Creamy Garlic Shrimp Fettuccine

Creamy garlic shrimp fettuccine is a rich and elegant pasta dish featuring tender shrimp tossed in a silky garlic cream sauce with perfectly cooked fettuccine. It’s quick enough for a weeknight dinner yet refined enough for guests. The balance of seafood sweetness, Parmesan, and cream makes it a comforting classic.

Ingredients (Serves 4)

For the Pasta

• 400g (14 oz) fettuccine
• Salt (for pasta water)

For the Shrimp

• 450g (1 lb) large shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 1/2 teaspoon paprika (optional)
• 2 tablespoons olive oil
• 1 tablespoon butter

For the Cream Sauce

• 3 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) chicken broth
• 3/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

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Equipment

• Large pot
• Large skillet or sauté pan
• Tongs
• Grater

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Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.
Cook the fettuccine until al dente according to package instructions.
Reserve 1/2 cup of pasta water before draining.

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2. Cook the Shrimp

Pat shrimp dry and season with salt, pepper, and paprika.
Heat olive oil and butter in a large skillet over medium-high heat.
Cook shrimp 1–2 minutes per side until pink and opaque.
Remove shrimp from pan and set aside.

Do not overcook; shrimp become rubbery quickly.

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3. Prepare the Sauce

In the same skillet, reduce heat to medium.
Add garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and chicken broth. Simmer for 3–4 minutes until slightly thickened.

Stir in Parmesan cheese and Italian seasoning.
Add lemon juice and adjust salt and pepper to taste.

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4. Combine

Return shrimp to the pan.
Add drained pasta and toss gently to coat in the sauce.
If needed, add a splash of reserved pasta water to loosen the sauce.

Cook together for 1–2 minutes until everything is well combined.

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5. Serve

Garnish with chopped parsley and extra Parmesan.
Serve immediately while hot and creamy.

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Professional Tips

• Use freshly grated Parmesan for smoother melting.
• Pat shrimp dry before cooking to get a light sear.
• If sauce thickens too much, add warm pasta water gradually.
• For added depth, deglaze the pan with a splash of white wine before adding cream.

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Optional Variations

• Add spinach or cherry tomatoes for color and freshness.
• Substitute half-and-half for a lighter version.
• Add red pepper flakes for mild heat.
• Use Cajun seasoning for a spicy twist.

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Storage

• Refrigerate in an airtight container for up to 2 days.
• Reheat gently over low heat with a splash of milk or broth.
• Not ideal for freezing due to cream separation.