If you have a craving for a rich and comforting Italian classic that will impress without hours in the kitchen, this Fettuccine Alfredo with Shrimp Recipe is your dream come true. Imagine perfectly tender shrimp mingling with silky ribbons of fettuccine, all coated in a luscious, creamy Alfredo sauce that’s bursting with real Parmesan flavor and a hint of garlic. It’s the kind of dish that feels luxurious yet homey, perfect for a weeknight dinner to special occasions alike. Trust me, once you try this recipe, it will easily become one of your favorite go-tos when you want to satisfy that craving for creamy, garlicky, indulgent pasta goodness with a seafood twist.
Ingredients You’ll Need
Even though the ingredients list is straightforward, each element plays an essential role in building flavor, texture, and color in this recipe. From the fresh shrimp to the bold Parmesan and fragrant garlic, these staples come together to make the magic happen.
- 12 oz fettuccine pasta: The perfect sturdy pasta that holds onto the creamy sauce beautifully.
- 1 lb large shrimp (peeled and deveined): Adds a sweet, briny flavor and tender bite for that seafood shine.
- 2 tablespoons olive oil: Helps sauté shrimp to juicy perfection without overpowering them.
- 4 tablespoons unsalted butter: Creates the rich, velvety base of your Alfredo sauce.
- 4 cloves garlic (minced): Infuses the sauce with a bright, savory aroma that elevates every bite.
- 1 cup heavy cream: Provides that signature smooth and indulgent creaminess every Alfredo needs.
- 1 cup grated Parmesan cheese: Use freshly grated for optimal flavor and silky sauce texture.
- Salt and black pepper to taste: To season every layer just right.
- 1/4 teaspoon crushed red pepper flakes (optional): For a gentle kick that wakes up the palate.
- 2 tablespoons chopped fresh parsley (for garnish): Adds a fresh green pop and subtle brightness on top.
- Lemon wedges (optional, for serving): A squeeze of lemon juice can beautifully contrast the richness.
How to Make Fettuccine Alfredo with Shrimp Recipe
Step 1: Cook the Fettuccine Pasta
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until it’s perfectly al dente — tender but still with a bit of bite. This is key as the pasta will continue to absorb the sauce slightly, so you do not want it too soft. Once done, drain the pasta and set it aside for later.
Step 2: Sauté the Shrimp
Heat the olive oil in a large skillet over medium heat. Season the peeled and deveined shrimp lightly with salt and black pepper. Place them in the skillet and cook for about 2 to 3 minutes per side, or until they turn pink and opaque. Overcooking can make shrimp rubbery, so watch closely. Remove the shrimp from the skillet and set them aside on a plate.
Step 3: Prepare the Alfredo Sauce
Using the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant but not browned to avoid bitterness. Pour in the heavy cream and gently bring it to a simmer, allowing it to thicken slightly. Sprinkle in the freshly grated Parmesan cheese while whisking, which will melt smoothly into the cream to create a silky, rich sauce. Stir in the crushed red pepper flakes if you like a little extra warmth.
Step 4: Combine Shrimp and Pasta with Sauce
Return the cooked shrimp to the skillet, stirring them gently into the creamy Alfredo sauce. Next, add the drained fettuccine and toss everything together, ensuring every noodle is luxuriously coated. Taste and adjust the seasoning with additional salt and black pepper if needed. The sauce should cling to the pasta perfectly, creating a harmonious blend of flavors.
How to Serve Fettuccine Alfredo with Shrimp Recipe
Garnishes
Finishing this rich dish with freshly chopped parsley not only adds a cheerful splash of green but also a subtle herbal freshness that lightens up every mouthful. For those who love a touch of brightness against the creamy texture, serve with lemon wedges on the side to squeeze over just before eating.
Side Dishes
To balance the richness of the Alfredo, crisp, green sides like a classic Caesar salad or sautéed garlic spinach work beautifully. If you want to add some crunch and texture, a warm, crusty baguette or garlic bread is perfect for mopping up every last drop of that divine sauce.
