| | |

World’s Best Shrimp Fettuccine Alfredo

Pin This Recipe!

 *This is a sponsored post. While the views expressed here are genuinely my own, consideration was paid to me by Eggland’s Best*

Whip up the World’s Best Shrimp Fettuccine Alfredo for dinner tonight. A super-rich and creamy homemade alfredo sauce, smothering tender shrimp and fettuccine noodles. I have a secret ingredient I use in the sauce to give it a rich taste, that will taste better than takeout from your favorite restaurant! 

Shrimp fettuccine alfredo is one of our favorites when we dine out. But, it can be pricey to order so I created my own recipe at home, and boy is this recipe incredible.

World's Best Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo

So what is my secret ingredient in my alfredo sauce you ask? Eggs. A simple ingredient, that will completely transform your dish from a basic sauce to the best alfredo sauce you have ever tried.

I use Eggland’s Best eggs because they contain six times more vitamin D, 25% less saturated fat, more than double the Omega-3s, ten times more vitamin E, and more than double the vitamin B12, compared to ordinary eggs. Independent testing also revealed that Eggland’s Best eggs have stronger shells than ordinary eggs, which leads to less breakage and helps them stay fresher longer. I know the quality is the top of the line, so they will give my sauce the freshest flavor. And it’s pretty cool that Eggland’s Best earned the Women’s Choice Award as the most recommended fresh and hard-boiled eggs by women across America.

World's Best Shrimp Fettuccine Alfredo

Quality Ingredients is Key 

Freshness and quality are key when cooking. I find that using fresh ingredients will give you the best flavor in your dishes. So always look for fresh eggs, shrimp, and herbs for the best flavor. You could even make fresh pasta if you don’t want to use dry pasta. 

How to Tell When Shrimp Is Done 

Shrimp is one seafood that takes some getting used to knowing when it is done. You will find that your shrimp will turn pink and opaque when they are done. You will remove the shrimp from the skillet and then cook the sauce in the same pan. Once the sauce is done you toss the shrimp back in to incorporate with pasta and sauce. 

Alfredo Shrimp

Tails on or off Shrimp 

This is totally up to you. Many take the tails off as it will be easier to eat. But the tails on shrimp offers a prettier presentation value. So it is up to you on what you do for the recipe. Either method works. 

How to Make Homemade Alfredo Sauce 

You will find the sauce is the star of this dish. You will use the same pan you used for shrimp and add in your heavy cream. You want this to bubble before you add in your cheese. After the cheese melts, you will begin to incorporate the eggs one at a time. Whisk each egg in, so that it incorporates well. If you don’t whisk you will end up with scrambled eggs, which is what you don’t want. 

I used 3 whole Eggland’s Best Eggs in this alfredo sauce. It will make your sauce rich and ultra-creamy! Trust me, this is what is going to throw the whole dish over the top!

Alfredo Shrimp Pasta

How to Cook Pasta 

The biggest thing is you want to ensure that you salt your water. Salting the water will help ensure your pasta is seasoned and offers a bit of flavor. Then cook the pasta until it is al dente. That means you want it tender but firm. Overcooked pasta is never that good as it can become mushy. 

You could also use spaghetti noodles if you don’t have fettuccine pasta. Either will work. I prefer the thicker pasta but it is all about what you have on hand. 

How To Store Leftover Fettuccine Alfredo 

You will want to store any leftovers you have in the fridge in an airtight container. You can store leftovers for up to three days. Just reheat in a pan on low, or opt for the microwave when it comes to reheating. 

More Pasta Recipes You Will Love

Pasta Carbonara, Crack Chicken Pasta, or Bang Bang Shrimp Pasta.

Can I Use Chicken In Place of Shrimp In Alfredo Pasta? 

Yes, you sure can. If you are not a fan of seafood, feel to cook up your chicken into diced pieces. Once the chicken is fully cooked, remove from the skillet and make the sauce as directed in the recipe card. 

This is a versatile dish, and if you wanted a meatless dish, just make the pasta and the sauce and try it that way!

The World's Best Shrimp Alfredo

The World's Best Shrimp Alfredo

The Worlds Best Shimp Fettuccine Alfredo

Yield: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Whip up the World's Best Shrimp Fettuccine Alfredo for dinner tonight. A super-rich and creamy homemade alfredo sauce, smothering tender shrimp and fettuccine noodles. I have a secret ingredient I use in the sauce to give it a rich taste, that will taste better than takeout from your favorite restaurant!


  • 1 tbs olive oil
  • 2 tbs butter
  • 3 cloves garlic
  • 1 pound large shrimp 
  • 32 oz Heavy Cream
  • 1 pound fettichini  
  • 16 oz grated Romano Cheese 
  • 3 egglands eggs
  • 1 tsp salt
  • 1 tsp pepper


  1. Cook pasta according to directions and set aside.
  2. Place skillet on medium heat
  3. add olive oil, butter, and garlic
  4. Cook 1-2 minutes until garlic is translucent
  5. Devine Shrimp and remove shells
  6. Add to skillet and continue cooking until pink about 3-4 minutes
  7. Remove shrimp set aside
  8. Add Heavy Cream reduce heat to low
  9. Cook on low until bubbly and thick about 10 minutes
  10. Stir in cheese
  11. Meanwhile, whisk 3 eggs in a small bowl
  12. Whisk your egg mixture to your cheese sauce
  13. Add Pasta and shrimp to the cheese mix
  14. Stir and serve
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 609Total Fat: 52gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 313mgSodium: 1378mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 29g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


Pin This Recipe!

Similar Posts

One Comment

  1. So far we have made your wonderful recipe twice. We are organic foodies and we made this wonderful recipe with Romano we shredded ourselves because it contains no caking agents, full local heavy cream and our own chicken’s eggs. We don’t generally eat wheat so we used Jovial’s organic rice fettuccine. We also used raw large wild caught shrimp (no additives) and sautéed it in ghee. This is a rich meal and we justified the cost rather than dining out and we happily have the leftovers for dinner the next day! You recipe is amazing and your tips are helpful. Thank you for posting it!

Leave a Reply

Your email address will not be published. Required fields are marked *