Shrimp Fettuccine Alfredo is an elegant pasta dish with big flavors! It’s so quick and easy, and perfect for a weeknight dinner as it’s ready in just 15 minutes.
Serve this for a Romantic date night, for a special occasion, or as a family meal. Either way, everyone will love it!
TO MAKE SHRIMP FETTUCCINE ALFREDO, YOU WILL NEED
- 8 oz (225 grams) linguine pasta
- 1 tbsp olive oil
- 1 ½ tbsp butter divided
- 1 oz (450 grams) raw shrimp buy frozen, peeled, and deveined shrimp
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tbsp Old bay seasoning optional – or smoked paprika or cajun
- 1 clove garlic minced
- ½ cup (120 ml) heavy cream (double cream in the UK)
- ½ cup (40 grams) parmesan grated
- ¼ cup chopped fresh parsley chopped
See the recipe card for full information on ingredients and quantities.
HOW DO YOU MAKE SHRIMP FETTUCCINE ALFREDO?
Step 1: In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente.
When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
Step 2: In a skillet over medium heat, melt 1 tablespoon of the butter, and add olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika if using.
Step 3: Continue to cook the shrimp until it’s pink. Do this in batches if you’re worried that you may overcook the shrimp. Remove the shrimp onto a plate and set aside.
Step 4: In the same pan, melt the remaining butter and add garlic, cook for 30 seconds or until it’s fragrant. Add the heavy cream, and with the spatula deglaze the pan.
Step 5: Add parmesan, let it melt then loosen the sauce with reserved pasta water and allow to simmer for a minute.
Taste the sauce and see if more salt and pepper is needed.
Step 6: Toss the pasta with the sauce until it’s well coated.
Add the shrimp back in to reheat it gently, garnish with freshly chopped parsley.
Step 7: Serve and enjoy your freshly made Shrimp Fettuccine Alfredo!
RECIPE NOTES AND HELPFUL TIPS:
Cook the pasta until just al dente. You will toss the pasta with the sauce over a gentle heat, and you want to avoid getting overcooked pasta.
If you cook the shrimp from frozen, you will have liquid coming out and that’s ok as it will take about a minute to simmer it down (not enough to overcook the shrimp). However, it’s recommended to thaw the shrimp completely before cooking so it’s as dry as possible for better results.
Don’t forget to reserve about a cup of the pasta cooking water, it’s quite starchy and great for loosening up the sauce. You will most probably need much less than a cup, but to stay on the safe side I always reserve 1 cup and drain the rest.
NUTRITIONAL INFORMATION:
Yield: 4 | Estimate the nutritional information for each serving:
Calories: 334kcal, Carbohydrates: 4g, Protein: 29g, Fat: 22g, Saturated Fat: 11g, Cholesterol: 343mg, Sodium: 1411mg, Potassium: 145mg, Fiber: 1g, Sugar: 1g, Vitamin A: 965IU, Vitamin C: 10mg, Calcium: 347mg, Iron: 3mg
FREQUENTLY ASKED QUESTIONS (FQAs):
1. Can I Use Store-Bought Alfredo Sauce?
While store-bought Alfredo sauce is convenient, making it from scratch allows you to control the ingredients and flavor. Homemade Alfredo sauce tends to be richer and more flavorful.
2. What Wine Pairs Well With Shrimp Fettuccine Alfredo?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with Shrimp Fettuccine Alfredo. You can also serve it with a crisp salad on the side.
3. How To Reheat Leftovers Shrimp Fettuccine Alfredo?
Gently reheat leftovers in a saucepan over low heat, adding a splash of milk or cream to maintain the creamy consistency.
4. Can I Make Shrimp Fettuccine Alfredo Ahead?
While best enjoyed fresh, you can prepare components like the Alfredo sauce in advance. Reheat the sauce and cook the shrimp and pasta just before serving.
Let’s Make Creamy Shrimp Fettuccine Alfredo!
And there you have it – this easy, creamy Shrimp Fettuccine Alfredo is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!
Creamy Shrimp Fettuccine Alfredo
Print ThisIngredients
- 8 oz (225 grams) linguine pasta
- 1 tbsp olive oil
- 1 ½ tbsp butter divided
- 1 oz (450 grams) raw shrimp buy frozen, peeled, and deveined shrimp
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tbsp Old bay seasoning optional – or smoked paprika or cajun
- 1 clove garlic minced
- ½ cup (120 ml) heavy cream (double cream in the UK)
- ½ cup (40 grams) parmesan grated
- ¼ cup chopped fresh parsley chopped
Instructions
Step 1: In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente.
When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
Step 2: In a skillet over medium heat, melt 1 tablespoon of the butter, and add olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika if using.
Step 3: Continue to cook the shrimp until it’s pink. Do this in batches if you’re worried that you may overcook the shrimp. Remove the shrimp onto a plate and set aside.
Step 4: In the same pan, melt the remaining butter and add garlic, cook for 30 seconds or until it’s fragrant. Add the heavy cream, and with the spatula deglaze the pan.
Step 5: Add parmesan, let it melt then loosen the sauce with reserved pasta water and allow to simmer for a minute.
Taste the sauce and see if more salt and pepper is needed.
Step 6: Toss the pasta with the sauce until it’s well coated.
Add the shrimp back in to reheat it gently, garnish with freshly chopped parsley.
Step 7: Serve and enjoy your freshly made Shrimp Fettuccine Alfredo!
