Description
This Shrimp Fettuccine Alfredo is a creamy, indulgent pasta dish featuring succulent shrimp sautéed with garlic and onions, tossed in a rich Alfredo sauce made with cream cheese, Parmesan, and heavy cream. Cooked fresh fettuccine is coated in the luscious sauce and optionally baked with mozzarella for a bubbly, golden finish. Ready in just 22 minutes, this recipe brings restaurant-quality comfort food to your table quickly and easily.
Ingredients
Scale
Shrimp and Pasta
- 1 lb. shrimp, peeled and deveined (about 20-25 pieces)
- 300 grams fresh fettuccine pasta
Sauce and Seasoning
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup cream cheese (from an 8 oz package)
- 1/4 cup finely chopped parsley
- 2 tablespoons minced garlic
- 1/2 cup finely chopped onions
- 1 teaspoon ground black pepper
- 1 teaspoon salt (for pasta water)
- 1/2 tablespoon salt flakes (to taste, for final seasoning)
- 1 cup heavy whipping cream
- 2 tablespoons melted butter
Optional Topping
- 1/3 cup fresh mozzarella cheese, chopped
Instructions
- Cook the pasta: Bring a large pot of water to a boil and add 1 teaspoon of salt. Add the fresh fettuccine pasta and cook until al dente, about 3 minutes. Drain the pasta and set aside without rinsing to preserve the starch for better sauce adherence.
- Sauté the shrimp: Heat 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat. Add the peeled and deveined shrimp and cook for 2-3 minutes until they turn orange and are cooked through. Remove shrimp from the skillet and set aside.
- Cook aromatics: In the same skillet, add minced garlic, finely chopped onions, and parsley. Sauté for 2-3 minutes or until the onions become soft and translucent, releasing their sweetness and flavor.
- Prepare the Alfredo sauce: Stir in melted butter, cream cheese, and heavy whipping cream into the skillet. Cook and stir continuously for about 2 minutes until the sauce is smooth and creamy.
- Incorporate cheese and seasoning: Add freshly grated Parmesan cheese and ground black pepper to the sauce. Stir for about 1 minute until the cheese melts and the sauce thickens slightly.
- Toss pasta and adjust seasoning: Add the cooked fettuccine and cooked shrimp back into the skillet. Toss everything together to coat the pasta evenly with the sauce. Season with salt flakes to taste for a final flavor boost.
- Optional baking step: If desired, top the pasta with chopped fresh mozzarella and place the skillet under a broiler for 2-3 minutes until the cheese melts and forms a golden bubbly crust. Remove carefully and serve hot.
Notes
- Use fresh fettuccine for the best texture, but dried pasta can be substituted with adjusted cooking time.
- Do not overcook the shrimp to keep them tender and juicy.
- Skip the baking step for a quicker stovetop version.
- Freshly grated Parmesan gives better flavor than pre-grated packets.
- Adjust salt flakes at the end to avoid over-salting, especially since Parmesan adds saltiness.
- Serve immediately to enjoy the creamy sauce at its best consistency.
