Easy Shrimp Fettuccine Alfredo Recipe

This is creamy, garlicky shrimp fettuccine alfredo that somehow tastes like a fancy Italian dinner even when I’m wearing yoga pants and microwaving leftovers. It’s rich without being fussy, comes together fast, and gives you that silky sauce that clings to pasta like it’s trying to make a commitment.

My husband calls it “the good pasta” and will derail any weeknight plan if I suggest something else. Our kiddo requests it for birthdays and Tuesdays alike, and once I burned the garlic but tossed in extra lemon and somehow we all decided it was a happy accident. It’s become the dish I bring when friends come over because it feels generous but doesn’t require babysitting a million pots.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Carbonara with Bacon

DINNER

Crescent Chicken Roll-Ups

DINNER

Easy Beef and Macaroni Soup

DINNER

Delish Stuffed Cabbage Rolls

This dish rewards a little attention: finish the pasta in the sauce with a splash of pasta water and it becomes magic. I’ve learned the hard way that garlic burns faster than you remember — low and slow just before the shrimp go in. Once I tried using milk instead of cream to be “healthy” and the sauce sulked; you can, but don’t expect the same velvet. Also: don’t overcook the shrimp. Pink, curled, and slightly snappy is the goal, not rubbery. If you want more flavor, brown a little butter until it’s nutty before adding cream — sounds scary but it’s delicious.

Shopping Tips

– Seafood: Buy shrimp that are labeled “wild-caught” or “sustainably farmed” when possible; medium-large, peeled and deveined saves time.
– Grains/Pasta: Use good-quality fettuccine — dried works fine but fresh feels indulgent; watch cook time printed on the package.
– Dairy: Heavy cream makes the creamiest sauce; if you must, half-and-half + a bit of butter gets you close.
– Fresh Herbs: Parsley or basil brighten the dish — buy a small bunch and chop right before serving.
– Citrus: Keep a lemon on hand; a squeeze finishes the sauce and wakes everything up without making it tangy.

Prep Ahead Ideas

– Peel and devein the shrimp the night before and store in a sealed container with a squeeze of lemon and a pinch of salt; they’ll be primed for quick cooking.
– Grate the parmesan and keep in the fridge in a sealed container so it’s ready to stir in at the last minute.
– Chop garlic and herbs and store in small airtight containers or baggies; label them so you’re not fishing through the fridge.
– Cook the pasta slightly under al dente, toss with a little oil, and refrigerate in a shallow container if you want to reheat quickly — finish in the sauce to bring it back to life.

✔Time-Saving Tricks

– Use frozen, deveined shrimp if you’re short on prep time — thaw under cold water and pat dry.
– Grate your cheese in bulk and freeze in a bag so you always have it on hand.
– Make the sauce while the pasta cooks: multitask by sautéing shrimp and warming cream at the same time.
– Don’t rush the sauce assembly; briefly simmering helps it thicken naturally — rushing can make it separate.

✔Common Mistakes

– Overcooking shrimp — I did this once and served a bowl of chew; fix by slipping the shrimp into a salad or cutting into bite-sized pieces and hiding them in sauce.
– Letting garlic burn — burn it and the whole pan tastes bitter; if that happens, toss and start over (ugh) or scrape the good bits and continue with fresh garlic.
– Adding cheese to a roaring boil — that can make the sauce grainy; pull pan off heat and stir cheese in gradually.
– Using skim or low-fat dairy without adjusting — thin sauces result; if you must, add a touch of cornstarch slurry to thicken.

What to Serve It With

– A simple green salad with lemon vinaigrette to cut the richness.
– Garlic bread or a crusty baguette for scooping up every last bit of sauce.
– Roasted asparagus or broccolini tossed with olive oil and lemon.
– A light tomato & cucumber salad for a fresh contrast.

✔Tips & Mistakes

– Use a wide pan so shrimp and pasta have room; overcrowding steams instead of sears.
– Save some pasta water — it’s the secret emulsifier that makes the sauce cling.
– Salt the pasta water heavily — the noodles need seasoning from the inside out.
– If the sauce gets too thick, stir in a splash of reserved pasta water or cream.
– One time I added too much lemon; I fixed it by adding more cheese and a small pat of butter.

✔Storage Tips

Leftovers keep in the fridge for 2–3 days in an airtight container. The sauce firms up when cold — reheat gently in a skillet with a splash of cream or milk and a little pasta water; stir over low heat until smooth. Cold shrimp alfredo for breakfast? Not my usual move, but it’s edible and sometimes brilliant when you’re desperate and have wine left over.

✔Variations and Substitutions

– Swap shrimp for chicken or mushrooms if seafood isn’t your thing; chicken breasts sliced thin will work, but cook fully before combining.
– Use gluten-free or legume-based pasta for a gluten-free option — texture changes but flavor remains.
– Swap parmesan for pecorino for a sharper bite, or mix the two.
– Lighten it: use half heavy cream and half milk plus a tablespoon of flour or cornstarch to thicken.
– Add veggies like peas or spinach right at the end for color and a tiny health halo.

Frequently Asked Questions

Easy Shrimp Fettuccine Alfredo Recipe

Creamy, velvety Alfredo tossed with juicy shrimp and tender fettuccine. A comforting dinner ready in about 30 minutes.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 12 oz dry fettuccine pasta
• ▢ 1 lb large shrimp, peeled and deveined
• ▢ 1 tbsp olive oil
• ▢ 3 tbsp unsalted butter
• ▢ 1 tbsp garlic, finely minced
• ▢ 1.5 cup heavy cream
• ▢ 1 cup Parmesan cheese, freshly grated
• ▢ 0.5 cup reserved pasta cooking water use as needed for loosening the sauce
• ▢ 1 tsp kosher salt plus more for pasta water
• ▢ 0.5 tsp black pepper, freshly ground
• ▢ 0.25 tsp crushed red pepper flakes optional heat
• ▢ 1 tsp fresh lemon juice
• ▢ 2 tbsp fresh parsley, chopped
• ▢ 0.25 cup extra Parmesan for serving

Instructions

Preparation Steps

• Boil a large pot of salted water. Cook fettuccine until al dente. Reserve 1/2 cup pasta water, then drain.
• Pat shrimp dry, then season with salt, black pepper, and a pinch of red pepper flakes.
• Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Sear shrimp 1–2 minutes per side. Transfer to a plate.
• Reduce heat to medium. Add remaining butter, then sauté garlic for 30 seconds until fragrant.
• Pour in heavy cream. Simmer gently 2–3 minutes. Whisk in Parmesan until smooth and creamy.
• Add drained pasta to the sauce. Toss, splashing in reserved pasta water until glossy and well-coated.
• Return shrimp to the pan. Stir in lemon juice and parsley. Taste and adjust salt and pepper.
• Serve hot, topped with extra Parmesan.

Notes

Variation: Stir in sautéed mushrooms or steamed broccoli with the shrimp. For a lighter feel, swap half the cream with half-and-half. Leftovers keep 2 days in the fridge; rewarm gently with a splash of water or cream to loosen the sauce.

This recipe is an original creation inspired by classic Easy Shrimp Fettuccine Alfredo Recipe flavors. All ingredient ratios and instructions are independently developed.