Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce

If you’re craving a dish that feels like a warm hug on a plate, this creamy shrimp fettuccine with homemade Alfredo sauce is exactly what you need.

It’s the kind of meal that instantly transports you to an Italian trattoria, even if you’re just cooking in your kitchen. The silky Alfredo sauce clings perfectly to the tender fettuccine noodles, while the shrimp add a light, briny contrast that makes every bite exciting. Honestly, it’s a dish that’s elegant enough for guests but easy enough to whip up on a weeknight.

What makes this recipe shine is the homemade Alfredo sauce. Unlike the jarred versions, making your own means you control the creaminess, the richness, and the garlic punch. Plus, it’s surprisingly simple — just a handful of fresh ingredients, a little patience, and a bit of stirring. The result is this dreamy, luscious sauce that elevates the whole dish without overwhelming it.

And then there’s the shrimp — juicy, tender, and perfectly seasoned. When cooked just right, shrimp have this beautiful texture that pairs so well with the creamy sauce and the flat, wide ribbons of fettuccine. It’s a combination that’s hard to beat.

Whether you’re treating yourself after a long day or cooking for someone special, this creamy shrimp fettuccine pasta is a guaranteed crowd-pleaser. Ready to dive in? Let me tell you how to make it your new favorite comfort meal.

Why You’ll Love It

• Rich, Creamy Comfort: The homemade Alfredo sauce is incredibly smooth and velvety, making every bite indulgent without being too heavy. It’s the perfect comfort food for any occasion.
• Quick and Easy to Make: Despite its fancy taste, this dish comes together in about 30 minutes, making it great for busy weeknights or last-minute dinners.
• Fresh, Flavorful Shrimp: Using fresh shrimp adds a delicious seafood twist that balances the richness of the sauce and keeps the dish light and satisfying.
• Customizable to Your Taste: You can easily add veggies like spinach or mushrooms, swap out the shrimp for chicken, or even use gluten-free pasta to suit your preferences.
• Impresses Every Time: Whether it’s a family dinner or a date night at home, this creamy shrimp fettuccine always feels special and restaurant-worthy, without the restaurant prices.

Ingredient List

For the Shrimp

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and black pepper, to taste

For the Alfredo Sauce

• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and black pepper, to taste
• Pinch of nutmeg (optional)

For the Pasta

• 12 ounces fettuccine pasta
• Salt, for pasta water
• Fresh parsley, chopped (for garnish)

Ingredient Notes

• I always use fresh, large shrimp because they stay tender and juicy after cooking. Frozen shrimp can work, but thaw them completely first.
• Freshly grated Parmesan cheese is a must — pre-grated cheese doesn’t melt as smoothly and can affect the sauce texture.
• Heavy cream is key for that rich, silky Alfredo sauce. Avoid substitutes like milk or half-and-half for the best results.
• Don’t skip the garlic—it adds essential depth and flavor to both the shrimp and the sauce.
• A pinch of nutmeg in the sauce is optional, but it gives a lovely subtle warmth that enhances the creaminess.
• Salt your pasta water well; it’s the first chance to season the pasta itself.

Kitchen Equipment Needed

• Large pot – for boiling the fettuccine pasta
• Large skillet or frying pan – to sauté the shrimp and cook the Alfredo sauce
• Wooden spoon or silicone spatula – for stirring the sauce without scratching your pan (I love silicone for easy cleaning)
• Grater – to grate fresh Parmesan cheese (a microplane works great)
• Colander – to drain the cooked pasta
• Measuring cups and spoons – for accurate ingredient amounts
• Knife and cutting board – for prepping garlic and parsley

Instructions

Step 1: Prepare the Pasta

• Bring a large pot of salted water to a rolling boil.
• Add the fettuccine and cook according to package instructions until al dente (usually 10-12 minutes).
• Stir occasionally to prevent sticking.
• Reserve about ½ cup of pasta water, then drain the pasta in a colander. Set aside.

Pro tip: Save some pasta water! The starchy water helps loosen the Alfredo sauce later if it gets too thick.

