Creamy Shrimp Alfredo — Ready in 20 Minutes
A restaurant-style dinner doesn’t have to take all night! This creamy shrimp Alfredo comes together in just 20 minutes with juicy garlic-seasoned shrimp, tender pasta, and a rich Parmesan Alfredo sauce. It’s easy enough for a busy weeknight but delicious enough to serve when you want to impress.
Ingredients
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh parsley
- ¼ cup reserved pasta water, as needed
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Reserve ¼ cup of pasta water, then drain.
- Season the shrimp: Pat the shrimp dry and season with salt, black pepper, and Italian seasoning.
- Cook the shrimp: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side, until pink and cooked through. Transfer the shrimp to a plate.
- Make the Alfredo sauce: Reduce the heat to medium and add the remaining tablespoon of butter. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Cook for 2–3 minutes, stirring occasionally.
- Add the Parmesan: Reduce the heat to low and gradually stir in the Parmesan cheese until melted and the sauce becomes smooth and creamy.
- If the sauce is too thick, stir in a little reserved pasta water until you reach your desired consistency.
- Combine everything: Add the cooked fettuccine and shrimp to the skillet. Toss gently until the pasta is completely coated in the creamy Alfredo sauce.
- Sprinkle with fresh parsley and red pepper flakes if desired.
Serve
Serve immediately with extra Parmesan and warm garlic bread on the side. The sauce is creamiest and most delicious while hot!