Shrimp Fettuccine Alfredo is the perfect creamy pasta dish when you’re craving something rich and satisfying. It comes together quickly with tender shrimp, garlicky cream sauce, and perfectly cooked fettuccine. This one’s great for a cozy dinner at home that still feels a little fancy.
What makes this dish special is the way it balances the richness of the Alfredo sauce with the lightness of shrimp. You get velvety, cheesy creaminess without feeling overly heavy. Plus, it only takes about 30 minutes to make, so it’s a great go-to for weeknights or impromptu date nights.
Helpful Tips
- Don’t overcook the shrimp: Shrimp cook fast. Two minutes per side is usually enough, so remove them promptly to avoid rubbery texture.
- Save your pasta water: That starchy water helps the sauce cling to the noodles and gives it that luscious finish.
- Grate your own cheese: Pre-shredded cheese doesn’t melt as smoothly. Go with freshly grated Parmigiano-Reggiano for best results.
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Shrimp Fettuccine Alfredo (American Style)
Ingredients
- 6 ounces fettuccine
- 1 pound shrimp shelled and cleaned
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup Parmigiano-Reggiano grated
- Salt and pepper to taste
- 1 tablespoon parsley chopped
Instructions
- Cook fettuccine in a pot of boiling, salted water until al dente. Reserve 3/4 cup cooking water, then drain pasta.
- Pat dry the shrimp. Season them with salt and pepper.
- Melt butter in a skillet over medium heat. Add the shrimp and cook just until pink, about 3 minutes. Remove from the skillet.
- Add the garlic and sauté for just 30 seconds, stirring continuously, to avoid burning. Pour in the heavy cream and bring to a simmer, just lightly bubbling. Simmer for about 5 minutes, until the bubbles in the cream become thicker, this is a sign that it has reduced enough.
- Adjust the heat to low. Add the cheese and whisk until combined.
- Add cooked fettuccine and 1/4 cup of the reserved pasta water to the sauce. Toss and stir until the sauce is creamy and velvety. You will likely need to add more cooking water to keep it silky. After adding the water, taste the pasta and season with salt and pepper, to your liking. It takes more salt that you might think to season it properly.
- Serve with the parsley and some additional Parmigiano cheese on top.
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.