This shrimp alfredo pasta is what I like to uses  alfredo sauce. An Authentic Roman alfredo sauce does not include any  cream , and it derives all of its creaminess and flavor from the butter and really good Parmesan. But if you’re used to the “alfredo” is  in grocery stores, that’s what this recipe delivers.

This incredibly simple dish features a nice delicious is presentation of  Parmesan cream sauce, tender shrimp, and hearty fettuccine noodles. The simple creamy Alfredo sauce is made with butter, garlic, heavy cream, and Parmesan, and it comes together in minutes. Then just add some fettuccine and juicy shrimp, which literally take about three minutes to cook in the skillet, and your fancy-pants pasta is done! I promise this one is so easy that anyone can do it!


Because this pasta is so delicious and creamy, I highly suggest pairing it with a simple  to help lighten up the plate and cut through all that creaminess. Making sure to dress the with a light vinaigrette will help balance the heavy cream and not overpower the flavors in the pasta. To complement the garlic in the alfredo sauce, you can also add a little homemade garlic bread on the side. And then a nice cool and crisp glass of Pinot Grigio and Sauvignon Blanc would really make the meal complete!


  • 1/2 lb. medium shrimp, peeled and deveined
  • 1/2 lb. fettuccine
  • 2 Tbsp butter, divided
  • garlic, minced
  • 1 cup heavy cream
  • 3/4 cup Parmesan
  • 1/8 tsp salt (or to taste)
  • 1/4 tsp freshly cracked pepper (or to taste)
  • 1 Tbsp chopped fresh parsley (optional)

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