Name: Fettuccine Alfredo With Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 oz fettuccine pasta; 1 lb raw shrimp, peeled and deveined; 2 tbsp olive oil or butter; 3 cloves garlic, minced; Salt to taste; Black pepper to taste; 1/2 tsp paprika or red pepper flakes (optional); 2 tbsp chopped fresh parsley (for garnish); 4 tbsp unsalted butter; 1 1/4 cups heavy cream; 3 cloves garlic, minced or grated; 1 cup freshly grated parmesan cheese; Salt and pepper to taste

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Fettuccine Alfredo with Shrimp is a creamy, indulgent pasta dish I love making when I want something comforting yet elegant. The buttery alfredo sauce clings to every strand of fettuccine, while the juicy, sautéed shrimp add a savory seafood twist. It’s a restaurant-quality meal I can whip up easily at home.

Why You’ll Love This Recipe

I love how this dish comes together quickly but feels luxurious. The combination of rich parmesan cream sauce and tender shrimp is always a hit, whether I’m serving it for a special occasion or a weeknight dinner. It’s incredibly satisfying, full of flavor, and ready in under 30 minutes—my kind of meal. Fettuccine Alfredo With Shrimp

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pasta and shrimp:

Fettuccine pasta
Raw shrimp (peeled and deveined)
Olive oil or butter
Garlic, minced
Salt
Black pepper
Paprika or red pepper flakes (optional, for heat)
Fresh parsley (for garnish)

For the Alfredo sauce:

Unsalted butter
Heavy cream
Garlic (minced or finely grated)
Freshly grated parmesan cheese
Salt and pepper to taste

Directions

I bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. I reserve ½ cup of the pasta water before draining.
While the pasta cooks, I heat a skillet over medium-high heat with olive oil or butter. I season the shrimp with salt, pepper, and a pinch of paprika or red pepper flakes.
I sauté the shrimp for 2–3 minutes per side, just until pink and cooked through, then I remove them from the pan and set aside.
In the same pan, I melt butter and add garlic, cooking until fragrant—about 1 minute.
I pour in the heavy cream and bring it to a gentle simmer. I stir in the parmesan cheese and whisk until smooth and thickened.
I add the cooked fettuccine to the sauce, tossing to coat. If the sauce is too thick, I loosen it with a splash of the reserved pasta water.
I return the shrimp to the pan and toss everything together. I adjust the seasoning with salt and pepper, then garnish with fresh parsley.
I serve the pasta hot with extra parmesan on top if desired.

Servings and timing

This recipe serves about 4 people. It takes approximately 10 minutes to prep and 20 minutes to cook. Total time: around 30 minutes.

Variations

I sometimes add spinach or sun-dried tomatoes for extra color and flavor.
For a lighter version, I use half-and-half or milk, though the sauce won’t be as rich.
I swap shrimp with scallops or grilled chicken for a different protein option.
I use fresh fettuccine when I want an even more luxurious texture.
A squeeze of lemon juice at the end brightens the flavors beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the pasta in a skillet with a splash of cream or milk to restore the sauce. Microwaving is also fine, but I stir it halfway through to heat evenly. Fettuccine Alfredo With Shrimp

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp—just make sure they’re fully thawed and patted dry before cooking to avoid excess water in the pan.

How do I keep the Alfredo sauce from separating?

I avoid boiling the cream and keep the heat on low when adding cheese. I whisk constantly to ensure the sauce stays smooth.

Can I make the sauce ahead of time?

It’s best made fresh, but I’ve made it a few hours ahead and reheated gently on the stove with a splash of cream to revive it.

What pasta works best with Alfredo?

Fettuccine is traditional and works best because it holds the thick sauce well, but I’ve used linguine, tagliatelle, or even penne successfully.

Is parmesan from a shaker okay?

I always recommend using freshly grated parmesan for the smoothest, best-tasting sauce. Pre-shredded or powdered versions don’t melt as well.

Conclusion

Fettuccine Alfredo with Shrimp is a creamy, satisfying dish I keep coming back to for its rich flavor and ease. It’s the kind of meal that feels fancy without the fuss—and it always impresses. Whether I’m cooking for myself or sharing with friends and family, this pasta delivers comfort and elegance in every bite.