The first time I made Shrimp Fettuccine Alfredo. It was a warm summer evening, and we had just returned from a family trip to Italy. While exploring the picturesque streets of Rome, we discovered the most charming little trattoria tucked away in a quiet alley. It wasn’t one of those bustling tourist spots; instead, it felt like a hidden gem, filled with locals and the aroma of fresh garlic and buttery sauces lingering in the air. That night, I ordered the most delicious seafood pasta I had ever tasted, and it left such an impression that when we returned home, I was determined to recreate the magic of that meal.
Back in my own kitchen, I was a bit nervous. How could I possibly replicate the authenticity of Italian cooking? But then I remembered the simplicity of it all—quality ingredients and letting each one shine. That’s when I decided to take inspiration from that memorable night in Rome and add my own twist to a classic Alfredo by incorporating shrimp, fresh fettuccine, and just the right amount of creaminess.
I gathered my family around the table, and the moment I placed the Shrimp Fettuccine Alfredo in front of them, I could see their faces light up. The rich, velvety sauce clung to the fettuccine, while the shrimp, perfectly cooked, added a burst of flavor. Each bite transported me back to that evening in Rome, with memories of laughter, the clinking of glasses, and the feeling of togetherness. That’s the beauty of food—it has the power to bring us back to moments we cherish and to create new ones with the people we love.
Now, whenever I make this dish, it’s like a little trip back to Italy, without the need for a plane ticket. Whether you’re cooking for a special occasion or just want a comforting meal for a weeknight dinner, this Shrimp Fettuccine Alfredo is sure to impress. The creaminess of the sauce combined with the succulent shrimp and the subtle bite of fresh fettuccine makes this a dish that everyone will be asking for again and again. And trust me, it’s easier to make than you might think—perfect for anyone looking to bring a taste of Italy home.
Making Shrimp Fettuccine Alfredo
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Ingredients
- 1 lb. shrimp, peeled and deveined (about 20-25 pieces)
- 300 grams fresh fettuccine pasta
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup cream cheese (from an 8 oz package)
- 1/4 cup finely chopped parsley
- 1/3 cup fresh mozzarella cheese, chopped (optional for the bake)
- 2 tablespoons minced garlic
- 1/2 cup finely chopped onions
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 tablespoon salt flakes (to taste)
- 1 cup heavy whipping cream
- 2 tablespoons melted butter
Directions
- In a large pot, bring water to a boil with 1 teaspoon salt. Cook the fresh fettuccine for around 3 minutes or until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Sauté the shrimp until they turn orange, about 2-3 minutes. Add garlic, onions, and parsley, cooking for another 2-3 minutes until the onions are softened.
- Stir in the melted butter, cream cheese, and heavy cream. Continue cooking for 2 minutes until the sauce becomes smooth.
- Add Parmesan cheese and black pepper, stirring for another minute to thicken the sauce.
- Combine the cooked fettuccine with the sauce, tossing to coat. Add salt flakes to taste.
- If baking, sprinkle mozzarella on top and broil for 2-3 minutes until golden brown. Otherwise, serve immediately.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of cream or water to restore the sauce’s creamy texture.
Cooking Tips
For added flavor, try sautéing the shrimp with a splash of white wine. You can also add a pinch of red pepper flakes for a hint of spice. Avoid overcooking the shrimp to keep them tender and juicy.
Serving Suggestions
This dish pairs well with a crisp green salad or garlic bread. A glass of chilled white wine, such as Sauvignon Blanc, complements the rich sauce beautifully.
Ingredient Substitutions
If fresh fettuccine isn’t available, substitute with dried pasta and adjust the cooking time accordingly. Half-and-half can replace heavy cream for a lighter version.
Seasonal Variations
In summer, swap parsley for fresh basil to brighten up the flavors. During fall, consider adding roasted butternut squash or a handful of sautéed mushrooms for an autumn twist.
Allergen Information
This recipe contains shellfish (shrimp), dairy (cream, Parmesan, cream cheese), and gluten (fettuccine). To accommodate dietary restrictions, use gluten-free pasta and dairy-free cheese alternatives.
FAQ:
How can I prevent the sauce from separating?
Ensure that the cream cheese and heavy cream are at room temperature before adding them to the skillet. This helps them blend smoothly without curdling.
Can I use frozen shrimp?
Yes, frozen shrimp works well in this recipe. Thaw them in the refrigerator overnight or under cold water before cooking.
Is there a low-fat version of this recipe?
You can use low-fat cream cheese and half-and-half instead of heavy cream for a lighter sauce, though the consistency may be slightly less creamy.
What’s the best way to reheat the pasta?
Reheat the pasta gently in a skillet over low heat with a little cream or milk to keep the sauce from drying out.
Can I make this recipe ahead of time?
You can prepare the sauce in advance and store it in the refrigerator. When ready to serve, reheat the sauce and toss with freshly cooked pasta.
What vegetables can I add to the recipe?
Broccoli, spinach, or sun-dried tomatoes can be great additions to this dish. Cook them separately and stir them into the sauce before serving.
Shrimp Fettuccine Alfredo
Ingredients
- 1 lb. shrimp peeled and deveined (about 20-25 pieces)
- 300 grams fresh fettuccine pasta
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese freshly grated
- 1/2 cup cream cheese from an 8 oz package
- 1/4 cup finely chopped parsley
- 1/3 cup fresh mozzarella cheese chopped (optional for the bake)
- 2 tablespoons minced garlic
- 1/2 cup finely chopped onions
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 tablespoon salt flakes to taste
- 1 cup heavy whipping cream
- 2 tablespoons melted butter
Instructions
- To prepare the fettuccine, bring a large pot of water to a rolling boil over medium-high heat. Add the pasta along with 1 teaspoon salt, and cook according to the package instructions until al dente, which should take about 3 minutes for fresh fettuccine. Drain the pasta in a colander, and do not rinse.
- For the creamy shrimp Alfredo sauce, heat olive oil in a large cast-iron skillet over medium-high heat. Cook the shrimp in the hot oil, stirring frequently until they turn orange, which should take about 2-3 minutes. Add the minced garlic, chopped onions, and parsley, stirring until the onions are soft and translucent, around 2-3 minutes.
- Next, incorporate the melted butter, cream cheese, and heavy whipping cream into the skillet. Stir the mixture well and cook for about 2 minutes until it reaches a smooth consistency. Mix in the Parmesan cheese and ground black pepper, stirring for an additional minute as the sauce begins to thicken. (Alternatively, you can use store-bought Alfredo sauce instead of making it from scratch.)
- Turn off the heat and leave the sauce mixture in the skillet. Add the cooked fettuccine to the sauce, tossing to combine thoroughly. Season with salt flakes to taste. If you prefer not to bake, you can serve the pasta immediately at this stage.
- For a pasta bake, sprinkle the chopped fresh mozzarella evenly over the fettuccine. Place the skillet under the broiler and cook on high for 2-3 minutes, watching closely until the cheese is melted and golden brown.
