Imagine twirling tender fettuccine coated in a velvety, rich Alfredo sauce, interspersed with succulent shrimp that melt in your mouth. This Shrimp Fettuccine Alfredo offers a delightful blend of creamy textures and savory flavors, perfect for a comforting dinner that feels indulgent yet approachable.
Whether you’re preparing a cozy weeknight meal or impressing guests, the combination of garlic-infused buttered shrimp and Parmesan-enriched cream sauce creates an irresistible dish that satisfies all your cravings with every bite.
- Silky Alfredo sauce made from fresh Parmesan and heavy cream for a luscious texture.
- Perfectly cooked shrimp add protein and a delicate briny sweetness.
- Simple ingredients, quick preparation, and restaurant-quality results at home.
Ingredients
- Fettuccine (12 oz): Long, flat pasta that holds creamy sauces wonderfully, creating the perfect texture and bite.
- Shrimp (1 lb, peeled and deveined): Fresh or thawed large shrimp, cleaned to ensure effortless cooking and clean flavor.
- Unsalted butter (2 tbsp): Used for sautéing garlic and shrimp gently, adding richness without overwhelming the flavors.
- Heavy cream (2 cups): The base for the Alfredo sauce, providing a smooth and creamy consistency.
- Grated Parmesan cheese (1 cup): Adds sharp, nutty depth that thickens the sauce beautifully and enhances flavor.
- Garlic cloves (2, minced): Adds a fragrant, savory punch to the shrimp and overall sauce.
- Chopped parsley (for garnish): Fresh herb that brightens the dish and adds a subtle earthy note and contrast.
Instructions
- Cook the Fettuccine to Al Dente
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Boil the fettuccine according to package instructions until al dente, about 10-12 minutes. This ensures the pasta remains firm and won’t become mushy when tossed with the sauce. Drain the pasta, reserving a small cup of pasta water to adjust the sauce consistency later.
- Sauté Garlic and Shrimp
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Melt the unsalted butter over medium heat in a large skillet. Add minced garlic and sauté until fragrant but not browned, roughly 1 minute. Add the peeled, deveined shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside to prevent overcooking.
- Create the Alfredo Sauce
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In the same skillet, pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until melted and smooth. The sauce will thicken as it heats; stir frequently to avoid scorching. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it and maintain a creamy texture.
- Toss Pasta and Shrimp in Sauce
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Add the cooked fettuccine and shrimp back into the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly, allowing the shrimp to reheat softly and absorb the flavors of the sauce. Serve immediately for a luscious, warm dish.
- Use freshly grated Parmesan for the best melting and flavor results; pre-grated cheese can affect sauce texture.
- Reserve pasta water to adjust sauce consistency; its starchiness helps bind the sauce and pasta.
- Don’t overcook shrimp to keep them tender and juicy rather than rubbery.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of cream or milk to restore sauce creaminess and prevent drying.
Serving Suggestions
Pair this Shrimp Fettuccine Alfredo with a crisp green salad or steamed vegetables for a balanced meal. A glass of chilled white wine, such as Chardonnay or Pinot Grigio, complements the creamy richness wonderfully.
- For extra depth, sprinkle a pinch of freshly ground black pepper and a squeeze of lemon juice just before serving.
- Substitute half the heavy cream with whole milk for a lighter version, but be cautious as sauce may be less thick.
- Adding a touch of nutmeg enhances the classic Alfredo flavor without overpowering the shrimp.
FAQs
- Can I use frozen shrimp for this recipe?
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Yes, frozen shrimp can be used but make sure to fully thaw and pat them dry before cooking to avoid excess moisture in the dish.
- Is it possible to make the sauce ahead of time?
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The Alfredo sauce is best made fresh for optimal texture, but you can prepare it shortly in advance and gently reheat with a bit of cream or milk to loosen it.
- What can I substitute for heavy cream?
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Heavy cream can be replaced with a mix of half and half or whole milk plus a bit of butter, but expect a slightly thinner sauce.
- How do I prevent the shrimp from overcooking?
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Cook the shrimp just until they turn pink and curl slightly, usually 2-3 minutes per side depending on size.
- Can I add vegetables to this dish?
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Absolutely! Steamed broccoli, peas, or sautéed mushrooms work well and add nutrients and texture.
- What pasta can I use instead of fettuccine?
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Other wide, ribbon-style pastas like tagliatelle or pappardelle are great options to hold the creamy Alfredo sauce.
- Is Parmesan the only cheese option?
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Parmesan provides the signature flavor, but Pecorino Romano or a blend with Parmesan can add different nuances to the sauce.
Shrimp Fettucine Alfredo
Equipment
- 1 skillet for cooking shrimp and sauce
- 1 pot for cooking fettuccine
Ingredients
- 12 oz fettuccine pasta
- 1 lb shrimp peeled and deveined
- 2 tbsp unsalted butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 garlic cloves minced
- Chopped parsley for garnish
Instructions
- Cook fettuccine according to package instructions; drain and reserve some pasta water.
- Melt butter in a skillet and sauté minced garlic until fragrant.
- Add shrimp to the skillet and cook until opaque and cooked through; remove shrimp and set aside.
- Stir heavy cream and grated Parmesan into the skillet and simmer until the sauce thickens.
- Add reserved pasta water if needed to loosen sauce.
- Toss the cooked fettuccine and shrimp into the sauce to coat evenly.
- Serve immediately garnished with chopped parsley.
Notes
- Use fresh shrimp for best flavor.
- Add a splash of white wine for extra depth.
- Store leftovers in airtight container refrigerated for up to 2 days.
