Easy Creamy Fettuccine Alfredo with Pan-Seared Shrimp
This Easy Creamy Fettuccine Alfredo with Pan-Seared Shrimp features tender fettuccine tossed in a rich garlic Parmesan cream sauce and topped with golden, perfectly seared shrimp. It’s a restaurant-quality comfort food meal that’s simple enough for a weeknight and impressive enough for guests.
Equipment
- large pot for boiling pasta
- large skillet for Alfredo sauce
- separate skillet for searing shrimp
- colander for draining pasta
- tongs or pasta fork for tossing pasta
Ingredients
- 12 ounces fettuccine pasta
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 teaspoon black pepper
- salt, to taste
- 1 pound raw jumbo shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- salt and black pepper, to taste
- extra grated Parmesan for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Cook 3–5 minutes until slightly thickened. Reduce heat to low and gradually stir in Parmesan cheese until smooth. Season with black pepper and salt to taste. Add reserved pasta water if needed to loosen the sauce.
- Pat shrimp dry and season with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until pink and lightly golden. Add minced garlic during the last 30 seconds of cooking. Remove from heat immediately.
- Add drained fettuccine to the Alfredo sauce and toss to coat evenly. Plate the pasta and top with pan-seared shrimp. Garnish with additional Parmesan if desired and serve immediately.
Notes
Use freshly grated Parmesan for the smoothest sauce. Do not overheat the cream to prevent separation. Pat shrimp completely dry before searing for a golden crust. Reserve pasta water to loosen the sauce if needed. For a lighter version, substitute half-and-half for heavy cream. Cream-based sauces do not freeze perfectly but can be frozen up to 1 month and reheated gently.
Nutrition
Calories: 650kcalCarbohydrates: 52gProtein: 38gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 265mgSodium: 780mgPotassium: 420mgFiber: 3gSugar: 3gVitamin A: 1100IUVitamin C: 4mgCalcium: 420mgIron: 3mg
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