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    Home » Recipes » Dinner

    Shrimp Fettuccine Alfredo

    Published: May 21, 2018 · Updated: July 2, 2020 · By: Krissy · 5 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    Shrimp Fettuccine Alfredo is a combination of succulent and flavorful shrimp, homemade alfredo sauce, and tender pasta.

    If you love seafood and decadent, then you'll love this quick and easy recipe. Take it to the next level by making this Shrimp Fettuccine Alfredo with your own homemade pasta!

    Shrimp Fettuccine Alfredo recipe

    Shrimp Fettuccine Alfredo is possibly my family's favorite meal. I know I probably say that about a lot of recipes, but I can say that this Shrimp Fettuccine Alfredo recipe definitely ranks in the top 5 at a minimum.

    Why?

    Well, I used my own homemade pasta. You can certainly use dried store bought Fettuccine for this recipe. Absolutely no judgement from me. BUT, if you're willing to go above and beyond and want to break in grandma's pasta maker that you were given years ago and never used... well, now's the time!

    Second, my homemade alfredo sauce is the best. THE BEST. I have no problem bragging about that recipe. The secret is to infuse the garlic in the butter first. Low and slow brings out all the flavor. Then, nothing but heavy cream and parmesan. No cream cheese in this version!

    And finally, we have the shrimp. The big, tender, succulent shrimp. My process is basically to make a version of shrimp scampi and then combine it with my alfredo sauce and homemade pasta. The result? The best damn Shrimp Fettuccine Alfredo you'll ever enjoy!

    Fettuccine Alfredo with shrimp

    How to make shrimp Alfredo pasta:

    • First step is to cook your pasta. Since you'll be combining it with the warm alfredo sauce later, I recommend cooking it al dente as it will finish cooking later.
    • If you're a multitasker, make your alfredo sauce while the pasta is cooking. It really doesn't take much time to come together.
    • If you're especially good at multitasking, you can cook the shrimp at the same time as the pasta and the alfredo sauce. That is the only way to make this a 15 minute meal. I like to saute the shrimp in butter with some wine, salt, red pepper flakes, and freshly ground pepper. Some fresh parsley and a squeeze of lime makes everything better.
    • Combine all three elements and you have a recipe that people will be drooling over!

    How do you make homemade Alfredo sauce?

    There are a ton of versions of Alfredo sauce recipes out there. Let me explain why I think mine is so delicious.

    Lots of people use cream cheese. I can't imagine that is an authentic Italian method. My version uses just a few simple ingredients - garlic, butter, heavy cream, and parmesan cheese. It is perfectly creamy and smooth and the flavor can't be beat.

    Be sure to infuse the garlic in the butter for your alfredo sauce over low heat. You really want that garlic flavor to shine through, but garlic will burn in a high heat situation. Once that is done you'll add heavy cream and allow it to simmer. When you're ready to serve, you'll remove the sauce from the heat and add parmesan cheese and more heavy cream.

    Cooking tip: if you use my favorite microplane fine grater and a real block of aged parmesan cheese, you'll create the most heavenly parmesan "snow" you've ever seen. Finely grated cheese likes this melts easily and is much better than thick pre-grated parmesan. Either will work, but the smaller the pieces, the better the melt!

    Spices to add to homemade Alfredo sauce:

    I honestly don't add any.

    I don't think salt is needed because the parmesan is plenty salty.

    That infused garlic I keep talking about is all the spice I need.  There are tons of herbs - either dried or fresh - that you can add if you really want to add something. My recommendation would be basil and/or thyme.

    How to make Shrimp Fettuccine Alfredo
    Fettuccine Alfredo with shrimp

    Shrimp Fettuccine Alfredo

    Shrimp Fettuccine Alfredo is a combination of succulent and flavorful shrimp, homemade alfredo sauce, and tender pasta. If you love seafood and decadent, then you'll love this quick and easy recipe. Take it to the next level by making this Shrimp Fettuccine Alfredo with your own homemade pasta!
    5 from 2 votes
    Print Pin Rate SaveSaved!
    Course: Main Course
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Scale: 6 servings
    Recipe Created By: Krissy Allori

    Ingredients

    • 1 pound  Fettuccine 

    Sauce:

    • 4 tablespoons butter
    • 4 cloves garlic (minced)
    • 1 ½ cups heavy cream (divided)
    • 1 ½ cups parmesan cheese (grated)

    Shrimp:

    • 2 tablespoons butter
    • 2 tablespoons extra-virgin olive oil
    • 4 garlic cloves (minced)
    • ½ cup dry white wine
    • ½ teaspoon kosher salt (or to taste)
    • ⅛ teaspoon crushed red pepper flakes (or to taste (I don't measure, I just toss some in))
    • Freshly ground black pepper
    • 1 pound extra-large raw shrimp (shelled and deveined, tail on)
    • 4 teaspoon fresh parsley (minced)
    • 1 tablespoon lemon juice (Freshly squeezed juice of half a lemon)

    Instructions

    • Cook pasta in large pot of salted water. Drain and set aside.
    • While the pasta is cooking, you can make the alfredo sauce in one pan and the shrimp in a separate skillet.
    • For the alfredo sauce, add butter and garlic to a saute pan and heat over low heat. Allow to cook until the butter is infused with the garlic, about 5 minutes. Add 1 cup of heavy cream, stir, and allow to come to a simmer. Increase heat to medium, if needed. Cook for 5 minutes, stirring occasionally. Remove from heat and immediately add in parmesan cheese and remaining heavy cream. Stir to combine. It will take several minutes for the cheese to melt. It will look goopy at first and then the sauce will be creamy and smooth. If sauce needs to be thinned, add additional heavy cream.
    • To make the shrimp, melt butter with olive oil over low heat in large skillet. Add garlic and sauté until garlic is infused and fragrant, about 5 minutes. Add wine, salt, red pepper flakes, and freshly ground pepper and bring to a simmer over medium heat. Let wine reduce by half, which will take a few minutes. Add shrimp in a single layer and sauté until they just turn pink, 2 to 4 minutes each side depending upon their size. Stir in the parsley and lemon juice.
    • To serve, toss hot cooked pasta and shrimp in alfredo sauce sauce and serve immediately.

    NUTRITION INFORMATION

    Calories: 848kcal | Carbohydrates: 60g | Protein: 37g | Fat: 49g | Saturated Fat: 26g | Cholesterol: 382mg | Sodium: 1345mg | Potassium: 564mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4850IU | Vitamin C: 58.9mg | Calcium: 537mg | Iron: 5.9mg
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    Reader Interactions

    Comments

    1. Sarah Skaggs

      March 25, 2020 at 5:48 am

      5 stars
      Yum!! I loved this recipe with shrimp!!

      Reply
    2. Natasha

      March 25, 2020 at 4:16 am

      5 stars
      I made this for my family the other day and it was gone in a few seconds! They keep asking for more. Thanks for this simple but tasty recipe.

      Reply
    3. Kirsten

      May 05, 2019 at 9:41 pm

      Fresh pasta with your alfredo sauce turned a simple meal into an especially memorable and delicious dinner. Thank you!

      Reply
    4. Judy L.

      May 22, 2018 at 10:04 pm

      Your recipe says 4 cups parsley. Isn't this too much?

      Reply
      • Krissy

        May 23, 2018 at 6:25 am

        Gah! Teaspoons! Not cups. I'm so sorry. Recipe has been updated.

        Reply

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