Best Creamy Shrimp Fettuccine Alfredo with Homemade Sauce

Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce is more than just a meal; it’s an invitation to a truly luxurious culinary experience right in your own kitchen. Imagine a dish so rich and satisfying, yet surprisingly simple to prepare, that it transports you to an Italian trattoria with every forkful.

We are absolutely thrilled to share our perfected recipe for this beloved classic, designed to bring gourmet dining to your weeknight table.

The story of Alfredo sauce itself is one of simple perfection, born in Rome in the early 20th century from a desire to create a comforting, nourishing dish for a new mother. That spirit of wholesome indulgence continues today, making this pasta a universal favorite across generations and cultures. People adore this dish for countless reasons: the succulent, perfectly cooked shrimp, the tender strands of fettuccine, and, of course, the star – our velvety, from-scratch Alfredo sauce that coats everything in a blanket of unparalleled flavor and creaminess.

The combination of savory seafood and a lusciously rich sauce creates a symphony of tastes and textures that is truly irresistible. Get ready to master the art of making the ultimate Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce, a dish that consistently earns rave reviews and will undoubtedly become a staple in your culinary repertoire.

this Recipe

Ingredients:

• For the Creamy Alfredo Sauce:
  • 1 cup (2 sticks) unsalted butter, divided
  • 4-6 cloves garlic, minced (approximately 1.5-2 tablespoons)
  • 2 cups heavy cream (also known as heavy whipping cream), at room temperature if possible, as it incorporates more smoothly.
  • 2 cups freshly grated Parmesan cheese, plus more for garnish. It’s absolutely crucial to use freshly grated cheese for the best texture and flavor in your homemade Alfredo sauce! Pre-grated cheese often contains anti-caking agents like cellulose, which can make your sauce gritty, prevent it from melting properly, and leave an undesirable powdery texture, ultimately detracting from the luxuriousness of your Creamy Shrimp Fettuccine Pasta.
  • 1/2 teaspoon black pepper, freshly ground, or to taste
  • 1/4 teaspoon salt, or to taste (Parmesan is salty, so adjust accordingly after tasting the sauce)
  • Pinch of red pepper flakes (optional, for a subtle warmth and a touch of complexity)
• For the Shrimp and Pasta:
  • 1 pound fettuccine pasta. I find fettuccine’s wide, flat strands are perfect for cradling the rich Alfredo sauce and substantial shrimp.
  • 1.5 pounds large shrimp, raw, peeled and deveined, with tails on or off (your preference). I always opt for large shrimp (e.g., 21/25 count per pound) as they make a more substantial and satisfying bite in this Creamy Shrimp Fettuccine Pasta and are less likely to overcook quickly.
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) or chicken broth (optional, for deglazing the shrimp pan and adding an extra layer of flavor).
  • Fresh parsley, finely chopped, for garnish. The vibrant green not only adds color but also a fresh herbaceous counterpoint to the rich sauce.
  • Lemon wedges, for serving (optional, but a squeeze of fresh lemon brightens the entire dish and cuts through the richness beautifully!)
  • Reserved pasta water (about 1.5 cups). This starchy liquid is your secret weapon for achieving the perfect sauce consistency!

