If you’re on the hunt for a show-stopping dinner that feels like something you’d order at your favorite Italian restaurant, look no further than Shrimp Fettuccine Alfredo. This glorious pasta dish marries silky ribbons of fettuccine with plump shrimp and a decadently creamy Parmesan sauce. It’s comforting, quick enough for a weeknight, yet elegant enough to serve guests. The combination of garlic, butter, and cream makes each bite irresistible, and the shrimp add a wonderful pop of freshness and sweetness that balances the richness in the most harmonious way.

Shrimp Fettuccine Alfredo Recipe - Recipe Image

Ingredients You’ll Need

Shrimp Fettuccine Alfredo comes together with a handful of ingredients, but each one plays a vital role in building bold flavor and luscious texture. From the pasta’s chewy goodness to the nutty Parmesan, it’s the thoughtful combination that creates such a memorable meal.

Fettuccine Pasta: The wide, flat shape is perfect for capturing that creamy Alfredo sauce in every twirl.
Large Shrimp (peeled and deveined): Succulent, tender shrimp are the star—they cook quickly and soak up the sauce beautifully.
Olive Oil: Adds a hint of fruitiness and helps prevent the butter from burning as you sauté the shrimp.
Unsalted Butter: Gives the sauce its silky texture and deep flavor, while allowing you to control the salt level.
Garlic Cloves (minced): Just a few cloves add a wonderful depth and fragrance to the dish.
Heavy Cream: The backbone of the Alfredo sauce, delivering ultimate richness and a velvety finish.
Grated Parmesan Cheese: Salty, nutty, and melty, Parmesan transforms the sauce into something truly special.
Salt and Black Pepper: The essentials for bringing all the flavors together in balance.
Red Pepper Flakes (optional): A tiny pinch gives the dish a bit of welcome heat and complexity.
Chopped Parsley (for garnish): Announces freshness and color, making your pasta look irresistible.
Lemon Wedges (for serving, optional): A squeeze of lemon brightens the dish and brings a pop of acidity.

How to Make Shrimp Fettuccine Alfredo

Step 1: Cook the Fettuccine

Start by boiling a big pot of salted water—this is the perfect moment to add bursts of flavor to the simplest ingredient. Drop in your fettuccine and stir occasionally until it’s al dente, chewy and satisfying without being mushy. Before draining, be sure to scoop out half a cup of pasta water. This starchy liquid is a secret weapon for silkier, more luxurious sauce later on.

Step 2: Sauté the Shrimp

While the pasta bubbles away, heat olive oil and half the butter in a spacious skillet over medium heat. Spread the shrimp in a single layer and let them sizzle for a couple of minutes per side—just until they turn pink and opaque. You’re looking for juicy, perfectly cooked shrimp that still have some snap. Once they’re done, transfer them to a plate and keep them close by.

Step 3: Make the Creamy Alfredo Sauce

In the same skillet (leave those flavorful bits from the shrimp!), melt the remaining pats of butter. Toss in the garlic and let it sauté for half a minute, just until fragrant—don’t let it brown. Pour in the heavy cream and let it come to a gentle simmer, then add the Parmesan, salt, pepper, and a pinch of red pepper flakes if you’re feeling bold. Stir steadily for a few minutes until the sauce turns glossy and starts to thicken ever-so-slightly.

Step 4: Toss Everything Together

Add your hot, drained fettuccine right into the pan with the sauce. Gently toss to coat every ribbon in that creamy goodness. If the sauce needs loosening, drizzle in a bit of reserved pasta water until it’s just right. Slide the cooked shrimp back into the skillet and give everything one last gentle mix, making sure not to break up the delicate shrimp.

Step 5: Garnish and Serve Shrimp Fettuccine Alfredo

Finish with a sprinkling of chopped parsley for freshness and serve immediately, piping hot. Don’t forget the lemon wedges on the side—give each plate a bright squeeze just before eating to make the shrimp flavors sing.

How to Serve Shrimp Fettuccine Alfredo

Garnishes

Parsley is classic—not just pretty, but also bright tasting. You can also dust each plate with a tiny bit more grated Parmesan for a savory flourish. If you love a zing of citrus, set out a bowl of lemon wedges and let everyone add their own spritz at the table. For a little extra color, a quick grind of black pepper on top always looks fabulous.

