Creamy Shrimp Fettuccine Past

Creamy Shrimp Fettuccine Pasta 🍤🍝
Rich, silky, and restaurant-quality—this pasta comes together fast and feels indulgent.

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Ingredients

• 12 oz fettuccine pasta

• 1 lb large shrimp, peeled & deveined

• 2 tbsp olive oil or butter

• 3 cloves garlic, minced

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ¼ cup pasta cooking water (as needed)

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika or Old Bay

• Optional: red pepper flakes, lemon juice, parsley

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Instructions

1. Cook pasta
   Boil fettuccine in salted water until al dente.
   Reserve ½ cup pasta water, then drain.

2. Cook shrimp
   Season shrimp with salt, pepper, and paprika.
   Heat oil/butter in a large skillet over medium-high heat.
   Cook shrimp 1–2 minutes per side until pink.
   Remove and set aside.

3. Make creamy sauce
   In the same skillet, add garlic and sauté 30 seconds.
   Pour in heavy cream and simmer 2–3 minutes.
   Stir in Parmesan until smooth.

4. Combine
   Add pasta and shrimp to sauce.
   Toss gently, adding pasta water to loosen sauce if needed.

5. Finish
   Add red pepper flakes or lemon juice if using.
   Garnish with parsley and extra Parmesan.

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Flavor & Texture

• Velvety cream sauce

• Tender, juicy shrimp

• Perfectly coated fettuccine

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Pro Tips

• Don’t overcook shrimp—they turn rubbery fast

• Fresh Parmesan melts best

• A squeeze of lemon brightens the richness

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Variations

• Garlic Butter Shrimp Alfredo: Add more butter, skip paprika

• Lighter: Use half-and-half instead of cream

• Veggie Add-In: Spinach, mushrooms, or sun-dried tomatoes

• Spicy: Cajun seasoning instead of paprika

If you’d like, I can turn this into a Cajun shrimp pasta, one-pot version, or baked creamy shrimp fettuccine 🍤✨