This recipe for shrimp fettuccine Alfredo is really easy to make and delicious! I worked with my sister to create the ideal Alfredo recipe, and we succeeded.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 1 pound fettuccini pasta
- 1 tablespoon butter
- 1 pound cooked shrimp – peeled and deveined
- 4 cloves garlic, minced
- 1 cup half-and-half
- 6 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- salt to taste
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
- Heat butter in a large skillet over medium heat. Cook and stir shrimp and garlic in butter for 1 minute. Pour in half-and-half; stir. Add Parmesan cheese, 1 tablespoon at a time, stirring constantly. Mix in parsley; season with salt. Simmer, stirring frequently, until sauce is thickened.
- Stir fettuccine into sauce until evenly coated; serve hot.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 172 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 6 g |
| Sodium | 281 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely fabulous recipe! The sauce came out so silky—like my mom used to make! Thanks for the culinary trip down memory lane!
I followed the recipe as given. The fettuccine I ended up with was quite bland.
Way to watery!
I followed the recipe exactly and would agree it doesn’t yield enough sauce. If I made used 1/2 lb pasta it might work, otherwise double the sauce.
I did not measure anything except the liquid. I used what I had on hand. Heavy whipping cream diluted with 2% milk. I used 2 cups. Hand full of a Italian blend cheese and some shaved Parmesan cheese, a little fetes and some dried parsley. I used a whisk to blend, then added my shrimp. Added steamed broccoli and carrots. It was pretty good, you can’t mess this up.
There are a million things you can do with this recipe, but why? It’s perfect as written. Do not try to thicken it up. Just wait a few minutes after taking it off of the fire. No need to add this or that, make it as is. Simply delicious! Thanks for creating such a simple and delicious recipe and for sharing it!
I was impatient the first time I made it and had the heat too high, I turned my back for a second and the sauce came to a boil and broke the cream tonight’s attempt I stood over the pot and whisked constantly (I think this helped too instead of my wooden spoon) over medium heat and let simmer. Letting stand off the heat helped to thicken too. I will definitely make this again and again, the patient say!
This recipe is very tasty. I only had raw shrimp, so I sauté it in garlic and butter, then added the other ingredients. I used heavy cream instead of half and half. The sauce came out perfect. My only concern is that it made three servings, not six.
I increased the Romano cheese to 8 ounces, added 8 oz sliced mushrooms with 1 big heaping tablespoon of chopped garlic in the initial saute, along with 4 oz butter and 1 lb peeled deveined raw shrimp and at least 1C chopped fresh parsely. Cook on medium heat for 5 minutes. Blend 1/2 & 1/2 with 2 tbsp corn starch before adding to skillet and it will be thick. Add cheese. Stir in pasta. Thin with 1/2 c pasta water if too thick. You can add fresh broccoli or any veggies with the mushrooms and garlic. Love love!
This turned out great. I also used grilled chicken breast (thinly sliced).
Turned out well! Do not as more salt! The Parmesan is salty enough
Delicious!! It’s just me so I cut the recipe down as I don’t like to reheat seafood. The sauce was very good, but I did take the advice of many reviewers and made extra. I’m glad I did that as I had the perfect amount. Next time I’m hungry for alfredo and shrimp this will be the recipe I pull out.
This recipe is all out of whack. The amount of sauce it makes is barely enough for 2 servings, let alone the 6 it was supposed to be for. And as a result I ended up with a ton of leftover fettuccini. The sauce it did make wasn’t very flavourful and the pasta was dry as a result of a lack of sauce. Would not make again. Also, the shrimp should be added in the last few minutes, not the first few, as it takes forever to thicken and the shrimp gets overcooked.
It was DELISH! My husband has requested it be added to his favorite meals list…lol
Ahhhh, this was quick, easy and delicious I did add a few other ingredients, however its great this way or can be used as a base for all types of favorite toppings suggestions: broccoli green and red peppers etc. and for a creamier taste I added whipping cream and sour cream
I did not use parsley, I did not have any. I used heavy cream that was all I had, my husband said it was as good as our favorite restaurant.
Since you asked. I did make this basically and yes my substitutions were as follows. I used easy peel shrimp, large, one dozen. I sautéed the shells in butter, removed them, added more butter and garlic. Removed the garlic, added shrimp which I had dusted with Cajun spice removed them after cooking a minute on each side, added juice from dried mushrooms, should have added some red wine, then cooked frozen stir fry veggies and the mushrooms, removed them and put in 1 cup of heavy cream and 1.5 Cup milk, heated and added 12 Tablespoons of Parmesan cheese, grated. It was a labor of love, put it all together in the end and heated through with 9 ounces of fresh fettuccine noodles. Absolutely fantastic. Sauté shells is such an flavorful addition. Well worth the time. Fed 4 no leftovers.
Followed recipe & like others added sautéed shrimp before serving. Stirred in 1/2 cup shredded mozzarella & addl Parmesan. Easy WOW dinner from everyone. Allowed for 4 med. shrimp per person. Sautéed shrimp in corn starch to keep pink & moist 3-4 min. Cornstarch on shrimp aided in thickening of sauce.
Made a few times now. Excellent and easy recipe!
Easy to make and just so wonderful. I have made it several time!
it was very good! it does take awhile for sauce to thicken. I cheated added a little cornstarch towards the end. shrimp was perfect, I got the nice sized ones that turn round. This will be my Go To recipe for this. the calories were not too crazy high.