Shrimp Fettuccine Alfredo is a classic Italian-American dish that features tender shrimp lightly sautéed with garlic and tossed in a rich, creamy Parmesan sauce over al dente fettuccine pasta. It’s a comforting, elegant meal that’s surprisingly simple to make and perfect for both weeknight dinners and special occasions.
You’ll love how the creamy, buttery sauce complements the delicate flavor of the shrimp, enhancing the pasta with every bite. The fresh parsley adds a pop of color and brightness, creating a well-balanced dish that’s both satisfying and full of flavor.
Ingredients
- 1 pound fettuccine pasta
- 1 tablespoon butter
- 1 pound cooked shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 cup half-and-half or heavy cream
- 6 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt to taste
How to Create Your Shrimp Fettuccine Alfredo
Step 1: Cook the Pasta
Fill a large pot with salted water and bring to a rolling boil. Add fettuccine and cook until tender yet firm to the bite (about 8 minutes). Drain well and cover to keep warm.
Step 2: Sauté Shrimp and Garlic
In a large skillet over medium heat, melt butter. Add the shrimp and minced garlic, and cook for about 1 minute, stirring frequently until shrimp are warmed through and garlic is fragrant.
Step 3: Prepare the Alfredo Sauce
Pour in the half-and-half or heavy cream and stir to combine with shrimp and garlic. Gradually add the Parmesan cheese, about 1 tablespoon at a time, stirring constantly until the cheese melts and the sauce thickens slightly.
Step 4: Toss and Serve
Add the cooked fettuccine to the skillet and toss gently so the noodles are evenly coated with the creamy sauce. Mix in the chopped parsley and season with salt to taste. Serve immediately.
My Best Tips for Success
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Use freshly grated Parmesan cheese for a smoother, more flavorful sauce.
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Dry the shrimp thoroughly before cooking to avoid excess moisture.
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Don’t overcook shrimp to keep them tender and juicy.
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Toss the pasta and sauce quickly to ensure even coverage.
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Reserve a little pasta water to loosen the sauce if it thickens too much.
Delicious Variations to Try
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Add sautéed mushrooms or spinach for extra nutrients and flavor.
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Substitute shrimp with chicken or scallops for variety.
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Infuse the sauce with a splash of white wine for a gourmet touch.
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Top with crispy bacon bits or toasted pine nuts for crunch.
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Add a pinch of red pepper flakes for mild heat.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking.
What kind of pasta works best?
Fettuccine is classic, but linguine or tagliatelle can be used.
Can I make the sauce ahead of time?
It’s best made fresh but can be reheated gently adding cream or milk.
How spicy is the dish?
Mild; control heat by adding or omitting red pepper flakes.
Can I make this gluten-free?
Yes, use gluten-free pasta to make this dish gluten-free.
How long do leftovers keep?
Store refrigerated for up to 3 days; reheat gently before serving.
Shrimp Fettuccine Alfredo
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A comforting Italian-American pasta dish with tender shrimp in rich, creamy Parmesan sauce over perfectly cooked fettuccine. Ready in under 30 minutes, combining buttery garlic flavor, luscious creaminess, and fresh parsley for balance and brightness. Perfect for quick weeknight dinners or elegant entertaining.
Ingredients
1 lb fettuccine pasta
1 tbsp butter
1 lb cooked shrimp, peeled and deveined
4 garlic cloves, minced
1 cup half-and-half or heavy cream
6 tbsp grated Parmesan cheese
1 tbsp chopped fresh parsley
Salt, to taste
Instructions
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Cook pasta: Bring a large pot of salted water to a boil. Cook fettuccine until al dente, about 8 minutes. Drain and set aside, reserving a small amount of pasta water.
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Sauté shrimp & garlic: Melt butter in a large skillet over medium heat. Add shrimp and garlic; cook 1–2 minutes, stirring frequently, until shrimp are just warmed through and garlic is fragrant.
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Make sauce: Pour in cream and stir well. Gradually add Parmesan, stirring constantly until melted and smooth. Simmer briefly until sauce slightly thickens.
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Combine: Add cooked fettuccine to the skillet and toss until coated. If sauce thickens too much, add a bit of reserved pasta water.
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Serve: Stir in chopped parsley and season with salt. Serve immediately, garnished with extra Parmesan if desired.
Notes
Use freshly grated Parmesan for the best flavor and consistency. Avoid overcooking shrimp they’re done as soon as they turn pink and opaque. If the sauce thickens while resting, loosen with a splash of cream or milk. Add a pinch of red pepper flakes for gentle heat. Serve with garlic bread or a crisp salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 560
- Sugar: 2 g
- Sodium: 610 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 210 mg
Keywords: shrimp fettuccine alfredo, creamy shrimp pasta, easy alfredo recipe, garlic parmesan pasta, italian seafood pasta
