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Creamy Shrimp Fettuccine Pasta

A quick and satisfying dish that combines fresh shrimp and fettuccine pasta in a rich, creamy sauce, perfect for both everyday dinners and special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz fettuccine pasta
  • 1 lb shrimp, peeled and deveined Fresh shrimp is preferred.
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream Can use half-and-half for a lighter version.
  • 1 cup grated Parmesan cheese Use high-quality cheese for best flavor.
  • Salt and pepper to taste Season to your preference.
  • Chopped parsley for garnish Adds freshness and color.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat until hot but not smoking.
  3. Add minced garlic to the skillet and cook for 1-2 minutes, stirring frequently until fragrant but not burnt.
Cooking
  1. Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes on each side until pink and opaque without overcooking.
  2. Pour in 1 cup of heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until melted and well combined. Season with salt and pepper.
  3. Add the cooked fettuccine directly to the skillet. Toss gently to coat the pasta in the creamy sauce.
  4. Serve immediately, garnished with chopped parsley.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on the stove with a splash of cream to restore texture. For freezing, before adding cream, it can be stored up to 3 months.