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–+ servings

Shrimp Fettuccine Alfredo Pasta

Creamy homemade Alfredo sauce tossed with fettuccine and tender sautéed shrimp—an easy, restaurant-style pasta dinner in about 30 minutes.
Amanda
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Equipment

  • Large pot (6-quart or larger)
  • Colander
  • Large skillet or sauté pan (12-inch preferred)
  • Tongs or pasta fork
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Cheese grater or microplane (optional)

Ingredients

  • 1 lb fettuccine pasta
  • 1 lb large shrimp peeled and deveined (16–20 count)
  • 2 tbsp butter for cooking shrimp
  • 3 cloves garlic minced
  • kosher salt to taste
  • black pepper to taste
  • 4 tbsp butter for Alfredo sauce
  • 2 cups heavy cream
  • 1 1/2 cups Parmesan cheese freshly grated (Parmigiano Reggiano preferred)
  • 1/2 tsp garlic powder
  • white pepper to taste (or use black pepper)
  • 1 tbsp fresh parsley chopped, for garnish (optional)

Instructions

  • Bring a large pot of well-salted water to a boil. Cook the fettuccine until al dente according to the package directions (about 10–12 minutes). Reserve about 1 cup of pasta water, then drain.
  • While the pasta cooks, pat the shrimp dry and season with salt and black pepper.
  • Heat 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side, just until pink and opaque. Transfer shrimp to a plate.
  • Reduce heat to medium. Add the remaining 4 tablespoons butter to the skillet. Once melted, add minced garlic and cook 30 seconds until fragrant (do not brown).
  • Pour in the heavy cream and bring to a gentle simmer. Stir in garlic powder, a pinch of salt, and white pepper (or black pepper).
  • Whisk in the Parmesan a little at a time, stirring until melted and smooth. Simmer 2–3 minutes, stirring often, until the sauce slightly thickens.
  • Add drained pasta to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until glossy and clingy.
  • Return the shrimp to the skillet and toss gently to warm through. Taste and adjust salt and pepper. Garnish with parsley and serve immediately.

Notes

Use freshly grated Parmesan for the smoothest sauce; pre-shredded cheese can make Alfredo grainy. Don’t overcook the shrimp—once they turn pink, pull them off the heat. Leftovers keep up to 3 days refrigerated; reheat gently on the stove over low heat with a splash of cream or milk to loosen the sauce.

Nutrition

Calories: 880kcal | Protein: 42g | Saturated Fat: 32g | Cholesterol: 310mg | Sodium: 780mg