The Best Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce
This creamy shrimp fettuccine pasta with homemade alfredo sauce – is a quick and luxurious dinner ready in 30 minutes. Tender shrimp and fettuccine are coated in a rich, garlicky Parmesan cream sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook / Stovetop
- Cuisine: American
Ingredients
- 8 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Cook fettuccine in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Season shrimp with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Cook shrimp 2 minutes per side. Remove and set aside.
- Reduce heat to medium. Melt remaining 2 tablespoons butter. Add garlic and cook 30 seconds.
- Pour in heavy cream, stirring. Bring to a gentle simmer. Add Parmesan, salt, pepper, and red pepper flakes. Stir until smooth.
- Add cooked fettuccine to the skillet and toss to coat. Add pasta water if needed.
- Return shrimp to the skillet. Stir in lemon juice and parsley. Serve immediately.
Notes
For best results, use freshly grated Parmesan and full-fat cream. Do not boil the sauce after adding cheese.