Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce – Rich, Elegant & Ready in 30 Minutes

Creamy Shrimp Fettuccine Pasta with homemade Alfredo sauce is the kind of meal that feels luxurious yet is incredibly simple to make. Perfectly cooked shrimp are tossed with tender fettuccine in a velvety Parmesan cream sauce that coats every strand. It’s rich, savory, and indulgent—ideal for a date night in or a comforting weeknight dinner.

This version uses real ingredients: butter, cream, garlic, and fresh Parmesan—no jars, no shortcuts. The shrimp add a light seafood sweetness that balances the richness of the Alfredo, making every bite irresistible.

Ingredients Overview

Let’s take a closer look at each key ingredient and how it contributes to this classic pasta dish.

Fettuccine Pasta

• Fettuccine is the perfect shape for Alfredo—it’s wide and flat, ideal for holding creamy sauces.

• You can use fresh or dried pasta. Cook until just al dente to prevent sogginess.

Substitutes: Linguine, tagliatelle, or even spaghetti in a pinch.

Shrimp

• Use medium to large shrimp, peeled and deveined, tails on or off.

• Fresh or frozen both work—if using frozen, thaw and pat dry.

• Season simply with salt, pepper, and a touch of paprika or chili flakes for contrast.

Tip: Don’t overcook shrimp—they turn rubbery fast. Just 2–3 minutes per side is perfect.

Homemade Alfredo Sauce

A rich, creamy blend made from:

• Butter: Forms the base and adds richness.

• Heavy cream: Thickens the sauce naturally without needing flour.

• Fresh garlic: Adds warmth and aroma.

• Parmesan cheese: Salty, nutty, and essential—use freshly grated for best melt and flavor.

• Salt and pepper: Finish with cracked black pepper for balance.

Note: Alfredo is traditionally made without flour or roux—it relies on cream and cheese to thicken naturally.

Fresh Parsley or Basil (for garnish)

Brightens the final dish with freshness and color.

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.

Cook 12 oz fettuccine according to package directions until al dente. Reserve ½ cup of pasta water before draining.

Set aside.

2. Sauté the Shrimp

In a large skillet, heat:

• 1 tbsp olive oil + 1 tbsp butter over medium heat

Add:

• 1 lb shrimp

• Sprinkle with salt, pepper, and optional paprika or red pepper flakes

Sear for 2–3 minutes per side, until pink and opaque.

Remove shrimp from skillet and set aside.

3. Make the Alfredo Sauce

In the same skillet (no need to clean), melt:

• 3 tbsp butter

Add:

• 3 cloves garlic, minced

• Cook for 1 minute until fragrant (don’t brown it)

Pour in:

• 1 cup heavy cream

• Simmer gently for 3–4 minutes, stirring occasionally

Stir in:

• 1 cup freshly grated Parmesan cheese

• Whisk until melted and smooth

Taste and season with:

• Salt (start with ¼ tsp)

• Fresh cracked black pepper

Optional: Add a splash of reserved pasta water to loosen the sauce if needed.

4. Combine Pasta, Shrimp, and Sauce

Add drained fettuccine to the sauce. Toss gently with tongs to coat well.

Return cooked shrimp to the pan and toss just until heated through—about 1 minute.

Sprinkle with chopped parsley or basil.

5. Serve Immediately

Plate the pasta while hot—top with extra Parmesan, cracked pepper, and fresh herbs.

Serve with:

• Garlic bread

• Crisp green salad

• Lemon wedges (brightens the dish)

Tips, Variations & Substitutions

Cooking Tips

• Don’t rinse pasta—the starch helps the sauce cling.

• Use freshly grated cheese—pre-shredded Parmesan doesn’t melt smoothly.

• Avoid boiling the sauce—gentle simmering prevents separation.

Variations

• Add vegetables: Sautéed spinach, asparagus, mushrooms, or peas go well.

• Spicy kick: Add chili flakes or a dash of Cajun seasoning to the shrimp.

• Lemon twist: Add a splash of lemon juice or zest to the sauce for brightness.

Substitutions

• Pasta: Use gluten-free fettuccine or zucchini noodles.

• Cream: Use half-and-half for a lighter sauce, though it won’t be as thick.

• Shrimp: Sub with scallops, chicken, or keep it vegetarian with mushrooms.

Serving Ideas & Occasions

This dish is perfect for:

• Date nights or romantic dinners

• Dinner parties—makes an elegant main course

• Weeknight meals when you want something indulgent but fast

• Leftovers for lunch (reheat gently with a splash of cream)

Serve with:

• A simple arugula or Caesar salad

• Garlic knots or crusty sourdough

• White wine (Pinot Grigio, Sauvignon Blanc) or sparkling water with lemon

Nutritional & Health Notes

This creamy pasta is:

• High in protein from shrimp

• Rich in calcium from the cheese

• Filling and satisfying—great as a full meal

Estimated (per serving, 1 of 4 portions):

• ~600–700 calories

• ~35g protein

• ~40g fat

• ~45g carbs

To lighten:

• Use whole wheat pasta

• Swap heavy cream with evaporated milk or half-and-half

• Use less cheese or add veggies to bulk it up

FAQs

Q1: Can I use milk instead of cream?

A1: Not recommended. Milk alone won’t thicken properly. If you must, mix 1 cup milk with 1 tbsp flour, but it changes the classic texture.

Q2: How do I prevent the Alfredo sauce from separating?

A2: Keep the heat on low to medium and stir constantly while adding cheese. Don’t let the sauce boil.

Q3: Can I make this ahead?

A3: It’s best fresh, but you can prep components ahead—cook the pasta and shrimp separately, then reheat gently with sauce before serving.

Q4: What kind of shrimp should I use?

A4: Use raw, peeled, and deveined shrimp—medium or large size. Avoid precooked shrimp (they’ll become rubbery when reheated).

Q5: How do I reheat leftovers?

A5: Reheat in a pan over low heat with a splash of cream or milk. Microwave works in short bursts with stirring in between.

Q6: Can I freeze this dish?

A6: Not ideal. Alfredo sauce tends to separate when frozen and reheated. Fresh is best.

Q7: Can I make it spicy?

A7: Absolutely! Add red pepper flakes, Cajun seasoning, or a touch of sriracha to the shrimp or sauce.

Print