Easy Shrimp Fettuccine Alfredo Recipe
Creamy, velvety Alfredo tossed with juicy shrimp and tender fettuccine. A comforting dinner ready in about 30 minutes.
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Servings:
Ingredients
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.