I absolutely love this Shrimp Fettuccine Alfredo Recipe because it’s a perfect balance of creamy, cheesy, and just the right touch of garlic. It’s one of those dishes that feels fancy but is surprisingly simple to whip up on a weeknight, making it a big win for both busy cooks and weekend chefs alike. Whether you’re craving comfort food or looking to impress guests without breaking a sweat, this recipe hits the spot every time.
When I first tried this recipe, I was blown away by how tender the shrimp turned out and how luscious the sauce was without being overly heavy. You’ll find that cooking the pasta right in the sauce base not only saves time but infuses the noodles with a deep, rich flavor that takes this Shrimp Fettuccine Alfredo Recipe to a whole new level. Trust me, once you make this, it’s going to become a go-to in your meal rotation.
Why You’ll Love This Recipe
- One-Pan Wonder: You cook the pasta and sauce in the same pan — fewer dishes, more flavor.
- Deliciously Creamy: The sauce is creamy without feeling greasy, thanks to the blend of broth, cream, and parmesan.
- Shrimp That Stay Tender: Quick sauté keeps the shrimp juicy and perfectly cooked every time.
- Comfort Food Upgrade: Classics get a fresh twist that makes this a crowd-pleaser for any occasion.
Ingredients You’ll Need
The magic of this Shrimp Fettuccine Alfredo Recipe lies in its simple, fresh ingredients that come together to create a rich, satisfying meal. Using quality butter and freshly grated parmesan really lifts the flavors, while the chicken broth adds depth to the sauce without overwhelming the delicate shrimp.
- Unsalted butter: Keeps the sauce creamy and allows you to control the saltiness better.
- Large shrimp: Peeled, deveined, and tails removed for an easy-to-eat dish with tender bites.
- Garlic: Freshly minced, it brings a wonderful aroma and bright flavor that pairs perfectly with shrimp.
- Chicken broth: Adds savory richness to the sauce base without making it too heavy.
- Whole milk: Helps create a silky texture but keeps the sauce lighter than cream alone.
- Fettuccine noodles: Holds the sauce beautifully, so every bite is coated in creamy goodness.
- Kosher salt and pepper: Seasoning essentials to bring out all the flavors.
- Nutmeg: A subtle hint that adds warmth and balances the creaminess beautifully.
- Parmesan cheese: Freshly grated for the best melt and flavor punch.
- Heavy cream: The final touch for that classic rich Alfredo sauce texture.
Variations
I love mixing things up depending on the season or what’s on hand. This Shrimp Fettuccine Alfredo Recipe is great for customization, so don’t hesitate to tweak it and make it your own. Whether it’s swapping shrimp for a different seafood or adding veggies, there are plenty of ways to keep it fresh.
- Try adding spinach or peas: I find adding greens toward the end gives a nice pop of color and freshness without overpowering the dish.
- Use different seafood: Substituting scallops or crab meat works well if you’re a seafood lover looking for variety.
- Make it spicy: A pinch of red pepper flakes adds just the right amount of heat and livens up the creaminess.
- Low-carb version: Swap fettuccine for zucchini noodles if you’re watching carbs—just reduce the cooking time accordingly.
How to Make Shrimp Fettuccine Alfredo Recipe
Step 1: Sauté Your Shrimp to Perfection
Start by melting two tablespoons of butter in a sauté pan over medium heat—this gives the shrimp a lovely buttery base. Add your peeled and deveined shrimp, then cook for just 1 to 2 minutes per side until they turn opaque and pink. Be careful not to overcook or they get rubbery. Once done, transfer them to a plate and keep them warm while you work on the sauce.
Step 2: Build the Creamy Alfredo Sauce and Cook Pasta Simultaneously
In the same pan, add the remaining tablespoon of butter and toss in minced garlic, letting it sizzle gently for about a minute until fragrant—don’t let it brown! Pour in the chicken broth, whole milk, and add the dry fettuccine noodles. Season with kosher salt, pepper, and a pinch of nutmeg to enhance the flavors. Cover and simmer everything together, stirring occasionally, until the pasta is al dente—around 11 minutes. This one-pot technique helps the noodles soak up all the glorious flavors from the sauce.
Step 3: Finish with Parmesan, Cream, and the Cooked Shrimp
Once your noodles are tender and the liquid has thickened, stir in the freshly grated parmesan and heavy cream to bring the sauce to that classic rich Alfredo texture. Gently fold the sautéed shrimp back into the pan and let everything sit for about 5 minutes—this extra resting time helps thicken the sauce and melds the flavors perfectly. Give it a final taste and adjust seasoning if needed, then you’re ready to serve.
Pro Tips for Making Shrimp Fettuccine Alfredo Recipe
- Don’t Overcook the Shrimp: Shrimp cook fast and continue to cook in the hot sauce, so pull them off the heat as soon as they turn pink.
- Use Freshly Grated Parmesan: Pre-grated cheese won’t melt and incorporate as smoothly, so grate it fresh for the creamiest sauce.
- Keep an Eye on the Sauce: Stir occasionally while pasta cooks to prevent sticking and ensure even cooking and creaminess.
