Creamy Shrimp Fettuccine Alfredo

This Creamy Shrimp Fettuccine Pasta comes together in about half an hour, yet looks and tastes like it’s straight out of a fancy restaurant. With velvety homemade Alfredo sauce hugging every strand and juicy shrimp tucked in, it is a weeknight meal that feels special every single time.

This has become my go-to when I want to impress someone but do not want to stress in the kitchen. I first whipped it up for an anniversary dinner at home and now it is the meal I crave when I need a treat.

Ingredients

• Fettuccine pasta: Fettuccine soaks up the creamy sauce beautifully For best texture choose high-quality or bronze-cut pasta
• Shrimp peeled and deveined: Fresh or frozen both work Choose shrimp that smells clean and feels firm for the best results
• Olive oil: Use good-quality extra-virgin olive oil for richness
• Garlic minced: Fresh garlic brings out the depth in the sauce Look for firm tight cloves without green shoots
• Heavy cream: This is what gives the sauce its signature silkiness Use the freshest possible for best flavor
• Parmesan cheese grated: Freshly grated Parmesan will melt smoothly Avoid the pre-grated kind for a truly luscious sauce
• Salt and pepper: Fine sea salt and freshly ground black pepper brighten the dish
• Fresh parsley chopped: Adds color and a clean finish Pick leaves that are vibrant and not wilted

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil Add fettuccine and cook until just al dente This should take about nine minutes Stir occasionally so the noodles do not stick together Reserve some pasta water then drain and set aside

Prep and Sear the Shrimp:

Pat shrink dry with paper towels so they sear rather than steam Warm olive oil in a wide skillet over medium-high heat Add shrimp in a single layer and cook for about one and a half minutes on each side They should turn pink and curl up Remove them from the pan and set aside on a plate

Sauté the Garlic:

Reduce heat to medium-low Add another splash of olive oil if needed Toss in the minced garlic Stir constantly for about one minute just until the fragrance blooms Garlic should not brown as that would taste bitter

Make the Alfredo Sauce:

Pour heavy cream into the skillet with garlic Warm gently until little bubbles form at the edge Stir frequently and do not let it boil Begin whisking in grated Parmesan cheese a handful at a time Keep stirring until the sauce thickens and looks glossy Season with salt and pepper to your taste

Combine Pasta Shrimp and Sauce:

Add drained fettuccine to the skillet Toss it right in the Alfredo sauce to coat well If things look too thick add a little reserved pasta water until perfectly creamy Gently fold in cooked shrimp Heat through for just a minute or two

Finish and Serve:

Plate the pasta and shrimp Sprinkle with lots of fresh parsley Finish with a little extra Parmesan if you like Serve hot and enjoy every luxurious bite

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I always look forward to adding fresh parsley from my herb garden The pop of green and flavor was my grandmother’s little trick for turning a good pasta plate into an unforgettable one

Storage Tips

This pasta is best enjoyed right away but leftovers can be kept in an airtight container in the refrigerator for up to two days To reheat do so gently on the stove with a splash of cream or milk so the sauce does not separate Avoid microwaving the shrimp for too long or it may get rubbery

Ingredient Substitutions

You can easily swap the fettuccine for linguine spaghetti or even penne For a lighter option try swapping the heavy cream for half-and-half or evaporated milk although the sauce will be a little thinner Chicken or scallops also work well instead of shrimp

Serving Suggestions

Serve with a crisp green salad or steamed asparagus to balance the richness A wedge of lemon on the side lets each person brighten up their own plate Warm crusty bread is perfect for mopping up every drop of sauce

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Cultural Context

Alfredo sauce is Italian-American in origin It is creamier and richer than what you find in Italy where pastas are often finished with just butter and cheese Adding shrimp turns it from comfort food into something perfect for a celebration or a date night at home

Common Recipe Questions

→ Can I use a different type of pasta?

Yes, linguine, spaghetti, or penne work well in place of fettuccine while still delivering a satisfying texture.

→ What are some good substitutes for shrimp?

Scallops or bite-sized pieces of chicken can be used as alternatives, offering similar richness and complementing the sauce.

→ How do I prevent the Alfredo sauce from clumping?

Stir the sauce constantly and use freshly grated Parmesan for a smooth consistency. Avoid pre-shredded cheese.

→ What additions can I include for extra flavor?

Add spinach, sun-dried tomatoes, a pinch of red pepper flakes, or a bit of lemon zest for a bright, colorful twist.

→ How do I avoid overcooking the shrimp?

Cook shrimp just until they curl and turn pink. Remove them promptly to maintain tenderness and juiciness.