The Ultimate Creamy Shrimp Fettuccine Alfredo

This dish is the ultimate comfort food for seafood lovers: a creamy, restaurant-quality Shrimp Fettuccine Alfredo. Combining succulent, pan-seared shrimp with a velvety, garlic-infused cream sauce and thick ribbons of pasta, it’s a meal that feels like an indulgence but can be whipped up in under 30 minutes. Whether you are planning a romantic date night or a quick weeknight dinner, this recipe delivers a perfect balance of savory, buttery, and herbal notes that will leave everyone asking for seconds.

The Secrets to Elite Shrimp Pasta

The secret to an elite Shrimp Alfredo lies in the quality of the emulsion and the seasoning of the seafood. We aren’t just making a sauce; we are building layers of flavor that compete with the best Italian bistros.

Ingredients and Their Roles

• 1 lb Large Shrimp (Peeled and Deveined): The star of the show. Large shrimp stay juicy and provide a satisfying “snap” when bitten.
• 12 oz Fettuccine Pasta: The wide, flat shape of fettuccine is the perfect canvas for holding onto heavy, creamy sauces.
• 2 cups Heavy Cream: Provides the luxurious, silken base for our Alfredo sauce. Avoid half-and-half for authentic texture.
• 1 cup Freshly Grated Parmesan Cheese: Use high-quality cheese, not the canned variety. Real Parmesan melts smoothly and adds deep, salty umami.
• 4 tbsp Unsalted Butter: Adds golden richness and helps emulsify the sauce into a glossy finish.
• 4-5 Garlic Cloves (Minced): Essential for that signature Garlic Shrimp aroma and depth.
• 1 tsp Red Pepper Flakes: Adds a subtle heat that cuts through the richness of the dairy.
• 1 tsp Dried Oregano: To provide an earthy, herbaceous undertone.
• Fresh Parsley: For a pop of color and a clean, bright finish.

Step-by-Step Preparation Instructions

1. Boil the Pasta: Bring a large pot of heavily salted water to a boil. Cook the fettuccine until al dente. Reserve one cup of starchy pasta water before draining.
2. Sear the Shrimp: Pat shrimp dry. Season with salt, pepper, and red pepper flakes. In a large skillet over medium-high heat, melt 2 tbsp butter. Cook shrimp for 1-2 minutes per side until opaque. Remove and set aside.
3. Build the Garlic Cream Base: In the same skillet, melt remaining butter. Add minced garlic and sauté for 30 seconds. Pour in heavy cream and simmer for 3-5 minutes until slightly thickened.
4. Create the Alfredo Emulsion: Whisk in freshly grated Parmesan one handful at a time. Stir until smooth. Season with oregano and black pepper.
5. Combine and Conquer: Toss the fettuccine into the sauce. If too thick, add a splash of pasta water. Fold the shrimp back in to warm through.

Serving Suggestions

To balance the richness, serve with a crisp Caesar salad or lemon-garlic roasted asparagus. A side of toasted sourdough bread is perfect for mopping up any leftover Alfredo sauce. Pair with a chilled glass of Pinot Grigio to cut through the buttery goodness.