Preparing the Succulent Shrimp

1. Prepare the Shrimp: If your shrimp aren’t already peeled and deveined, now is the time to tackle this task. Gently peel away the shell, starting from the legs. If the tail is still attached, you can leave it for presentation (it makes for a beautiful visual against the creamy sauce) or remove it – it’s entirely up to your preference. Once peeled, make a shallow incision along the back of each shrimp with a small, sharp knife. You’ll typically see a dark, string-like vein; gently lift it out and discard it. Rinse the cleaned shrimp under cold water to remove any remaining shell fragments or impurities, and then – this next step is absolutely crucial! – pat them thoroughly dry with paper towels. Excess moisture will cause the shrimp to steam instead of sear, preventing that lovely golden-brown crust and hindering the development of deep, concentrated shrimp flavor we’re looking for. Place the dried shrimp in a medium bowl and toss them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure each shrimp is lightly and evenly coated with the seasoning.
2. Sear the Shrimp to Perfection: Heat a large, heavy-bottomed skillet or a cast-iron pan over medium-high heat. Allow the pan to get quite hot, about 2-3 minutes. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to the hot pan. Once the butter has melted and the oil is shimmering (you might see faint wisps of smoke), add the seasoned shrimp to the hot pan in a single layer. It’s vitally important not to overcrowd the pan! If you add too many shrimp at once, they will significantly lower the pan’s temperature and release too much moisture, causing them to steam rather than sear and develop that desirable caramelized exterior. Cook the shrimp in batches if necessary, giving each piece enough space. Allow them to cook for approximately 1-2 minutes per side, until they turn opaque pink, firm up, and curl slightly. They should develop a beautiful, light golden-orange crust. As soon as they are cooked through and have that lovely color, immediately remove them from the pan and set them aside on a clean plate. Remember, shrimp cook very quickly, and overcooked shrimp become rubbery and tough, which we definitely want to avoid in our delicate and tender Creamy Shrimp Fettuccine Pasta.
3. Deglaze the Pan (Optional, but Highly Recommended): If you opted to use dry white wine or chicken broth, now is the perfect opportunity to enrich your dish even further. With the pan still hot from cooking the shrimp, carefully pour in the 1/4 cup of white wine or chicken broth. Use a wooden spoon or a heat-resistant spatula to vigorously scrape up all the delicious browned bits (known as “fond”) from the bottom of the pan. These bits are packed with concentrated flavor from the seared shrimp and will add incredible depth to our overall dish. Let the liquid simmer for about 30 seconds to a minute until it reduces slightly and some of the alcohol cooks off (if using wine). Then, pour this incredibly flavorful liquid directly over the seared shrimp you set aside. This step is a wonderful way to capture all the incredible essence left behind by the shrimp and incorporate it back into the dish, ensuring no flavor goes to waste.

Cooking the Perfect Fettuccine Pasta

1. Boil the Water Generously: Fill a very large pot with at least 6-8 quarts of water. For perfectly seasoned pasta, add a generous amount of salt – I usually add about 2 tablespoons. The water should taste noticeably salty, almost like the ocean! This is your primary opportunity to season the pasta itself from the inside out, ensuring every strand is inherently flavorful rather than bland. Bring this generously salted water to a vigorous, rolling boil over high heat.
2. Cook the Fettuccine to Al Dente: Once the water is at a furious, rolling boil, add the 1 pound of fettuccine pasta. Immediately stir the pasta gently but thoroughly to prevent the strands from sticking together, especially at the beginning of cooking. Cook the pasta according to the package directions for al dente. The term “al dente” means “to the tooth” – the pasta should be firm but pliable, offering a slight, pleasant resistance or “bite” in the center when you chew it. Avoid cooking it until it’s completely soft, as the pasta will continue to cook slightly when it’s tossed with the hot Alfredo sauce.
3. Reserve Starchy Pasta Water: Before draining the pasta, perform this vital step: carefully ladle out about 1.5 cups of the starchy pasta cooking water into a heatproof mug or bowl. This reserved water is truly liquid gold for our Creamy Shrimp Fettuccine Pasta! The starch released from the pasta helps to emulsify the Alfredo sauce, creating an incredibly creamy, cohesive, and glossy texture that clings beautifully to every strand of fettuccine. Once you’ve secured your reserved pasta water, drain the remaining pasta in a colander. Do not rinse the pasta under cold water; rinsing removes the very starch that helps the sauce adhere so wonderfully. Set the drained pasta aside.

