Description
This Shrimp Fettuccine Alfredo recipe is a rich and creamy pasta dish made with tender shrimp, perfectly cooked fettuccine, and a silky homemade Parmesan Alfredo sauce. Ready in just 35 minutes, this easy shrimp Alfredo delivers restaurant-quality flavor with simple ingredients, making it perfect for weeknight dinners or special occasions.
Ingredients
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12 ounces fettuccine pasta
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1 pound large shrimp, peeled and deveined
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2 tablespoons olive oil
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3 tablespoons unsalted butter
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3 cloves garlic, minced
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1 cup heavy cream
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1 cup freshly grated Parmesan cheese
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/4 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
Instructions
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Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
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Pat shrimp dry with paper towels and season lightly with salt and black pepper.
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Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.
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In the same skillet, melt butter over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
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Pour in heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until slightly thickened.
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Reduce heat to low and stir in freshly grated Parmesan cheese until melted and smooth. Add Italian seasoning and adjust salt and pepper to taste.
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Return cooked shrimp to the skillet and coat in the sauce.
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Add drained fettuccine and toss gently until evenly coated. Add reserved pasta water as needed to loosen the sauce.
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Garnish with chopped parsley and serve immediately.
Notes
Use freshly grated Parmesan for the smoothest, creamiest sauce.Avoid high heat after adding cheese to prevent grainy texture.Do not overcook shrimp; remove once they turn pink and opaque.Add a splash of milk, cream, or pasta water if the sauce thickens too much.
