Laura Mariano
A Restaurant-Quality Classic at Home
Start with a cozy anecdote—maybe the first time you tried shrimp Alfredo at a restaurant and thought, “I wish I could make this at home.” The good news? You can, and it’s easier than you think.
Shrimp Fettuccine Alfredo is one of those dishes that feels indulgent but comes together quickly. It’s creamy, garlicky, and packed with tender shrimp and silky pasta. Whether you’re cooking for date night, a family dinner, or just treating yourself, this recipe delivers big flavor with minimal effort.
You’ll learn how to make a velvety Alfredo sauce from scratch, cook shrimp perfectly, and bring it all together in a dish that rivals your favorite Italian spot. No heavy prep, no complicated techniques—just simple ingredients and a few smart tips.
What Is Shrimp Fettuccine Alfredo?
Shrimp Fettuccine Alfredo is a pasta dish that combines buttery sautéed shrimp with fettuccine noodles and a rich, creamy Parmesan sauce. It’s a seafood twist on the classic Alfredo, which originated in Rome as a simple butter-and-Parmesan pasta.
The American version amps things up with heavy cream, garlic, and sometimes a touch of nutmeg. Adding shrimp brings a sweet, briny contrast to the richness of the sauce, making it a favorite among seafood lovers.
Compared to chicken Alfredo, shrimp adds elegance and cooks faster—making this dish ideal for quick dinners that still feel special.
Why This Recipe Works for Home Cooks
This recipe is a home cook’s dream:
- Fast: Ready in under 30 minutes
- Simple: No fancy equipment or obscure ingredients
- Flexible: Easy to adapt with veggies, spice, or different proteins
- One-pan friendly: Minimal cleanup if you cook shrimp and sauce in the same pan
It’s also a great way to practice basic cooking techniques—like sautéing shrimp and emulsifying a cream sauce—without feeling overwhelmed. Plus, it’s impressive enough to serve to guests but easy enough for a weeknight.
Bold Tip: Keep shrimp and pasta in your freezer and pantry—you’ll always be 30 minutes away from a restaurant-worthy meal.
Key Ingredients & Flavor Breakdown
Let’s break down the essentials:
Fettuccine: Long, flat noodles that hold creamy sauce beautifully. Cook until al dente and reserve some pasta water to adjust sauce consistency.
Shrimp: Medium to large, peeled and deveined. Fresh or frozen both work—just thaw and pat dry. Tail-on looks elegant, but tail-off is easier to eat.
Butter & Olive Oil: Used to sauté shrimp and start the sauce. Butter adds richness; olive oil prevents burning.
Garlic: Freshly minced garlic adds depth. Sauté briefly—don’t let it brown.
Heavy Cream: The base of the Alfredo sauce. Use full-fat for best texture and flavor.
Parmesan Cheese: Freshly grated is key. Pre-shredded cheese can make the sauce grainy.
Seasonings: Salt and pepper are essential. A pinch of nutmeg adds warmth. Optional: red pepper flakes for heat.
Fresh Parsley: Adds color and brightness. Optional squeeze of lemon for balance.
Bold Tip: Always taste and adjust seasoning before serving—cream sauces can dull flavors, so a final pinch of salt or cheese makes a big difference.
Equipment You’ll Need
You don’t need much to make this dish shine:
- Large pot: For boiling pasta
- Skillet or sauté pan: To cook shrimp and sauce
- Tongs or pasta fork: For tossing noodles
- Microplane or grater: For fresh Parmesan
- Measuring cups and spoons: For accuracy
- Optional: Garlic press, colander, lemon zester
Bold Tip: Use a wide skillet to give shrimp room to sear—crowding leads to steaming, not browning.
Step-by-Step Cooking Guide
Here’s how it all comes together:
Step 1: Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water before draining.
Step 2: In a skillet, heat butter and olive oil. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
Step 3: In the same pan, add more butter and garlic. Sauté briefly, then pour in heavy cream. Simmer gently for 2–3 minutes.
Step 4: Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg.
Step 5: Add cooked pasta and shrimp. Toss gently to coat. Use reserved pasta water to loosen sauce if needed.
Step 6: Garnish with parsley and serve immediately.
Bold Tip: Don’t boil the cream—gentle heat keeps the sauce silky and prevents separation.
Flavor Variations & Creative Twists
Shrimp Fettuccine Alfredo – Creamy, Garlicky & Restaurant-Worthy Comfort
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Tongs or pasta fork
- Microplane or grater
- Measuring Cups and Spoons
- Optional: colander, garlic press
Ingredients
- 12 oz fettuccine pasta
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Optional: pinch of nutmeg, red pepper flakes
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Sauté the Shrimp: In a large skillet, heat olive oil and butter over medium heat. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
- Make the Sauce: In the same skillet, add garlic and sauté for 30 seconds. Pour in heavy cream and simmer gently for 2–3 minutes.
- Add Cheese: Stir in Parmesan until melted and smooth. Season with salt, pepper, and optional nutmeg or chili flakes.
- Combine: Add cooked pasta and shrimp to the sauce. Toss gently to coat. Use reserved pasta water to loosen sauce if needed.
- Serve: Garnish with fresh parsley and extra Parmesan. Serve immediately.
Notes
- Use fresh Parmesan for the smoothest sauce—pre-shredded cheese may cause graininess.
- Don’t overcook the shrimp—they cook fast and turn rubbery if left too long.
- Reserve pasta water—it’s your secret weapon for adjusting sauce consistency.
- Want to lighten it up? Use half-and-half instead of heavy cream, or add steamed veggies for balance.