- Adjust Seasoning Last: Because broth and cheese add saltiness, taste before adding more salt to avoid an overly salty dish.
How to Serve Shrimp Fettuccine Alfredo Recipe
Garnishes
I like to sprinkle this dish with plenty of freshly chopped parsley for a burst of color and a touch of brightness that cuts through the richness. A little extra grated parmesan on top doesn’t hurt either—makes it feel extra special without any fuss.
Side Dishes
My go-to sides are a simple mixed green salad with a light vinaigrette and some crusty garlic bread to soak up every last bit of that luscious sauce. Roasted or steamed asparagus also pairs beautifully and adds a nice texture contrast.
Creative Ways to Present
For special occasions, I love serving this Shrimp Fettuccine Alfredo Recipe in shallow bowls with a drizzle of truffle oil and a few whole parsley sprigs on top. It adds a touch of elegance and makes guests feel like they’re dining at a fancy restaurant without any added stress.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Shrimp Fettuccine Alfredo Recipe keep well in an airtight container in the fridge for up to 3 to 4 days. I like to let it cool completely before storing to keep the sauce texture intact, and you’ll find it reheats nicely without losing creaminess.
Freezing
I’ve tried freezing this dish, but because of the creamy sauce, I recommend eating it fresh or within a few days stored in the fridge. Creamy pasta sauces can separate when frozen and reheated, so freezing isn’t ideal here unless you drain pasta and sauce separately.
Reheating
When reheating leftovers, I gently warm the pasta in a skillet over low heat, adding a splash of milk or broth to loosen up the sauce and keep it smooth. Microwaving works too, but stirring every 30 seconds helps the sauce heat evenly and stay silky.
FAQs
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Can I use frozen shrimp for this Shrimp Fettuccine Alfredo Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. Pat them dry to remove excess moisture, which helps them sauté nicely and prevents the sauce from becoming watery.
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Can I substitute the shrimp with chicken or another protein?
Yes, chicken breast or thighs cut into bite-sized pieces work well. Just adjust the cooking time to ensure the chicken is fully cooked and tender. Other seafood options like scallops or crab can also be used to great effect.
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Is it necessary to use whole milk and heavy cream?
Whole milk and heavy cream both contribute richness and creaminess to the sauce. You can use half-and-half as a lighter option, but the sauce may be a little less thick and luxurious. Experiment to find what works best for your taste and dietary needs.
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How do I prevent the sauce from becoming grainy?
Using freshly grated parmesan and stirring it in off the heat helps prevent graininess. Also, avoid boiling the sauce vigorously after adding cheese, as high heat can cause the cheese to separate.
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Can I make this dish gluten-free?
Definitely! Swap regular fettuccine for your favorite gluten-free pasta. Just be mindful of cooking times since gluten-free pasta tends to cook differently.
Final Thoughts
This Shrimp Fettuccine Alfredo Recipe is truly one of my kitchen favorites because it strikes that perfect comfort-food balance with elegance and ease. It’s one of those dishes that makes you feel good without spending hours at the stove, and everyone from family to friends always asks for seconds. I hope you enjoy making it as much as I do – it’s a wonderful way to bring a little creamy, garlicky joy to your table whenever you want.
Print
Shrimp Fettuccine Alfredo Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
This Shrimp Fettuccine Alfredo recipe combines succulent, buttery shrimp with a creamy homemade Alfredo sauce cooked with chicken broth, whole milk, and Parmesan cheese. The pasta simmers right in the sauce, making for a rich and comforting dish that’s ready in just 30 minutes, perfect for a satisfying weeknight dinner.
Ingredients
For the Shrimp:
- 3 tablespoons unsalted butter, divided
- 16 ounces large shrimp, peeled and deveined with tails removed
- 2 cloves garlic, minced
For the Alfredo Sauce:
- 16 ounces chicken broth
- 8 ounces whole milk
- 8 ounces fettuccine noodles, dry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1 cup freshly grated parmesan cheese
- 4 ounces heavy cream
Instructions
- Cook the Shrimp: In a sauté pan over medium heat, melt two tablespoons of butter. Add the shrimp and cook for 1-2 minutes on each side until the shrimp turn opaque and are fully cooked. Remove the shrimp from the pan and set aside to keep warm.
- Make the Sauce: To the same pan, add the remaining one tablespoon of butter and minced garlic, sautéing briefly until fragrant. Pour in the chicken broth, whole milk, and add the dry fettuccine noodles. Season with kosher salt, pepper, and nutmeg. Cover and simmer gently, stirring occasionally, until the pasta is cooked al dente, about 11 minutes.
- Finish the Dish: Once the pasta is tender, stir in the freshly grated parmesan cheese and heavy cream to create a rich Alfredo sauce. Return the cooked shrimp to the pan and mix well, allowing the sauce to thicken for 5 minutes over low heat before serving.
Notes
- Leftovers can be stored in the refrigerator for 3 to 4 days and reheated gently.
- Feel free to use other pasta shapes if preferred, such as linguine, penne, or tagliatelle.
- Use freshly grated Parmesan cheese for the best flavor and texture in the sauce.
- Adjust seasoning accordingly if using low sodium chicken broth to maintain balanced flavor.
