Shrimp Fettuchine Alfredo Recipe

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Shrimp Fettuchine Alfredo

Paula Solline


Hit the mark with this quick (only 15 minutes) and rich seafood since I wanted to make something special for Christmas Eve. Definitely not a diet dish.

★★★★★ 1 vote
30 Min
15 Min


1 lb
fettuccine or linguini
3 Tbsp
3 Tbsp
olive oil, extra virgin
2 lb
shrimp, peeled and deveined
1 pinch
crushed red pepper flakes
1 tsp
crushed garlic
1 tsp
parsley flakes
1/8 c
flour ( i use self rising flour )
1 pt
whipping cream
1/2 c
parmigiano-reggiano, grated ( i use parmesan/romano blend )
1/3 c
pasta water, as needed to loosen the sauce


1Cook Pasta according to package directions and taste. You are looking to finish the pasta simultaneously with the sauce/shrimp.
2Melt butter and olive oil in pan at medium high heat.
3Add shrimp. As they just begin to turn pink, add garlic, parsley, pepper flakes.
4Add flour to begin a roux, cooking out the flour taste.
5Pour in the cream, allowing it to thicken. Add pasta water if you need to loosen the sauce. Add Parmesan and stir briefly. Turn off the heat.
6Add pasta, ever so undercooked, TOSS AND SERVE. Excellent.

About this Recipe

Course/Dish: Fish, Pasta, Seafood
Hashtags: #Cream, #shrimp