Creamy Shrimp Alfredo Recipe 20-Minute Easy Fettuccine Dinner
A quick and creamy shrimp Alfredo with fettuccine that comes together in about 20 minutes, perfect for busy weeknights and cozy dinners.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3-4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 8 ounces (225 grams) fettuccine pasta
- 1 pound (450 grams) raw shrimp, peeled and deveined
- 3 tablespoons (45 grams) unsalted butter, divided
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup (240 ml) heavy cream
- 3/4 cup (75 grams) freshly grated Parmesan cheese
- Salt and freshly cracked black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
- 1 teaspoon lemon juice (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of fettuccine and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup (120 ml) pasta water before draining.
- While the pasta cooks, pat the shrimp dry with paper towels. Toss them lightly in 1 tablespoon of all-purpose flour, coating evenly.
- In a large skillet over medium-high heat, melt 1 tablespoon (15 grams) of butter. Add the shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Remove shrimp from the skillet and set aside.
- In the same skillet, reduce heat to medium and add remaining 2 tablespoons (30 grams) of butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Slowly pour in 1 cup (240 ml) heavy cream, stirring constantly. Bring to a gentle simmer, letting it thicken for 2-3 minutes until the sauce coats the back of a spoon.
- Gradually whisk in 3/4 cup (75 grams) freshly grated Parmesan cheese until melted and smooth. Season with salt and freshly cracked black pepper to taste. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Return shrimp to the skillet, stirring to coat in the sauce. Add the drained fettuccine directly into the sauce and toss gently but thoroughly to combine. Heat everything together for another minute so flavors meld.
- Remove from heat, squeeze in 1 teaspoon of fresh lemon juice if using, and sprinkle chopped parsley on top. Serve immediately while warm and creamy.
Notes
Do not overcook shrimp to avoid rubbery texture. Use freshly grated Parmesan for best melting and flavor. Reserve pasta water to adjust sauce consistency. Cook garlic gently to prevent burning. For dairy-free, substitute cream with canned coconut milk and use dairy-free Parmesan alternative. For gluten-free, use gluten-free pasta and flour substitute.
Nutrition
- Serving Size: About 1/3 to 1/4 of
- Calories: 480520
- Fat: 28
- Carbohydrates: 35
- Fiber: 2
- Protein: 35
Keywords: shrimp alfredo, creamy shrimp pasta, quick dinner, fettuccine alfredo, easy shrimp recipe, weeknight dinner, garlic cream sauce