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Creamy Shrimp Fettuccine Pasta

This creamy shrimp fettuccine pasta is a delightful dish that combines succulent shrimp with a rich, velvety sauce. It's perfect for a comforting dinner and can be made in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 550 kcal

Equipment

  • 1 large pot
  • 1 skillet
  • 1 colander
  • 1 measuring cups
  • 1 measuring spoons
  • 1 cutting board
  • 4 serving plates

Ingredients
  

  • 12 oz fettuccine pasta
  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream Can substitute with half-and-half or a dairy-free alternative.
  • 1 cup grated Parmesan cheese
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes Optional.
  • ¼ cup fresh parsley, chopped For garnish.

Instructions
 

  • Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta in a colander and set aside.
  • In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
  • Add the shrimp to the skillet and cook for about 3-4 minutes, turning occasionally until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese, cherry tomatoes, salt, black pepper, and red pepper flakes (if using). Mix well and let the sauce simmer for 3-4 minutes until it thickens slightly.
  • Add the cooked fettuccine and shrimp back into the skillet with the creamy sauce. Toss gently to combine, adding reserved pasta water as needed to reach the desired consistency.
  • Taste and adjust seasoning if necessary. Remove from heat and garnish with fresh parsley before serving.

Notes

For a healthier version, you can substitute heavy cream with half-and-half or a dairy-free alternative.
You can add vegetables such as spinach or peas for extra nutrients.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.