34 Delicious Shrimp and Fettuccine Recipes to Savor

Get ready to fall in love with shrimp and fettuccine all over again! Whether you’re craving a quick weeknight dinner, a creamy comfort meal, or something with a fresh, seasonal twist, we’ve gathered 34 mouthwatering recipes that will satisfy every craving. From classic Alfredo to bold new flavor combinations, these dishes are sure to become family favorites. Let’s dive into these delicious creations you’ll want to make again and again!

Garlic Butter Shrimp Fettuccine Alfredo

Haven’t we all had those nights where you want something fancy-feeling but don’t want to spend hours in the kitchen? This garlic butter shrimp fettuccine alfredo is your answer—creamy, comforting, and ready in no time. You’ll love how the rich sauce clings to every strand of pasta.

Ingredients

• 12 ounces dried fettuccine pasta
• 1 pound large wild-caught shrimp, peeled and deveined
• 4 tablespoons European-style unsalted butter
• 6 cloves garlic, finely minced
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons fresh Italian parsley, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon extra virgin olive oil

Instructions

1. Bring a large stockpot of heavily salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the shrimp completely dry with paper towels to ensure proper searing.
4. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
5. Arrange shrimp in a single layer and sear for 90 seconds per side until opaque with golden edges.
6. Transfer shrimp to a clean plate, leaving any accumulated juices in the skillet.
7. Reduce heat to medium and melt the unsalted butter in the same skillet.
8. Add the minced garlic and sauté for 60 seconds until fragrant but not browned.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly with a whisk.
10. Gradually whisk in the grated Parmigiano-Reggiano until the sauce is smooth and emulsified.
11. Stir in the freshly grated nutmeg, kosher salt, and black pepper.
12. Drain the cooked fettuccine, reserving 1/2 cup of pasta water.
13. Add the hot pasta directly to the cream sauce along with 1/4 cup of reserved pasta water.
14. Toss continuously with tongs for 2 minutes until the sauce coats every strand beautifully.
15. Return the seared shrimp to the skillet and gently fold into the pasta.
16. Garnish with freshly chopped Italian parsley just before serving.

Nothing beats that first forkful where the silky sauce clings to perfectly cooked pasta. The shrimp remain plump and juicy against the rich, garlicky cream base. Try serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.

Spicy Cajun Shrimp Fettuccine

Feeling that craving for something bold and comforting? You know, one of those dishes that just hits all the right spots after a long day. This spicy Cajun shrimp fettuccine brings the heat and the comfort in one incredible bowl.

Ingredients

• 12 ounces dried fettuccine pasta
• 1 pound large wild-caught shrimp, peeled and deveined
• 2 tablespoons Cajun seasoning blend
• 3 tablespoons clarified butter
• 4 garlic cloves, finely minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the peeled and deveined shrimp completely dry with paper towels.
4. Toss the shrimp with the Cajun seasoning blend until evenly coated.
5. Heat the clarified butter in a large skillet over medium-high heat until shimmering.
6. Add the seasoned shrimp to the hot skillet in a single layer, cooking for 2 minutes per side until opaque and lightly charred.
7. Transfer the cooked shrimp to a clean plate, leaving any accumulated juices in the skillet.
8. Reduce the skillet heat to medium and add the finely minced garlic, sautéing for 45 seconds until fragrant but not browned.
9. Pour the heavy cream into the skillet, scraping up any browned bits from the bottom.
10. Simmer the cream mixture for 3-4 minutes until slightly thickened, stirring constantly.
11. Whisk in the freshly grated Parmigiano-Reggiano cheese until fully incorporated and smooth.
12. Stir in the smoked paprika and cayenne pepper until evenly distributed.
13. Drain the cooked fettuccine, reserving 1/4 cup of the pasta cooking water.
14. Add the drained pasta to the cream sauce along with the reserved cooking water.
15. Toss the pasta with the sauce until every strand is evenly coated.
16. Return the cooked shrimp to the skillet and gently fold them into the pasta.
17. Remove the skillet from heat and stir in the freshly squeezed lemon juice.
18. Sprinkle the chopped fresh flat-leaf parsley over the finished dish.

Getting that perfect al dente texture makes all the difference against the creamy sauce. The spicy kick from the Cajun seasoning balances beautifully with the rich, cheesy cream base. Try serving it with crusty garlic bread to soak up every last bit of that incredible sauce.

Lemon Basil Shrimp Fettuccine

Mmm, you know those evenings when you want something restaurant-worthy but don’t have hours to spend in the kitchen? This lemon basil shrimp fettuccine is your answer—it comes together in about 30 minutes and feels totally luxurious.

