This Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce is a decadent dish perfect for busy weeknights or special occasions. The velvety sauce made with butter, cream, and Parmesan clings beautifully to the fettuccine, while tender, sautéed shrimp add a touch of elegance and protein. It’s the ultimate comfort food with minimal effort.
Why You’ll Love This Recipe
- Quick & easy: Ready in just 30 minutes from start to finish.
- Restaurant-quality: Creamy, cheesy Alfredo and juicy shrimp feel gourmet.
- One pan magic: Uses just one skillet after boiling pasta—easy cleanup!
- Customizable: Swap shrimp for chicken or veggies.
- Family-friendly: Loved by adults and kids alike!
Ingredients
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- Salt and pepper, to taste
- ¼ cup butter
- 1 cup heavy cream
- 1 clove garlic, minced
- 1½ cups freshly grated Parmesan cheese
- ¼ cup chopped parsley
Instructions
1. Cook the Pasta
Cook fettuccine in a large pot of salted boiling water according to package directions. Drain and set aside.
2. Cook 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, until pink and opaque.
Remove shrimp and set aside.
3. Make the Alfredo Sauce
In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Stir in heavy cream and bring to a gentle simmer.
Reduce heat to low and slowly stir in Parmesan, stirring until melted and smooth.
4. Combine and Finish
Add shrimp and cooked fettuccine to the Alfredo sauce.
Toss well to coat evenly and heat for 2–3 minutes until warmed through.
5. Garnish and Serve
Sprinkle with fresh parsley and serve immediately with extra Parmesan if desired.
Variations
- Protein Swap: Try grilled chicken, scallops, or salmon.
- Lighter Option: Use half-and-half instead of heavy cream.
- Garlic Boost: Add roasted garlic for deeper flavor.
- Spicy Kick: Add red pepper flakes for a little heat.
- Veggie Add-ins: Toss in sautéed spinach or sun-dried tomatoes.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently in a skillet over low heat with a splash of cream or milk to restore the sauce’s consistency.
- Freezing is not recommended, as the Alfredo sauce may separate when thawed.
Final Thoughts
This creamy shrimp Alfredo pasta is the definition of indulgence made easy. It brings together bold flavor and creamy texture in a way that’s irresistible. Serve it with a side of garlic bread and a crisp salad for a complete and satisfying meal.
The Goods
Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce
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Recipes
- 8 oz fettuccine pasta
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- Salt and pepper to taste
- ¼ cup butter
- 1 cup heavy cream
- 1 clove garlic minced
- 1½ cups freshly grated Parmesan cheese
- ¼ cup chopped parsley
Instructions
Cook the Pasta
- Cook fettuccine in a large pot of salted boiling water according to package directions. Drain and set aside.
Cook 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, until pink and opaque.
- Remove shrimp and set aside.
Make the Alfredo Sauce
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and bring to a gentle simmer.
- Reduce heat to low and slowly stir in Parmesan, stirring until melted and smooth.
Combine and Finish
- Add shrimp and cooked fettuccine to the Alfredo sauce.
- Toss well to coat evenly and heat for 2–3 minutes until warmed through.
Garnish and Serve
- Sprinkle with fresh parsley and serve immediately with extra Parmesan if desired.
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