Name: Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 oz fettuccine pasta; 1 lb large shrimp, peeled and deveined; 1 tablespoon olive oil; Salt and black pepper, to taste; 2 tablespoons butter; 1 1/4 cups heavy cream; 3 cloves garlic, minced; 3/4 cup Parmesan cheese, freshly grated; 2 tablespoons fresh parsley, chopped (for garnish)

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Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce is the kind of dinner that instantly makes any night feel like a special occasion. With tender shrimp and silky fettuccine tossed in a rich, homemade Alfredo sauce, this dish delivers big flavor and comfort in just 30 minutes. The creamy, garlicky sauce clings perfectly to the pasta and shrimp, making every bite indulgent and satisfying.

Why You’ll Love This Recipe

I love how this recipe strikes the perfect balance between elegance and ease. It’s quick enough for weeknights but rich enough for entertaining or celebrating. The shrimp adds a tender, meaty texture while the Alfredo sauce, made with butter, cream, garlic, and Parmesan, wraps everything in velvety goodness. I get restaurant-quality results with just one pan and a handful of ingredients.

Ingredients

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

Fettuccine pasta
Large shrimp, peeled and deveined
Olive oil
Salt and black pepper
Butter
Heavy cream
Garlic, minced
Parmesan cheese, freshly grated
Fresh parsley, chopped (for garnish)

Directions

I start by boiling the fettuccine in salted water until al dente, usually about 8 minutes. I reserve a cup of pasta water before draining.
While the pasta cooks, I heat olive oil in a large skillet and sauté the shrimp, seasoned with salt and pepper, for 2–3 minutes per side until pink and opaque. Then I set them aside.
In the same skillet, I melt the butter and sauté the minced garlic until fragrant, about 1 minute.
I stir in the heavy cream and bring it to a simmer, then reduce the heat to low.
Gradually, I add the Parmesan cheese, stirring constantly until it’s melted and smooth.
I return the shrimp to the skillet, then add the cooked pasta and toss everything to coat. If the sauce feels too thick, I loosen it with a splash of the reserved pasta water.
I finish the dish with a sprinkle of fresh parsley and serve it immediately while hot.

Servings and timing

This recipe serves 4 and takes 30 minutes total:

Prep time: 10 minutes
Cook time: 20 minutes

Variations

Add Veggies: I sometimes toss in spinach, sun-dried tomatoes, or steamed broccoli to lighten things up.
Gluten-Free Option: I swap in gluten-free fettuccine or a spiralized veggie pasta like zucchini noodles.
Dairy-Free Alfredo: Coconut cream and nutritional yeast can be used instead of heavy cream and Parmesan for a dairy-free version.
Alternate Proteins: I’ve made this with grilled chicken or salmon, and both work beautifully.
Lighter Version: I use half-and-half instead of heavy cream and cut back on the Parmesan to reduce calories without sacrificing flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it on the stove over low heat with a splash of cream or pasta water to loosen the sauce. I avoid microwaving if possible, as shrimp can become rubbery.

FAQs

What kind of shrimp works best?

I prefer large, fresh shrimp for their firm texture and flavor, but thawed frozen shrimp work well too if properly dried before cooking.

Can I use pre-cooked shrimp?

Yes, but I only add them at the end just to warm through, since overcooking can make them tough.

How can I make the Alfredo sauce thicker?

Simmer it a little longer and add Parmesan gradually. For an even thicker consistency, I reduce the cream slightly before adding cheese.

Can I make it less rich?

Yes, I lighten it with half-and-half or even whole milk. I just reduce the quantity slightly to keep the sauce creamy.

What can I serve with this?

I usually serve it with a side salad or roasted vegetables and some crusty bread to soak up the sauce.

Conclusion

Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce is a luxurious yet approachable dish I love making when I want something hearty and flavorful. The rich, garlicky Alfredo clings to the pasta and shrimp, making each forkful a little celebration. Whether I’m feeding family or treating myself, this recipe always delivers big on taste and comfort.