Ingredients

• 12 ounces dried fettuccine pasta
• 1 pound wild-caught large shrimp, peeled and deveined
• 3 tablespoons clarified butter
• 4 garlic cloves, thinly sliced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup fresh basil leaves, chiffonade-cut
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest, finely grated
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt, to season
• Freshly cracked black pepper, to season

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the wild-caught large shrimp completely dry with paper towels and season both sides with kosher salt and freshly cracked black pepper.
4. Heat 2 tablespoons of clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
5. Arrange shrimp in a single layer and sear for 2 minutes per side until opaque with golden edges, then transfer to a clean plate.
6. Reduce heat to medium-low and add remaining 1 tablespoon of clarified butter to the same skillet.
7. Sauté the thinly sliced garlic cloves for 45-60 seconds until fragrant but not browned.
8. Pour in the heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon.
9. Whisk in the freshly grated Parmigiano-Reggiano cheese until completely melted and the sauce coats the back of a spoon.
10. Stir in the freshly squeezed lemon juice, finely grated lemon zest, and crushed red pepper flakes.
11. Reserve 1/2 cup of pasta cooking water before draining the fettuccine.
12. Add the drained pasta directly to the cream sauce along with 1/4 cup of reserved pasta water.
13. Toss continuously for 1-2 minutes until the sauce clings to each strand of pasta.
14. Return the seared shrimp to the skillet and gently fold into the pasta.
15. Remove from heat and stir in the chiffonade-cut fresh basil leaves.

Velvety cream clings to every strand of fettuccine, while the plump shrimp add satisfying texture. The bright lemon cuts through the richness beautifully, making each bite feel both indulgent and refreshing. For a stunning presentation, twist portions into neat nests using tongs and garnish with extra basil and a final dusting of cheese.

Creamy Spinach Shrimp Fettuccine

Zesty and satisfying, this creamy spinach shrimp fettuccine is exactly what you need when you’re craving something indulgent yet balanced. You’ll love how the tender shrimp pairs with the rich sauce and fresh greens. It’s restaurant-quality comfort food you can whip up any night of the week.

Ingredients

• 8 ounces dried fettuccine pasta
• 1 pound large wild-caught shrimp, peeled and deveined
• 2 tablespoons clarified butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 4 cups fresh baby spinach leaves
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the shrimp completely dry with paper towels to ensure proper searing.
4. Heat clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
5. Season shrimp generously with kosher salt and black pepper on both sides.
6. Add shrimp to the hot skillet in a single layer, being careful not to overcrowd the pan.
7. Sear shrimp for 1-2 minutes per side until they turn pink and opaque, then transfer to a clean plate.
8. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant but not browned.
9. Pour in heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon.
10. Whisk in the grated Parmigiano-Reggiano until completely melted and the sauce is smooth.
11. Stir in the fresh spinach leaves and cook for 1-2 minutes until just wilted but still vibrant green.
12. Add the freshly grated nutmeg and crushed red pepper flakes to the sauce.
13. Drain the cooked pasta, reserving 1/4 cup of the starchy pasta water.
14. Add the drained pasta directly to the cream sauce in the skillet.
15. Toss the pasta with the sauce until every strand is thoroughly coated, adding reserved pasta water as needed to reach your desired consistency.
16. Return the seared shrimp to the skillet and gently fold them into the pasta.
17. Finish with a squeeze of fresh lemon juice and adjust seasoning with additional salt and pepper if needed.

Unbelievably creamy yet surprisingly light, this pasta delivers a perfect balance of rich cheese sauce against the bright pop of lemon and gentle heat from the pepper flakes. The spinach maintains just enough texture to contrast the tender shrimp and silky pasta. Try serving it in warmed bowls with extra grated cheese and a crisp white wine for the ultimate weeknight upgrade.

Roasted Red Pepper Shrimp Fettuccine

Unbelievably creamy and packed with flavor, this roasted red pepper shrimp fettuccine comes together in under 30 minutes. You’ll love how the sweet peppers complement the plump shrimp, all tossed in a silky sauce that clings perfectly to every strand of pasta. It’s the kind of weeknight dinner that feels fancy but is actually super simple to pull off.

