Creamy Shrimp Fettuccine Pasta

There’s something magical about a creamy, dreamy pasta dish that comes together in under 30 minutes. And when you add juicy, succulent shrimp to the mix? Well, that’s a dinner worthy of any restaurant menu! This Creamy Shrimp Fettuccine Pasta is the perfect balance of rich, garlicky Parmesan sauce, tender pasta, and perfectly cooked shrimp. Whether you’re making it for a cozy weeknight dinner or impressing guests, this recipe is guaranteed to be a hit.

If you love Alfredo-style pasta, this dish will quickly become your go-to. The sauce is silky smooth, thanks to a blend of butter, garlic, heavy cream, and freshly grated Parmesan. And the best part? It’s made in just one pan (aside from boiling the pasta), so you don’t have to worry about a sink full of dishes after enjoying your meal.

Now, let’s dive into the step-by-step guide on how to make this irresistible Creamy Shrimp Fettuccine Pasta.

HOW TO MAKE CREAMY SHRIMP FETTUCCINE PASTA

This recipe is broken down into easy steps, so even if you’re not a pro in the kitchen, you’ll still end up with a restaurant-quality dish.

STEP 1: COOK THE PASTA

First things first—let’s talk about pasta. The key to a perfect pasta dish starts with cooking the fettuccine just right.

1. Fill a large pot with water and bring it to a rolling boil.
2. Add a generous pinch of salt. (This step is crucial! Salting your pasta water infuses the noodles with flavor from the inside out.)
3. Drop in 8 ounces of fettuccine pasta and cook according to the package instructions until al dente.
4. Once the pasta is done, drain it well and set it aside.

Pro Tip: Reserve ½ cup of pasta water before draining. This starchy water can help loosen the sauce later if needed.

STEP 2: PREPARE THE SHRIMP

Shrimp is the star protein in this dish, and cooking it right is the key to getting that juicy, slightly crisp texture.

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. While the pan is heating, season 1 pound of large shrimp (peeled and deveined) with salt and pepper to taste.
3. Add the shrimp to the hot skillet and cook for 2-3 minutes per side, or until they turn pink and slightly golden.
4. Remove the shrimp from the skillet and set them aside on a plate.

Pro Tip: Avoid overcooking the shrimp! Shrimp cook quickly, and if left on the heat too long, they can become rubbery instead of tender and juicy.

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Now that the pasta is cooked and the shrimp is perfectly seared, it’s time to make the heart of this dish—the creamy Parmesan sauce. This sauce is what transforms a simple shrimp and pasta dish into something truly indulgent. It’s rich, smooth, and packed with garlicky, cheesy goodness that clings perfectly to each strand of fettuccine.

Let’s dive into the next steps and bring everything together for a pasta dish that tastes just like something you’d order at your favorite Italian restaurant.

STEP 3: MAKE THE CREAMY PARMESAN SAUCE

This sauce comes together quickly, so be sure to have all your ingredients ready to go before starting.

1. Melt the Butter – Using the same skillet that you cooked the shrimp in, melt ¼ cup of butter over medium heat. The leftover bits from the shrimp add even more flavor to the sauce.
2. Sauté the Garlic – Add 1 clove of minced garlic and stir it around for about 1 minute until fragrant. Be careful not to burn it!
3. Add the Heavy Cream – Slowly pour in 1 cup of heavy cream, stirring constantly. Bring it to a gentle simmer and let it cook for 2-3 minutes until slightly thickened.
4. Melt the Parmesan – Reduce the heat to low and gradually sprinkle in 1 ½ cups of freshly grated Parmesan cheese. Stir continuously until the cheese is fully melted and the sauce is smooth.

Pro Tip: Using freshly grated Parmesan instead of pre-shredded cheese makes a huge difference in texture. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly.

STEP 4: COMBINE EVERYTHING TOGETHER

Now that the sauce is velvety and rich, it’s time to bring back the shrimp and pasta.

