Name: Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz fettuccine pasta; 1 tablespoon olive oil; 1 lb large shrimp, peeled and deveined; Salt and black pepper, to taste; 2 cloves garlic, minced; 2 tablespoons butter; 1 cup heavy cream; ½ cup whole milk (optional); 1 cup freshly grated Parmesan cheese; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon nutmeg (optional); 1 tablespoon chopped fresh parsley (for garnish)

This creamy shrimp fettuccine is a rich and indulgent pasta dish that brings together tender shrimp, perfectly cooked fettuccine, and a homemade Alfredo sauce that’s both velvety and full of garlic-Parmesan flavor. It tastes like something straight from a fine Italian restaurant, but I find it’s actually quite simple to whip up in my own kitchen in just 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pasta:

8 oz fettuccine pasta

1 tablespoon olive oil

1 lb large shrimp, peeled and deveined

Salt and black pepper, to taste

2 cloves garlic, minced

For the Alfredo sauce:

2 tablespoons butter

1 cup heavy cream

½ cup whole milk (optional, for lighter texture)

1 cup freshly grated Parmesan cheese

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon nutmeg (optional, for warmth)

1 tablespoon chopped fresh parsley (for garnish)

Directions

Cook the pasta:
I start by bringing a large pot of salted water to a boil and cooking the fettuccine until al dente. I always save about ½ cup of the pasta water before draining—it comes in handy later.

Cook the shrimp:
In a large skillet, I heat olive oil over medium-high heat. I season the shrimp with salt and pepper, then cook them for just 1–2 minutes per side until they turn pink and opaque. I set them aside once cooked.

Make the Alfredo sauce:
Using the same skillet, I melt butter over medium heat and sauté minced garlic for about 30 seconds. I pour in the heavy cream and milk, letting it simmer gently (without boiling) for a couple of minutes. Then I stir in Parmesan cheese until it’s fully melted and smooth. I finish the sauce with salt, pepper, and a touch of nutmeg for depth.

Combine:
I toss the cooked fettuccine into the Alfredo sauce, adding a splash of the reserved pasta water if the sauce seems too thick. Then I gently fold the shrimp back in.

Serve:
I garnish everything with fresh parsley and a sprinkle of extra Parmesan, then serve it warm.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Variations

When I want to change things up, I love adding sautéed spinach or mushrooms to the sauce—it adds flavor, texture, and a pop of color. Sometimes I use linguine instead of fettuccine or swap the shrimp for grilled chicken or scallops. And if I want a lighter version, I use just milk instead of cream and milk combined.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce. I avoid reheating shrimp too long, since it can get rubbery.

FAQs

How do I prevent the Alfredo sauce from curdling?

I keep the heat low and never let the cream come to a boil. Gentle simmering helps maintain the smooth, creamy texture.

Can I use frozen shrimp?

Yes, I often use frozen shrimp—just make sure to thaw and pat them dry before cooking to avoid excess moisture.

What can I substitute for Parmesan?

Freshly grated Pecorino Romano works well if I want a sharper, saltier flavor. I avoid pre-shredded cheese as it doesn’t melt smoothly.

Can I make this ahead of time?

I prefer to make the dish fresh, but I sometimes prep components (like cooking the shrimp and making the sauce) ahead of time. I store them separately and combine everything when ready to serve.

Is it possible to make this dish gluten-free?

Yes, I just use my favorite gluten-free fettuccine. The rest of the ingredients are naturally gluten-free, but I always check the labels to be sure.

Conclusion

This creamy shrimp fettuccine is one of my go-to recipes when I want something delicious, comforting, and just a little bit fancy. The homemade Alfredo sauce, the tender shrimp, and the perfectly coated pasta make every bite irresistible. Whether it’s a special occasion or a simple dinner at home, this dish always satisfies.