Introduction
If there’s one dish that always gets a round of applause at my dinner table, it’s Fettuccine Shrimp Alfredo. Just saying the name makes me smile—it’s rich, creamy, garlicky, and filled with tender shrimp nestled in silky fettuccine noodles. It’s like a hug in pasta form!
I still remember the first time I ordered Fettuccine Alfredo at a little Italian trattoria while traveling. The sauce was so luxurious, clinging perfectly to each strand of pasta. Fast forward to today, and I’ve recreated that same magic at home—but with a delicious twist: shrimp. This dish is elegant enough for date night but simple enough for a busy weeknight.
Whether you’re a pasta lover (who isn’t?) or just craving a restaurant-quality meal without the price tag, this recipe will become a new favorite in your kitchen.
Ingredients
Here’s everything you’ll need for your Fettuccine Shrimp Alfredo:
For the Shrimp Alfredo:
- 12 oz fettuccine pasta (regular, gluten-free, or whole wheat)
- 1 lb large shrimp, peeled and deveined (fresh or frozen, thawed)
- 3 tbsp unsalted butter (or olive oil for a lighter version)
- 4 cloves garlic, minced
- 1 cup heavy cream (can sub half-and-half for a lighter option)
- 1 cup freshly grated Parmesan cheese
- 1 tbsp cream cheese (optional, for extra creaminess)
- ½ cup chicken broth (or white wine for extra depth)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Substitution Ideas:
- Vegan/Dairy-Free: Use cashew cream or coconut milk + vegan Parmesan. Swap shrimp for sautéed mushrooms or roasted cauliflower.
- Gluten-Free: Swap regular pasta for gluten-free fettuccine or even zucchini noodles.
- Healthier Swap: Use whole wheat pasta and light cream.
Step-by-Step Instructions
Let’s make this restaurant-worthy Fettuccine Shrimp Alfredo right at home!
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
💡 Pro tip: Don’t overcook your pasta—al dente is perfect because it will continue cooking slightly when tossed with the sauce.
Step 2: Cook the shrimp
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the shrimp, season with salt and pepper, and sauté for 2–3 minutes per side until pink and opaque. Remove and set aside.
Step 3: Make the Alfredo sauce
In the same skillet, melt the remaining butter. Add garlic and sauté for 30 seconds until fragrant. Stir in chicken broth (or wine) and let it simmer for 1–2 minutes. Add the heavy cream and cream cheese, stirring until smooth.
Step 4: Add the cheese
Lower the heat and stir in Parmesan cheese until the sauce becomes silky and creamy. Season with salt and black pepper to taste.
Step 5: Combine everything
Add the cooked pasta and shrimp back into the skillet. Toss well to coat every strand of pasta and shrimp with that luscious Alfredo sauce. If the sauce is too thick, add a splash of reserved pasta water.
Step 6: Garnish & serve
Top with fresh parsley, maybe a little extra Parmesan (because why not?), and serve immediately.
Extra Tips
- Serving Suggestions: Pair this dish with garlic bread, a crisp Caesar salad, or roasted veggies for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stove with a splash of cream or broth to revive the sauce.
- Variations:
- Add spinach or sun-dried tomatoes for extra flavor.
- Spice it up with a pinch of red pepper flakes.
- Swap shrimp for chicken, scallops, or even lobster for a fancy twist!
Nutritional Information (per serving, approx.)
(Based on Orsara Recipes’ Shrimp Alfredo)
- Calories: 620
- Protein: 32g
- Carbohydrates: 48g
- Fat: 32g
- Fiber: 3g
- Sodium: 860mg
FAQ Section
How long does it take to make Fettuccine Shrimp Alfredo?
About 30 minutes from start to finish—perfect for a weeknight dinner.
Can I substitute shrimp?
Absolutely! Try chicken, scallops, or even a vegetarian option like mushrooms.
Can I freeze Fettuccine Shrimp Alfredo?
Not recommended—the cream sauce tends to separate after freezing. Instead, enjoy it fresh or refrigerate for a couple of days.
Conclusion
There you have it—your homemade Fettuccine Shrimp Alfredo that’s just as indulgent as what you’d find at your favorite Italian restaurant. It’s creamy, garlicky, and absolutely comforting, with shrimp that adds a touch of elegance to every bite.
Next time you’re craving something cozy yet sophisticated, give this recipe a try. And if you do, I’d love to hear from you—drop a comment below, share your creation on social media, and don’t forget to tag me. Let’s spread the love of pasta, one creamy bite at a time!