Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce

Why You’ll Love This Recipe

This recipe combines the best of both worlds—plump, juicy shrimp and a luscious homemade alfredo sauce. The rich, creamy sauce is made from scratch, which adds a depth of flavor you can’t get from store-bought versions. The fettuccine pasta soaks up all the deliciousness of the sauce, while the shrimp add a delicate sweetness and tenderness. It’s a simple yet sophisticated dish that feels like a restaurant-quality meal at home.

Ingredients

• 8 ounces fettuccine pasta
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, minced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta: Cook the fettuccine pasta according to the package instructions in salted water. Drain and set aside, reserving about 1/2 cup of pasta water.
2. Cook the shrimp: Heat olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
3. Make the alfredo sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring it to a simmer. Stir occasionally, and let it simmer for 3-4 minutes until the sauce thickens slightly.
4. Combine the pasta and sauce: Add the cooked fettuccine to the skillet with the alfredo sauce, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
5. Add the shrimp: Return the cooked shrimp to the skillet and toss everything together to combine. Cook for another minute or two to ensure everything is heated through.
6. Serve: Serve the creamy shrimp fettuccine pasta hot, garnished with freshly grated Parmesan cheese and chopped parsley if desired.

Servings and Timing

This recipe serves 4 people.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Garlic Parmesan Shrimp: For a more garlicky version, add extra minced garlic to the alfredo sauce or toss the shrimp in garlic butter before adding them to the pasta.
• Add vegetables: You can add spinach, mushrooms, or sun-dried tomatoes to the sauce for added flavor and texture.
• Lighter version: Substitute the heavy cream with half-and-half or milk, and use a light butter option for a lower-calorie version of this dish.
• Gluten-free option: Swap the fettuccine for gluten-free pasta to make this dish gluten-free.

Storage/Reheating

Store any leftover pasta in an airtight container in the fridge for up to 2 days. To reheat, place it in a skillet over medium heat with a splash of milk or cream to loosen up the sauce, or microwave in 30-second intervals, stirring in between.

FAQs

1. Can I use frozen shrimp instead of fresh?

Yes, you can use frozen shrimp. Just be sure to thaw them completely before cooking.

2. Can I use a different type of pasta?

Yes, you can substitute the fettuccine with any pasta you prefer, such as linguine, penne, or spaghetti.

3. Can I make the alfredo sauce ahead of time?

The alfredo sauce is best when freshly made, as it tends to thicken as it cools. However, you can prepare it ahead of time and store it in the fridge for up to 2 days. Reheat gently before serving.

4. How can I make this dish spicier?

If you prefer a bit of spice, add red pepper flakes to the shrimp while cooking, or stir some into the alfredo sauce for an extra kick.

5. Can I add cheese to the sauce?

Yes, you can add Parmesan or Romano cheese to the sauce for an even cheesier flavor. Stir in the cheese after simmering the cream for a rich and velvety finish.

6. Can I make this without heavy cream?

If you don’t have heavy cream, you can use half-and-half or whole milk, though the sauce will be less rich and creamy.

7. Can I add other proteins to this dish?

Absolutely! You can replace the shrimp with chicken, scallops, or even add both shrimp and chicken for a surf-and-turf twist.

8. How do I prevent the alfredo sauce from separating?

To keep the sauce from separating, make sure to simmer it gently and avoid overheating. Stir in the cream slowly, and don’t let it come to a boil.

9. Can I use pre-cooked shrimp?

Yes, if you’re using pre-cooked shrimp, simply add them at the end, just long enough to warm through, as they are already cooked.

10. Can I freeze this dish?

It’s best to enjoy this dish fresh. Freezing the pasta with the alfredo sauce might cause the sauce to break when reheated, but you can freeze the shrimp and sauce separately for up to 1 month. Reheat gently when ready to serve.

Conclusion

This Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce is the ultimate comfort food. With succulent shrimp and a rich, homemade alfredo sauce that’s both creamy and flavorful, this dish is perfect for a weeknight dinner or any special occasion. Quick, easy, and indulgent, it’s sure to become a family favorite that’s guaranteed to impress every time!

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