Oh, I absolutely love sharing this Shrimp Fettuccine Alfredo Recipe because it’s one of those dishes that feels fancy but comes together so effortlessly. The combination of tender, juicy shrimp paired with silky, creamy alfredo sauce tossed over perfectly cooked fettuccine noodles? It’s comfort food that just hits the spot every single time. Whether you’re cooking for a weeknight dinner or welcoming a special guest, this recipe works beautifully without any fuss.
When I first tried this recipe, I was amazed at how the sauce came together right in the same pan as the pasta—and that’s a game-changer for busy nights. You’ll love how the flavors meld and how incredibly rich yet balanced this dish tastes. Plus, it’s a delicious way to get a seafood fix with no complicated steps, making this Shrimp Fettuccine Alfredo Recipe a go-to in my kitchen.
Why You’ll Love This Recipe
- One-Pan Convenience: You cook the pasta right in the sauce, saving cleanup and time.
- Rich, Creamy Texture: The homemade alfredo sauce tastes way better than anything from a jar.
- Perfectly Cooked Shrimp: Quick sauté seals in flavor and keeps shrimp tender and juicy.
- Family Favorite: My family goes crazy for this dish—and yours will too!
Ingredients You’ll Need
These ingredients come together to create that classic creamy alfredo sauce with a seafood twist. Using fresh shrimp and freshly grated parmesan cheese really makes a huge difference in flavor, so don’t skip those if you can help it.
- Unsalted butter: It gives you control over salt levels and adds creamy richness.
- Large shrimp: Peeled and deveined shrimp with tails removed cook evenly and quickly.
- Garlic: Freshly minced for that mouthwatering aroma and depth of flavor.
- Chicken broth: Adds savory umami to the alfredo without overpowering it.
- Whole milk: Provides creaminess but keeps the sauce lighter than using only cream.
- Fettuccine noodles: Classic for alfredo dishes, but you can swap if desired.
- Kosher salt: Season to enhance all the flavors throughout.
- Pepper: Fresh cracked is best to give just enough heat.
- Nutmeg: A pinch adds warmth and balances creaminess beautifully.
- Freshly grated parmesan cheese: Essential for authentic flavor and creamy sauce texture.
- Heavy cream: Adds that luscious thickness that makes alfredo irresistible.
Variations
I absolutely encourage you to make this Shrimp Fettuccine Alfredo Recipe your own. I’ve tried swapping out seafood, adjusting creaminess, and adding veggies, and each version still brings something unique to the table.
- Swap Shrimp for Chicken: When my kids aren’t in the mood for seafood, I use grilled chicken strips, and the sauce still shines.
- Add Vegetables: I sometimes toss in spinach or sun-dried tomatoes for color and a fresh pop of flavor.
- Use Gluten-Free Pasta: For friends with sensitivities, GF fettuccine works just fine in this recipe.
- Make it Spicy: A pinch of red pepper flakes kicked things up nicely when I needed a little heat.
How to Make Shrimp Fettuccine Alfredo Recipe
Step 1: Sauté Your Shrimp to Perfection
Start by melting two tablespoons of butter in a sauté pan over medium heat. Toss in your peeled and deveined shrimp with minced garlic and cook them for about 1-2 minutes on each side. You want the shrimp opaque and just firm, not rubbery. When they’re perfectly pink and done, remove them from the pan and set aside. I learned that overcooking shrimp is such an easy mistake, and it kills that tender texture—so keep a close eye here.
Step 2: Simmer the Fettuccine in the Creamy Sauce Base
Into the same pan, add the last tablespoon of butter and more minced garlic to enhance the flavor. Pour in the chicken broth, whole milk, and then add the dry fettuccine noodles right into the liquid. Season with kosher salt, pepper, and just a pinch of nutmeg. Cover the pan and let it simmer on medium-low heat for about 11 minutes or until the pasta is al dente, stirring occasionally to prevent sticking. This trick of cooking the pasta directly in the sauce base saves you from extra pots and helps the noodles absorb all those wonderful flavors.
Step 3: Finish with Cheese, Cream, and Shrimp
Once the noodles are perfectly tender, stir in your freshly grated parmesan cheese and heavy cream until the sauce is luxuriously thick and creamy. Fold your cooked shrimp back into the pan and let everything mingle for 5 minutes off the heat. This resting time helps thicken the sauce beautifully. At this point, taste and adjust seasonings if you need a bit more salt or pepper—using freshly grated parmesan really elevates the whole dish here.
Pro Tips for Making Shrimp Fettuccine Alfredo Recipe
- Don’t Skip Fresh Parmesan: I found that pre-grated cheese just isn’t the same—fresh grated melts better and tastes way richer.
- Watch Pasta Texture Closely: Since the pasta cooks right in the sauce, check it a minute or two before the suggested time so it’s not mushy.
- Butter Timing Matters: Adding butter at different steps layers that creamy flavor, so don’t bang it all in at once.