Ingredients

• 12 ounces dried fettuccine pasta
• 1 pound large wild-caught shrimp, peeled and deveined
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, finely minced
• 1 cup jarred roasted red peppers, drained and puréed
• 1/2 cup heavy cream
• 1/4 cup dry white wine
• 2 tablespoons unsalted butter
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh basil, chiffonade-cut
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the shrimp completely dry with paper towels and season both sides with kosher salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
5. Add shrimp in a single layer and sear for 2 minutes until bottoms turn pink and develop a light crust.
6. Flip each shrimp and cook for 1 additional minute until opaque throughout, then transfer to a plate.
7. Reduce heat to medium and add minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
8. Pour in white wine, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes until reduced by half.
9. Add the roasted red pepper purée and smoked paprika, stirring constantly for 1 minute to incorporate.
10. Pour in heavy cream and bring to a gentle simmer, stirring occasionally for 2 minutes until slightly thickened.
11. Whisk in butter until fully emulsified into the sauce.
12. Drain the cooked fettuccine, reserving 1/2 cup of pasta water.
13. Add the drained pasta directly to the skillet with the sauce.
14. Toss continuously, adding reserved pasta water 2 tablespoons at a time until the sauce coats each strand evenly.
15. Return the cooked shrimp to the skillet and gently fold into the pasta.
16. Remove from heat and stir in grated Parmigiano-Reggiano until melted and creamy.
17. Fold in fresh basil and crushed red pepper flakes just before serving.

Buttery shrimp and al dente pasta soak up that vibrant red pepper sauce, creating a dish that’s both luxuriously creamy and beautifully balanced. The subtle heat from the pepper flakes cuts through the richness perfectly. For an elegant presentation, garnish with extra basil leaves and serve immediately with crusty bread to soak up every last drop of sauce.

Tomato and Mozzarella Shrimp Fettuccine

Haven’t you just had those days where you want something fancy-feeling but don’t want to spend hours in the kitchen? This creamy tomato and mozzarella shrimp fettuccine hits that sweet spot perfectly. It’s restaurant-quality comfort food that comes together surprisingly fast.

Ingredients

– 12 ounces dried fettuccine pasta
– 1 pound large wild-caught shrimp, peeled and deveined
– 3 tablespoons extra virgin olive oil, divided
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup San Marzano tomatoes, crushed
– 8 ounces fresh mozzarella cheese, torn into small pieces
– 1/4 cup fresh basil leaves, chiffonade-cut
– 2 tablespoons unsalted butter
– 1 teaspoon sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, pat shrimp completely dry with paper towels to ensure proper searing.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
5. Season shrimp with salt and pepper, then arrange in a single layer in the hot skillet.
6. Sear shrimp for 2 minutes per side until opaque and lightly browned, then transfer to a plate.
7. Reduce heat to medium and add remaining olive oil to the same skillet.
8. Sauté minced garlic for 45-60 seconds until fragrant but not browned.
9. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
10. Add crushed San Marzano tomatoes and simmer for 3-4 minutes until slightly thickened.
11. Stir in torn mozzarella pieces until just melted and creamy.
12. Drain cooked pasta, reserving 1/2 cup pasta water.
13. Add drained pasta to the sauce along with 1/4 cup reserved pasta water.
14. Toss continuously for 1-2 minutes until the sauce coats every strand.
15. Return shrimp to the skillet and gently fold into the pasta.
16. Finish by stirring in fresh basil, butter, and red pepper flakes until fully incorporated.
17. Remove from heat and let rest for 2 minutes to allow flavors to meld.

Really notice how the creamy tomato sauce clings to each fettuccine strand while the fresh mozzarella creates delightful cheesy pockets. The plump shrimp add a sweet brininess that balances the slight heat from the pepper flakes. For an elegant presentation, garnish with extra basil leaves and serve immediately in warmed bowls.

Pesto Shrimp Fettuccine with Sun-Dried Tomatoes

Ever find yourself craving something that feels both indulgent and fresh? You’re in luck—this pesto shrimp fettuccine with sun-dried tomatoes is exactly that. It’s a vibrant, restaurant-worthy dish you can whip up in no time, perfect for impressing guests or treating yourself on a busy weeknight.

