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Shrimp Fettuccine Alfredo

This Shrimp Fettuccine Alfredo features tender shrimp and al dente pasta coated in a rich, creamy sauce. The dish comes together with simple stovetop techniques, resulting in a comforting, slightly indulgent meal with a glossy appearance and satisfying texture. Its forgiving nature makes it perfect for quick weeknight dinners or cozy weekends.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 12 oz fettuccine about 340 grams
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese freshly grated
  • 2 cloves garlic minced
  • 2 tablespoons butter European-style recommended
  • 1 tablespoon lemon juice freshly squeezed
  • to taste salt and pepper

Equipment

  • Large pot
  • Large skillet
  • Tongs
  • Wooden spoon
  • Measuring cup

Method
 

  1. Bring a large pot of salted water to a rolling boil, then add the fettuccine and cook until just al dente, about 8 minutes. Drain and set aside, reserving a cup of pasta water.
  2. While the pasta cooks, peel and devein the shrimp if not already done. Pat them dry thoroughly to prevent splattering.
  3. Heat a large skillet over medium-high heat. Add a tablespoon of butter and once melted, add the shrimp in a single layer. Sear for about 2-3 minutes per side until pink and opaque with a slight golden color.
  4. Remove the cooked shrimp and set aside. In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
  5. Pour in the heavy cream, stirring to loosen any browned bits from the bottom of the pan. Bring to a gentle simmer, then add the grated Parmesan cheese and stir until melted and smooth.
  6. Return the shrimp to the sauce, stirring to coat them evenly. Add a squeeze of fresh lemon juice for brightness, and season with salt and pepper to taste.
  7. Add the cooked fettuccine to the skillet, tossing gently to coat the pasta evenly with the sauce. If the sauce feels too thick, add a splash of the reserved pasta water and stir until silky.
  8. Cook everything together for another minute or two until heated through and the sauce is glossy and clings to the pasta. Taste and adjust seasoning as needed.
  9. Serve immediately on warmed plates, garnished with extra Parmesan and freshly chopped herbs if desired. Enjoy the creamy, seafood-filled bites while hot!

Notes

For a lighter version, substitute half of the heavy cream with milk. To add more flavor, toss in a handful of spinach or a splash of white wine during the sauce simmering. Always serve immediately for the best creamy texture.