Creamy, cheesy Alfredo sauce tossed with tender fettuccine and juicy, perfectly seasoned shrimp. A restaurant-style favorite you can make right at home! 🤤🍝
🛒 Ingredients
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 4 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp red pepper flakes, optional
- 2 tbsp chopped fresh parsley
- ¼ cup reserved pasta water, as needed
- Extra Parmesan, for serving
👩🍳 Instructions
- Cook the pasta: Cook fettuccine in salted boiling water until al dente. Reserve ¼ cup pasta water, then drain.
- Season the shrimp: Pat shrimp dry and season with garlic powder, Italian seasoning, salt, and black pepper.
- Cook the shrimp: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, until pink and cooked through. Remove and set aside.
- Make the Alfredo sauce: Lower the heat to medium. Add the remaining butter and minced garlic. Cook for about 30 seconds. Pour in the heavy cream and simmer gently for 2–3 minutes.
- Add the cheese: Reduce heat to low and gradually stir in Parmesan until smooth and creamy. Add a splash of reserved pasta water if the sauce is too thick.
- Combine: Add the cooked fettuccine to the sauce and toss until completely coated.
- Add the shrimp: Return the shrimp to the skillet and gently toss everything together. Heat for another minute.
- Garnish & serve: Sprinkle with fresh parsley, extra Parmesan, and red pepper flakes if desired. Serve immediately. 🍤🧀
⭐ Tip
Use freshly grated Parmesan rather than pre-shredded cheese—it melts much more smoothly and gives the Alfredo sauce that rich, silky texture.