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This quick and easy Shrimp Fettuccine Alfredo recipe will help you get a meal on the table in under 20 minutes. It's creamy, cheesy and tastes absolutely delicious with the savory, crispy shrimp on top.
Shrimp Fettucine Alfredo Recipe
This easy shrimp fettuccine alfredo recipe makes a restaurant-quality shrimp pasta with a flavorful, creamy alfredo sauce that is loaded with parmesan flavor.
The homemade alfredo sauce is absolutely the soul of this dish. It yields a rich, creamy sauce with butter, whole milk, heavy cream, egg yolk, and parmesan cheese.
In this recipe, I added minced garlic to jazz up the flavor and all-purpose flour to thicken the texture of the final dish. Stir and cook all ingredients for 5 minutes, and you should have the most authentic alfredo sauce ready to go.
For more seafood pasta recipes, check out my Shrimp and Spinach Pasta!
Why This Recipe Works
This recipe takes less than 20 minutes to make from start to finish. It’s one of our favorite recipes for busy weeknights.
Shrimp fettuccine alfredo is quite expensive when ordering in Italian restaurants, but you can make it home for a fraction of the cost.
This recipe makes a luxurious taste with only a few simple steps, and it’s perfect for any occasion. You may also double the recipe to make a large batch for parties or big events.
Shrimp Fettuccine Alfredo Ingredients
It only calls for a few staple ingredients:
- Fettuccine
- Unsalted butter
- Shrimp
- Salt
- Ground black pepper
- Garlic
- All-purpose flour
- Heavy cream
- Whole milk
- Egg yolk
- Grated parmesan cheese
- Fresh parsley
To make this ultimate creamy sauce, heavy cream is a must. However, you may also use cream cheese as a substitute if you don’t have heavy cream.
Choose either grated parmesan cheese or freshly shredded parmesan for this recipe to make the most decadent, cheesy sauce.
See the recipe card for full information on ingredients.
How To Make Shrimp Fettuccine Alfredo
First, cook fettuccine according to the package instruction.
Secondly, pan sear the shrimp in a skillet with butter and seasonings. Cook for a few minutes until pink, then set aside.
Next, stir-fry the minced garlic with melted butter in a skillet and stir in all-purpose flour, whole milk, heavy cream, and egg yolk. Constantly whisk and cook the sauce until it thickens, then finish it with grated parmesan cheese.
Finally, add cooked fettuccine and shrimp back to the sauce, stirring to combine well. Serve immediately with freshly chopped parsley.
Cooking Tips
For the best result, please follow my tips:
- Cook the fettuccine to al dente. You want to undercook the fettuccine for 2 minutes so every strand has a firm bite. To ensure the fettuccine is not overcooked, you may also cool down the cooked fettuccine in a bowl of ice water for 2 minutes, then drain and set aside.
- Choose big fresh shrimp or jumbo prawns with shells and heads for the best result. Fresh shrimp bring a sweet and briny taste to the pasta and become crispy and succulent once cooked.
- To make a smooth and creamy sauce without clumping, constantly stir the mixture until all ingredients are well combined.
Frequently Asked Question
Store the leftovers in an airtight container and refrigerate for up to 3 days. To reheat, microwave for a few minutes or until the sauce becomes smooth. Serve with more grated parmesan cheese on top for the best taste.
Yes, broccoli, asparagus, green peas, or spinach will be great for shrimp fettuccine alfredo. You may cook these vegetables by boiling them for the final few minutes of cooking the pasta.
This recipe has 843 calories per serving.
What To Serve With Shrimp Fettuccine Alfredo
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Other Recipes You Might Like
Shrimp Fettuccine Alfredo
Ingredients
- 1 lb (500 grams) fettuccine
- 3 tablespoons unsalted butter
- 1 lb (500 grams) shrimp, peeled and deveined
- Salt, to taste
- Ground black pepper, to taste
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 egg yolk
- 1 cup grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook the fettuccine according to the package instructions, but undercook it by 2 minutes to ensure a firm texture. (Alternatively, you can transfer the cooked pasta to a bowl of ice water and let it cool for 2 minutes.) Drain and set aside.
- Heat a skillet (or frying pan) over medium heat. Melt 1 tablespoon of butter in the skillet, then add the shrimp. Sprinkle with salt and ground black pepper, and cook the shrimp for 2 to 3 minutes per side, or until they turn pink. Remove the shrimp to a plate.
- Add the remaining butter and minced garlic to the skillet, and cook until the garlic becomes aromatic and golden brown. Add the all-purpose flour and continue stirring until it is cooked and no lumps remain. Pour in the heavy cream and whole milk, stirring constantly. Next, whisk in the egg yolk.
- Finally, add the grated Parmesan cheese and continue whisking until the cheese melts. (If the sauce becomes too thick, add 2 to 3 tablespoons of the cooked pasta water.) Taste the sauce and adjust the salt if needed.
- Once the Alfredo sauce is ready, lower the heat. Add the shrimp and cooked pasta, and toss well to coat with the sauce. Serve immediately, garnished with freshly chopped parsley and additional grated Parmesan cheese.
Video
Notes
- Cook the fettuccine to al dente. You want to undercook the fettuccine for 2 minutes so every strand has a firm bite. To ensure the fettuccine is not overcooked, you may also cool down the cooked fettuccine in a bowl of ice water for 2 minutes, then drain and set aside.
- Choose big fresh shrimp or jumbo prawns with shells and heads for the best result.
- To make a smooth and creamy sauce without clumping, constantly stir the mixture until all ingredients are well combined.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just wanted to thank you for introducing me to your delicious shrimp Alfredo recipe. It’s been a regular at my dinner table for the past few weeks and everyone loves it.
I’m allergic to garlic and onion, so I was wondering if you had any other pasta recipes that don’t include these ingredients? I’d love to try them out!
Thanks again for the delicious recipe.
You can check out all my pasta recipes.
Great recipe! Easy, not too time consuming and delicious! Did spice up the shrimp a little though and added chopped fresh spinach to pasta.
Awesome
Can I use almond milk instead of whole milk or would half and half work better? I am using the heavy cream also.
Yes you can try!
One of my absolute favorites – followed recipe to a T and it turned out delicious! Thanks, Bee!
Amazing!?
Stumbled upon your site by accident. Alfredo recipes look awesome ? can’t wait to try them out. Also am looking forward to new recipes in my mailbox. Am getting hungry Now!
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Good