Shrimp Fettuccine Alfredo is a rich, creamy pasta dish made with tender shrimp, fettuccine noodles, and a homemade Alfredo sauce. Romano cheese, garlic, and eggs create a delicious sauce that coats every bite.
This is one of my favorite restaurant-style meals to make at home. The homemade sauce makes it feel special, and it’s a great dinner when you’re craving something creamy and comforting.
Why I Love This Recipe
About the Ingredients ⭐
- Olive Oil and Butter: Used to cook the shrimp and garlic.
- Garlic: Fresh minced garlic adds flavor to the sauce.
- Shrimp: Large shrimp, peeled and deveined.
- Heavy Cream: Creates the rich, creamy Alfredo sauce.
- Whole Milk: Lightens the sauce while keeping it creamy.
- Parmesan Cheese: Freshly grated Parmesan melts into the sauce.
- Egg: Helps create a rich, silky sauce.
- Fettuccine: The classic pasta for Alfredo.
- Salt and Pepper: Season the shrimp and sauce.
Be sure to check out the full recipe and ingredient list below
How to Make Shrimp Fettuccine Alfredo
Cook the Pasta: Cook the fettuccine according to the package directions. Reserve a little pasta water before draining, then set aside.
Cook the Shrimp: Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Add the peeled and deveined shrimp and cook for 3–4 minutes, turning as needed, until pink, opaque, and cooked through. Remove the shrimp and set aside.
Make the Alfredo Sauce: Reduce the heat to low. Pour the heavy cream and whole milk into the skillet. Simmer gently for about 10 minutes, stirring occasionally, until slightly thickened. Stir in the grated Parmesan cheese until melted and smooth.
Add the Egg: Whisk the egg in a small bowl. Slowly whisk a few tablespoons of the warm Alfredo sauce into the egg to temper it. Remove the skillet from the heat, then gradually stir the egg mixture into the sauce. Return to very low heat if needed, stirring constantly until the sauce thickens and reaches 160°F. Do not boil.
Combine and Serve: Add the cooked fettuccine and shrimp to the skillet. Toss until everything is coated in the creamy sauce. Season with salt and pepper, adding a splash of reserved pasta water if needed.
Tips I Found Helpful 💙
- Don’t Overcook the Shrimp: Cook just until pink and opaque to keep them tender.
- Use Freshly Grated Parmesan: It melts more smoothly and creates a creamier sauce.
- Temper the Egg: Slowly mix warm sauce into the beaten egg before adding it to the skillet to prevent scrambling.
- Keep the Heat Low: Avoid boiling the Alfredo sauce, especially after adding the egg.
- Save Some Pasta Water: Add a splash if the sauce becomes too thick.
Questions Readers Ask Most
More Pasta Recipes I Love
Shrimp Fettuccine Alfredo
Shrimp Fettuccine Alfredo is made with tender shrimp, pasta, and a rich, creamy homemade Parmesan Alfredo sauce.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 2 cups heavy cream
- 1 cup whole milk
- 8 ounces fettuccine
- 4 ounces grated Parmesan cheese
- 1 large Eggland's Best egg
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Instructions
- Cook the fettuccine according to package directions. Reserve ½ cup pasta water before draining.
- Heat the olive oil and butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant.
- Add the shrimp and cook for 3–4 minutes, turning as needed, until pink, opaque, and cooked through. Remove the shrimp and set aside.
- Reduce the heat to low. Add the heavy cream and whole milk. Simmer gently for about 10 minutes, stirring occasionally, until slightly thickened.
- Stir in the Parmesan cheese until melted and smooth.
- Whisk the egg in a small bowl. Slowly whisk a few tablespoons of warm Alfredo sauce into the egg to temper it.
- Remove the skillet from the heat and gradually stir the egg mixture into the sauce.
- Return to very low heat, stirring constantly until the sauce thickens and reaches 160°F. Do not boil.
- Add the cooked fettuccine and shrimp. Toss until coated in the Alfredo sauce.
- Season with salt and pepper. Add a splash of reserved pasta water if the sauce is too thick. Serve warm.
Notes
Use freshly grated Parmesan for a smooth sauce, and avoid overcooking the shrimp. Temper the egg with warm sauce before adding it to the skillet, then heat gently to 160°F without boiling. Add reserved pasta water if the Alfredo sauce becomes too thick.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 893Total Fat: 66gSaturated Fat: 38gUnsaturated Fat: 28gCholesterol: 465mgSodium: 2011mgCarbohydrates: 30gFiber: 1gSugar: 7gProtein: 44g
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!