Shrimp Fettuchine Alfredo

Shrimp Fettuchine Alfredo Recipe

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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

How to Make Shrimp Fettuchine Alfredo


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

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About Shrimp Fettuchine Alfredo

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

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