Homemade shrimp fettuccine Alfredo is a rich, creamy pasta dish made with tender shrimp, buttery garlic cream sauce, and fettuccine noodles. It’s restaurant-style comfort food you can make in one pan.
🧾 Ingredients
🍝 Pasta
- 250–300g fettuccine
- Salt (for boiling water)
🍤 Shrimp
- 300–400g shrimp (peeled & deveined)
- 1–2 tbsp butter or olive oil
- 2–3 cloves garlic (minced)
- Salt & black pepper
- ½ tsp paprika (optional)
🧀 Alfredo sauce
- 2 tbsp butter
- 1 cup heavy cream (or cooking cream)
- 1 cup grated Parmesan cheese
- Salt & black pepper
- Pinch of nutmeg (optional)
👩🍳 Method
1. Cook pasta
- Boil fettuccine in salted water until al dente.
- Reserve ½ cup pasta water, then drain.
2. Cook shrimp
- Heat butter or oil in a pan.
- Add garlic and cook briefly.
- Add shrimp, season with salt, pepper, and paprika.
- Cook 2–3 minutes per side until pink and done. Remove and set aside.
3. Make Alfredo sauce
- In the same pan, melt butter.
- Add cream and simmer gently.
- Stir in Parmesan until smooth and creamy.
- Season with salt, pepper, and a pinch of nutmeg if using.
4. Combine
- Add cooked pasta to sauce and toss well.
- Add a splash of pasta water if needed to loosen sauce.
- Return shrimp to the pan and mix gently.
🍽️ Serving ideas
- With garlic bread 🍞
- With a green salad 🥗
- With extra Parmesan on top 🧀
💡 Tips
- Don’t boil the cream—keep it at a gentle simmer
- Fresh Parmesan melts best (pre-grated can be grainy)
- Shrimp cooks fast—don’t overcook or it becomes rubbery
⚡ Quick 3-step version
- Cook pasta & shrimp
- Make creamy Alfredo sauce
- Toss everything together
If you want, I can also show you a spicy Cajun shrimp Alfredo, a chicken Alfredo version, or a lighter garlic milk-based Alfredo alternative.
