Shrimp in Alfredo Sauce with Pasta

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American, Italian

Servings 4 generous portions

Large skillet or sauté pan A wide surface is perfect for sautéing shrimp and reducing the sauce evenly.
Large pot for boiling pasta Any deep pot will do, but make sure it's big enough so the fettuccine doesn’t stick.
Colander For draining the pasta.
Tongs or pasta spoon Helps with tossing the pasta into the sauce without breaking it.
Microplane or Cheese Grater If you’re using real Parmesan, this tool makes a difference.
Ladle or Measuring Cup To reserve pasta water—key for adjusting sauce consistency.

Shrimp 1 lb, peeled and deveined, medium to large size: Fresh or frozen both work, but raw shrimp is key—precooked shrimp can turn rubbery.
Fettuccine Pasta 12 oz: Classic for a reason; its wide shape holds onto the rich Alfredo beautifully.
Heavy Cream 1 cup: For that luscious, velvety sauce.
Parmesan Cheese 1 cup, freshly grated: Use a wedge and grate it yourself for the best melt and flavor.
Butter 4 tablespoons: Adds richness and helps form the sauce base.
Garlic 4 cloves, minced: A must-have to cut through the richness and provide depth.
Olive Oil 2 tablespoons: For searing the shrimp and adding a hint of fruitiness.
Salt and Black Pepper to taste: Essential for balancing the sauce.
Parsley chopped, for garnish: Optional but adds color and freshness.
Red Pepper Flakes optional: A little heat goes a long way.

Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente—about 10 minutes. Reserve ½ cup of the pasta water, then drain and set aside.

While the pasta is cooking, heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then sauté for 2–3 minutes per side or until pink and just cooked through. Remove shrimp and set aside.

In the same skillet, reduce heat to medium. Add the remaining butter and garlic. Sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream, stir, and let it come to a gentle simmer. Reduce heat to low, then slowly whisk in the Parmesan until smooth and creamy.

Add the drained pasta to the skillet, tossing gently to coat. Use the reserved pasta water, a splash at a time, to loosen the sauce if needed.

Return the shrimp to the pan and stir gently. Let it all heat together for another 2 minutes. Taste and adjust seasoning with salt, pepper, or even a pinch of red pepper flakes if desired.

Finish with freshly chopped parsley for color and a touch of brightness. Serve hot—ideally with a big fork and a bigger appetite.