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Shrimp Fettuccine Alfredo Pasta in a white bowl with few ingredients around.

Shrimp Alfredo

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Shrimp Alfredo Pasta is a rich and creamy Italian seafood delight that combines tender Fettuccine, succulent shrimp, butter, and Italian seasonings in a luscious Alfredo sauce. This easy-to-make recipe is perfect paired with roasted vegetables or a fresh salad and is ideal for both lunch and dinner. Best of all, it comes together in under 30 minutes.
Course Main Course
Cuisine Italian, American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 746
Author Sangeetha Vel

Ingredients

For Marinationg Shrimp

  • 1 lb Shrimp
  • ½ tsp Garlic Powder
  • ½ tsp Ground Black Pepper
  • ½ tsp Chili Flakes
  • ½ tsp Salt

For Cooking Pasta

  • 12 oz Fettuccine Pasta
  • 5 cups Water adjust as needed
  • 1 tsp Oil

For Frying Shrimp

  • 2 tbsp Oil

Other Ingredients

  • 3 tbsp Butter
  • 3 tbsp Onion chopped
  • 2 tsp Garlic minced
  • 2 cups Heavy Cream
  • ½ tsp Italian Seasoning
  • ½ tsp Ground Black Pepper
  • ½ tsp Chili Flakes
  • Salt to taste
  • 1 cup Parmesan Cheese
  • Fresh Parsley Leaves to garnish
US Customary - Metric

Instructions

Marinating the Shrimp

  • In a bowl, mix the shrimp with garlic powder, ground black pepper, chili flakes, and salt. Stir well to coat evenly. For enhanced flavor, optionally let the shrimp marinate for 10 minutes before cooking.
    Seasoned Shrimp in a glass bowl.

Cooking Fettuccine Pasta

  • In a large pot, bring water to a boil. Add a drizzle of oil and a pinch of salt. The oil helps prevent the pasta from sticking together, while the salt flavors the pasta as it cooks.
    Water boiling in a pot.
  • Carefully add the Fettuccine pasta to the boiling water. If the noodles are too long to fit in the pot initially, gently bend them as they soften until they fully submerge. Stir occasionally to ensure the noodles don't stick to each other or the bottom of the pot. Follow the package instructions for cooking time, aiming for an al dente texture.
    Fettuccine Pasta in a boiling water.
  • Once the pasta is al dente, promptly drain it in a colander. To prevent clumping, you can give it a quick rinse under cold water to remove excess starch and toss it with a little bit of olive oil. Alternatively, mixing it directly with the sauce can also prevent sticking and help the sauce adhere better to the pasta. Set it aside for later use.
    Cooked Drained Pasta in a strainer.

Frying the Shrimp

  • Heat oil in a pan over medium heat. Add the shrimp in a single layer, ensuring they are not overcrowded to promote even cooking.
    Shrimp frying in the frying pan.
  • Fry the shrimp for 3 to 5 minutes on each side. Watch for them to curl, turn pink, and become opaque, which are signs of perfect doneness. Once cooked, remove the shrimp from the pan and set them aside on a plate lined with paper towels to absorb any excess oil, keeping the shrimp crispy.
    Fried Shrimp in a black plate.

Preparing Shrimp Alfredo

  • In the same pan used for frying the shrimp, add butter. Allow it to melt over medium heat. Once melted, sauté the onion and garlic until they're soft and aromatic, releasing their flavors into the oil.
    Sauteing the aromatics in a pan.
  • Carefully pour in the heavy whipping cream and allow it to simmer gently.
    Simmering the cream mixture.
  • Add salt, Italian seasoning, chili flakes, and black pepper to the cream. Stir continuously to blend the flavors well and prevent the cream from sticking and burning. Cook until the sauce thickens to a creamy consistency.
    Cream mixture with seasoning.
  • Gradually add Parmesan cheese to the sauce, stirring until it is completely melted and the sauce is smooth. This gradual addition prevents the cheese from clumping.
    Silky smooth alfredo sauce in a pan.
  • Add the cooked Fettuccine pasta to the Alfredo sauce. Gently fold the pasta into the sauce to coat it evenly without breaking the strands.
    Pasta coated with alfredo sauce.
  • Arrange the pan-fried shrimp on top of the pasta. Garnish with freshly chopped parsley to add a burst of color and freshness. Then, remove the dish from the heat immediately to prevent overcooking. Enjoy your delicious Shrimp Alfredo Pasta!
    Shrimp Alfredo garnished with parsley leaves.

Serving

  • Serve this creamy Homemade Shrimp Fettuccine Alfredo Pasta with a side of roasted vegetables like broccoli, asparagus, potatoes, or carrots. Alternatively, pair it with a simple salad for a delightful and balanced meal.
    Serving Shrimp Alfredo pasta in a serving bowl.

Notes

Here are my tips for making perfect Shrimp Alfredo Pasta:
  • Shrimp Preparation: Make sure the shrimp are fully thawed and patted dry before cooking. This helps prevent excess moisture from diluting the flavors of the sauce.
  • Cream and Garlic: While traditional Alfredo sauce doesn't include cream and garlic, adding them creates a rich, American-style sauce that significantly enhances the flavor and taste of the dish.
  • Utilize Pasta Water: If your sauce thickens too much, gradually add some reserved pasta water to achieve the desired consistency. Remember to save a cup of pasta water before draining your pasta, as it may help in perfecting your sauce.
  • Cooking Temperature: Always prepare the sauce over medium heat to prevent the cream and cheese from burning at the bottom of the pan.

Nutrition

Serving: 1serving | Calories: 746kcal | Carbohydrates: 6g | Protein: 36g | Fat: 66g | Saturated Fat: 38g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 357mg | Sodium: 935mg | Potassium: 479mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2362IU | Vitamin C: 2mg | Calcium: 462mg | Iron: 1mg

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