So easy and decadent, Fettuccine Pasta Alfredo with Shrimp is a must try!
Simplicity at it’s best! Fettuccine Pasta Alfredo with Shrimp is comprised of simple, quality ingredients. Cream, butter, and Parmigiano-Reggiano cheese create a stunning sauce. Fresh shrimp are quick sauteed with garlic. Juicy, ripe tomato and a squeeze of lemon garnish and bring brightness to this classic combination.
I’m all about authenticity when it’s called for and I totally agree that this is not the traditional, no cream version straight out of Italy….But!!! My picky, red-headed, 6 year old askes for seconds, so…I go with it.
This is the recipe anyone, absolutely anyone, can follow and be very proud to serve to family and friends with a guaranteed result.
Quality ingredients are KEY! Uncooked shrimp, real butter, a cheese labeled Parmigiano-Reggiano, and real cream and you have dinner in the bag. Also, this is definitely not diet food. Go for the big bang! That’s right, real cream!
Don’t let the short ingredient list fool you. While this pasta dish is the ultimate in a quick and easy weeknight dinner, the luxurious ingredients and ease of cooking make this the perfect meal for entertaining. The recipe is also very easy to double for a large family or a dinner party. If you are like me, I’ll be honest and say that I double the recipe almost every time so that my hubby and I can have leftovers for lunch the next day.
Roast Fresh Asparagus in the oven with Parmigiano-Reggiano garlic bread while you are creating your sauce, and you have a restaurant quality meal ready in about half an hour.
How to make Fettuccine Pasta Alfredo with Shrimp
Begin by heating a large skillet or saute pan to a high heat. Add a little butter to the pan, swirl it around to cover the bottom. When the butter foams, add the shrimp in a single layer to the bottom of the hot pan.
Cook the shrimp for 1-2 minutes. Flip once and then add the minced garlic and a few crushed red pepper flakes and cook for 1 more minute. Cook JUST until (or even just before) they become opaque. Shrimp are very easy to overcook and can turn rubbery. Just remember, shrimp are hard to under cook, but so easy to over cook.
I used this pan to saute my shrimp. The other two pieces of kitchen equipment that I used, and use in almost every recipe, include my favorite knife and my much loved microplane grater.
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Remove the shrimp from the pan into a bowl or plate and add butter to the pan. Lower the heat to medium. Add the cream, salt, and pepper and stir until the butter and cream are combined.
What kind of cream should I use and what are the differences?
Cream is obtained by skimming the top layer of butter fat from milk and that is why it tastes so wonderfully delicious. Depending on the country you live in and your local supermarket, there can be more then one type of cream to choose from and the consistency and amount of fat can vary.
Choose heavy whipping cream, whipping cream, country style, or double cream for a cream that is pourable and has the best consistency for pasta. Here is an interesting list of types of cream and their differences.
As soon as the butter and cream is hot enough to start steaming, start adding the fresh, grated Parmigiano-Reggiano cheese in batches and whisk to combine along with some fresh ground pepper.
This is a dish that it is worth purchasing a nice, quality piece of Parmigiano-Reggiano cheese for. If the cheese is labeled Parmigiano-Reggiano as opposed to just parmesan, there are different quality standards that are placed on it and as a result, the taste and flavor profile is superior. It’s also very easy to grate with a box grater or a miscroplane grater, so choose a block of cheese over pre-grated or shredded if it is available.
I don’t recommend the parmesan out of the shaker, like Kraft, as your sauce may turn out grainy and definitely will not taste as good or be as smooth and silky as fresh grated, real Parmigiano-Reggiano.
When all of the cheese is added and melted, remove the pan from the heat. Taste the sauce and check if the salt and pepper is adequate or if more is desired.
Either combine the sauce with fettuccine cooked al dente, or serve the sauce on top of the pasta. Top the pasta with the shrimp and diced tomato. Garnish with flat leaf parsley, fresh Parmigiano-Reggiano cheese, fresh ground pepper and a lemon wedge.
Try this with Oven Roasted Asparagus or a green salad. A loaf of crusty bread is also a great accompaniment.
I LOVE questions and comments. Leave me one below!
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Fettuccine Pasta Alfredo with Shrimp
- 1 pound shrimp, peeled and deviened
- 1 tablespoon butter
- 2 cloves garlic – finely minced or grated
- 1/8 teaspoon red pepper flakes
- 1/2 cup tomato – very ripe, diced
- 8 ounces fettuccine pasta cooked to package directions
- 1/4 cup butter
- 1 cup cream, heavy
- 1/2 teaspoon salt
- 1/4 teaspoon pepper – fresh cracked/ground
- 1/2 cup Parmigiano-Reggiano cheese – fresh grated
- Bring a large pot of well salted water to boil and cook pasta to al dente directions on the package.
- Heat a large skillet or fry pan to high and add 1 tablespoon butter. When the butter foams, add the shrimp in a single layer to the pan.
- Cook for 1-2 minutes and flip the shrimp. Add the garlic and crushed red pepper flakes and cook for 1 more minute, just until the shrimp are cooked through (no longer translucent). Be very careful to not overcook the shrimp as they may become rubbery.
- Remove the shrimp from the hot fry pan.
- Turn the heat down the medium and add the remaining butter to the pan. Add the cream, salt, and pepper and stir continuously until the butter is melted and the mixture begins to steam.
- Start whisking in the Parmigiano-Reggiano cheese a bit at a time. When all of the cheese has been added and melted, remove from the heat.
- The sauce may be mixed in with the pasta or served over the top.
- Top with the shrimp and the diced tomato. Sprinkle with grated or shredded Parmigiano-Reggiano cheese, fresh cracked black pepper, and a lemon wedge.