Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce

Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce is a restaurant-worthy dish that I love making at home whenever I want to treat myself or impress guests. With plump shrimp, tender pasta, and a rich garlic-Parmesan cream sauce, it strikes the perfect balance between indulgence and comfort. Whether it’s for a cozy dinner or a special occasion, this pasta never disappoints.

Why You’ll Love This Recipe

This dish checks all the boxes: rich, creamy, flavorful, and easy to put together. Here’s what makes it a go-to favorite for me:

• Silky Alfredo sauce from scratch adds homemade luxury
• Juicy shrimp cook quickly and soak up all that garlic-butter flavor
• It takes only 30 minutes from start to finish
• It feels fancy without being complicated
• The flavors are classic and crowd-pleasing

Ingredients

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

• 8 ounces fettuccine pasta
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ¼ cup butter
• 1 cup heavy cream
• 1 clove garlic, minced
• 1½ cups freshly grated Parmesan cheese
• ¼ cup chopped parsley

Directions

Step 1: Cook the Pasta

I start by bringing a large pot of salted water to a boil and cooking the fettuccine until just al dente—about 8 minutes. I drain it, set it aside, and reserve a bit of pasta water just in case I need to loosen the sauce later.

Step 2: Sauté the Shrimp

While the pasta cooks, I heat the olive oil in a large skillet over medium-high heat. I season the shrimp with salt and pepper and sauté them for 2–3 minutes per side until pink and opaque. Then I remove them from the skillet and set them aside.

Step 3: Make the Alfredo Sauce

In the same skillet, I melt the butter over medium heat. I sauté the garlic for about a minute—just until it’s fragrant. Then I stir in the heavy cream and let it come to a gentle simmer. Once it’s warmed through, I reduce the heat and slowly whisk in the Parmesan, stirring constantly until it’s smooth and velvety.

Step 4: Combine Pasta and Shrimp

I return the cooked shrimp to the skillet and toss everything with the cooked fettuccine. I gently stir to make sure every strand is coated in that luscious sauce. If the sauce feels too thick, a splash of pasta water does the trick.

Step 5: Garnish and Serve

I finish it with a sprinkle of chopped parsley for a burst of color and freshness. Then I serve it immediately while the sauce is creamy and hot.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Vegetable Alfredo: I sometimes add broccoli, spinach, or sun-dried tomatoes to brighten things up.
• Gluten-Free: Gluten-free fettuccine works beautifully with this sauce.
• Dairy-Free Option: I substitute coconut cream and nutritional yeast to mimic the creamy, cheesy sauce.
• Different Proteins: Grilled chicken or pan-seared salmon are great swaps for shrimp.
• Low-Carb Version: I swap the pasta with zucchini noodles or spaghetti squash.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat gently on the stovetop over low heat with a splash of cream or milk to bring back the creamy texture. I avoid microwaving since it can overcook the shrimp and thicken the sauce too much.

FAQs

What kind of shrimp should I use?

I go for large, fresh shrimp that are peeled and deveined. If using frozen, I make sure they’re fully thawed and patted dry before cooking.

Can I use pre-cooked shrimp?

Yes, but I add them at the very end to warm through. Overcooking pre-cooked shrimp can make them rubbery.

How do I thicken or thin the Alfredo sauce?

If the sauce is too thin, I simmer it longer and add more cheese. If it’s too thick, I loosen it with a splash of pasta water or cream.

How can I lighten up the recipe?

I sometimes use half-and-half instead of heavy cream and reduce the Parmesan slightly. Adding vegetables like spinach also boosts nutrition without sacrificing taste.

Can I make this dish ahead of time?

Yes, but I wait to combine the pasta and sauce until just before serving. The sauce can be made ahead and gently reheated.

Conclusion

Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce is one of those dishes I keep coming back to. It’s rich, satisfying, and comes together quickly with simple ingredients. Whether I’m feeding a crowd or making a quiet dinner extra special, this recipe always delivers creamy comfort and bold flavor in every bite.

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