Crafting the Luxurious Homemade Alfredo Sauce

1. Melt the Butter and Gently Sauté Garlic: In a large, deep skillet or Dutch oven (the same one you used for shrimp if it’s large enough, or a fresh one if you prefer), melt the 1 cup (2 sticks) of unsalted butter over medium-low heat. We want a gentle heat here to prevent the butter from browning too quickly. Once the butter is completely melted and slightly shimmering, add the minced garlic. Sauté the garlic for about 1-2 minutes, stirring frequently with a whisk or wooden spoon, until it becomes wonderfully fragrant. Exercise extreme caution here and do not allow the garlic to brown or burn, as burnt garlic will impart a harsh, bitter, and unpleasant taste to your otherwise exquisite Alfredo sauce, completely ruining the delicate balance of your Creamy Shrimp Fettuccine Pasta. We want it aromatic, mellow, and gently cooked.
2. Introduce the Heavy Cream and Simmer: Slowly pour in the 2 cups of heavy cream. Increase the heat slightly to medium and bring the mixture to a gentle simmer, stirring occasionally with your whisk. It’s important to stir to prevent the cream from scalding on the bottom of the pan. Do not allow it to come to a rapid, rolling boil, as this can cause the cream to separate or curdle, resulting in an undesirable texture. We’re looking for a smooth, thick, and velvety base for our homemade Alfredo. Let it simmer gently for about 3-5 minutes, allowing it to reduce and thicken slightly. You’ll notice it start to coat the back of a spoon more readily. This careful reduction process concentrates the cream’s flavor, making it even richer and setting the perfect stage for a truly luxurious sauce.
3. Whisk in the Freshly Grated Parmesan Cheese: Reduce the heat to very low. Gradually begin to add the 2 cups of freshly grated Parmesan cheese to the simmering cream mixture, a handful at a time, whisking constantly and vigorously after each addition. This constant and continuous whisking is absolutely vital to the success of your sauce! It helps the cheese melt smoothly and evenly into the cream without clumping, creating that signature silky, homogenous, and emulsified texture we so deeply desire for our Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce. Continue whisking until all the cheese has melted beautifully and the sauce is perfectly smooth, thick, and utterly luxurious. If you add all the cheese at once or don’t whisk enough, you risk a lumpy, stringy, or grainy sauce, and no one wants that in their elegant Alfredo.
4. Season the Sauce to Perfection: Stir in the 1/2 teaspoon of freshly ground black pepper and the 1/4 teaspoon of salt. Now is the critical moment to taste the sauce. Remember, high-quality Parmesan cheese is naturally salty, so you may find you need to add only a tiny bit more salt, or perhaps none at all. Adjust the seasoning to suit your personal preference. If you enjoy a very subtle warmth and depth, now is also the perfect moment to stir in a pinch of red pepper flakes. Continue to taste and adjust the seasonings until the sauce is perfectly balanced, deeply flavorful, wonderfully creamy, and exquisitely cheesy. The taste should be incredibly rich, comforting, and utterly divine.

Combining and Finishing the Creamy Shrimp Fettuccine Pasta

1. Combine Pasta and Sauce: Add the drained fettuccine pasta directly into the large skillet or Dutch oven with the luscious Alfredo sauce. Using a pair of tongs, gently but thoroughly toss the pasta with the sauce, ensuring every single strand is gloriously coated. The residual heat from the pasta, combined with the warmth of the sauce, will help the flavors meld beautifully together, and the pasta will absorb even more of that incredible creamy goodness. This is truly where the magic begins for our Creamy Shrimp Fettuccine Pasta.
2. Adjust Consistency with Reserved Pasta Water: If the sauce appears too thick or needs to loosen up a bit more to cling perfectly to the pasta, now is the time to employ your secret weapon. Gradually add some of the reserved starchy pasta water, a tablespoon or two at a time, while continuing to toss the pasta. The starch in the water will work wonders, helping to create a perfectly emulsified, glossy, and impossibly smooth sauce that generously coats each piece of fettuccine. You might not need all of the reserved water, or you might find you need a little more; it truly depends on the specific starch content of your pasta and your desired level of luxurious creaminess. Keep tossing until the sauce reaches your preferred, irresistible consistency.
3. Gently Fold in the Shrimp: Carefully fold the seared shrimp (along with any deglazing liquid you may have poured over them from step 3 of the shrimp preparation) into the pasta and sauce mixture. Stir just enough to combine everything and gently heat the shrimp through, which should only take about 1-2 minutes. Since the shrimp were already perfectly cooked, we only want to warm them up without cooking them further, preserving their tender and succulent texture. The goal is to integrate them seamlessly and harmoniously into the Creamy Shrimp Fettuccine Pasta without sacrificing their delicate bite.
4. Add Final Touches for Brightness: Remove the pan from the heat. For an extra pop of incredible freshness and brightness, if desired, squeeze a wedge of fresh lemon over the entire dish. The invigorating acidity from the lemon is a fantastic counterpoint; it cuts through the delightful richness of the Alfredo sauce beautifully, subtly elevating all the flavors and making the dish taste even more vibrant and complex.

