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.
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
Instructions
- Cook fettuccine in salted boiling water until al dente. Drain and set aside, reserving ½ cup of pasta water.
- Pat shrimp dry and season with salt, pepper, and paprika.
- 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.
- In the same skillet, melt butter and sauté diced onion for about 3 minutes until soft. Add garlic and cook for 30 seconds.
- Pour in white wine and simmer until reduced by half.
- Add heavy cream, reduce heat to low, and simmer for 2–3 minutes. Stir in Parmesan until melted and smooth.
- Add shrimp and cooked pasta to the sauce. Toss to coat. Add reserved pasta water if needed to thin the sauce.
- Garnish with chopped parsley or basil and serve hot.
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.
