Quick Creamy Fettuccine Alfredo with Seared Shrimp
Quick Creamy Fettuccine Alfredo with Seared Shrimp is a rich and comforting pasta dish made with tender fettuccine tossed in a silky garlic-Parmesan cream sauce and topped with perfectly golden, juicy shrimp. Ready in about 30 minutes, it’s ideal for busy weeknights or an elegant homemade dinner.
Equipment
- large pot for boiling pasta
- large skillet for searing shrimp and making sauce
- colander for draining pasta
- tongs for tossing pasta
- whisk for incorporating Parmesan into sauce
Ingredients
- 12 oz fettuccine pasta
- 1 tbsp salt (for pasta water)
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 lb large or jumbo raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp butter (for shrimp)
- salt and black pepper to taste
- pinch of paprika (optional)
- fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside.
- Pat the shrimp dry with paper towels. Season both sides with salt, pepper, and paprika if using. Heat olive oil and butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook about 2 minutes per side until pink and golden. Remove shrimp from skillet and set aside.
- In the same skillet, reduce heat to medium. Add butter and 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. Gradually whisk in Parmesan cheese until melted and smooth. Season with salt and black pepper. Add a splash of reserved pasta water if needed to adjust consistency.
- Add the drained fettuccine to the sauce and toss until fully coated. Plate the pasta and top with seared shrimp. Garnish with chopped parsley and extra Parmesan if desired. Serve immediately while warm and creamy.
Notes
Pat shrimp completely dry before cooking to achieve a golden sear. Do not overcook shrimp or they may become rubbery. Simmer cream gently and avoid boiling to prevent separation. Always use freshly grated Parmesan for the smoothest sauce. Reserve some pasta water to adjust sauce consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream. Cream sauces can be frozen up to 1 month, though texture may slightly change after thawing.
Nutrition
Calories: 650kcalCarbohydrates: 55gProtein: 38gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 220mgSodium: 780mgPotassium: 420mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 2mgCalcium: 320mgIron: 2.5mg
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