Ingredients

• 8 ounces dried fettuccine pasta
• 1 pound large wild-caught shrimp, peeled and deveined
• 3 tablespoons extra-virgin olive oil, divided
• 4 cloves garlic, thinly sliced
• 1/2 cup sun-dried tomatoes in oil, drained and julienned
• 1/2 cup high-quality basil pesto
• 1/4 cup heavy cream
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter
• 1/4 cup reserved pasta water
• Kosher salt and freshly cracked black pepper, to season
• Fresh basil leaves, for garnish

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook for 9–11 minutes, until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the shrimp completely dry with paper towels and season both sides with kosher salt and black pepper.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
5. Add the shrimp in a single layer and sear for 2 minutes per side, until opaque and lightly browned—avoid overcrowding to ensure a proper sear.
6. Transfer the shrimp to a clean plate and set aside.
7. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil.
8. Sauté the sliced garlic for 30–45 seconds, until fragrant but not browned.
9. Stir in the julienned sun-dried tomatoes and cook for 1 minute to warm through.
10. Whisk in the basil pesto and heavy cream, then simmer for 2 minutes until slightly thickened.
11. Stir in the grated Parmigiano-Reggiano and unsalted butter until fully melted and incorporated.
12. Drain the cooked fettuccine, reserving 1/4 cup of the starchy pasta water.
13. Add the hot pasta directly to the skillet with the sauce.
14. Pour in the reserved pasta water and toss continuously for 1–2 minutes, until the sauce clings evenly to the pasta—the starch helps emulsify the sauce for a silky finish.
15. Gently fold in the seared shrimp and heat for 1 final minute to warm through.
16. Adjust seasoning with additional salt and pepper if needed.

Just look at that glossy, herbaceous sauce clinging to every strand of fettuccine. The plump shrimp and chewy sun-dried tomatoes add pops of texture, while the creamy pesto base keeps each bite luxuriously smooth. For a stunning presentation, twirl portions into neat nests and garnish with fresh basil leaves right before serving.

Shrimp Fettuccine with White Wine Sauce

Remember those cozy dinners where you just want something fancy but easy? This shrimp fettuccine with white wine sauce delivers exactly that—creamy, elegant comfort in under 30 minutes. Ready to impress without the stress?

Ingredients

– 12 ounces dried fettuccine pasta
– 1 pound wild-caught large shrimp, peeled and deveined
– 3 tablespoons extra-virgin olive oil
– 4 cloves garlic, thinly sliced
– 1/2 cup dry white wine (such as Sauvignon Blanc)
– 1 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons unsalted butter
– 1/4 cup fresh flat-leaf parsley, finely chopped
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon crushed red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the shrimp completely dry with paper towels and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
5. Arrange shrimp in a single layer and sear for 90 seconds per side until opaque and lightly browned.
6. Transfer shrimp to a clean plate using tongs, leaving any oil and juices in the skillet.
7. Reduce heat to medium and add garlic to the skillet, sautéing for 45-60 seconds until fragrant but not browned.
8. Pour in white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
9. Simmer the wine for 2-3 minutes until reduced by half, allowing the alcohol to cook off.
10. Stir in heavy cream and bring to a gentle bubble, then immediately reduce heat to low.
11. Whisk in Parmigiano-Reggiano until fully incorporated and the sauce is smooth.
12. Add butter and swirl the pan until melted and emulsified into the sauce.
13. Drain the cooked pasta, reserving 1/2 cup of pasta water.
14. Add the drained pasta directly to the sauce along with the reserved shrimp.
15. Toss continuously for 1-2 minutes, adding splashes of reserved pasta water if needed to loosen the sauce.
16. Remove from heat and stir in parsley, remaining salt, black pepper, and red pepper flakes.

Delightfully creamy yet light, the sauce clings beautifully to each strand of pasta while the shrimp remain plump and tender. For an extra touch, serve with crusty bread to soak up every last drop of that garlicky white wine cream sauce—it’s restaurant-quality comfort right at home.

Shrimp Scampi Fettuccine

Wondering what to make for dinner that feels fancy but comes together in no time? You’ve landed on the perfect recipe. This shrimp scampi fettuccine is your new weeknight hero, delivering restaurant-quality flavor with minimal fuss.

Ingredients

– 12 ounces dried fettuccine pasta
– 1 pound large wild-caught shrimp, peeled and deveined
– 4 tablespoons unsalted European-style butter
– 3 tablespoons extra-virgin olive oil
– 6 cloves garlic, finely minced
– 1/2 cup dry white wine, such as Sauvignon Blanc
– 1/4 cup freshly squeezed lemon juice
– 1/4 teaspoon crushed red pepper flakes
– 1/4 cup finely chopped fresh Italian parsley
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup grated Parmigiano-Reggiano cheese

