shrimp Fettuccine Alfredo Recipe is going to win your heart (and your taste buds) over in no time. Imagine forkfuls of perfectly cooked fettuccine noodles smothered in rich, velvety Alfredo sauce, bursting with garlicky goodness and studded with tender, juicy shrimp. It is like a little getaway to Italian-American classic flavors right in your own kitchen. Whether for a weeknight treat or a special gathering with friends, this recipe is straightforward to make yet feels luxuriously indulgent every single time.
Ingredients You’ll Need
The magic of this Shrimp Fettuccine Alfredo Recipe truly starts with a handful of simple ingredients that each bring something essential to the party. From the silky pasta that forms the perfect base to the fresh shrimp that adds lovely texture and protein, every ingredient plays its role in flavor, creaminess, or color.
- 12 oz fettuccine pasta: The ribbon-like noodles hold onto the creamy Alfredo sauce deliciously well.
- 1 lb large shrimp (peeled and deveined): Brings a sweet, succulent seafood element that pairs beautifully with the sauce.
- 2 tablespoons olive oil: Helps to cook the shrimp evenly without overpowering their delicate flavor.
- 4 tablespoons unsalted butter: Adds richness and a slightly nutty depth to the sauce base.
- 4 garlic cloves (minced): Infuses a fragrant, robust aroma and flavor throughout the dish.
- 1 cup heavy cream: Creates the ultimate creamy texture that makes this pasta so decadent.
- 1 cup grated Parmesan cheese: Adds sharpness and melt-in-your-mouth cheese goodness.
- 1/2 teaspoon salt: Brings out all the flavors, balancing the cream and cheese.
- 1/4 teaspoon black pepper: Provides a gentle kick without overshadowing the shrimp.
- 1/4 teaspoon red pepper flakes (optional): For those who love a subtle heat to brighten the sauce.
- 2 tablespoons chopped fresh parsley: Adds a fresh, herby pop of color and flavor at the end.
- Extra Parmesan for garnish: Because you can never have too much cheese!
How to Make Shrimp Fettuccine Alfredo Recipe
Step 1: Cook the Pasta to Al Dente Perfection
Start by boiling a large pot of salted water and cooking the fettuccine according to the package instructions until it is al dente — tender yet with a slight bite. This texture is key because it will absorb the Alfredo sauce beautifully without becoming mushy. Once ready, drain the pasta but keep it warm while you prepare the shrimp and sauce.
Step 2: Saute the Shrimp to Juicy, Pink Perfection
While the pasta cooks, heat your olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, seasoning with salt and black pepper. Cook for about 1 to 2 minutes on each side until they turn bright pink and become opaque — a sure sign they are perfectly cooked. Be careful not to overcook here, or you’ll lose that tender, juicy bite. Remove the shrimp from the skillet and set them aside for the next step.
Step 3: Create the Luxurious Alfredo Sauce
In the same skillet, melt the butter over medium heat to capture all the lovely browned bits from the shrimp. Add the minced garlic and cook just until fragrant, about 30 seconds so that the garlic doesn’t turn bitter. Slowly pour in the heavy cream, bringing it to a gentle simmer. Lower the heat and whisk in the grated Parmesan cheese until it has fully melted and the sauce thickens slightly. Finally, season with salt, pepper, and if you like a little extra oomph, red pepper flakes. The result will be a silky, velvety sauce that clings perfectly to the pasta and shrimp.
Step 4: Combine Everything and Heat Through
Return the cooked fettuccine and shrimp to the skillet with your Alfredo sauce. Toss everything together so every strand and tender shrimp gets coated in that creamy, garlicky goodness. Let it cook for an additional 1 to 2 minutes to ensure everything is heated through and ready to serve.
Step 5: Add Fresh Parsley and Serve
Sprinkle chopped fresh parsley generously over the pasta and add a final dusting of extra Parmesan cheese right before serving. The parsley brightens the dish visually and flavor-wise, making each bite fresh and vibrant.
How to Serve Shrimp Fettuccine Alfredo Recipe
Garnishes
Beyond the chopped parsley and extra Parmesan, consider adding a few twists such as a squeeze of fresh lemon juice to cut through the richness or a sprinkle of toasted breadcrumbs for a delightful crunch. These small touches elevate the dish and create contrast in texture and flavor that will impress anyone at your table.
