I absolutely love this Shrimp Fettuccine Alfredo Recipe because it’s the perfect blend of creamy, garlicky sauce with tender shrimp and perfectly cooked pasta. It’s one of those dishes that feels fancy enough for a weekend treat but comes together quickly enough for a weekday dinner—trust me, it’s a total game changer when you want something delicious without spending hours in the kitchen.
When I first tried this recipe, I was amazed at how the shrimp and Alfredo sauce melded into a rich, comforting meal that my whole family goes crazy for. You’ll find that making the sauce directly in the pan with the pasta cuts down on dishes and infuses everything with amazing flavor. Give this Shrimp Fettuccine Alfredo Recipe a try—you won’t regret it!
Why You’ll Love This Recipe
- One-Pan Convenience: You cook the pasta and sauce together, saving time and cleanup.
- Creamy Indulgence: The homemade Alfredo sauce is silky and rich, but not too heavy.
- Shrimp for a Protein Punch: Juicy shrimp add a lovely texture and flavor boost that’s quick to cook.
- Family Favorite: This dish regularly gets rave reviews at my dinner table—perfect for impressing guests or a cozy night in.
Ingredients You’ll Need
This Shrimp Fettuccine Alfredo Recipe relies on simple, fresh ingredients that come together beautifully. I always make sure to pick good-quality shrimp and freshly grate the parmesan—it really makes a difference in flavor.
- Unsalted butter: Using unsalted butter lets you control the saltiness of the dish.
- Large shrimp: Peeled and deveined with tails removed for ease of eating.
- Garlic: Freshly minced garlic adds that necessary depth to the sauce.
- Chicken broth: Gives the sauce a savory base without overpowering the creaminess.
- Whole milk: Helps keep the Alfredo sauce light and smooth.
- Fettuccine noodles: The classic choice for Alfredo, thick enough to hold the sauce well.
- Kosher salt: Balances all the flavors.
- Pepper: Just a little for background spice.
- Nutmeg: A subtle pinch adds warmth and complexity.
- Parmesan cheese: Freshly grated is key for that authentic cheesy richness.
- Heavy cream: Adds the perfect creamy texture.
Variations
I love how flexible this Shrimp Fettuccine Alfredo Recipe is, and I often switch things up to suit my mood or dietary needs. You should definitely feel free to customize it and make it your own!
- Using different seafood: Sometimes I swap shrimp for scallops or even chunks of lobster for a luxe twist, and it works beautifully.
- Vegetarian version: I’ve made this with mushrooms and spinach instead of shrimp, and it’s comforting and just as satisfying.
- Lower fat: You can substitute half-and-half for heavy cream if you want a lighter sauce, but the texture is a bit less silky.
- Change up the pasta: Penne or rigatoni also do well if you don’t have fettuccine on hand—just adjust cook time accordingly.
How to Make Shrimp Fettuccine Alfredo Recipe
Step 1: Sauté the Shrimp to Perfection
Start by melting 2 tablespoons of butter over medium heat in a sauté pan. Add your peeled, deveined shrimp and cook them for 1 to 2 minutes on each side until they turn opaque and get a little golden edge. It goes fast, so watch them carefully to avoid overcooking—they’ll become rubbery if left too long. As soon as they’re done, set them aside but don’t clean the pan just yet; we’ll use it for the sauce.
Step 2: Build the Creamy Alfredo Sauce with Pasta
Into the same pan, add the remaining tablespoon of butter and the minced garlic. Let the garlic soften and become fragrant for about a minute, but don’t let it brown. Then pour in the chicken broth and whole milk, stirring gently to combine. Add the dry fettuccine noodles, salt, pepper, and a pinch of nutmeg. Cover the pan and let it simmer for around 11 minutes, stirring occasionally, until the noodles are just al dente and most of the liquid is absorbed into a creamy sauce.
Step 3: Stir in Cheese, Cream, and Shrimp
Now, reduce the heat to low and mix in the freshly grated parmesan cheese and heavy cream. The sauce will instantly become luxuriously thick and velvety. Finally, add the cooked shrimp back into the pan and stir everything gently to combine. Let the dish sit for 5 minutes to thicken—this resting step is what helps the sauce cling to the noodles perfectly.
Pro Tips for Making Shrimp Fettuccine Alfredo Recipe
- Don’t Overcook Shrimp: Shrimp cook quickly; pull them off the heat just as they turn opaque to maintain tender texture.
- Fresh Parmesan Matters: Pre-grated cheese won’t melt as well, so I always buy a block and grate it fresh for that silky finish.