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the shrimp completely dry with paper towels and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact.
5. Add 2 tablespoons olive oil and swirl to coat the pan evenly.
6. Arrange shrimp in a single layer and sear for 90 seconds per side until opaque with golden edges.
7. Transfer shrimp to a clean plate using tongs, leaving any accumulated juices in the pan.
8. Reduce heat to medium and add butter to the same skillet.
9. Once butter melts and foams, add minced garlic and sauté for 45-60 seconds until fragrant but not browned.
10. Pour in white wine and lemon juice, scraping up any browned bits from the pan bottom with a wooden spoon.
11. Simmer the sauce for 3-4 minutes until reduced by half and slightly thickened.
12. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
13. Add the drained pasta directly to the skillet with the sauce.
14. Toss the pasta continuously with tongs for 1 minute to coat evenly in the sauce.
15. Stir in the reserved shrimp, chopped parsley, red pepper flakes, and remaining olive oil.
16. If the sauce appears too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
17. Remove from heat and sprinkle with grated Parmigiano-Reggiano cheese.
18. Toss once more to incorporate the cheese before serving immediately.

Perfectly balanced between rich butter and bright citrus, this dish delivers tender shrimp clinging to silky pasta. The al dente fettuccine provides just enough chew to stand up to the vibrant sauce. For a stunning presentation, garnish with additional parsley and serve with crusty bread to soak up every last drop of that incredible garlic-wine reduction.

Shrimp and Asparagus Fettuccine

Kicking off your weeknight dinner rotation just got more exciting with this elegant yet approachable pasta dish. You’ll love how the sweet shrimp and crisp-tender asparagus come together in a luxurious cream sauce that clings perfectly to every strand of fettuccine. It’s restaurant-quality fare that comes together faster than takeout.

Ingredients

• 8 ounces dried fettuccine pasta
• 1 pound large wild-caught shrimp, peeled and deveined
• 1 pound fresh asparagus spears, woody ends trimmed
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, finely minced
• 1 cup heavy cream
• ½ cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon freshly grated nutmeg
• Kosher salt and freshly cracked black pepper
• 2 tablespoons chopped fresh Italian parsley

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add fettuccine to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat shrimp completely dry with paper towels and season both sides with kosher salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
5. Add shrimp in a single layer and sear for 90 seconds per side until opaque and lightly browned, then transfer to a plate.
6. Reduce heat to medium and add asparagus to the same skillet, cooking for 3-4 minutes until bright green and crisp-tender.
7. Add minced garlic and cook for 45 seconds until fragrant but not browned.
8. Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
9. Whisk in Parmigiano-Reggiano cheese until completely melted and the sauce thickens slightly, about 2 minutes.
10. Stir in unsalted butter, lemon juice, and freshly grated nutmeg until fully incorporated.
11. Reserve ½ cup pasta water before draining the fettuccine.
12. Add drained pasta to the cream sauce along with the reserved shrimp.
13. Toss continuously, adding pasta water 1 tablespoon at a time until the sauce coats the pasta beautifully.
14. Finish with chopped fresh Italian parsley and adjust seasoning with additional salt and pepper if needed.

Rich, velvety sauce clings to each strand of pasta while the shrimp remain plump and juicy against the crisp asparagus. The subtle nutmeg and bright lemon create layers of flavor that make this feel truly special. For an elegant presentation, twist portions with tongs into neat nests and garnish with extra parsley and cheese shavings.

Mushroom and Shrimp Fettuccine

Wondering what to make for dinner that feels fancy but comes together in no time? This mushroom and shrimp fettuccine is your answer. It’s creamy, savory, and perfect for a weeknight treat that doesn’t skimp on flavor.

Ingredients

• 8 ounces dried fettuccine pasta
• 1 pound large wild-caught shrimp, peeled and deveined
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the shrimp completely dry with paper towels to ensure a proper sear.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering.
5. Sear the shrimp for 1–2 minutes per side until opaque and lightly browned, then transfer to a plate.
6. Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant.
7. Add the sliced cremini mushrooms and cook for 5–7 minutes until golden brown and tender.
8. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
9. Simmer the wine for 2–3 minutes until reduced by half.
10. Stir in the heavy cream and bring to a gentle simmer over medium heat.
11. Whisk in the grated Parmigiano-Reggiano until the sauce is smooth and slightly thickened.
12. Add the unsalted butter and swirl the pan until melted and incorporated.
13. Drain the cooked fettuccine, reserving 1/2 cup of pasta water.
14. Add the pasta and seared shrimp to the skillet, tossing to coat in the sauce.
15. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
16. Stir in the chopped parsley, kosher salt, black pepper, and red pepper flakes.

