I love this. It's my own, fairly quick and easy, version of the beloved classic. It has cream, butter, parmesan cheese, shrimp and fettuccine. What's NOT to love? It's classy comfort food! Delicious.

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30 Min
15 Min
Stove Top


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1 1/2 Tbsp
salted butter
1 tsp
olive oil
1/8 tsp
garlic powder
1/8 tsp
garlic salt
1/8 tsp
white pepper
1 c
heavy cream
1/2 c
freshly grated parmesan cheese (heaping or lightly packed)
water and salt for cooking pasta
6 oz
dry fettuccine pasta
6 to 8 oz
shrimp, cooked, shelled, deveined & large chopped
chopped parsley, fresh or dried for garnish
herb crouton crumbs for garnish, if desired
salt and pepper, to taste



  • 1NOTE: Recipe may be doubled. May use frozen cooked shrimp, thawed. Double sauce if you like your fettucine extra saucy.
  • 2Gather and prep all ingredients (peel shrimp, grate cheese etc...)
  • 3Add 1 1/2 to 2 quarts water and 1/2 teaspoon salt to large saucepan (for boiling pasta;) set over medium heat.
  • 4In a medium saucepan, add butter and oil; melt butter over medium/medium-low heat.
  • 5Add garlic powder, garlic salt, white pepper and cream; stirring constantly, bring to a simmer for 2 to 3 minutes.
  • 6Meanwhile, increase heat to high under pasta water to bring to a boil. Add fettuccine pasta; return to boil, stir pasta with a fork to prevent clumping; reduce heat to medium/medium-high; boil 11 to 12 minutes.
  • 7While pasta boils, add cheese to simmering cream mixture, reduce heat to low/medium-low; stirring constantly, simmer until sauce is smooth and thickened, about 7 minutes.
  • 8Add chopped shrimp to sauce, stir and reduce heat to low. Taste for seasoning and add salt and/or pepper as desired.
  • 9Drain pasta, reserving some of the cooking water (just in case you need to thin the sauce or loosen-up the pasta.)
  • 10Immediately pour drained pasta into serving bowl or individual plates; pour shrimp & cheese sauce over pasta. Mix sauce with pasta before adding garnishes, if desired.
  • 11Sprinkle with a little bit of crouton crumbs and a pinch of parsley for garnish, if desired. Serve immediately.

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