Shrimp Fettuccine Alfredo

This Shrimp Fettuccine Alfredo is a creamy, indulgent pasta dish that brings restaurant-level flavor to your own kitchen. Succulent shrimp are seasoned and seared to perfection, then combined with a silky Alfredo sauce made from butter, garlic, heavy cream, and lots of Parmesan. The fettuccine is cooked al dente and tossed in the rich sauce, with a final touch of parsley for freshness. Comforting and elegant, this dish is a perfect weeknight treat or date-night showstopper.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 1,639 kcal per serving

Ingredients

2 cup - raw shrimp
1 tablespoon - olive oil
⅛ - Salt
⅛ - Black pepper
½ teaspoon - paprika
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ pound - fettuccine pasta
3 tablespoon - unsalted butter
1 tablespoon - olive oil
3 cloves - garlic
1 cup - heavy cream
¾ cup - Parmesan cheese
¼ cup - Reserved pasta water
⅛ - fresh parsley

Instructions

Season shrimp with salt, pepper, paprika, garlic powder, and onion powder.
Heat 1 tbsp olive oil in a skillet over medium heat. Cook shrimp for 2–3 minutes per side, until pink and opaque. Set aside.
Bring salted water to a boil and cook fettuccine until al dente. Reserve 1/4 cup pasta water and drain the rest.
In a large pan, melt 3 tbsp butter with 1 tbsp olive oil. Add minced garlic and sauté until fragrant, about 1 minute.
Pour in heavy cream and bring to a simmer. Reduce heat and stir in Parmesan cheese until melted and the sauce thickens slightly.
Add cooked pasta and reserved pasta water. Toss to combine, then fold in shrimp.
Serve hot, topped with more Parmesan and freshly chopped parsley.