Introduction
Dreaming of restaurant-quality pasta at home? This Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce is a luxurious yet easy dinner that brings together tender shrimp, silky noodles, and a rich, garlicky Alfredo sauce. Perfectly balanced between indulgence and freshness, it’s a dish that transforms any night into an Italian-style feast — all in under 30 minutes!
Ingredients List
For the Shrimp
- 1 lb (450 g) large shrimp, peeled & deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- ½ teaspoon paprika
- Salt & black pepper, to taste
For the Alfredo Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt & pepper to taste
For the Pasta
- 10 oz (280 g) fettuccine
- 1 tablespoon olive oil (for boiling water)
- 1 tablespoon chopped parsley (for garnish)
Timing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
That’s 40% quicker than most restaurant recipes, with the same creamy, luxurious flavor.
Step-by-Step Instructions
Step 1: Cook the Pasta
Boil salted water with a drizzle of olive oil. Add fettuccine and cook until al dente (about 10–11 minutes). Drain and set aside, reserving ½ cup of pasta water.
Step 2: Sauté the Shrimp
In a large skillet, melt butter and olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add shrimp, season with salt, pepper, and paprika.
Cook 2–3 minutes per side until pink and opaque. Remove from pan and set aside.
Tip: Avoid overcooking — shrimp cooks fast and should stay juicy.
Step 3: Make the Alfredo Sauce
In the same skillet, melt butter and add garlic. Sauté for 30 seconds, then pour in heavy cream and milk. Bring to a gentle simmer, not a boil.
Add Parmesan cheese gradually, stirring until melted and smooth.
Season with salt, pepper, and Italian seasoning.
Chef’s Tip: Use freshly grated Parmesan — pre-shredded cheese doesn’t melt smoothly.
Step 4: Combine Everything
Add cooked pasta to the sauce and toss until fully coated. If the sauce is too thick, add a splash of reserved pasta water until silky.
Return shrimp to the pan and toss gently.
Step 5: Serve & Garnish
Plate the pasta, top with extra Parmesan, chopped parsley, and a crack of black pepper. Serve immediately while creamy and hot.
Nutritional Information (Per Serving – 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 580 kcal |
| Protein | 35 g |
| Carbohydrates | 42 g |
| Fat | 28 g |
| Saturated Fat | 15 g |
| Sodium | 710 mg |
| Fiber | 2 g |
Healthier Alternatives
- Use half-and-half or evaporated milk instead of heavy cream.
- Replace butter with olive oil to reduce saturated fat.
- Try whole-wheat fettuccine for added fiber.
- Add steamed broccoli or spinach for extra nutrients and color.
Serving Suggestions
- Pair with garlic bread or Caesar salad for a classic Italian meal.
- Garnish with lemon zest for a touch of brightness.
- Serve with a glass of Chardonnay or sparkling water with lemon slices.
Common Mistakes to Avoid
- Boiling the cream: Causes sauce separation — keep it on gentle simmer.
- Adding cheese too quickly: Can clump — stir in gradually.
- Skipping fresh Parmesan: Pre-grated versions won’t melt into a creamy texture.
- Overcooking shrimp: It should be pink, not rubbery.
Storing Tips
- Refrigerate: Store in an airtight container up to 3 days.
- Reheat: Add a splash of milk or cream over low heat to restore creaminess.
- Freeze: Not recommended — the sauce may separate after thawing.
Conclusion
This Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce is pure comfort in a bowl — buttery, garlicky, and decadently smooth. It’s the kind of meal that makes weeknights feel gourmet and guests ask for seconds. One bite and you’ll know why Alfredo never goes out of style! 🍤✨
FAQs
Q1: Can I use pre-cooked shrimp?
Yes, but add them only at the end to warm through — don’t overcook.
Q2: Can I substitute Parmesan?
Try Pecorino Romano or Asiago for a sharper flavor.
Q3: Can I make this gluten-free?
Yes, use gluten-free fettuccine and ensure your Parmesan and sauces are GF-certified.
Q4: What if I don’t have heavy cream?
Mix milk with 1 tablespoon of butter per cup for a quick substitute.
Q5: Can I add veggies?
Absolutely — spinach, mushrooms, or roasted tomatoes blend beautifully.
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