Serving Your Creamy Shrimp Fettuccine Pasta

1. Plate with Panache: Immediately transfer generous, swirling portions of the hot Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce to individual serving bowls. The inviting aroma alone will be enough to entice everyone at the table!
2. Garnish and Enjoy: Garnish each serving with a liberal sprinkle of fresh chopped parsley for both color and herbaceous freshness, and an additional dusting of freshly grated Parmesan cheese. You can also offer extra lemon wedges on the side for those who wish to add even more brightness and acidity to their dish. Serve this exquisite dish immediately, perhaps alongside a basket of crusty garlic bread to sop up every last drop of that incredible sauce, and a crisp green salad with a light vinaigrette to complete a truly satisfying, memorable, and restaurant-quality meal. Enjoy every luscious, creamy, and flavorful bite of your homemade Creamy Shrimp Fettuccine Pasta!

Conclusion:

If you’ve followed along with me, you’ll know by now that this isn’t just another dinner recipe; it’s an invitation to create something truly special and profoundly satisfying right in your own kitchen. I truly believe that once you taste the richness of the homemade Alfredo sauce, the tender, perfectly cooked shrimp, and the comforting embrace of the fettuccine, you’ll understand why I’m so passionate about this dish. It’s the kind of meal that silences a room with contented murmurs, a testament to the fact that incredibly delicious, restaurant-quality food is absolutely achievable without stepping foot outside your home. The balance of flavors, the luxurious texture, and the sheer joy of creating something so delectable from scratch are what make this recipe an absolute must-try. It’s the perfect blend of elegance and simplicity, sophisticated enough for a dinner party, yet comforting enough for a cozy night in. This isn’t just about feeding your body; it’s about nourishing your soul with a culinary creation you’ll be proud to share.

What truly elevates this particular dish, making it stand out from countless other pasta recipes, is the incredible depth of flavor achieved through that homemade Alfredo. Forget the jarred stuff; once you experience the creamy, cheesy, garlicky perfection that comes from a simple blend of butter, heavy cream, and Parmesan, there’s no going back. It coats every strand of pasta and every plump shrimp with a velvety smooth goodness that is simply irresistible. This isn’t merely a meal; it’s a sensory journey that begins with the intoxicating aroma filling your kitchen and culminates in a symphony of flavors on your palate. I truly believe this Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce will become a cherished staple in your culinary repertoire, a dish you’ll return to again and again for its reliability and its sheer deliciousness.

Now, let’s talk about enhancing your experience and making this dish truly your own. While it’s magnificent as is, there are so many wonderful ways to serve it and adapt it to your preferences.

Serving Suggestions to Complement Your Pasta:

For the perfect accompaniment, I always recommend a simple, crisp green salad dressed with a light vinaigrette. The bright, tangy notes of the salad cut beautifully through the richness of the pasta, providing a refreshing contrast. Think mixed greens with cherry tomatoes, a few slices of cucumber, and perhaps some thinly sliced red onion. Another absolute essential is a crusty artisan bread or, even better, warm garlic bread. It’s perfect for soaking up every last drop of that glorious Alfredo sauce! For beverages, a dry white wine like a Chardonnay or Pinot Grigio would pair wonderfully, or even a sparkling water with a hint of lemon to cleanse the palate. Don’t forget a final sprinkle of fresh parsley or basil for a pop of color and an extra layer of freshness right before serving.

Exciting Variations to Explore:

One of the beauties of a recipe like this is its versatility. Don’t be afraid to experiment!

Protein Alternatives:

If shrimp isn’t your preferred protein, or if you simply want to try something different, consider pan-seared chicken breast (sliced or diced), tender scallops for an even more luxurious feel, or even some crispy pan-fried pancetta for a salty, savory kick. For a vegetarian option, you could omit the shrimp entirely and instead focus on adding more vegetables.