Side Dishes

Shrimp Fettuccine Alfredo is rich and creamy, so it’s perfect paired with something light and fresh. A simple green salad with a sharp vinaigrette helps balance out the sauce, or you could serve steamed or roasted asparagus alongside for color and crunch. And, of course, crusty bread or garlic knots are never out of place when there’s sauce to be sopped up!

Creative Ways to Present

To dress things up for a special dinner, try twirling the pasta into nests using tongs and placing a few shrimp on top for each plate. Scatter the parsley and Parmesan over just before serving. If you’re making Shrimp Fettuccine Alfredo for a buffet or family-style meal, serve it in a large, shallow platter so everyone can help themselves—the colors and textures look stunning together.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Shrimp Fettuccine Alfredo, cool it quickly and transfer to an airtight container. Stored in the fridge, it’ll keep well for up to 2 days. Just note that shrimp can become tough if they’re stored too long, so enjoy your leftovers promptly for the best experience.

Freezing

While Alfredo sauce itself can be frozen, the texture might change once thawed (it tends to separate or become grainy). Also, shrimp may become rubbery after freezing and reheating. If you do decide to freeze a portion of Shrimp Fettuccine Alfredo, freeze the sauce and pasta separately from the shrimp for best results, and consume within one month.

Reheating

To reheat, add the leftover pasta and sauce to a skillet over medium-low heat with a splash of milk or cream to restore creaminess—stir gently. Add shrimp only at the end to warm through, not overcook. Microwaving works in a pinch, but always cover and use low power to avoid rubbery shrimp or scorched sauce.

FAQs

Can I use frozen shrimp for Shrimp Fettuccine Alfredo?

Absolutely! Just thaw them fully in the fridge or under cold running water, then pat them dry before cooking. This will help prevent any extra water from thinning out your Alfredo sauce.

What’s the best way to prevent the Alfredo sauce from clumping?

The secret is gentle, slow heat. Add Parmesan little by little while stirring continuously, and don’t let the sauce boil. If the sauce gets too thick, just whisk in a splash of reserved pasta water or cream to bring it back to silky smoothness.

Can I substitute the shrimp with another protein?

Definitely! This recipe is wonderfully flexible. Chicken, scallops, or even thinly sliced sautéed mushrooms can all stand in for shrimp, allowing you to put your own spin on classic Shrimp Fettuccine Alfredo.

Is it possible to make Shrimp Fettuccine Alfredo gluten-free?

Yes—just swap the regular fettuccine for your favorite gluten-free pasta. Check the labels on your other ingredients as well to ensure they meet your dietary needs.

How do I make the Alfredo sauce even creamier?

For an extra-luxurious sauce, add a few ounces of softened cream cheese along with the Parmesan. It melts right in and makes the sauce ultra-rich and velvety—a luscious twist on a classic.

Final Thoughts

There’s just something irresistibly comforting about a bowl of homemade Shrimp Fettuccine Alfredo. Whether you’re serving it to friends or indulging in a little “treat yourself” dinner, this dish never fails to delight. Don’t hesitate to pour yourself a glass of something nice and dive in—you deserve it!

Shrimp Fettuccine Alfredo Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a luxurious yet simple dish with this Shrimp Fettuccine Alfredo recipe. Succulent shrimp, al dente pasta, and a creamy Parmesan sauce come together to create a delightful meal that’s perfect for a cozy dinner at home.

Ingredients

Scale

Fettuccine Pasta:

12 oz fettuccine pasta

Shrimp:

1 pound large shrimp (peeled and deveined)

Others:

2 tablespoons olive oil
4 tablespoons unsalted butter (divided)
4 garlic cloves (minced)
1 cup heavy cream
1 cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
pinch of red pepper flakes (optional)
2 tablespoons chopped parsley (for garnish)
lemon wedges (for serving, optional)

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Instructions

Cook the Fettuccine: Cook fettuccine in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Cook the Shrimp: Saute shrimp in a skillet until pink and opaque. Remove and set aside.
Prepare the Sauce: In the same skillet, sauté garlic, then add cream, Parmesan, salt, pepper, and red pepper flakes. Cook until smooth.
Combine and Serve: Toss cooked pasta in the sauce, adding reserved water as needed. Add shrimp, garnish with parsley, and serve with lemon wedges.