- Keeping the Sauce Smooth: Stir gently after adding cream and cheese to prevent curdling and ensure creamy consistency.
- Adjusting Salt: If your chicken broth is low sodium, taste and add salt in small amounts until balanced—you can always add more but not less!
How to Serve Shrimp Fettuccine Alfredo Recipe
Garnishes
I usually sprinkle a little extra freshly grated parmesan and some chopped fresh parsley over the top—adds brightness and a pop of color. Sometimes I like to throw in a squeeze of fresh lemon juice or a few red pepper flakes if I want a tiny bit of zing.
Side Dishes
A crisp, green side salad or some roasted garlic broccoli pairs beautifully here. I also love serving crusty garlic bread on the side to sop up any of that incredible Alfredo sauce leftover on the plate.
Creative Ways to Present
For special occasions, I like to twirl the fettuccine into petite nests on each plate, then place the shrimp artfully on top. A drizzle of good olive oil and a few microgreens take it to the next level—makes it feel like you’re dining out even though you made it yourself!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they keep well for 3 to 4 days. When reheating, I find the sauce thickens, so it’s best to add a splash of milk or water to loosen it up again.
Freezing
Freezing Alfredo can be tricky because cream-based sauces sometimes separate. If you want to freeze, I recommend freezing the shrimp and pasta separately from the sauce to keep texture as fresh as possible.
Reheating
To reheat, warm the leftovers gently on the stove over low heat, stirring frequently and adding a bit of milk or broth to revive the sauce’s creaminess. Avoid microwaving on high heat as it can cause the sauce to break.
FAQs
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Can I use frozen shrimp in this Shrimp Fettuccine Alfredo Recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This helps prevent excess water from diluting your sauce and keeps the shrimp tender.
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Is it necessary to use whole milk and heavy cream?
Using whole milk and heavy cream ensures the sauce is rich and creamy. You can substitute with lighter dairy options like half-and-half to reduce fat, but expect a thinner sauce and slightly different texture.
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How do I know when the pasta is perfectly al dente?
The pasta should be tender but still have a slight bite to it. Since it cooks right in the sauce, check it after about 11 minutes by tasting a strand to make sure it’s cooked through but not mushy.
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Can I prepare parts of this recipe ahead of time?
You can cook and chill the shrimp ahead of time, but it’s best to prepare the sauce and pasta fresh for a creamy, luxurious texture. Reheating the complete dish requires some care to keep the sauce smooth.
Final Thoughts
This Shrimp Fettuccine Alfredo Recipe has become one of my go-to dishes when I want something special without fuss. It feels decadent but comes together so easily, and the flavors always hit the spot. I can’t recommend it enough if you want to enjoy a comforting, creamy meal that your friends and family will keep asking for. Give it a try—you might just find a new favorite dinner!
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
This creamy Shrimp Fettuccine Alfredo recipe combines succulent sautéed shrimp with a rich and velvety homemade Alfredo sauce. The dish features tender fettuccine noodles cooked directly in a flavorful blend of chicken broth and milk, infused with garlic, nutmeg, and parmesan cheese, creating a comforting and indulgent meal perfect for any occasion.
Ingredients
Shrimp
- 3 tablespoons unsalted butter, divided
- 16 ounces large shrimp, peeled and deveined with tails removed
- 2 cloves garlic, minced
Alfredo Sauce & Pasta
- 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 and are just cooked through. Remove the shrimp from the pan and set aside to keep warm.
- Make the Sauce and Cook Pasta: To the same pan, add the remaining one tablespoon of butter and minced garlic. Stir briefly until fragrant, then pour in the chicken broth and whole milk. Add the dry fettuccine noodles to the liquid along with kosher salt, pepper, and nutmeg. Cover and simmer, stirring occasionally, until the pasta is al dente, about 11 minutes.
- Finish the Dish: Once the pasta is cooked and most of the liquid is absorbed, stir in the freshly grated parmesan cheese and heavy cream until the sauce becomes rich and creamy. Return the cooked shrimp to the pan and mix gently to incorporate. Allow the dish to sit for 5 minutes off the heat to thicken the sauce before serving.
Notes
- Leftovers will keep well for 3 to 4 days when refrigerated in an airtight container.
- You can substitute other pasta shapes if preferred, such as linguine or tagliatelle.
- Using freshly grated parmesan cheese enhances the flavor and texture of the sauce.
- If using low sodium chicken broth, adjust the salt level to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 1100mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 275mg
