If you’re looking for a comforting pasta dish that feels elegant but requires minimal effort, this Creamy Shrimp Fettuccine Alfredo delivers exactly that balance. Tender shrimp are gently sautéed and folded into silky fettuccine coated in a rich, Parmesan-infused cream sauce. The result is smooth, glossy, and deeply satisfying — without being overly heavy.
This recipe is designed for home cooks who want restaurant-quality texture and flavor using straightforward techniques. The key is controlling heat, layering seasoning properly, and allowing the sauce to emulsify naturally with the pasta starch.
Why You’ll Love This Shrimp Fettuccine Alfredo Recipe
Unlike traditional Alfredo methods that rely only on butter and cheese, this version incorporates a balanced cream base for stability. The shrimp are cooked separately to avoid overcooking, ensuring they remain plump and tender. Meanwhile, the sauce develops body from gradual cheese incorporation rather than rapid thickening.
The result:
Pasta that is coated, not drowned
A velvety, stable sauce
Perfectly cooked shrimp (not rubbery)
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 12 oz (340 g) fettuccine pasta
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1/2 cup (120 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese, plus extra for serving
- Salt and black pepper, to taste
- 1/4 tsp red pepper flakes (optional, for a mild kick)
- 1/2 tsp Italian seasoning
- Fresh parsley, chopped for garnish
- Lemon wedges, optional for serving
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining. Set pasta aside and keep warm.
2. Sauté the Shrimp
In a large skillet, heat olive oil over medium-high heat. Add shrimp, season lightly with salt, black pepper, and a pinch of Italian seasoning, and sauté for 2–3 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
3. Build the Alfredo Sauce
Lower the heat to medium and add butter to the same skillet. Once melted, add minced garlic and cook for 30–60 seconds until fragrant. Slowly pour in the heavy cream and milk while stirring, then bring to a gentle simmer.
4. Add Cheese and Seasonings
Gradually stir in the grated Parmesan cheese until melted and smooth. Season with salt, black pepper, red pepper flakes (if using), and additional Italian seasoning. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
5. Combine Pasta and Shrimp
Add the cooked fettuccine to the skillet and toss to coat evenly in the creamy sauce. Return the sautéed shrimp to the skillet, gently folding them in to combine.
6. Serve
Plate the creamy shrimp fettuccine Alfredo in shallow bowls. Sprinkle with freshly chopped parsley and extra Parmesan. Serve with lemon wedges on the side if desired.
Texture & Flavor Notes
- The sauce should lightly cling to the pasta strands.
- Shrimp should be firm but tender, not curled tightly.
- The Parmesan should enhance flavor without overpowering.
For added depth, you may include a pinch of nutmeg or a small squeeze of fresh lemon juice to brighten the cream.
Serving Suggestions
Serve immediately in warm bowls. Garnish with chopped parsley and extra Parmesan. Pair with:
- Garlic bread
- Light green salad
- Sparkling water with lemon
Storage
Best enjoyed fresh. However, leftovers can be refrigerated up to 2 days. Reheat gently over low heat with a splash of milk or cream to restore texture.
Pro Tips for Perfect Alfredo
- Use freshly grated Parmesan; pre-shredded varieties may not melt as smoothly.
- Keep the heat moderate to avoid curdling the cream.
- Reserve pasta water—it helps loosen the sauce if it thickens too quickly.
This dish pairs beautifully with a crisp green salad or warm garlic bread for a complete, comforting meal.