shrimp with fettuccine recipe

Written ByJenny Smyth Posted on
shrimp with fettuccine recipe
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The Best shrimp with fettuccine recipe

I have been making this shrimp with fettuccine recipe for years, and it has become a staple in our home. My kids ask for it at least once a week, and I love that it comes together quickly on busy weeknights. The combination of tender shrimp and creamy pasta is always a hit, and I feel good serving it because it has protein from the shrimp and can be made with whole wheat fettuccine for extra fiber.

This dish is perfect for both everyday dinners and special occasions. When we have family over, I double the recipe and everyone goes back for seconds. The sauce is rich but not too heavy, and the shrimp cook in just a few minutes, so you are not stuck in the kitchen for hours.

I often add a handful of spinach or cherry tomatoes to boost the vegetables, and it still tastes amazing. One of the reasons I love this recipe is how simple it is to adjust. If I want a lighter meal, I use half and half instead of heavy cream and add more garlic for flavor.

The key is to not overcook the shrimp, so I watch them closely until they turn pink and curl slightly. The pasta should be al dente so it holds up to the sauce without getting mushy. Shrimp is a great source of lean protein and omega 3 fatty acids, which are good for heart health.

Fettuccine provides energy from carbohydrates, and when you add a side salad, this meal is balanced and satisfying. I have been making this for over a decade, and it never fails to please my family.

Creamy Garlic Shrimp Fettuccine

Creamy Garlic Shrimp Fettuccine

4.6 from 1369 votes

This creamy garlic shrimp fettuccine is a quick and delicious weeknight dinner. Tender shrimp are cooked in a rich garlic cream sauce and tossed with al dente fettuccine.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

12 oz fettuccine
1 tbsp salt for pasta water

For the Shrimp and Sauce

1 lb large shrimp, peeled and deveined
2 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/4 tsp red pepper flakes
Salt and black pepper to taste
2 tbsp fresh parsley, chopped

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the fettuccine and cook according to package directions until al dente, usually about 10 to 12 minutes.
3Reserve 1 cup of pasta water before draining.
4While the pasta cooks, pat the shrimp dry with paper towels and season with a pinch of salt and pepper.
5Heat olive oil in a large skillet over medium high heat until shimmering.
6Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7Transfer the shrimp to a plate.
8Reduce the heat to medium and add the minced garlic to the skillet.
9Cook for 30 seconds until fragrant, stirring constantly.
10Pour in the heavy cream and chicken broth, then bring to a gentle simmer.
11Let the sauce cook for 3 to 4 minutes, stirring occasionally, until it thickens slightly.
12Stir in the Parmesan cheese and red pepper flakes until the cheese is melted and the sauce is smooth.
13Taste and adjust salt and pepper as needed.
14If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
15Add the drained fettuccine and cooked shrimp to the skillet.
16Toss everything together over low heat for 1 to 2 minutes until the pasta is well coated and the shrimp are heated through.
17Garnish with fresh parsley and serve immediately.

🔧Equipment

Large pot
Large skillet
Colander
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 200mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 25g

📝Notes

For a lighter version, use half and half instead of heavy cream. You can also add a cup of fresh spinach in step 4 and let it wilt before adding the pasta.

Watch Video Of How Creamy Garlic Shrimp Fettuccine Works

This shrimp with fettuccine recipe is always a good idea for any occasion because it feels special but is easy enough for a Tuesday night. I make it for family gatherings, and everyone from my kids to my in laws loves it.

The creamy sauce and tender shrimp make it a dish that works well for birthdays, holidays, or just a cozy dinner at home. For storing leftovers, keep the pasta and shrimp in an airtight container in the fridge for up to three days.

To reheat, add a little milk or cream and warm it on the stove over low heat, stirring gently so the shrimp stay tender. You can also serve it cold as a pasta salad the next day, just toss with a bit of olive oil and lemon juice.

This recipe is versatile and always satisfying, so I hope you enjoy it as much as my family does.

❓ Frequently Asked Questions About Creamy Garlic Shrimp Fettuccine

1. Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just thaw them completely in the refrigerator overnight or under cold running water. Pat them dry before cooking to ensure they sear properly and do not release too much water into the sauce.

2. What can I substitute for heavy cream?

You can use half and half or whole milk mixed with a tablespoon of flour to thicken. For a dairy free option, canned coconut milk works well and adds a slight sweetness that complements the shrimp.

3. How do I prevent the shrimp from becoming rubbery?

Cook the shrimp just until they turn pink and curl slightly, which takes about 2 minutes per side over medium high heat. Overcooking is the main cause of rubbery shrimp, so watch them closely and remove them from the pan as soon as they are done.

4. Can I add vegetables to this dish?

Absolutely. I often add a handful of fresh spinach or cherry tomatoes halved. You can also add sauteed mushrooms or asparagus. Add any vegetables in step 3 after the garlic and cook them for a minute or two before adding the cream.

5. How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream and warm gently on the stovetop over low heat, stirring often. The sauce may thicken as it sits, so the extra liquid helps restore the creamy texture.

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