Fettuccine Alfredo with Shrimp Recipe

Imagine twirling perfectly cooked ribbons of fettuccine coated in a silky, decadent sauce, topped with plump, juicy shrimp—this is comfort food at its finest. Fettuccine Alfredo with Shrimp is the kind of dish that makes any night feel like a special occasion, yet it’s surprisingly easy to pull together in less than half an hour. This recipe delivers a restaurant-worthy experience right in your own kitchen, balancing creamy richness with just the right amount of garlic, Parmesan, and tender seafood. Whether you’re cooking for family, friends, or treating yourself, each bite is irresistibly luxurious.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

The beauty of Fettuccine Alfredo with Shrimp lies in its simplicity and the magic that happens when a few quality ingredients come together. Each component plays a starring role, so don’t skimp—these all work together to create that glossy, rich sauce and mouthwatering flavor combination.

• Fettuccine pasta: These broad noodles are perfect for soaking up that creamy Alfredo sauce—use fresh or dried, but cook it al dente for the best texture.
• Large shrimp: Opt for peeled and deveined shrimp for ease; their sweetness and succulence brighten up the creamy sauce.
• Olive oil: Adds heart-healthy richness and helps achieve a perfect sear on the shrimp, infusing flavor right from the start.
• Unsalted butter: Butter lays the foundation for the Alfredo sauce, lending creaminess and a touch of sweetness.
• Garlic: Minced garlic elevates the sauce with savory, aromatic depth that ties everything together.
• Heavy cream: This is the key to that luscious, velvety finish in your Alfredo sauce—don’t substitute if you want the full experience.
• Freshly grated Parmesan cheese: Grate it yourself for the best melt and flavor; nothing beats the nutty, sharp punch it gives the sauce.
• Salt: Just a pinch sharpens all the flavors while keeping the sauce balanced.
• Black pepper: Cracked black pepper brings a hint of heat that complements the richness.
• Red pepper flakes (optional): If you like a gentle kick, a pinch lifts the entire dish without overpowering it.
• Fresh parsley: Finely chopped parsley adds freshness and a burst of green, making every plate pop visually.

How to Make Fettuccine Alfredo with Shrimp

Step 1: Cook the Fettuccine

Grab your favorite large pot and fill it with generously salted water—this is your first moment to build flavor. Once the water hits a vigorous boil, add your fettuccine and cook according to the package instructions until the pasta is beautifully al dente. When done, drain well and set aside, reserving a splash of pasta water in case you want to loosen the sauce later.

Step 2: Sauté the Shrimp

While your pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, giving them space to sizzle. Cook each side for 1 to 2 minutes, just until they’re opaque and brilliantly pink. Avoid overcooking for the juiciest bite. Remove the shrimp from the pan and set aside—you’ll bring them back later for a glorious reunion with the sauce.

Step 3: Make the Alfredo Sauce

Reduce the heat to medium, then melt the butter in the same skillet, letting it mingle with all those tasty browned bits from the shrimp. Toss in the minced garlic and sauté for a minute until your kitchen smells irresistible. Pour in the heavy cream and bring to a gentle simmer (not a rolling boil); it should barely bubble. Stir in the freshly grated Parmesan cheese slowly, whisking until the sauce turns smooth and glossy. Season with salt, black pepper, and a pinch of red pepper flakes if you love a touch of heat.

Step 4: Combine Pasta, Sauce, and Shrimp

Add the cooked fettuccine to the pan, tossing it gently to coat every strand with that velvety Alfredo sauce. If the sauce feels too thick, splash in a bit of the reserved pasta water until it’s just right. Return the cooked shrimp to the skillet, nestling them into the saucy noodles, and cook everything together for 1 to 2 minutes to ensure all the flavors meld perfectly.

Step 5: Add the Finishing Touches

Sprinkle chopped fresh parsley over your finished Fettuccine Alfredo with Shrimp for a final flourish. Serve immediately while everything is piping hot, making sure each bowl gets plenty of shrimp and a glorious coating of sauce.

How to Serve Fettuccine Alfredo with Shrimp

Garnishes

A generous shower of extra chopped parsley and a dusting of freshly grated Parmesan go a long way, adding both freshness and flavor. For an Instagram-worthy plate, try a quick crack of black pepper on top or even a spritz of lemon for a surprising brightness that balances the richness of Fettuccine Alfredo with Shrimp.

Side Dishes

Think light and crisp when pairing sides. A simple green salad with a zippy vinaigrette, steamed green beans, or some roasted asparagus all work beautifully. Warm, crusty garlic bread is also a classic—perfect for sopping up every last bit of creamy Alfredo sauce.

Creative Ways to Present

Serve your Fettuccine Alfredo with Shrimp in shallow pasta bowls for maximum appeal. For a special touch, try nestling the shrimp on top of a swirl of pasta or plating individual portions in Parmesan “baskets.” Entertaining? Scatter edible flowers or microgreens for a restaurant-level presentation that will impress any guest.

Make Ahead and Storage

Storing Leftovers

Cool any leftovers quickly and store them in an airtight container in the refrigerator for up to 2 days. Fettuccine Alfredo with Shrimp is best enjoyed fresh, but it still makes a delicious quick lunch or dinner the next day if stored properly.

Freezing

While you can technically freeze Fettuccine Alfredo with Shrimp, the creamy sauce may separate a bit upon thawing, and the shrimp texture can change. If you must freeze, package portions in airtight containers and eat within one month for the best possible taste and texture.

Reheating

For the creamiest results, reheat gently on the stovetop over low heat, adding a splash of milk or cream to help restore the sauce’s silkiness. Stir often and heat just until warmed through. Avoid microwaving the shrimp too long, or they can turn rubbery.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just thaw the shrimp completely and pat them dry before cooking. This helps them sear beautifully and prevents excess water from diluting the Alfredo sauce.

What type Main Course

Always use freshly grated Parmesan cheese if you can—the pre-grated kind doesn’t melt as smoothly and may leave your sauce grainy. The rich, nutty flavor really shines when grated straight from the block.

Is there a lighter version of this dish?

Yes! For a lighter Fettuccine Alfredo with Shrimp, you can substitute half-and-half for some or all of the heavy cream, or even use a blend of milk and Greek yogurt. Just note the sauce will be less rich but still plenty creamy.

Can I make this dish gluten-free?

Definitely—just swap traditional fettuccine for your favorite gluten-free pasta. All other ingredients in Fettuccine Alfredo with Shrimp are naturally gluten-free, so everyone can enjoy!

How do I prevent the sauce from clumping?

The key to a smooth sauce is to add the Parmesan cheese gradually while whisking, and keep the heat on low. Avoid boiling the sauce, as it can separate or become grainy. If it thickens too much, loosen it with a little pasta water.

Final Thoughts

If you’re searching for a dish that feels indulgent and easy at the same time, Fettuccine Alfredo with Shrimp will absolutely win you over. Give it a try—you might just find yourself making it for every special dinner or much-deserved treat night. Enjoy every silky, shrimp-topped bite!

Print