Name: Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: Fettuccine pasta; Large shrimp, peeled and deveined; Olive oil; Unsalted butter; Garlic cloves, minced; Heavy cream; Grated Parmesan cheese; Salt and black pepper; Optional: red pepper flakes, parsley, or lemon zest for garnish

This creamy shrimp fettuccine pasta with homemade Alfredo sauce is a decadent, restaurant-worthy dish that comes together quickly and easily at home. It features tender shrimp, rich Parmesan cheese, and perfectly cooked fettuccine noodles tossed in a velvety, garlicky cream sauce that I can’t get enough of.

Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce

Why You’ll Love This Recipe

I love how this dish strikes the perfect balance between indulgence and ease. The homemade Alfredo sauce is miles better than anything store-bought, and the juicy shrimp make it feel extra special. Whether I’m hosting a cozy dinner or just treating myself midweek, this creamy pasta always hits the spot. It’s comforting, quick to make, and sure to impress anyone I serve it to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fettuccine pasta
Large shrimp, peeled and deveined
Olive oil
Unsalted butter
Garlic cloves, minced
Heavy cream
Grated Parmesan cheese
Salt and black pepper
Optional: red pepper flakes, parsley, or lemon zest for garnish

Directions

I start by cooking the fettuccine in a large pot of salted boiling water until al dente, then I drain and set it aside.
While the pasta cooks, I heat olive oil in a skillet and sauté the shrimp for 2–3 minutes per side, just until pink and opaque. I remove them from the pan and set them aside.
In the same pan, I melt the butter and sauté the garlic until fragrant.
I pour in the heavy cream and let it simmer for a few minutes before stirring in the Parmesan cheese. I continue to stir until the sauce thickens.
I season the sauce with salt and pepper, then toss in the cooked pasta and shrimp, mixing everything well until coated.
I serve it hot, garnished with parsley, red pepper flakes, or lemon zest if I’m feeling fancy.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes of prep time and 20 minutes of cooking, making the total time approximately 30 minutes.

Variations

I like to switch things up sometimes by using linguine or tagliatelle instead of fettuccine. For a lighter version, I occasionally use half-and-half instead of heavy cream. When I want to pack in more veggies, I add sautéed mushrooms, spinach, or sun-dried tomatoes. Grilled chicken is also a great substitute if shrimp isn’t on hand.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, I prefer to do it gently on the stove with a splash of milk or cream to bring the sauce back to life. The microwave works too, but I make sure to heat it in short bursts and stir often to avoid overcooking the shrimp.

FAQs

How do I know when the shrimp are done?

Shrimp cook very quickly—usually in about 2–3 minutes per side. I look for them to turn pink and opaque with a slight curl. Overcooking makes them rubbery, so I keep a close eye on them.

Can I use frozen shrimp?

Yes, I use frozen shrimp all the time. I just make sure they’re completely thawed and patted dry before cooking so they sear properly.

What can I use instead of Parmesan cheese?

If I’m out of Parmesan, I sometimes use Pecorino Romano or Grana Padano. These cheeses offer a similar texture and salty, umami flavor.

Can I make the Alfredo sauce ahead of time?

I can prepare the Alfredo sauce in advance and store it in the fridge for up to 3 days. When ready to use, I reheat it gently and whisk well to bring back the creamy texture.

Is this recipe gluten-free?

The sauce itself is gluten-free, but I make sure to use gluten-free pasta if I want the entire dish to be gluten-free.

Conclusion

Creamy shrimp fettuccine with homemade Alfredo sauce is one of those recipes I keep coming back to. It’s quick, comforting, and full of flavor, perfect for a weeknight dinner or a weekend indulgence. I love how easy it is to make something that tastes like it came from a fancy restaurant—all in the comfort of my kitchen.