Side Dishes
To complement the richness of your Shrimp Fettuccine Alfredo Recipe, pair it with light, crisp sides such as a simple mixed green salad tossed in a lemon vinaigrette or some steamed broccoli or green beans. They add a fresh, healthy balance and a pop of color to your plate, making the whole meal feel thoughtfully complete.
Creative Ways to Present
For an inviting presentation, twirl the pasta neatly into nests on each plate and arrange shrimp artfully on top. Serve in shallow bowls to hold the luscious sauce better, and garnish with a couple of parsley sprigs and a Parmesan crisp for a touch of elegance. These little details make a cozy meal feel special and restaurant-quality.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Shrimp Fettuccine Alfredo Recipe, store them in an airtight container in the refrigerator. It’s best to consume within 2 days to enjoy the shrimp and sauce at their freshest. The Alfredo sauce may thicken as it cools, but a quick stir with a splash of cream or milk will bring back the creamy texture when reheated.
Freezing
Freezing this dish is possible, though the texture of the pasta and shrimp might change slightly upon thawing. If you want to freeze it, portion into airtight containers and keep for up to 1 month. When ready to enjoy, thaw in the refrigerator overnight to minimize changes in texture, then reheat gently on the stove with a bit of cream to freshen up the sauce.
Reheating
The best way to reheat your Shrimp Fettuccine Alfredo Recipe is on the stovetop over low heat. Add a splash of cream or milk to loosen the sauce and stir continuously until warmed through. This method preserves the creamy texture and prevents the sauce from breaking or becoming grainy, so it tastes just as delicious the second time around.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to fully thaw and pat the shrimp dry to avoid excess moisture, which can affect the sauce’s creaminess and cooking time. Frozen shrimp work perfectly well and are a great convenient option.
Is there a way to make this dish lighter?
Yes! You can substitute heavy cream for half-and-half or even a mix of milk and cream to reduce the richness. Keep in mind the sauce will be a bit thinner but still wonderfully flavorful.
Can I add vegetables to the Shrimp Fettuccine Alfredo?
Definitely! Steamed broccoli, peas, or sautéed spinach make delightful additions that add color, nutrients, and a fresh contrast to the creamy sauce. Simply toss them in at the final stage with the pasta and shrimp.
What kind of Parmesan cheese is best?
Use freshly grated Parmigiano-Reggiano for the best flavor and meltability. Pre-grated cheeses often contain anti-caking agents that can affect how smoothly the cheese melts into the sauce.
How do I prevent the Alfredo sauce from breaking?
Keep the heat on medium to low when adding the cheese and stirring the sauce, avoiding boiling. Whisk gently and gradually incorporate the cheese to maintain a smooth, creamy consistency.
Final Thoughts
There is something truly special about the way shrimp and creamy Alfredo sauce come together in this Shrimp Fettuccine Alfredo Recipe, creating a dish that feels both comforting and impressive. Whether you are cooking for yourself, your family, or friends, this recipe is guaranteed to become a favorite you’ll return to time and again. Go ahead, bring a little bit of Italian-American magic to your dinner table tonight—you won’t regret it!
Print
Shrimp Fettuccine Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Pescatarian
Description
A classic Italian-American dish featuring tender shrimp and creamy Parmesan Alfredo sauce tossed with perfectly cooked fettuccine pasta. This rich and flavorful shrimp fettuccine Alfredo is easy to prepare on the stovetop, making it an ideal weeknight meal that feels indulgent yet satisfying.
Ingredients
Pasta
- 12 oz fettuccine pasta
Shrimp
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Alfredo Sauce
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package directions until al dente. Drain and set aside.
- Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, seasoning with salt and pepper. Cook for 1–2 minutes per side until shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
- Prepare Alfredo Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Reduce heat and whisk in Parmesan cheese until melted and sauce thickens slightly. Season with salt, pepper, and optional red pepper flakes.
- Toss Pasta and Shrimp: Add cooked fettuccine and shrimp back to the skillet. Toss thoroughly to coat everything evenly with the Alfredo sauce. Cook for an additional 1–2 minutes until heated through.
- Serve: Sprinkle chopped fresh parsley and extra Parmesan cheese over the top before serving warm.
Notes
- Use fresh or frozen shrimp; if using frozen, be sure to thaw and pat dry before cooking.
- For a lighter version, substitute heavy cream with half-and-half.
- Add steamed broccoli or peas for additional vegetables and color.
