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creamy shrimp fettuccine pasta with alfredo sauce

Creamy Shrimp Fettuccine Alfredo

A decadent and easy-to-make Creamy Shrimp Fettuccine Alfredo recipe, perfect for a weeknight dinner. This dish combines tender shrimp with creamy Alfredo sauce and perfectly cooked fettuccine.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Fettuccine pasta
  • 1 pound Shrimp peeled and deveined
  • 1 cup Heavy cream
  • 1/2 cup Parmesan cheese grated
  • 4 tablespoons Butter
  • 3 cloves Garlic minced
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 2 tablespoons Fresh parsley chopped, for garnish (optional)

Equipment

  • Large pot
  • Large skillet
  • Colander

Method
 

Instructions
  1. Cook fettuccine according to package directions in a large pot of boiling salted water until al dente. Reserve about 1/2 cup of pasta water before draining.
  2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp and set aside.
  4. Pour in heavy cream and bring to a simmer. Reduce heat to low, stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
  5. Add cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat. Add reserved pasta water if sauce is too thick.
  6. Stir in cooked shrimp. Serve immediately, garnished with fresh parsley (optional).

Notes

For a richer flavor, use freshly grated Parmesan cheese. You can also add a pinch of red pepper flakes for a little heat. Leftovers can be stored in the refrigerator for up to 3 days.