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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 fresh pasta 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!
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.
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Ingredients
- 1 pound fettuccine
Sauce:
- 4 tablespoons butter
- 4 cloves garlic minced
- 1 1/2 cups heavy cream divided
- 1 1/2 cups parmesan cheese grated
Shrimp:
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves minced
- 1/2 cup dry white wine
- 1/2 teaspoon kosher salt or to taste
- 1/8 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 teaspoons fresh parsley minced
- 1 tablespoon lemon juice Freshly squeezed juice of half a lemon
Instructions
- Cook 1 pound fettuccine 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 1 pound extra-large raw shrimp in a separate skillet.
- For the alfredo sauce, add 4 tablespoons butter and 4 cloves 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 the 1 1/2 cups 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 1 1/2 cups 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 2 tablespoons butter with 2 tablespoons extra-virgin olive oil over low heat in large skillet. Add 4 garlic cloves and sauté until garlic is infused and fragrant, about 5 minutes. Add 1/2 cup dry white wine, 1/2 teaspoon kosher salt, 1/8 teaspoon crushed red pepper flakes, and freshly ground black 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 4 teaspoons fresh parsley and 1 tablespoon lemon juice.
- To serve, toss hot cooked pasta and shrimp in alfredo sauce sauce and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicios! Ty
Yum!! I loved this recipe with shrimp!!
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.
Fresh pasta with your alfredo sauce turned a simple meal into an especially memorable and delicious dinner. Thank you!
Your recipe says 4 cups parsley. Isn’t this too much?
Gah! Teaspoons! Not cups. I’m so sorry. Recipe has been updated.