Creative Ways to Present
For a dinner party or romantic meal, try serving the Fettuccine Alfredo with Shrimp in elegant shallow bowls, garnished with a sprinkle of extra Parmesan and parsley. Adding a few whole cooked shrimp on top can make a stunning focal point. You can also lighten the presentation by adding a handful of roasted cherry tomatoes for a colorful contrast that complements the creamy pasta.
Make Ahead and Storage
Storing Leftovers
Store any leftover Fettuccine Alfredo with Shrimp in an airtight container in the refrigerator for up to 2 days. Because this dish has a creamy sauce and seafood, it’s best eaten fresh, but short-term storage is fine for enjoying slightly later.
Freezing
Freezing this creamy seafood pasta is generally not recommended, as Alfredo sauce can separate and shrimp may become tough once thawed. If you need to freeze, consider freezing the pasta and shrimp separately, without the sauce, then prepare a fresh Alfredo sauce upon reheating.
Reheating
To reheat, warm the pasta gently over low heat on the stovetop or in the microwave, adding a splash of cream or milk to loosen the sauce if it has thickened too much. Heat slowly to avoid overcooking the shrimp and maintain that silky Alfredo texture.
FAQs
Can I use frozen shrimp for this Fettuccine Alfredo with Shrimp Recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking to ensure they sauté nicely without becoming watery.
Is it possible to make a lighter version of this dish?
Yes! You can substitute half-and-half or whole milk for the heavy cream to reduce calories, though the sauce will be less rich. Also, reducing the butter slightly can help.
Can I make this recipe gluten-free?
Definitely. Simply swap out the fettuccine for your favorite gluten-free pasta, and follow the recipe as is for the same delicious results.
How do I prevent the Alfredo sauce from becoming grainy?
The key is to use freshly grated Parmesan and add it off the heat or on low heat while whisking constantly so it melts smoothly without clumping.
What wine pairs well with Fettuccine Alfredo with Shrimp Recipe?
A crisp, acidic white like Pinot Grigio or Sauvignon Blanc complements the creamy sauce and delicate shrimp beautifully, cutting through the richness.
Final Thoughts
There is something incredibly comforting and indulgent about a well-made plate of Fettuccine Alfredo with Shrimp Recipe that just makes any meal feel special. Whether it’s a lazy weekend dinner or a gathering with friends, this recipe promises creamy, garlicky, cheesy perfection with the sweet pop of shrimp in every forkful. I encourage you to try making it yourself—once you do, you’ll understand why it’s such a beloved classic that everyone can enjoy at home.
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Fettuccine Alfredo with Shrimp Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
This classic Italian-American dish features tender fettuccine pasta tossed in a rich and creamy Alfredo sauce studded with succulent sautéed shrimp. Perfectly balanced with garlic, Parmesan cheese, and a hint of crushed red pepper flakes, this comforting seafood pasta is garnished with fresh parsley and optional lemon wedges for a bright finish. A satisfying main course ideal for an elegant weeknight meal or special occasion.
Ingredients
Pasta
- 12 oz fettuccine pasta
Shrimp and Sauce
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh parsley
- Lemon wedges (optional, for serving)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain the pasta and set aside.
- Sauté Shrimp: Heat olive oil in a large skillet over medium heat. Add the shrimp seasoned with a pinch of salt and black pepper. Cook for 2–3 minutes on each side until the shrimp turn pink and opaque. Remove from skillet and set aside.
- Prepare Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer.
- Add Cheese and Seasoning: Whisk in the grated Parmesan cheese and crushed red pepper flakes if using, stirring continuously until the sauce becomes smooth and creamy.
- Combine Shrimp and Pasta: Return the cooked shrimp to the skillet with the sauce. Add the cooked fettuccine and toss gently to evenly coat everything with the creamy Alfredo sauce.
- Final Seasoning and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with chopped fresh parsley and lemon wedges on the side if desired.
Notes
- Use freshly grated Parmesan cheese for the best texture and flavor in the sauce.
- Substitute half-and-half for heavy cream for a lighter version of the sauce, though it may be less rich and creamy.
- Do not overcook the shrimp to avoid rubbery texture; they cook quickly and should just turn pink.
- Crushed red pepper flakes are optional to add a subtle spicy kick.
- Lemon wedges add a bright citrus note that complements the richness of the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
