Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce

This creamy shrimp fettuccine pasta with homemade Alfredo sauce is the kind of comfort food I crave when I want something rich, satisfying, and totally indulgent. With tender shrimp, a silky Parmesan cream sauce, and perfectly cooked pasta, it’s the kind of dish that feels like a luxury but comes together surprisingly fast.

Why You’ll Love This Recipe

I love this dish because it brings everything I want in a pasta dinner—creamy, savory, and full of flavor. It’s:

• Ready in under 30 minutes
• A true one-pan wonder (outside of the pasta)
• Fancy enough for date night, easy enough for weeknights
• Flexible with protein and veggie swaps
• Always a crowd-pleaser

Ingredients

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

• ¾ lb fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely diced
• 2 garlic cloves, minced
• ⅓ cup dry white wine (or substitute lemon juice or chicken broth)
• 2 cups heavy cream
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• ¼ teaspoon paprika
• Chopped parsley or basil for garnish

Directions

1. I start by cooking the fettuccine in salted boiling water until al dente, then drain it and set it aside. I like to reserve a bit of the pasta water in case the sauce needs thinning.

2. I pat the shrimp dry and season them with salt, pepper, and paprika. Then I heat olive oil in a large skillet over medium-high heat and cook the shrimp for about 1–2 minutes per side until pink and opaque. I remove them from the skillet and set aside.

3. In the same skillet, I melt the butter and sauté the onion until soft, about 3 minutes. I stir in the garlic and cook for another 30 seconds.

4. I pour in the white wine and let it simmer until reduced by half. Then I add the cream, lower the heat, and let it simmer for a couple of minutes before stirring in the Parmesan cheese.

5. Once the sauce is smooth and creamy, I add the cooked shrimp back in along with the fettuccine. I toss everything together until the pasta is well coated. If needed, I add a bit of the reserved pasta water to loosen the sauce.

6. I finish it off with a sprinkle of parsley or basil and serve it hot.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• I swap the shrimp for grilled chicken or scallops when I want something different.

• For a veggie twist, I mix in sautéed mushrooms, spinach, or roasted cherry tomatoes.

• A pinch of red pepper flakes gives it a little heat.

• I sometimes use whole wheat or gluten-free pasta to suit different diets.

Storage/Reheating

• Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: I reheat gently on the stove over low heat with a splash of cream or milk to bring the sauce back to life. Microwaving works too, but I go low and slow to avoid separation.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before cooking so they sear nicely and don’t water down the sauce.

What’s a good substitute for white wine?

I use chicken broth or a little lemon juice and water when I want to skip the wine.

How do I keep the Alfredo sauce from separating?

I make sure the heat stays low once the cream and cheese are added, and I don’t let it boil—just a gentle simmer.

Can I make this ahead of time?

It’s best served fresh, but I’ve made the sauce and cooked pasta ahead, then reheated and tossed them together just before serving.

Is there a lighter way to make this?

I swap heavy cream with half-and-half or whole milk for a lighter version. The sauce won’t be quite as rich, but still very tasty.

Conclusion

This creamy shrimp fettuccine pasta with homemade Alfredo sauce is one of those go-to meals I turn to when I want something that feels a little fancy without a lot of fuss. It’s fast, flavorful, and always hits the spot—perfect for a quiet night in or when I’m trying to impress someone at dinner.

Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner, Pasta
• Method: Sautéed, Boiled
• Cuisine: Italian-Inspired, American
• Diet: Gluten Free

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Description

This Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce is rich, indulgent, and packed with flavor. Featuring tender shrimp tossed with fettuccine in a velvety Parmesan cream sauce, this easy shrimp Alfredo recipe is the perfect blend of elegance and comfort food. Ready in under 30 minutes, it’s a fast weeknight dinner or impressive date-night meal that feels like a restaurant dish.

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Ingredients

• ¾ lb fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely diced
• 2 garlic cloves, minced
• ⅓ cup dry white wine (or substitute lemon juice or chicken broth)
• 2 cups heavy cream
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• ¼ teaspoon paprika
• Chopped parsley or basil, for garnish

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Instructions

1. Cook fettuccine in salted boiling water until al dente. Drain and set aside, reserving ½ cup of pasta water.
2. Pat shrimp dry and season with salt, pepper, and paprika.
3. In a large skillet, heat olive oil over medium-high heat. Sear shrimp for 1–2 minutes per side until pink and opaque. Remove from skillet and set aside.
4. In the same skillet, melt butter and sauté diced onion for about 3 minutes until soft. Add garlic and cook for 30 seconds.
5. Pour in white wine and simmer until reduced by half.
6. Add heavy cream, reduce heat to low, and simmer for 2–3 minutes. Stir in Parmesan until melted and smooth.
7. Add shrimp and cooked pasta to the sauce. Toss to coat. Add reserved pasta water if needed to thin the sauce.
8. Garnish with chopped parsley or basil and serve hot.

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Notes

• Swap shrimp with grilled chicken or scallops for variety.
• Add veggies like spinach, mushrooms, or cherry tomatoes for more texture.
• A pinch of red pepper flakes adds a nice kick.
• Use gluten-free or whole wheat pasta for dietary needs.
• For a lighter version, use half-and-half or whole milk instead of cream.