1. Return the Shrimp – Add the cooked shrimp back into the skillet, stirring to coat them in the creamy sauce.
2. Toss in the Fettuccine – Add the drained fettuccine pasta and use tongs to gently toss everything together. Make sure the pasta is well-coated in the sauce.
3. Adjust the Sauce – If the sauce seems too thick, gradually add a bit of the reserved pasta water (from Step 1), stirring until you reach the desired consistency.

Pro Tip: Let the pasta cook in the sauce for 2-3 more minutes on low heat. This allows the flavors to meld together and ensures that every bite is packed with creamy, garlicky goodness.

STEP 5: GARNISH AND SERVE

Now for the finishing touches that take this dish from delicious to truly spectacular.

1. Remove the skillet from heat and sprinkle ¼ cup of freshly chopped parsley over the pasta. This adds a fresh, vibrant contrast to the creamy richness.
2. Optional Additions – If you want to take this dish to the next level, consider adding:
   • A squeeze of fresh lemon juice for a hint of brightness
   • A pinch of red pepper flakes for a little heat
   • More freshly grated Parmesan on top (because there’s no such thing as too much cheese)
3. Serve Immediately – Creamy pasta is best enjoyed fresh, so serve it up right away while it’s warm and at its best.

Pro Tip: Pair this dish with a crisp green salad and some garlic bread for a complete and satisfying meal.

TIPS FOR MAKING THE PERFECT CREAMY SHRIMP FETTUCCINE

• Use high-quality shrimp – Fresh or frozen, make sure they’re deveined and cleaned properly. If using frozen shrimp, thaw them completely before cooking.
• Don’t overcook the shrimp – Shrimp only need a few minutes to cook. If they turn rubbery, they’ve been on the heat too long.
• Balance the sauce consistency – If the sauce thickens too much, use reserved pasta water to loosen it. If it’s too thin, let it simmer a little longer.
• Serve immediately – This dish is best enjoyed fresh. If it sits too long, the sauce can thicken and lose its creamy texture.

You’ve cooked the pasta, perfected the creamy Parmesan sauce, and tossed it all together for a restaurant-quality meal at home. But what if you have leftovers? Or maybe you want to switch things up with some fun variations? This final section answers all your burning questions and offers tips on how to store, reheat, and customize this dish to make it your own.

FREQUENTLY ASKED QUESTIONS

1. Can I use a different type of pasta?
Absolutely! While fettuccine is the classic choice for a creamy pasta like this, you can use spaghetti, linguine, or even penne. Just keep in mind that thinner pastas like angel hair might not hold up as well to the thick sauce.

2. Can I make this dish ahead of time?
This dish is best enjoyed fresh, but you can prepare the components ahead of time. Cook the pasta and shrimp separately, then refrigerate them. When you’re ready to eat, reheat the sauce and toss everything together.

3. How do I keep the sauce from separating?
The key to a smooth, creamy sauce is low and slow heating. If the heat is too high, the heavy cream and cheese can break apart. Stir continuously and avoid rapid boiling once the dairy is added.

4. Can I make this dish lighter?
Yes! If you want a lighter version, try using half-and-half instead of heavy cream. You can also swap the butter for olive oil and reduce the amount of Parmesan cheese. Just note that the sauce won’t be as rich and creamy.

5. What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it sits, so you’ll need to add a splash of milk or water when reheating.

6. Can I freeze this pasta?
Cream-based sauces don’t always freeze well because they can separate when thawed. However, if you do freeze it, store it in a freezer-safe container for up to 2 months. Reheat gently over low heat while stirring frequently.

7. What protein can I use instead of shrimp?
If you’re not a fan of shrimp, you can substitute it with:

• Chicken – Sautéed chicken breast or thighs work great.
• Salmon – Flaky, cooked salmon adds a luxurious twist.
• Scallops – Perfect if you want to keep the seafood theme.
• Mushrooms – For a vegetarian option, sautéed mushrooms add a meaty texture.

STORAGE AND REHEATING TIPS

Refrigerating Leftovers:

• Store in an airtight container for up to 3 days.
• The sauce may thicken, so you’ll need to reheat it properly.

