Creamy Shrimp Fettuccine Alfredo Recipe That’s So Easy, Anyone Can Master It

If you’re craving a restaurant-quality dinner at home, look no further than this Shrimp Fettuccine Alfredo. It’s rich, creamy, and loaded with tender shrimp and silky pasta. Whether you’re cooking for your family, date night, or just treating yourself, this dish will hit the spot. Let’s dive right in—no fluff, just a foolproof recipe you’ll love!

Ingredients (Serves 4)

For the pasta:

• 12 oz fettuccine

For the shrimp:

• 1 lb shrimp (peeled and deveined)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

For the Alfredo sauce:

• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 cup reserved pasta water (optional for thinning the sauce)

Garnish:

• Fresh parsley, chopped.

Instructions

1. Cook the Fettuccine

• Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10–12 minutes. Reserve 1/4 cup of pasta water, then drain the rest. Set the pasta aside.

1. Cook the Shrimp

• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp, sprinkle with salt, pepper, and red pepper flakes (if using), and cook for 2–3 minutes per side until pink and opaque. Remove from the skillet and set aside.

1. Make the Alfredo Sauce

• In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
• Pour in the heavy cream, stirring constantly. Let it simmer gently for 3–4 minutes until slightly thickened.
• Lower the heat and whisk the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.

1. Bring It All Together

• Add the cooked fettuccine and shrimp to the skillet with the Alfredo sauce. Toss everything together until the pasta is coated evenly. If the sauce is too thick, stir in some reserved pasta water until it reaches your desired consistency.

1. Serve and Enjoy

• Divide the pasta into bowls, garnish with freshly chopped parsley, and serve immediately.

Tips for Success

• Don’t overcook the shrimp: They cook fast, so keep an eye on them to avoid rubbery shrimp.
• Fresh Parmesan is a must: Pre-grated cheese doesn’t melt as smoothly, so grab a block of Parmesan and grate it yourself.
• Save that pasta water: It’s perfect for loosening up the sauce if it gets too thick.

Variations and Substitutions

• Swap shrimp for grilled chicken, sautéed scallops, or roasted vegetables.
• Use gluten-free fettuccine, or substitute zucchini noodles for a low-carb option.
• Add veggies like spinach, peas, or sun-dried tomatoes for extra color and flavor.

Storage and Reheating

Leftovers? No problem! Store your Shrimp Fettuccine Alfredo in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over low heat, stirring in a splash of milk or cream to revive the sauce’s creamy texture.

This Shrimp Fettuccine Alfredo recipe is guaranteed to impress and satisfy. It’s simple, decadent, and tastes like you spent hours in the kitchen (but you didn’t!). Ready to make this tonight? Let’s do it—you’ll be licking the plate clean quickly. 😊