- Avoid Overcooking Shrimp: Pull shrimp off as soon as they turn pink to keep them tender—I always set a timer!
How to Serve Shrimp Fettuccine Alfredo Recipe
Garnishes
I like to finish with a sprinkle of freshly chopped parsley for a pop of color and a little brightness that cuts through the rich sauce. A little extra parmesan on top never hurts, and if you like, a wedge of lemon on the side adds a delightful zing that complements the shrimp beautifully.
Side Dishes
To round out the meal, I usually serve this with a simple green salad lightly dressed in lemon vinaigrette or some steamed broccoli for a bit of crunch and freshness. Garlic bread or a crusty baguette also pairs wonderfully to soak up every bit of that creamy sauce.
Creative Ways to Present
For special occasions, I’ve plated this in individual shallow bowls with a twist of lemon zest on top and scattered toasted pine nuts for a bit of crunch. You could also serve the shrimp on top and pasta nestled beneath, garnished with microgreens for a restaurant-worthy look that’s surprisingly easy to do at home.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find they keep well for about 3 to 4 days. If you’re like me, you’ll probably wish there weren’t any leftovers, but it’s nice to know the meal reheats nicely when you need a quick dinner.
Freezing
I personally haven’t frozen this Shrimp Fettuccine Alfredo Recipe because creamy sauces can separate, but if you want to, freezing just the cooked shrimp and pasta separately (without sauce) works better. Then you can quickly make fresh sauce when ready to serve.
Reheating
The best way I’ve found to reheat leftovers is gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce. This helps the creamy texture come back to life without drying or curdling. Microwave is okay too, but stir often and add liquid as needed.
FAQs
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Can I use frozen shrimp for this Shrimp Fettuccine Alfredo Recipe?
Absolutely, you can use frozen shrimp as long as you thaw them completely and pat them dry before cooking. This helps ensure they sauté evenly and don’t release excess water that could dilute your sauce.
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What type of parmesan cheese should I use?
Freshly grated parmesan is your best bet here. Pre-grated cheese often contains anti-caking agents that affect how well it melts, so for a silky alfredo sauce, grate it fresh right before adding.
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Can I use a different pasta shape in this recipe?
Yes! Although fettuccine is classic for alfredo, you can easily substitute with linguine, tagliatelle, or even penne if that’s what you have on hand. Just adjust cooking time if needed since pasta shapes vary.
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How do I prevent the sauce from becoming too thick?
If your sauce gets too thick, simply stir in a little more milk or chicken broth a tablespoon at a time until you reach your desired consistency. The sauce will thicken a bit as it sits, so aim for slightly thinner right before serving.
Final Thoughts
This Shrimp Fettuccine Alfredo Recipe holds a warm place in my heart because it makes me feel like I’m treating my family to something special without hours in the kitchen. It’s creamy, flavorful, and truly comforting, yet surprisingly simple to pull off. I hope you’ll give it a try and see for yourself how effortlessly delicious it is—I bet it’ll become one of your favorite weeknight meals, just like it did in my home!
Print
Shrimp Fettuccine Alfredo Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A creamy and indulgent Shrimp Fettuccine Alfredo recipe featuring succulent sautéed shrimp served over tender fettuccine noodles coated in a rich Alfredo sauce made with chicken broth, whole milk, heavy cream, and freshly grated Parmesan cheese. This comforting Italian-inspired dish is quick to prepare and perfect for a satisfying dinner.
Ingredients
For the Shrimp:
- 3 tablespoons unsalted butter, divided
- 16 ounces large shrimp, peeled and deveined with tails removed
- 2 cloves garlic, minced
For the Alfredo Sauce:
- 16 ounces chicken broth
- 8 ounces whole milk
- 8 ounces fettuccine noodles, dry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1 cup freshly grated Parmesan cheese
- 4 ounces heavy cream
Instructions
- Cook the Shrimp: In a sauté pan over medium heat, melt two tablespoons of butter. Add the shrimp and cook for 1-2 minutes per side until they turn opaque. Remove the shrimp from the pan and set aside to keep warm.
- Make the Sauce: To the same pan, add the remaining tablespoon of butter and the minced garlic. Sauté briefly until fragrant. Pour in the chicken broth and whole milk, then add the dry fettuccine noodles. Season with kosher salt, pepper, and nutmeg. Cover and simmer gently, stirring occasionally, until the pasta is cooked al dente, approximately 11 minutes.
- Finish the Dish: Stir in the freshly grated Parmesan cheese and heavy cream to the sauce, mixing well to create a creamy texture. Return the cooked shrimp to the pan and combine thoroughly. Let the dish rest for 5 minutes to allow the sauce to thicken and the flavors to meld before serving.
Notes
- Leftovers will keep for 3 to 4 days when stored in an airtight container in the refrigerator.
- Feel free to use different pasta shapes such as linguine or tagliatelle if preferred.
- Use freshly grated Parmesan cheese for the best texture and flavor in the sauce.
- If using a low sodium broth, adjust the seasoning accordingly to taste.