Reheating on the Stovetop:

• Place the pasta in a pan over low heat.
• Add a splash of milk, cream, or broth to loosen the sauce.
• Stir frequently until warmed through.

Reheating in the Microwave:

• Place pasta in a microwave-safe dish.
• Add a tablespoon of milk or water and cover with a damp paper towel.
• Heat in 30-second intervals, stirring in between to prevent uneven heating.

Can I reheat shrimp?
Yes, but be careful! Overcooking shrimp during reheating can make them rubbery. If possible, remove the shrimp and reheat the pasta first, then stir the shrimp in at the end just to warm them through.

FUN VARIATIONS TO TRY

Want to change things up? Here are some delicious variations of this creamy shrimp fettuccine pasta:

Spicy Cajun Shrimp Pasta

• Add 1 teaspoon of Cajun seasoning to the shrimp before cooking.
• Stir in ¼ teaspoon of red pepper flakes for extra heat.

Garlic Butter Lobster & Shrimp Pasta

• Swap half the shrimp for lobster meat.
• Use garlic butter instead of olive oil for sautéing.

Sun-Dried Tomato & Spinach Alfredo

• Add ½ cup of chopped sun-dried tomatoes and 1 cup of baby spinach to the sauce.
• Stir until the spinach is wilted before adding the shrimp and pasta.

Lemon Garlic Shrimp Pasta

• Add zest of 1 lemon and a squeeze of fresh lemon juice to the sauce.
• Garnish with extra fresh parsley and grated Parmesan.

Bacon & Shrimp Carbonara-Style Pasta

• Cook 4 slices of chopped bacon until crispy before making the sauce.
• Add the bacon back in when tossing the pasta with the sauce.

Creamy Shrimp Fettuccine Pasta

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• Author: Andrew Recipes
• Total Time: 25 minutes

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Description

A rich and decadent pasta dish featuring succulent shrimp, a velvety Parmesan cream sauce, and perfectly cooked fettuccine. This restaurant-quality meal comes together in under 30 minutes!

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Ingredients

Scale 1x2x3x

✅ For the Pasta:

• 8 ounces fettuccine pasta
• Water for boiling
• Salt for pasta water

✅ For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper to taste

✅ For the Creamy Sauce:

• ¼ cup butter
• 1 clove garlic, minced
• 1 cup heavy cream
• 1 ½ cups freshly grated Parmesan cheese

✅ For Garnish:

• ¼ cup chopped fresh parsley

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Instructions

1️⃣ Cook the Pasta:

In a large pot, bring salted water to a boil.

Add the fettuccine pasta and cook according to package instructions until al dente.

Drain and set aside.

2️⃣ Cook the Shrimp:

Heat olive oil in a large skillet over medium-high heat.

Season the shrimp with salt and pepper, then add them to the skillet.

Cook for 2-3 minutes per side, or until shrimp are pink and opaque.

Remove shrimp from the skillet and set aside.

3️⃣ Make the Alfredo Sauce:

In the same skillet, melt butter over medium heat.

Add minced garlic and sauté for about 1 minute until fragrant.

Stir in heavy cream and bring to a gentle simmer.

Reduce heat to low and gradually add Parmesan cheese, stirring until the sauce is creamy and smooth.

4️⃣ Combine Everything:

Return the cooked shrimp to the skillet.

Add the drained fettuccine, tossing everything together until the pasta is evenly coated in the creamy sauce.

Let it cook for 2-3 more minutes, stirring occasionally, until heated through.

5️⃣ Garnish & Serve:

Remove from heat and sprinkle with chopped parsley.

Serve immediately and enjoy!

Notes

✅ Fresh vs. Frozen Shrimp: If using frozen shrimp, thaw completely and pat dry before cooking.
✅ Parmesan Tip: Always use freshly grated Parmesan for a smoother, creamier sauce.
✅ Want Extra Flavor? Add a pinch of red pepper flakes for a subtle kick.
✅ Lighter Version: Swap heavy cream for half and half or evaporated milk for a lighter sauce.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 4