Shrimp Fettuccine Alfredo – A Luxurious Dinner Ready in 30 Minutes!
This dish brings restaurant-style flavor to your own kitchen with minimal effort. Plump shrimp, rich Alfredo sauce, and perfectly cooked fettuccine come together for a creamy and irresistible meal that feels fancy but is super simple to make. I love making this when I want to impress without stressing!
Ingredients:
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- ¼ tsp red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook fettuccine according to package directions. Drain and set aside.
- In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Add shrimp, season with salt, pepper, and red pepper flakes. Cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, add remaining butter and garlic. Sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer.
- Stir in Parmesan cheese, whisking until smooth and creamy.
- Add cooked fettuccine and toss to coat evenly in sauce. Return shrimp to the pan and stir gently.
- Let everything heat through for 2–3 minutes.
- Garnish with parsley and serve hot!
Nutrition Facts (Per Serving – Serves 4)
| Calories | 620 kcal |
| Fat | 36 g |
| Carbs | 40 g |
| Protein | 35 g |
| Sodium | 890 mg |
Printable Recipe Summary
| Shrimp Fettuccine Alfredo | |
|---|---|
| Ingredients | Fettuccine, shrimp, butter, garlic, cream, Parmesan |
| Instructions | Cook pasta, sauté shrimp, make Alfredo sauce, combine and serve |
FAQs
Q: Can I use milk instead of heavy cream?
Yes, but the sauce will be lighter. Add a little flour or cream cheese to thicken if needed.
Q: Can I add veggies?
Absolutely! Try broccoli, spinach, or mushrooms for extra color and nutrients.
Q: How long does this keep?
It stores well in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.
Q: Can I use frozen shrimp?
Yes, just thaw them first and pat dry before cooking.
