Shrimp Fettuccine Alfredo (Authentic Butter & Parmigiano Recipe)
A clean Italian-style Shrimp Fettuccine Alfredo made the traditional way with butter, Parmigiano Reggiano, and pasta water — no cream required. Sweet garlic sautéed shrimp sit on top of silky fettuccine coated in a rich, glossy Alfredo sauce.
If you enjoy shrimp pasta dishes, you may also like our Creamy Cajun Shrimp & Andouille Farfalle — a bold Gulf Coast inspired pasta recipe.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 5–6 servings
- Cuisine: Italian
- Course: Dinner / Pasta
Ingredients
Pasta Alfredo
- 1½ lbs fettuccine
- 6 tablespoons unsalted butter
- 1 to 1¼ cups freshly grated Parmigiano Reggiano
- ½–¾ cup reserved pasta water
- freshly cracked black pepper
- salt (for pasta water)
Garlic Shrimp
- 1½–1¾ lbs large shrimp, peeled and deveined
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced or minced
- pinch red pepper flakes (optional)
- ½ lemon, juiced
- salt and freshly cracked black pepper
- fresh parsley, chopped
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. The water should taste like the sea. Cook the fettuccine until al dente according to package directions. Before draining, reserve 1 cup of pasta water.
2. Cook the Shrimp
Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 20–30 seconds until fragrant. Add shrimp and season with salt, pepper, and red pepper flakes. Cook shrimp for 1–2 minutes per side until pink and lightly golden. Finish with fresh lemon juice and remove from heat.
3. Build the Alfredo Sauce
Place butter in a large warm mixing bowl. Transfer hot pasta directly from the pot into the bowl with the butter. Toss until the butter melts and coats the pasta.
Add ¼ cup pasta water and continue tossing to create a creamy emulsion.
4. Add the Parmesan
Slowly add grated Parmigiano Reggiano while tossing continuously. If the sauce becomes too thick, add additional pasta water a splash at a time. Season with freshly cracked black pepper.
The sauce should become smooth, glossy, and lightly creamy.
5. Plate the Pasta
Twirl pasta into bowls. Top with sautéed shrimp and drizzle a small spoonful of the garlic olive oil from the pan over the pasta.
Finish with extra Parmigiano Reggiano, cracked black pepper, and chopped parsley.
Chef’s Tip
Authentic Italian Alfredo does not use cream. The silky sauce forms naturally by emulsifying butter, Parmesan cheese, and starchy pasta water.
More Shrimp Recipes
Looking for another shrimp pasta recipe? Try our Creamy Cajun Shrimp & Andouille Farfalle — a rich Cajun-inspired seafood pasta packed with Gulf Coast flavor.
