Go Back

Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo is a creamy pasta dish featuring tender shrimp coated in a silky, velvety Alfredo sauce that clings perfectly to each strand of fettuccine. The process involves cooking pasta al dente, sautéing shrimp until just pink, and creating a rich sauce by emulsifying cream, cheese, and garlic for a luxurious finish. The final dish boasts a smooth, glossy appearance with shrimp and pasta evenly coated, ready to serve hot and indulgent.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces fettuccine fresh or good-quality dried
  • 1 pound shrimp peeled and deveined, medium to large
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 2 tablespoons butter unsalted
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice freshly squeezed
  • to taste salt and pepper

Equipment

  • Large Pot
  • Deep skillet or sauté pan
  • Whisk
  • Tongs
  • Measuring spoons and cups

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until just al dente, about 8 minutes. Drain and set aside, reserving a cup of pasta water.
  2. While the pasta cooks, heat a deep skillet over medium-high heat. Add olive oil and one tablespoon of butter. Once melted and shimmering, add the shrimp in a single layer. Sauté until pink and opaque, about 2-3 minutes per side. Remove the shrimp and set aside.
  3. Lower the heat to medium and add the remaining butter and minced garlic to the same skillet. Sizzle the garlic until fragrant and golden, about 30 seconds. Be careful not to brown it.
  4. Pour in the heavy cream, stirring constantly with a whisk. Bring it to a gentle simmer over low-medium heat, about 2 minutes, until the cream thickens slightly and becomes velvety.
  5. Gradually add the grated Parmesan cheese into the cream, whisking continuously until melted and smooth. Season with salt, pepper, and a squeeze of lemon juice, adjusting to taste.
  6. Add the cooked pasta to the skillet, tossing gently to coat evenly in the sauce. If the sauce is too thick, loosen it with a splash of the reserved pasta water, stirring until glossy and silky.
  7. Return the cooked shrimp to the skillet, gently mixing to combine everything. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
  8. Let the dish rest for a minute off the heat to allow the sauce to set slightly and flavors to meld. Serve immediately, garnished with extra Parmesan or fresh herbs if you like.

Notes

For extra flavor, sprinkle chopped parsley or basil on top before serving. Keep the sauce creamy by avoiding high heat during simmering. Use freshly grated Parmesan for the best texture and flavor.