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Creamy Shrimp Fettuccine with Alfredo Sauce

Creamy Shrimp Fettuccine with Alfredo Sauce

This Creamy Shrimp Fettuccine with Alfredo Sauce is a rich and indulgent dish that beautifully combines tender shrimp with a luxurious, creamy sauce. Perfect for a weeknight meal or a special occasion, this pasta dish is sure to impress.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 600 kcal

Equipment

  • 1 large pot for boiling pasta
  • 1 skillet or frying pan
  • 1 colander
  • 1 measuring cups and spoons
  • 1 wooden spoon or spatula
  • 1 tongs
  • 1 bowl for mixing

Ingredients
  

  • 12 ounces fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions
 

  • Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
  • Add the shrimp to the skillet and cook for about 2–3 minutes on each side until they turn pink and are opaque. Remove the shrimp from the skillet and set aside.
  • In the same skillet, pour in the heavy cream and simmer for about 3 minutes, stirring continuously to avoid burning.
  • Gradually add the grated Parmesan cheese to the cream, stirring until melted and the sauce is smooth. Season with salt, black pepper, and red pepper flakes (if using).
  • Add the cooked fettuccine and shrimp back into the skillet, tossing to coat everything in the Alfredo sauce. Cook for an additional 2 minutes until heated through.
  • Remove from heat and garnish with fresh parsley before serving.

Notes

For a richer flavor, consider adding a splash of white wine to the cream while simmering.
Feel free to add vegetables like spinach or broccoli for added nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat.