Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo

Author: Stephanie Kay

This fettuccine Alfredo with shrimp is a twist on an authentic fettuccine alfredo. The addition of tender shrimp to this dish creates a well-balanced meal complete with over 40 grams of protein per serving.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian
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  1. In a large pot, bring well-salted water to a boil, and cook the fettuccine as per package instructions. While the pasta is cooking, reserve 1 cup of the cooking water.
  2. In a large skillet on medium-high heat, warm the olive oil, then add shrimp to the pan in a single layer and cook for 1-2 minutes per side until slightly pink and no longer translucent. Once cooked, remove the shrimp from the pan and set it aside on a plate.
  3. In the same pan, on medium heat, add ½ cup of the pasta cooking water and bring to a gentle simmer. Add the butter, one ½ tablespoon of butter at a time, and allow it to melt, occasionally whisking to encourage it.
  4. Once the butter is melted, slowly add the grated cheese in batches, allowing it to melt before adding more, whisking constantly until it’s well incorporated with the butter and the sauce is smooth.
  5. Once cooked, add the drained pasta to the pan with the butter and cheese mixture, gently tossing the pasta in the sauce, and add more of the pasta cooking liquid as needed, until well coated.
  6. Return the cooked shrimp to the pan and toss gently to incorporate it with the pasta.
  7. Serve immediately with a sprinkle of black pepper, fresh parsley, and additional parmesan cheese.
  8. Leftovers can be stored in an airtight container in the fridge for 3 days or in the freezer for up to 3 months.