Description
A luxurious, creamy Alfredo with succulent shrimp — ready in just minutes! This classic Italian-inspired dish is rich, garlicky, and perfect for quick weeknight dinners or elegant date nights at home.
Ingredients
8 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
2 tbsp butter
1 tbsp olive oil
4 garlic cloves, minced
1 cup heavy cream
3/4 cup grated Parmesan cheese
1/2 cup chicken broth
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
1 tbsp lemon juice
2 tbsp chopped parsley for garnish
Instructions
1. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
2. In a large skillet, heat butter and olive oil over medium heat.
3. Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
4. In the same skillet, add garlic and sauté for 30 seconds until fragrant.
5. Pour in chicken broth and heavy cream, stirring to combine.
6. Reduce heat to low and stir in Parmesan cheese until melted and smooth.
7. Return shrimp to the skillet and add cooked pasta, tossing to coat in the creamy sauce.
8. Add a splash of reserved pasta water if needed to thin the sauce.
9. Stir in lemon juice and red pepper flakes (if using).
10. Serve hot, garnished with parsley and extra Parmesan.
Notes
Use freshly grated Parmesan for the smoothest sauce.
Don’t overcook the shrimp — they’re done as soon as they turn pink!
Add sautéed mushrooms, spinach, or sun-dried tomatoes for variation.
Pairs beautifully with garlic bread and a crisp white wine.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 560
- Sugar: 3g
- Sodium: 870mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 210mg