Name: Fettuccine Alfredo with Shrimp
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 oz fettuccine pasta; 2 tablespoons olive oil; 1 lb shrimp, peeled, deveined, tails removed; 3 cloves garlic, minced; 1 1/2 cups heavy cream; 2 cups chicken broth; 1 cup Parmesan cheese, freshly grated; Salt and pepper, to taste; Fresh parsley, for garnish (optional)

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Why You’ll Love This Recipe

This recipe is a perfect balance of convenience and flavor. Cooking the pasta directly in the cream and broth infuses it with extra richness, while the shrimp adds a light, savory touch. It’s quick enough for a weeknight but special enough for date night or entertaining.

Ingredients

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

Fettuccine pasta
Olive oil
Shrimp, peeled and deveined, tails removed
Garlic, minced
Heavy cream
Chicken broth
Parmesan cheese, grated
Salt and pepper

Directions

Heat a large skillet over medium-high heat. Add olive oil and swirl to coat.
Season shrimp with salt and pepper. Add to the skillet and cook for 3–4 minutes, until pink and opaque. Add garlic and cook for about 30 seconds until fragrant.
Remove shrimp from the pan and keep warm.
Add dried fettuccine pasta to the skillet. Pour in heavy cream and chicken broth. Bring to a boil, then cover and reduce heat to simmer. Cook until pasta is tender, stirring occasionally.
Return shrimp to the skillet and stir in Parmesan cheese until melted and the sauce is creamy.
Season with additional salt and pepper to taste. Garnish with fresh parsley if desired.
Serve immediately.

Servings and timing

Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Swap shrimp for scallops or chicken for a different protein option.
Add sautéed spinach or broccoli for extra vegetables.
Use half-and-half instead of heavy cream for a lighter sauce.
Sprinkle with crushed red pepper flakes for a bit of heat.
Add a splash of white wine to the sauce for more depth of flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or chicken broth to loosen the sauce. Avoid microwaving for too long to prevent overcooking the shrimp.

FAQs

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before cooking.

What’s the best pasta shape for this recipe?

Fettuccine is classic, but linguine or tagliatelle work well too.

Can I make this gluten-free?

Yes, substitute gluten-free pasta and ensure your broth is gluten-free.

How do I prevent the sauce from separating?

Keep the heat at a gentle simmer after adding cream and avoid boiling once the cheese is added.

Can I add vegetables?

Yes, broccoli, spinach, mushrooms, or asparagus are all great additions.

Is it possible to make this ahead of time?

It’s best served fresh, but you can prepare the shrimp and sauce ahead, then cook pasta and combine just before serving.

Can I use pre-shredded Parmesan?

Freshly grated melts smoother, but pre-shredded works in a pinch.

Will this work with milk instead of cream?

Milk will make a thinner sauce, and it may not be as creamy, but it’s possible.

How do I keep shrimp tender?

Avoid overcooking—shrimp cook quickly, so remove them from heat as soon as they turn pink.

Can I double the recipe?

Yes, just use a large enough skillet and increase cooking time slightly.

Conclusion

Fettuccine Alfredo with Shrimp is a rich, satisfying dish that’s ready in minutes yet tastes like something from a fine dining restaurant. Whether for a quick family dinner or a special occasion, its creamy sauce, tender pasta, and juicy shrimp make it a true comfort food favorite.