Classic Italian Pasta Alfredo with Shrimp

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
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This Classic Italian Pasta Alfredo with Shrimp is a creamy, savory delight that brings a touch of elegance to your dinner table without the fuss. Perfect for impressing guests or simply treating yourself to a restaurant-quality meal at home.

Ingredients for Classic Italian Pasta Alfredo with Shrimp

Fettuccine pasta is the classic choice for Alfredo sauce, with its flat, thick shape that clings perfectly to the creamy sauce. Shrimp adds a sweet, briny contrast and cooks quickly, making it ideal for this dish. Butter forms the base of the sauce, providing richness that complements the other ingredients. Heavy cream is essential for the sauce's silky texture. Freshly grated Parmesan cheese is key for its sharp, nutty flavor — make sure it's freshly grated for the best melt. Garlic gives the sauce a subtle aromatic depth. Season with salt and black pepper to enhance all the flavors. Fresh parsley is more than just a garnish — it adds a fresh and vibrant finish. Finally, olive oil is used to sauté the shrimp to perfection.

Tips & Tricks

  • Use freshly grated Parmesan for the best flavor and texture. Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly.
  • Don’t overcook the shrimp. They turn rubbery if cooked too long. Once they’re pink and just opaque, they’re done.
  • If the sauce becomes too thick, use reserved pasta water to thin it out, which helps maintain the flavor balance.

Serving Suggestions

This dish pairs beautifully with a crisp green salad dressed in a simple vinaigrette. A side of garlic bread is perfect for sopping up any leftover sauce. For a wine pairing, try a chilled glass of Pinot Grigio or Chardonnay, which complements the creamy sauce and shrimp.

Frequently Asked Questions

Can I use a different type of pasta?
Absolutely! While fettuccine is traditional, any pasta shape that holds sauce well, like linguine or tagliatelle, works.
What if I don’t have fresh parsley?
No worries! You can use dried parsley, but use about half the amount since dried herbs are more potent.
Can I make this dish ahead of time?
It's best enjoyed fresh. The sauce can thicken if stored and reheated, but you can reheat it gently on the stove, adding a splash of milk or cream to loosen it up.

Classic Italian Pasta Alfredo with Shrimp Recipe Walkthrough

Start by boiling a large pot of salted water. You want enough water to give the pasta room to move around, which helps it cook evenly. Once boiling, add the fettuccine and cook until al dente, following the package instructions. Drain and set it aside, but don’t forget to save a cup of pasta water — it can be a lifesaver for adjusting your sauce later.

While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook them for about 2-3 minutes on each side until they’re pink and opaque. Remove them from the skillet and set them aside. Don’t worry about the brown bits left behind — they’re flavor gold!

In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté it just until it’s fragrant, about a minute. Be careful not to let it burn. Next, pour in the heavy cream, stirring gently, and bring it to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and luscious. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency. Season with salt and black pepper to taste.

Return the cooked pasta and shrimp to the skillet, tossing everything together so the pasta and shrimp are well coated in the Alfredo sauce. Serve immediately, garnishing generously with fresh parsley.

Why You'll Love This Recipe

  • Quick and easy — ready in about 30 minutes.
  • Combines the rich, creamy flavors of Alfredo with succulent shrimp.
  • A great way to elevate a simple pasta night into something special.
  • Perfect for seafood lovers looking to try something new.
  • Minimal ingredients with maximum flavor impact.

Ingredients

12 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
4 tbsp unsalted butter
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 cloves garlic, minced
Salt to taste
Black pepper to taste
2 tbsp chopped fresh parsley
2 tbsp olive oil

Step-by-step Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 2-3 minutes on each side until pink and opaque. Remove from skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. Stir in the heavy cream and bring to a gentle simmer. Gradually add the Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth.
5. Season the sauce with salt and black pepper to taste.
6. Add the cooked pasta and shrimp to the skillet, tossing to coat in the Alfredo sauce.
7. Garnish with chopped parsley and serve immediately.

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