Creamy, garlicky Shrimp Fettuccine Alfredo made in one pan with shrimp, fettuccine, Parmesan, and cream. A comforting classic with flair.
You ever have one of those nights where dinner isn’t so much “planned” as it is a chaotic fridge dive? That was the night this Shrimp Fettuccine Alfredo happened for me. And yeah, I’d made Alfredo before—who hasn’t? But this one? This one landed.
I remember it vividly because it was one of those evenings where the world felt… loud. Work had been awful, the dishes were already piled high, and I’d forgotten to defrost the chicken (classic). So there I was, staring into the freezer, when I spotted a bag of shrimp tucked behind some freezer-burned peas. Bingo.
No clear plan—just a craving for something creamy, garlicky, and cozy. I threw a bunch of stuff into a skillet, crossed my fingers, and hoped it wouldn’t taste like one of those rushed weeknight meals you regret halfway through. But the first bite? I just sat down and exhaled. Like, wow. This is it.
It reminded me of eating at my grandma’s on Sundays when she made everything feel fancy even if it came from a box. It reminded me of a date night I had years ago—cheap wine, too much pasta, and laughing till my face hurt. Funny how food does that, right?
Now this Shrimp Fettuccine Alfredo has become a staple. Not just because it’s good (which, let’s be honest—it is), but because it feels like a tiny act of self-care in a skillet.
Why You’ll Love This Shrimp Fettuccine Alfredo Recipe?
Let me just say it: this recipe is easy. Like, end-of-a-long-day, forgot-to-buy-groceries, “do I even have Parmesan?” kind of easy. And yet—it doesn’t taste like a throw-together meal. It tastes like something you’d pay $18 for at a local Italian place where the lighting is too dim but the bread’s always warm.
There’s something kind of magical about making sauce and pasta all in one pan. No draining. No separate boiling water. Just layers of flavor building from the shrimp up. The garlic gets just enough color in the butter, the broth adds depth, and then the cream… oh man. It coats the noodles like a hug. And that Parmesan? It’s not just there to make it taste cheesy—it gives the sauce that velvety texture that clings to the pasta the way good sauce should.
It’s rich, but not overwhelming. Comforting, but not heavy. And those shrimp? Tender, juicy, and soaking up all that creamy goodness.
It’s the meal I make when I don’t want to think too hard—but still want something that feels like it took effort (even though, plot twist—it didn’t).
Ingredient Notes:
I’ll be honest with you: you can make this a few different ways, but here’s what I’ve landed on after way too many tweaks.
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Shrimp (1 lb): Tails on or off, you do you. I like them off because I don’t want to fight my food.
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Olive oil (1 tbsp): Just enough to sear the shrimp and get things started.
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Fettuccine (8 oz): I love how it holds the sauce, but you can sub linguine or tagliatelle if you need to.
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Butter (2 tbsp): Use the real stuff. Margarine just doesn’t hit the same.
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Minced garlic (2 tsp): I’ve eyeballed this so many times, but two teaspoons is usually safe.
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Chicken broth (2 cups): Adds flavor without adding fat. I sometimes use veggie broth, depending on what’s open.
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Whole milk (½ cup): Helps lighten things up slightly—balance, baby.
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Heavy cream (1½ cups): Don’t sub this unless you absolutely have to. It’s the backbone of the sauce.
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Parmesan (1 cup): Freshly grated is best. I know it’s tempting to use the green can. Don’t.
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Salt, pepper, nutmeg: Just a tiny pinch of nutmeg—trust me on this. It makes everything warmer.
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Chopped parsley: Optional, but makes the whole thing look way more impressive than it is.
How To Make Shrimp Fettuccine Alfredo?
Step 1. Cook the shrimp
Heat the olive oil in a big ol’ skillet. Toss in the shrimp, season with salt and pepper, and cook until they’re pink and curled—takes just a few minutes. Don’t overthink it. Pull them out and set them aside like the rockstars they are.
Step 2. Start the sauce base
In the same pan (don’t clean it—you want all that shrimp flavor!), melt the butter and sauté the garlic. Just until fragrant. No burning allowed. Then add the broth and milk. Whisk it. Whisper kind words to it. Watch it come together.
