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Shrimp Fettuccine Alfredo

A creamy, indulgent pasta dish combines tender shrimp with a rich, velvety sauce that clings perfectly to each strand of fettuccine.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 650 kcal

Ingredients
  

  • 1 pound fettuccine pasta
  • 1 pound large shrimp peeled and deveined
  • 4 tablespoons butter divided
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1½ cups freshly grated Parmesan cheese
  • ½ cup freshly grated Romano cheese
  • Salt and black pepper to taste
  • Fresh parsley chopped
  • Red pepper flakes
  • Additional grated Parmesan for serving

Instructions
 

  • Bring a large pot of salted water to boil. Your water should taste like sea water for properly seasoned pasta.
  • While waiting for water to boil, prep shrimp: Pat shrimp dry with paper towels, season with salt and pepper, and ensure shrimp are completely thawed if frozen.
  • Cook fettuccine according to package directions until al dente (usually 10-12 minutes). Reserve 1 cup of pasta water before draining.
  • While pasta cooks, prepare the shrimp: Melt 2 tablespoons butter in a large skillet over medium-high heat, add shrimp and cook 2-3 minutes per side until pink and slightly curled, remove shrimp and set aside.
  • Make the Alfredo sauce: In the same skillet, add remaining butter and minced garlic, sauté garlic until fragrant (about 30 seconds), pour in heavy cream and bring to a gentle simmer, gradually stir in both cheeses until melted and smooth.
  • Combine everything: Add cooked pasta to the sauce, toss until well coated, adding pasta water if needed to reach desired consistency, fold in the cooked shrimp, season with additional salt and pepper to taste.