The fettuccine should be luxuriously coated in a velvety, garlic-infused cream sauce, with plump shrimp and earthy mushrooms in every bite. For an elegant touch, garnish with extra parsley and a drizzle of truffle oil just before serving.

Chili Lime Shrimp Fettuccine

Vividly flavorful and surprisingly simple, this chili lime shrimp fettuccine brings restaurant-quality pasta to your weeknight dinner table. You’ll love how the bright citrus notes balance the subtle heat from the chilies. It’s the kind of meal that feels special but comes together in under 30 minutes.

Ingredients

– 12 ounces dried fettuccine pasta
– 1 pound wild-caught large shrimp, peeled and deveined
– 3 tablespoons extra virgin olive oil
– 4 garlic cloves, microplaned
– 2 Fresno chilies, thinly sliced
– 1 lime, freshly zested and juiced
– ½ cup dry white wine
– ¼ cup heavy cream
– 3 tablespoons unsalted butter, chilled and cubed
– ¼ cup freshly chopped cilantro
– Kosher salt to season
– Freshly cracked black pepper to season

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the shrimp completely dry with paper towels and season both sides with kosher salt and black pepper.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
5. Arrange shrimp in a single layer and sear for 90 seconds per side until opaque and lightly browned.
6. Transfer shrimp to a clean plate using tongs.
7. Reduce heat to medium and add remaining olive oil to the same skillet.
8. Sauté the microplaned garlic and sliced Fresno chilies for 45 seconds until fragrant but not browned.
9. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
10. Simmer the wine for 2-3 minutes until reduced by half.
11. Stir in the heavy cream and bring to a gentle simmer.
12. Whisk in the chilled butter cubes one at a time until the sauce emulsifies and thickens slightly.
13. Drain the cooked pasta, reserving ½ cup of pasta water.
14. Add the hot pasta directly to the sauce along with ¼ cup of reserved pasta water.
15. Toss continuously with tongs until the sauce coats every strand.
16. Return the seared shrimp to the skillet along with any accumulated juices.
17. Fold in the freshly chopped cilantro, lime zest, and lime juice.
18. Taste and adjust seasoning with additional kosher salt if needed.

Yieldingly tender shrimp mingle with the al dente pasta in a creamy, citrus-kissed sauce that clings beautifully to each strand. The Fresno chilies provide just enough warmth to complement the bright lime without overwhelming the dish. For an elegant presentation, garnish with extra cilantro leaves and serve immediately with crusty bread to soak up every last drop of that incredible sauce.

Garlic Parmesan Shrimp Fettuccine

Most nights, you want something fancy enough for company but easy enough for a Tuesday. This garlic parmesan shrimp fettuccine is that perfect weeknight hero—creamy, savory, and ready in the time it takes to boil water.

Ingredients

• 12 ounces dried fettuccine pasta
• 1 pound large wild-caught shrimp, peeled and deveined
• 4 tablespoons clarified butter
• 6 cloves garlic, finely minced
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup dry white wine
• 2 tablespoons freshly chopped Italian parsley
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon fine sea salt, divided

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add fettuccine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat shrimp completely dry with paper towels and season with 1/2 teaspoon sea salt and black pepper.
4. Heat clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
5. Sear shrimp for 90 seconds per side until opaque with golden edges, then transfer to a plate. Tip: Don’t overcrowd the skillet—cook in batches if needed for proper searing.
6. Reduce heat to medium and add minced garlic to the same skillet, sautéing for 45 seconds until fragrant but not browned.
7. Deglaze the pan with white wine, scraping up any browned bits from the bottom, and simmer for 1 minute until reduced by half.
8. Pour in heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon.
9. Gradually whisk in grated Parmigiano-Reggiano until fully incorporated and sauce is smooth. Tip: Add cheese off the heat to prevent clumping and create a velvety emulsion.
10. Drain pasta, reserving 1/2 cup of starchy cooking water.
11. Return shrimp and any accumulated juices to the sauce, then add cooked fettuccine and toss to coat thoroughly.
12. If sauce appears too thick, incorporate reserved pasta water 1 tablespoon at a time until desired consistency is reached. Tip: The starch in pasta water helps the sauce cling beautifully to each strand.
13. Finish by stirring in chopped parsley and red pepper flakes, then adjust seasoning with remaining salt if needed.

What makes this dish truly special is how the al dente fettuccine captures that luxurious, garlic-infused cream sauce, while the shrimp remain plump and sweet against the sharp parmesan. For an elegant twist, serve it in warmed bowls with a extra sprinkle of cheese and a drizzle of high-quality olive oil right at the table.

