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Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce – Rich, Velvety & Irresistible

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Creamy, garlicky Alfredo pasta tossed with juicy shrimp and silky fettuccine noodles. A comforting, restaurant-style dinner ready in 30 minutes.

Ingredients

Scale

  • 12 oz fettuccine

  • 1 lb large shrimp, peeled and deveined

  • 1 tbsp olive oil

  • 3 tbsp butter, divided

  • 3–4 garlic cloves, minced

  • 1 1/2 cups heavy cream

  • 1 1/4 cups grated Parmesan cheese

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/4 tsp garlic powder

  • 1/4 tsp paprika

  • Optional: pinch of nutmeg, chopped parsley, lemon zest

Instructions

  • Cook fettuccine in salted water until al dente. Reserve 1/2 cup pasta water. Drain.

  • Season shrimp with salt, pepper, garlic powder, and paprika. Sauté in oil + 1 tbsp butter for 1–2 mins per side. Remove and set aside.

  • In the same pan, melt 2 tbsp butter. Add garlic and sauté 30 seconds.

  • Stir in cream and simmer gently. Add Parmesan in batches, whisking until smooth.

  • Add pasta and shrimp to the sauce. Toss to coat. Add pasta water if needed.

  • Garnish with parsley, lemon zest, or extra Parmesan. Serve hot.

Notes

  • Use freshly grated Parmesan for best texture.

  • Don’t overcook the shrimp — they cook quickly!

  • For a lighter version, use half-and-half and less cheese.

Find it online: https://dailywholekitchen.com/creamy-shrimp-fettuccine-pasta-with-homemade-alfredo-sauce-rich-velvety-irresistible/