Step 3. Pasta, meet sauce
Add the uncooked fettuccine directly into the pan. Yep—right into the broth. Cover it and let it simmer for about 10–12 minutes, stirring occasionally so it cooks evenly and doesn’t clump into one giant noodle log.
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Step 4. Now we get creamy
Once the pasta’s tender and most of the liquid is absorbed, stir in the cream. Let it simmer and thicken for a few minutes. Then sprinkle in the Parmesan. Add your salt, pepper, and that pinch of nutmeg. Taste. Smile.
Step 5. Reunite with the shrimp
Add the shrimp back in and stir it all together. Let it warm through for a minute, and then top with parsley. Or don’t. You made dinner from scratch. You win.
Storage Options:
Got leftovers? Store ‘em in an airtight container in the fridge for up to 3 days. When you reheat, add a splash of milk or cream and stir gently to bring that sauce back to life.
Freezing? Ehh. I’ve tried. It’s… okay, but cream sauces get a little weird. So if you must freeze it, don’t say I didn’t warn you.
Variations and Substitutions:
This isn’t sacred. You can play with it.
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Add broccoli or peas? Totally. Toss them in halfway through the pasta cooking time.
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Don’t like shrimp? Sub chicken or even mushrooms.
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Want more heat? Crushed red pepper. Just a bit.
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No cream? Try half-and-half. It’s not the same but it works.
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Gluten-free? Use GF pasta and make sure your broth is too.
What to Serve with Shrimp Fettuccine Alfredo?
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Garlic bread: Honestly, required.
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Simple green salad: Because balance.
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White wine: Pinot Grigio or Chardonnay is perfect.
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A candle, maybe? Go wild. Pretend it’s a restaurant.
Frequently Asked Questions:
Can I use frozen shrimp?
Absolutely. Just thaw them first. And pat them dry so they actually sear.
Do I have to use heavy cream?
If you want it to taste like Alfredo? Yes. If you’re trying to lighten it up, you can try half-and-half—but expect a thinner sauce.
Can I make it ahead?
It’s best fresh, but you can totally reheat it if needed. Just stir in a little extra milk or cream.
So yeah. That’s the full, messy, creamy story of my Shrimp Fettuccine Alfredo obsession. I make it when I need comfort. When I need dinner fast. When I want to impress someone but don’t want to try too hard. And every time I do? It delivers.
Make it. Tweak it. Eat it straight from the pan while standing over the stove—I’ve done it. And if it becomes a go-to for you too, let me know. I’d love to hear your version.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Shrimp Fettuccine Alfredo
Ingredients
- 1 pound shrimp peeled and deveined (tails optional)
- 1 tablespoon olive oil
- 8 ounces fettuccine pasta
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 2 cups chicken broth
- ½ cup whole milk
- 1½ cups heavy whipping cream
- 1 cup grated Parmesan cheese
- Salt and ground black pepper to taste
- Pinch of ground nutmeg
- Fresh parsley chopped (for garnish)
Instructions
Cook the shrimp
- In a large skillet, heat the olive oil over medium-high heat. Season the shrimp lightly with salt and pepper. Add the shrimp to the skillet and sauté for approximately 2–3 minutes per side, or until fully cooked and pink throughout. Remove the shrimp from the pan and set aside.
Begin the Alfredo base
- In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant, being careful not to burn the garlic.
Simmer the pasta
- Pour in the chicken broth and whole milk. Stir to combine. Place the uncooked fettuccine noodles into the skillet, ensuring they are mostly submerged. Cover the skillet with a lid and simmer for approximately 10–12 minutes, stirring occasionally, until the pasta is al dente.
Incorporate cream and cheese
- Reduce the heat to medium-low. Pour in the heavy whipping cream and allow the mixture to cook for an additional 3–5 minutes, or until the sauce begins to thicken slightly. Stir in the Parmesan cheese, ground nutmeg, and additional salt and pepper if needed.
Combine and finish
- Return the cooked shrimp to the skillet. Gently toss to coat the shrimp and fettuccine with the sauce. Continue cooking for 1–2 minutes, until everything is heated through.
Garnish and serve
- Remove from heat. Garnish with freshly chopped parsley and serve immediately while hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