Shrimp Carbonara Fettuccine

Maybe you’ve been craving something comforting yet elegant for dinner tonight. This shrimp carbonara fettuccine delivers that perfect balance—creamy, savory, and ready in about the time it takes to boil water. You’re going to love how the briny shrimp pairs with that classic carbonara richness.

Ingredients

• 8 ounces dried fettuccine pasta
• 1 pound large wild-caught shrimp, peeled and deveined
• 2 tablespoons extra-virgin olive oil
• 4 ounces guanciale, diced into ¼-inch cubes
• 3 pasture-raised eggs, lightly beaten
• 1 cup freshly grated Pecorino Romano cheese
• ½ teaspoon freshly cracked black pepper
• 2 cloves garlic, minced
• ¼ cup dry white wine
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh parsley

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add fettuccine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat shrimp dry thoroughly with paper towels and season lightly with salt.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Sear shrimp for 1-2 minutes per side until opaque and lightly browned, then transfer to a plate.
6. Reduce heat to medium and add guanciale to the same skillet.
7. Render guanciale for 5-7 minutes until crisp and golden, stirring frequently.
8. Add minced garlic and cook for 30 seconds until fragrant but not browned.
9. Deglaze pan with white wine, scraping up any browned bits from the bottom.
10. Simmer wine for 2 minutes until reduced by half.
11. Remove skillet from heat and stir in butter until melted and emulsified.
12. In a separate bowl, whisk together beaten eggs, Pecorino Romano, and black pepper.
13. Reserve ½ cup of pasta cooking water before draining fettuccine.
14. Immediately transfer hot pasta to the skillet with guanciale mixture.
15. Working quickly, pour egg mixture over pasta while tossing continuously with tongs.
16. Add reserved pasta water 1 tablespoon at a time until sauce reaches a creamy consistency.
17. Gently fold in seared shrimp and chopped parsley.
18. Serve immediately in warmed bowls.

Look at that silky sauce clinging to every strand of pasta—it’s creamy without being heavy. The shrimp stays tender against the salty crispness of the guanciale, creating wonderful textural contrast. For a restaurant-worthy presentation, twist the fettuccine into nests with tongs before topping with extra pepper and cheese.

Herb Lemon Shrimp Fettuccine

Craving something that feels fancy but comes together in minutes? This herb lemon shrimp fettuccine is your answer. You get bright, zesty flavors and a creamy sauce that clings perfectly to every strand of pasta.

Ingredients

• 8 ounces dried fettuccine pasta
• 1 pound large wild-caught shrimp, peeled and deveined
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh chives, thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 9-11 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, pat the shrimp completely dry with paper towels.
4. Season the shrimp evenly with kosher salt and freshly cracked black pepper.
5. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Add the shrimp in a single layer and cook for 1-2 minutes per side until opaque and lightly browned.
7. Transfer the cooked shrimp to a clean plate, leaving any oil in the skillet.
8. Reduce the skillet heat to medium and add the minced garlic, sautéing for 30-45 seconds until fragrant.
9. Pour in the dry white wine, scraping up any browned bits from the skillet bottom with a wooden spoon.
10. Simmer the wine for 2-3 minutes until reduced by half.
11. Stir in the heavy cream and bring the mixture to a gentle simmer.
12. Whisk in the freshly squeezed lemon juice and lemon zest until fully incorporated.
13. Add the unsalted butter and freshly grated Parmigiano-Reggiano cheese, stirring continuously until the sauce is smooth and slightly thickened.
14. Drain the cooked fettuccine, reserving 1/2 cup of the starchy pasta water.
15. Add the drained pasta directly to the skillet with the sauce.
16. Toss the pasta continuously, adding splashes of the reserved pasta water until the sauce coats every strand.
17. Return the cooked shrimp to the skillet along with the fresh parsley and chives.
18. Gently toss everything together until the shrimp is reheated and herbs are distributed.

You’ll love how the creamy lemon sauce clings to each strand of fettuccine, while the plump shrimp add a satisfying bite. For a beautiful presentation, garnish with extra lemon zest and a drizzle of high-quality olive oil right before serving.

Saffron Shrimp Fettuccine

Getting a restaurant-quality pasta dish on your weeknight table just got easier with this vibrant saffron shrimp fettuccine. You’ll love how the luxurious threads of saffron infuse the cream sauce with their distinct floral aroma and golden hue, while plump shrimp add a touch of elegant protein. It’s the kind of impressive yet straightforward meal that makes you feel like a gourmet home chef without the fuss.