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Step 2: Cook the Shrimp

• While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Add the minced garlic and sauté for about 30 seconds until fragrant — don’t let it brown.
• Add the shrimp in a single layer. Season with salt and black pepper.
• Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the pan and set aside.

Pro tip: Don’t overcrowd the pan, or the shrimp will steam instead of sear. Cook in batches if needed.

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Step 3: Make the Alfredo Sauce

• In the same skillet, reduce the heat to medium and melt 4 tablespoons of butter.
• Add the minced garlic and cook for about 1 minute until fragrant.
• Slowly pour in the heavy cream while stirring continuously to combine with the butter.
• Let the cream mixture simmer gently for 3-4 minutes until it starts to thicken slightly—stir frequently.
• Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
• Season with salt, black pepper, and a pinch of nutmeg (if using).

Pro tip: Whisk continuously when adding the cheese to prevent lumps and ensure a silky texture.

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Step 4: Combine Pasta, Shrimp, and Sauce

• Add the cooked pasta and shrimp back into the skillet with the Alfredo sauce.
• Toss gently to coat everything evenly with the sauce.
• If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.

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Step 5: Serve and Garnish

• Divide the creamy shrimp fettuccine between plates or bowls.
• Sprinkle chopped fresh parsley on top for a pop of color and fresh flavor.
• Serve immediately with extra Parmesan cheese on the side if desired.

Tips and Tricks for Success

• Use fresh shrimp for the best texture and flavor; frozen shrimp work, but thaw completely before cooking.
• Don’t overcook the shrimp — they cook fast and become rubbery if left too long.
• Stir the Alfredo sauce continuously when adding cheese to avoid clumping.
• Save some pasta water to adjust the sauce consistency as needed.
• Use freshly grated Parmesan cheese for a richer, smoother sauce.
• Cook garlic just until fragrant to avoid bitterness.
• Toss pasta and sauce off the heat to prevent the sauce from breaking or separating.

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Ingredient Substitutions and Variations

• Swap shrimp for grilled chicken or sautéed mushrooms for a different protein or vegetarian option.
• Use half-and-half instead of heavy cream for a lighter sauce, but it will be less rich.
• Substitute fettuccine with linguine, spaghetti, or gluten-free pasta to suit your preference.
• Add fresh spinach, peas, or sun-dried tomatoes for extra veggies and flavor.
• Use Pecorino Romano cheese instead of Parmesan for a sharper, saltier taste.
• Add a splash of white wine to the sauce for an extra layer of flavor.

Serving Suggestions

• I love serving this pasta with garlic bread and a crisp green salad—it balances the richness perfectly!
• Pair it with roasted asparagus or steamed broccoli for a fresh, crunchy side.
• A light lemon wedge on the side adds a bright contrast that cuts through the creamy sauce beautifully.
• Serve with a glass of chilled white wine, like Pinot Grigio or Sauvignon Blanc, to complement the shrimp and creaminess.
• For a cozy meal, add a warm bowl of tomato basil soup alongside the pasta for extra comfort.

Storage and Reheating Instructions

• Store leftover pasta in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.
• Avoid microwaving directly as it can cause the sauce to separate or become grainy.
• If freezing, place the pasta and sauce in a freezer-safe container for up to 1 month, but note that the texture may change slightly.
• Thaw frozen pasta overnight in the fridge before reheating on the stove.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes! Just be sure to fully thaw and pat them dry before cooking to avoid extra moisture and ensure they sear nicely.

What can I do if my Alfredo sauce is too thick?

Simply add a splash of reserved pasta water or a little more cream to loosen the sauce until it reaches your desired consistency.

Can I make the Alfredo sauce ahead of time?

You can, but it’s best served fresh. If you make it ahead, gently reheat it on low and whisk in a little cream or milk to revive the texture.

How do I prevent the sauce from splitting?

Cook the sauce on medium-low heat and avoid boiling once the cheese is added. Stir gently and toss the pasta off the heat.

Can I use a different type of cheese?

Parmesan is classic, but Pecorino Romano or Asiago can be delicious alternatives if you want a sharper flavor.

Is this recipe gluten-free?

Not as is, but you can easily swap the fettuccine for gluten-free pasta to make it gluten-friendly.

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Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!