Creamy Shrimp Fettuccine Alfredo (Print-Friendly Version)
Succulent shrimp and fettuccine coated in creamy garlic Alfredo sauce for a simple, restaurant-style comfort meal.
# What You'll Need:
→ Pasta
01 -
225 g fettuccine pasta
→ Seafood
02 -
450 g shrimp, peeled and deveined
→ Sauce
03 -
30 ml olive oil
04 -
4 garlic cloves, minced
05 -
240 ml heavy cream
06 -
90 g Parmesan cheese, freshly grated
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Garnish
09 -
Fresh parsley, chopped
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package instructions. Reserve 120 ml of pasta water, drain, and set aside.
02 -
In a large sauté pan, heat olive oil over medium-high heat. Add shrimp in a single layer and season with salt and pepper. Sauté for 2–3 minutes, turning once, until pink and curled. Transfer to a plate.
03 -
Reduce heat to medium. Add minced garlic to the same pan and sauté for 30 seconds until fragrant. Pour in heavy cream, stir, and bring to a gentle simmer.
04 -
Gradually add freshly grated Parmesan, whisking continuously until smooth and fully melted. Adjust seasoning with salt and black pepper. Add reserved pasta water as needed for desired sauce consistency.
05 -
Return cooked fettuccine and shrimp to the pan. Toss gently to coat with sauce and heat through for 1–2 minutes.
06 -
Plate pasta and finish with chopped parsley. Serve immediately.
# Additional Tips:
01 -
Cook shrimp only until they turn pink and curl to maintain tenderness.
02 -
For optimal flavor and texture, use freshly grated Parmesan rather than pre-shredded varieties.
03 -
Add the cheese gradually to prevent clumping, and stir sauce constantly to avoid burning.
04 -
For a lighter sauce, substitute half the cream with evaporated milk or half-and-half.
05 -
Incorporate spinach, sun-dried tomatoes, crushed red pepper flakes, or lemon zest for variations.
06 -
Stop cooking pasta while still al dente as it will absorb more sauce during final mixing.