Ingredients

• 8 ounces dried fettuccine pasta
• 1 pound large wild-caught shrimp, peeled and deveined
• 1/4 teaspoon saffron threads
• 2 tablespoons clarified butter
• 3 cloves garlic, finely minced
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 1 cup heavy cream
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh Italian parsley, finely chopped
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried fettuccine to the boiling water and cook for 9-11 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, gently toast the saffron threads in a dry skillet over low heat for 60 seconds to intensify their flavor, then transfer to a small bowl.
4. Pour the dry white wine over the toasted saffron threads and let steep for 5 minutes to create a flavorful infusion.
5. Pat the peeled and deveined shrimp completely dry with paper towels to ensure a proper sear.
6. Heat the clarified butter in a large skillet over medium-high heat until it shimmers.
7. Add the shrimp to the skillet in a single layer and sear for 90 seconds per side, until they turn opaque and develop a light golden crust.
8. Transfer the seared shrimp to a clean plate, leaving any rendered juices in the skillet.
9. Reduce the skillet heat to medium and add the finely minced garlic, sautéing for 45 seconds until fragrant but not browned.
10. Pour the saffron-infused white wine into the skillet, scraping the bottom with a wooden spoon to deglaze and incorporate the fond.
11. Simmer the wine mixture for 2-3 minutes until reduced by half.
12. Stir in the heavy cream and bring the sauce to a gentle simmer, cooking for 3-4 minutes until it slightly thickens and coats the back of a spoon.
13. Whisk in the freshly grated Parmigiano-Reggiano cheese until fully incorporated and the sauce is smooth.
14. Drain the cooked fettuccine, reserving 1/4 cup of the starchy pasta water.
15. Add the drained pasta and seared shrimp to the cream sauce, tossing gently to combine.
16. If the sauce appears too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until your desired consistency is reached.
17. Season the finished dish with fine sea salt and freshly cracked black pepper, then garnish with the finely chopped fresh Italian parsley.

Rich, velvety strands of fettuccine cling to the aromatic saffron cream, while each tender shrimp provides a sweet, briny counterpoint. The sauce’s luxurious texture is beautifully balanced by the subtle earthiness of the saffron. For a stunning presentation, serve it in warm shallow bowls with a simple arugula salad on the side to cut through the richness.

Zesty Shrimp Fettuccine with Lemon Zest

Nothing beats a quick, impressive pasta dish when you’re craving something special but short on time. You’ll love how the bright lemon zest cuts through the rich sauce in this zesty shrimp fettuccine, and it comes together faster than you can set the table.

Ingredients

• 12 ounces dried fettuccine pasta
• 1 pound large wild-caught shrimp, peeled and deveined
• 3 tablespoons clarified butter
• 4 garlic cloves, microplaned
• 1 cup heavy cream
• 2 lemons, freshly zested and juiced
• 1/4 cup dry white wine
• 1/2 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/8 teaspoon red pepper flakes

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add fettuccine and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat shrimp completely dry with paper towels to ensure proper searing.
4. Heat clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
5. Arrange shrimp in a single layer and sear for 90 seconds per side until opaque with golden edges.
6. Transfer shrimp to a clean plate using tongs, leaving butter in the skillet.
7. Reduce heat to medium and add microplaned garlic, sautéing for 45 seconds until fragrant but not browned.
8. Deglaze the pan with white wine, scraping up any browned bits with a wooden spoon.
9. Simmer wine for 2 minutes until reduced by half, allowing alcohol to evaporate.
10. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
11. Whisk in Parmigiano-Reggiano until fully incorporated and sauce slightly thickens.
12. Stir in lemon juice, zest, kosher salt, black pepper, and red pepper flakes.
13. Drain pasta, reserving 1/2 cup of starchy cooking water.
14. Add cooked fettuccine and shrimp to the sauce, tossing to coat thoroughly.
15. If sauce appears too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
16. Finish by sprinkling with chopped parsley and giving one final toss.

You’ll notice the silky cream sauce clings beautifully to each strand of pasta, while the plump shrimp provide satisfying texture. The bright citrus notes balance the richness perfectly, making this feel both indulgent and refreshing. For an elegant presentation, twist portions into neat nests using tongs and garnish with extra lemon zest right before serving.

Conclusion

Excitingly, this collection offers endless inspiration for shrimp and fettuccine lovers—from quick weeknight meals to impressive dinner party dishes. We hope you find new favorites to add to your rotation! Don’t forget to share which recipes you try in the comments below and pin this article on Pinterest to save for later. Happy cooking!