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Decadent creamy shrimp fettuccine pasta served in a bowl with herbs.

Decadent Creamy Shrimp Fettuccine Pasta

A rich and indulgent pasta dish featuring tender shrimp, silky fettuccine, and a luscious creamy garlic Parmesan sauce. This restaurant-quality meal comes together in under 30 minutes — perfect for date night or an elegant dinner at home!
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Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz 225 g fettuccine pasta
  • 1 lb 450 g large shrimp, peeled and deveined
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional
  • 1 tablespoon lemon juice optional, for freshness
  • 2 tablespoons chopped parsley for garnish

Equipment

  • Large pot (for boiling pasta)
  • Large skillet or sauté pan
  • Strainer or colander
  • Wooden spoon or spatula
  • Tongs

Method
 

  1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
  3. Add shrimp in a single layer, season lightly with salt and pepper, and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
  4. In the same skillet, melt the remaining butter. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Pour in the heavy cream, reduce heat to medium, and let simmer for 2–3 minutes.
  6. Stir in Parmesan cheese, salt, black pepper, and red pepper flakes. Stir until the sauce is smooth and slightly thickened.
  7. Add the cooked fettuccine and shrimp back into the skillet. Toss gently to coat in the sauce.
  8. Add lemon juice if desired and mix well.
  9. Garnish with chopped parsley and extra Parmesan before serving.

Notes

For extra flavor, deglaze the pan with a splash of white wine before adding the cream.
You can use half-and-half instead of heavy cream for a lighter version.
Substitute linguine or spaghetti if you don’t have fettuccine.
Best served immediately, but leftovers can be stored in the refrigerator for up to 2 days.