This creamy garlic shrimp fettuccine Alfredo is everything I crave in a comfort meal — rich, garlicky, and luxuriously creamy. The shrimp are perfectly seared with garlic and a squeeze of lemon, then nestled over silky strands of fettuccine tossed in a homemade Alfredo sauce. I love presenting it takeout-style, just like it came from my favorite restaurant, but it’s even better because I made it myself at home.

Why I’ll Love This Recipe

I love how this recipe brings bold, satisfying flavor with simple steps. The shrimp get a beautiful golden sear, the Alfredo sauce is thick and velvety, and the fettuccine clings to the creaminess in every bite. It’s quick to make, but feels like something special — perfect for those nights when I want restaurant-level food without leaving home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Shrimp:

• 300 grams large shrimp, peeled and deveined

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 2 cloves garlic, minced

• Salt, to taste

• Freshly ground black pepper, to taste

• Juice of ½ lemon

For The Alfredo Sauce:

• 2 tablespoons unsalted butter

• 2 cloves garlic, finely minced

• 250 milliliters heavy cream

• 80 grams freshly grated Parmesan cheese

• Salt, to taste

• Freshly ground black pepper, to taste

• Pinch of chili flakes (optional)

For The Pasta:

• 300 grams fettuccine pasta

• 1 tablespoon fresh parsley, chopped (for garnish)

• Lemon wedges (for serving)

Directions

1. Cook The Pasta:
I start by boiling a large pot of salted water. Once it’s rolling, I drop in the fettuccine and cook until just al dente, about 9 to 11 minutes depending on the brand. Before draining, I always reserve about ½ cup of pasta water. Then I drain the pasta and set it aside.

2. Sear The Shrimp:
I pat the shrimp dry with a paper towel and season both sides lightly with salt and black pepper. In a large skillet, I heat the olive oil and butter over medium-high heat. Once the butter melts and starts bubbling, I add the minced garlic and sauté for about 30 seconds. Then I lay the shrimp in a single layer and cook each side for 1½ to 2 minutes until they turn pink and develop a light char. I finish with a quick squeeze of lemon juice before removing the shrimp from the pan.

3. Prepare The Alfredo Sauce:
Using the same skillet, I melt the butter over medium heat and sauté the minced garlic for 30 seconds until fragrant. I pour in the heavy cream and bring it to a gentle simmer, then slowly stir in the Parmesan cheese until it fully melts and the sauce becomes thick and creamy. I season it with salt, pepper, and a pinch of chili flakes if I want a little heat.

4. Combine The Pasta And Sauce:
I add the drained fettuccine into the Alfredo sauce, tossing gently until every strand is coated. If the sauce is too thick, I loosen it with a splash of the reserved pasta water for that perfect silky texture.

5. Assemble Takeout-Style:
For a fun presentation, I place the creamy fettuccine Alfredo into a black takeout container or a wide, shallow bowl. I arrange the seared shrimp on top, sprinkle with chopped parsley, and serve with lemon wedges on the side for a fresh finishing touch.

Servings And Timing

Servings: 2 to 3
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Variations

• Add Vegetables: I sometimes toss in sautéed spinach, roasted cherry tomatoes, or steamed broccoli for added color and nutrients.

• Switch The Protein: If I don’t have shrimp, I substitute with grilled chicken breast or pan-seared scallops.

• Spicy Kick: A pinch of cayenne or a few dashes of hot sauce gives it an exciting twist.

• Low-Carb Option: I use zucchini noodles or low-carb fettuccine for a lighter version.

• Extra Cheese: A sprinkle of mozzarella or Pecorino Romano adds even more richness.

Storage/Reheating

To store leftovers, I transfer them to an airtight container and refrigerate for up to 3 days.
For reheating, I warm the pasta gently on the stovetop over low heat, adding a splash of milk or cream to help revive the creamy texture. I avoid high heat and microwave reheating, which can make the shrimp rubbery and cause the sauce to split.

FAQs

Can I Use Frozen Shrimp?

Yes, I just make sure to thaw them completely and pat them dry before cooking to get the best sear and prevent excess moisture in the pan.

How Do I Keep The Sauce From Getting Too Thick?

I always reserve some pasta water to loosen the sauce if needed. Adding it a little at a time helps maintain a smooth, creamy texture.

Can I Make This Ahead?

I can cook the pasta and Alfredo sauce ahead of time, then store them separately. When ready to eat, I reheat the sauce, toss in the pasta, and cook the shrimp fresh for the best flavor and texture.

What’s The Best Pasta For Alfredo Sauce?

Fettuccine is my favorite because it holds the thick sauce beautifully. But linguine or tagliatelle also work well.

Can I Use Pre-Grated Parmesan?

I prefer freshly grated Parmesan because it melts smoother and gives a better texture. Pre-grated cheese often contains anti-caking agents that can make the sauce grainy.

Conclusion

Creamy garlic shrimp fettuccine Alfredo is my kind of indulgence — full of bold garlic flavor, tender shrimp, and silky Alfredo sauce. It comes together quickly, looks impressive, and tastes even better than takeout. Whether I’m cooking for myself or treating someone special, this dish never disappoints.