Shrimp Fettuccine Alfredo is a creamy, luxurious pasta dish that’s surprisingly easy to make at home. Juicy shrimp are sautéed in garlic butter and tossed with fettuccine noodles in a rich, homemade Alfredo sauce made with cream, butter, and Parmesan.
🍤 Shrimp Fettuccine Alfredo
Serves: 4 | Prep Time: 10 mins | Cook Time: 20 mins
🛒 Ingredients:
For the Shrimp:
-
1 lb large shrimp, peeled and deveined
-
2 tbsp butter
-
2 cloves garlic, minced
-
Salt and pepper to taste
-
Optional: pinch of red pepper flakes or paprika
For the Alfredo Sauce:
-
4 tbsp butter
-
1 ½ cups heavy cream
-
1 ½ cups freshly grated Parmesan cheese
-
1 tsp garlic powder (or use more fresh garlic)
-
Salt and pepper to taste
-
Optional: chopped parsley or fresh basil
For the Pasta:
-
12 oz fettuccine pasta, cooked al dente
-
Salt for pasta water
👩🍳 Instructions:
1. Cook the Pasta:
-
Bring a large pot of salted water to a boil.
-
Cook fettuccine according to package directions until al dente.
-
Drain and set aside (reserve ½ cup pasta water in case you need to thin the sauce).
2. Sauté the Shrimp:
-
In a large skillet, melt 2 tbsp butter over medium heat.
-
Add shrimp, garlic, salt, pepper, and red pepper flakes (if using).
-
Cook for 2–3 minutes per side, until shrimp are pink and opaque.
-
Remove shrimp from skillet and set aside.
3. Make the Alfredo Sauce:
-
In the same skillet, add 4 tbsp butter and melt over medium-low heat.
-
Stir in the heavy cream and garlic powder. Simmer gently for 3–4 minutes.
-
Gradually whisk in Parmesan cheese until melted and smooth.
-
Season with salt and pepper to taste.
4. Combine Everything:
-
Add cooked fettuccine to the sauce and toss to coat.
-
If sauce is too thick, add a splash of pasta water.
-
Gently fold in cooked shrimp.
-
Heat through for 1–2 minutes, then remove from heat.
5. Serve:
-
Plate the pasta, top with more Parmesan and chopped parsley.
-
Serve immediately with garlic bread or a green salad.
🔄 Variations:
-
Add steamed broccoli, spinach, or mushrooms for extra veggies
-
Use chicken or scallops instead of shrimp
-
Make it spicy with Cajun seasoning or Old Bay
Let me know if you’d like a lighter version with milk or a one-pot method for fewer dishes!
