Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce

Why You’ll Love Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce Recipe

This dish is perfect for both special occasions and cozy weeknight dinners. The homemade Alfredo sauce is made with just a few simple ingredients but delivers bold, creamy flavor. The shrimp cooks quickly, adding protein and a touch of elegance. It’s a versatile recipe that’s easy to adapt to your preferences and pairs well with salads or crusty bread for a complete meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fettuccine pasta

• Shrimp (peeled and deveined)

• Butter

• Garlic (minced)

• Heavy cream

• Parmesan cheese (freshly grated)

• Salt

• Black pepper

• Olive oil

• Fresh parsley (for garnish, optional)

Directions

1. Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 1–2 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.

3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

4. Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2–3 minutes, stirring occasionally.

5. Stir in the grated Parmesan cheese and continue stirring until the sauce thickens and becomes creamy. Season with salt and black pepper to taste.

6. Return the cooked shrimp to the skillet and stir to coat them with the Alfredo sauce.

7. Add the cooked fettuccine and toss to combine until everything is well coated.

8. Garnish with fresh parsley if desired. Serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Add a pinch of red pepper flakes for a spicy kick.

• Use linguine or spaghetti if you don’t have fettuccine.

• Substitute shrimp with chicken or scallops.

• Add steamed broccoli, spinach, or sun-dried tomatoes for extra flavor and nutrition.

• Use half-and-half instead of heavy cream for a lighter version.

• Try adding a splash of white wine to the sauce for depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of milk or cream to the pasta and warm it gently on the stovetop over low heat, stirring occasionally. Avoid microwaving for long periods to prevent the sauce from separating.

FAQs

How do I keep the Alfredo sauce from separating?

Make sure to simmer the sauce gently and avoid boiling it. Stir continuously and use freshly grated Parmesan for a smoother consistency.

Can I use frozen shrimp?

Yes, just thaw the shrimp completely and pat them dry before cooking to avoid excess water in the sauce.

Is it okay to use pre-cooked shrimp?

Yes, but add them at the end to just warm through, or they may become rubbery.

Can I make this dish ahead of time?

You can prepare the sauce and pasta ahead, but for the best texture, cook the shrimp just before serving.

How can I make this dish gluten-free?

Use gluten-free fettuccine or any preferred gluten-free pasta alternative.

What can I use instead of heavy cream?

You can use half-and-half or whole milk, but the sauce will be less rich. A mix of milk and a bit of cream cheese can also work.

Can I freeze this dish?

It’s not recommended, as the creamy sauce can separate after freezing and reheating.

How do I make the sauce thicker?

Let the sauce simmer a little longer, or add more grated Parmesan until it reaches your desired thickness.

What kind of shrimp should I buy?

Large or jumbo shrimp work best. Buy peeled and deveined shrimp to save time.

Can I add lemon juice to the sauce?

A small splash of lemon juice can brighten the flavor, but add it sparingly to avoid curdling the cream.

Conclusion

Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce is the perfect blend of comfort and sophistication. With a rich, garlicky sauce and juicy shrimp, it’s a dish that feels indulgent without being complicated. Whether you’re cooking for a crowd or treating yourself to a special meal, this recipe is sure to impress.

Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce

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Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce is the perfect blend of comfort and elegance. Juicy shrimp are tossed with tender pasta in a rich, garlicky Alfredo sauce made from scratch. Ideal for special occasions or weeknight dinners.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Ingredients

• 12 oz fettuccine pasta
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped (optional, for garnish)

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Instructions

1. Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 1–2 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2–3 minutes, stirring occasionally.
5. Stir in the grated Parmesan cheese and continue stirring until the sauce thickens and becomes creamy. Season with salt and black pepper to taste.
6. Return the cooked shrimp to the skillet and stir to coat them with the Alfredo sauce.
7. Add the cooked fettuccine and toss to combine until everything is well coated.
8. Garnish with fresh parsley if desired. Serve immediately.

Notes

• Add a pinch of red pepper flakes for a spicy kick.
• Use linguine or spaghetti if you don’t have fettuccine.
• Substitute shrimp with chicken or scallops.
• Add steamed broccoli, spinach, or sun-dried tomatoes for extra flavor and nutrition.
• Use half-and-half instead of heavy cream for a lighter version.
• Try adding a splash of white wine to the sauce for depth.
• Store leftovers in the fridge for up to 3 days.
• Reheat gently with a splash of milk or cream to prevent separation.
• Use freshly grated Parmesan for best results.

Nutrition

• Serving Size: 1 serving
• Calories: 640
• Sugar: 2g
• Sodium: 780mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 12g
• Trans Fat: 0.5g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 220mg