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.
Equipment
- Large pot
- Large skillet or frying pan
- Wooden Spoon or Silicone Spatula
- Grater
- Colander
- Measuring cups and spoons
- Knife and Cutting Board
Ingredients
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)
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.
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.
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.
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.
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.
Notes
Nutritional Value (Approximate per serving)
- Calories: 650–700 kcal
- Protein: 30–35g
- Carbohydrates: 45–50g
- Fat: 35–40g
- Saturated Fat: 20g
- Cholesterol: 220–250mg
- Sodium: 700–800mg
- Fiber: 2–3g
- Sugar: 2–3g
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.