Easy Shrimp Fettuccine Alfredo

Name: Easy Shrimp Fettuccine Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 12 oz fettuccine pasta; 1 lb large shrimp, peeled and deveined; 4 tbsp butter; 2 cloves garlic, minced; 1 cup heavy cream; 1 cup grated Parmesan cheese; Salt and pepper, to taste; Chopped parsley, for garnish

Highlighted under: Cozy Kitchen Recipes

I love this Easy Shrimp Fettuccine Alfredo because it transports me to my favorite Italian restaurant with just one bite. The combination of succulent shrimp and creamy Alfredo sauce creates a delightful experience that never fails to impress. I appreciate how quickly this dish comes together, making it perfect for busy weeknights. With just a few simple ingredients, I can create a restaurant-quality meal that my family adores. It's become our go-to recipe for special occasions and casual dinners alike, and I'm excited to share it with you!

Created by

Emily

Last updated on 2026-02-15T15:58:18.857Z

Each time I prepare this Easy Shrimp Fettuccine Alfredo, I’m reminded of the first time I tried it at a cozy bistro. I wanted to recreate that rich and creamy sauce at home, and after several attempts, I finally discovered the right balance of ingredients. Using fresh shrimp makes all the difference, adding a sweet brininess that harmonizes beautifully with the sauce.

I learned that the key to a silky Alfredo sauce is to incorporate cream gradually while stirring continuously, allowing the cheese to melt perfectly. The result is an indulgent dish that’s both comforting and elegant, making it ideal for any dinner table.

Why You'll Love This Recipe
Rich and creamy sauce that envelops every strand of pasta
Succulent shrimp that adds an ocean-fresh flavor
Quick enough for a weeknight dinner but fancy enough for guests

Perfecting the Shrimp

Cooking shrimp can be a delicate task, but it’s crucial for achieving that fresh ocean flavor. When sautéing, look for shrimp to turn a vibrant pink and form an opaque appearance. This typically takes about 3-4 minutes over medium heat. Avoid overcrowding the skillet; if necessary, cook shrimp in batches to ensure even cooking. If you accidentally overcook them, they can become rubbery, so keep a close eye on the timing for best results.

For an extra layer of flavor, consider marinating the shrimp briefly in a mixture of olive oil, lemon juice, and fresh herbs before cooking. This not only enhances the overall taste but adds a zesty finish that complements the creamy Alfredo sauce beautifully. Just 15-20 minutes is sufficient for marinade time, allowing you to build that succulent flavor profile without overwhelming the dish.

Crafting the Alfredo Sauce

The key to a luxurious Alfredo sauce lies in slowly incorporating the Parmesan cheese while stirring. After adding the heavy cream and melted butter, ensure it is warmed thoroughly before whisking in the cheese. Pour in the cheese gradually and keep stirring until it becomes a cohesive, glossy sauce free of lumps. If it’s too thick, a splash of pasta water can adjust the texture while adding flavor; this starchy water also helps the sauce cling beautifully to the fettuccine.

For a variation on the classic Alfredo, consider adding a pinch of nutmeg or a squeeze of lemon juice during the sauce-making process. These add surprising depth and brightness to the sauce. Furthermore, utilize fresh grated Parmesan instead of pre-grated for a creamier and more robust flavor, as it melts more smoothly and avoids the grainy texture that can come from the anti-caking agents in the store-bought versions.

Serving and Storing Tips

Serving the dish immediately ensures that the pasta and shrimp stay coated in the velvety sauce without becoming gummy. I always recommend garnishing with freshly chopped parsley right before serving, not only for a pop of color but also for that fresh herbaceous bite. Pair your shrimp fettuccine with a crisp green salad or garlic bread to balance the richness of the dish, making it an appealing option for gatherings.

If you have leftovers, store the fettuccine in an airtight container in the refrigerator for up to three days. To reheat, do so gently over low heat with a splash of cream or milk to revive the sauce without scorching it. Avoid microwaving if possible, as it can dry the pasta out or heat unevenly. It’s also possible to freeze this dish; just note that the cream sauce might separate upon thawing, requiring a good stir and a bit of reheat magic to restore its original silkiness.

Ingredients

For the Fettuccine Alfredo

12 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
4 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper, to taste
Chopped parsley, for garnish

Instructions

Cook the Fettuccine

In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

Sauté the Shrimp

In a large skillet over medium heat, melt 2 tbsp of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, season with salt and pepper, and cook until pink and cooked through, about 3-4 minutes. Remove shrimp and set aside.

Make the Alfredo Sauce

In the same skillet, add the remaining butter and the heavy cream. Stir continuously until the butter is melted and the mixture is heated through. Gradually whisk in the Parmesan cheese until smooth. Season with salt and pepper.

Combine and Serve

Add the cooked fettuccine and shrimp to the sauce, tossing gently to combine. Cook for an additional 1-2 minutes to heat through. Serve immediately, garnished with chopped parsley.

Pro Tips

For an extra touch, you can squeeze some fresh lemon juice over the dish before serving. This will brighten the flavors and add a refreshing zing.

Ingredient Substitutions

If you're looking to make the dish lighter, you can substitute half-and-half for the heavy cream; however, keep in mind that the richness will be slightly reduced. Alternatively, for a non-dairy version, use coconut cream or a cashew cream base combined with nutritional yeast to impart a cheesy flavor without dairy. Just be sure to check the consistency and adjust the seasoning accordingly, as these dairy alternatives can vary in flavor and texture.

For a protein variation, chicken works extremely well in a fettuccine Alfredo as well. Simply replace the shrimp with an equal weight of sliced boneless, skinless chicken breast. Sauté the chicken until fully cooked and golden brown, about 6-8 minutes, before adding the garlic. This simple swap creates a delicious spin on the classic recipe without sacrificing flavor.

Making Ahead

This Easy Shrimp Fettuccine Alfredo can be partially prepared ahead of time to save you some effort during busy evenings. Prepare the fettuccine in advance, drain it, and toss it lightly with a bit of olive oil to prevent sticking. Store it in an airtight container, and it can be kept in the refrigerator for up to 24 hours. This allows you to cook the shrimp and sauce quickly when you're ready to serve.

Additionally, the sauce can be made a day ahead and stored in the fridge. When reheating it, warm gently over low heat and add a touch of cream or milk to bring back the silky texture. Just remember to keep an eye on it, stirring often, to avoid scorching and ensure it stays smooth and inviting for your meal.

Questions About Recipes

→ Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just be sure to thaw them completely and pat them dry before cooking.

→ What can I substitute for heavy cream?

You can use half-and-half or whole milk for a lighter option, but the sauce may be less creamy.

→ How can I make this dish spicier?

Add a pinch of red pepper flakes while sautéing the garlic for a nice kick!

→ Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can prepare the sauce and shrimp in advance and reheat it before serving.