Vegetable Additions:

Elevate the nutritional value and add more texture by incorporating your favorite vegetables. Steamed or roasted broccoli florets, sautéed mushrooms, wilted fresh spinach, or tender asparagus spears would all be fantastic additions. Sun-dried tomatoes can add a concentrated burst of sweet and tangy flavor, while a handful of thawed frozen peas stirred in at the end provides a lovely sweetness and color.

Pasta & Flavor Twists:

While fettuccine is classic, feel free to use other long pasta shapes like linguine or tagliatelle, or even short shapes like penne or rigatoni. For those who enjoy a little heat, a pinch of red pepper flakes stirred into the sauce can add a delightful warmth. A squeeze of fresh lemon juice at the very end can brighten the entire dish, enhancing the flavors of the shrimp and the sauce. You could also experiment with a blend of cheeses, perhaps adding a touch of Pecorino Romano alongside the Parmesan for a sharper, saltier kick.

So, I truly hope you’re feeling inspired to roll up your sleeves and give this recipe a try. I promise you, the effort is minimal compared to the incredible reward of that first delicious bite. There’s a special kind of satisfaction that comes from cooking a meal this good from scratch, and I’m confident you’ll experience it firsthand.

I am genuinely excited for you to embark on this culinary adventure. Please, when you do make this incredible dish, don’t hesitate to share your experience! I’d love to hear how it turned out for you, what variations you tried, or any tips you discovered along the way. Your feedback and creativity are what make our cooking community so vibrant and inspiring. Happy cooking, and enjoy every single mouthwatering forkful!

Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce

A luxurious and satisfying Creamy Shrimp Fettuccine Pasta with homemade Alfredo sauce, surprisingly simple to prepare for a gourmet weeknight meal.

Prep Time
20 Minutes

Cook Time
25 Minutes

Total Time
45 Minutes

Servings
4-6 servings

Ingredients

• 1 cup (2 sticks) unsalted butter, divided
• 4-6 cloves garlic, minced
• 2 cups heavy cream
• 2 cups freshly grated Parmesan cheese, plus more for garnish
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• Pinch of red pepper flakes (optional)
• 1 pound fettuccine pasta
• 1.5 pounds large shrimp, raw, peeled and deveined
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth (for deglazing)
• Fresh parsley, finely chopped, for garnish
• Lemon wedges, for serving (optional)
• 1.5 cups reserved pasta water

Instructions

1. Step 1
   Peel, devein, and pat shrimp dry. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Heat a large skillet over medium-high heat with the remaining 1 tbsp olive oil and 1 tbsp butter. Sear shrimp in batches for 1-2 minutes per side until opaque and lightly golden. Remove to a plate. Deglaze the pan with 1/4 cup chicken broth, scraping up browned bits, simmer for 30 seconds, then pour over the shrimp.
2. Step 2
   Boil 6-8 quarts of generously salted water. Add 1 lb fettuccine and cook to al dente according to package directions. Before draining, reserve about 1.5 cups of the starchy pasta water. Drain the pasta and set aside.
3. Step 3
   In a large skillet, melt 1 cup butter over medium-low heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in 2 cups heavy cream and bring to a gentle simmer for 3-5 minutes, stirring occasionally. Reduce heat to very low. Gradually whisk in 2 cups freshly grated Parmesan cheese until melted and smooth. Stir in 1/2 tsp black pepper, 1/4 tsp salt, and optional red pepper flakes. Taste and adjust seasoning.
4. Step 4
   Add drained fettuccine to the Alfredo sauce and toss to coat. Gradually add reserved pasta water, 1-2 tbsp at a time, until the sauce reaches your desired consistency. Gently fold in the seared shrimp (and any deglazing liquid) and warm through for 1-2 minutes. Remove from heat and, if desired, squeeze a fresh lemon wedge over the dish.
5. Step 5
   Immediately plate the Creamy Shrimp Fettuccine Pasta. Garnish with fresh chopped parsley and additional freshly grated Parmesan cheese. Serve with optional lemon wedges and enjoy.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.