Hey y'all! If you crave a comforting, restaurant-quality meal that's quick enough for busy weeknights but elegant enough for date night, this Creamy Shrimp Fettuccine Pasta in 30 Minutes is your answer. Plump, juicy shrimp meet silky fettuccine in a luscious parmesan garlic cream sauce—perfect for cozy family dinners or impressing your friends. One bite and you'll be hooked. Let's get cooking!
Why You'll Love This Creamy Shrimp Fettuccine Pasta in 30 Minutes
- Ready in just 30 minutes, making it perfect for busy schedules.
- Rich, creamy sauce that clings to every strand of fettuccine.
- Shrimp cooks up juicy and tender for maximum flavor.
- Restaurant-quality results with simple pantry ingredients.
- Easy to customize for any dietary need or taste preference.
Ingredients for Creamy Shrimp Fettuccine Pasta in 30 Minutes
- 12 oz (340g) fettuccine pasta
- 1 lb (450g) large shrimp, peeled and deveined
- 3 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1 cup (240ml) heavy cream
- ½ cup (120ml) low-sodium chicken broth
- 1 cup (90g) freshly grated parmesan cheese
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoon chopped fresh parsley, for garnish
- 1 tablespoon olive oil
How to Make Creamy Shrimp Fettuccine Pasta in 30 Minutes
Step 1: Cook the Fettuccine
- Bring a large pot of salted water to a boil. Add 12 oz fettuccine and cook according to package instructions until al dente (about 10 minutes).
- Reserve ½ cup of the pasta water, then drain and set aside.
Step 2: Sauté the Shrimp
- While the pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add the shrimp in a single layer, season with salt and pepper, and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 3: Make the Creamy Garlic Sauce
- Reduce heat to medium. Add 2 tablespoon butter and minced garlic to the skillet. Sauté for 1 minute until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine. Let simmer for 3-4 minutes, until slightly thickened.
- Stir in parmesan cheese and red pepper flakes, then simmer another 2 minutes until sauce is creamy. Season with salt and pepper to taste.
Step 4: Combine and Serve
- Add cooked fettuccine and shrimp back into the skillet. Toss everything to coat evenly, adding reserved pasta water as needed to reach your desired sauce consistency.
- Sprinkle with chopped parsley and more parmesan cheese. Serve hot and enjoy!
Notes & Helpful Tips for Creamy Shrimp Fettuccine Pasta in 30 Minutes
- Use freshly grated parmesan for a smoother, silkier sauce. Pre-grated cheese can make the sauce grainy.
- Don't overcook the shrimp—they cook fast and turn rubbery if left too long. Learn more about perfectly cooking shrimp from Serious Eats.
- For extra flavor, toss in a splash of white wine before adding the cream.
Variations for Creamy Shrimp Fettuccine Pasta in 30 Minutes
- Lightened Up: Use half-and-half instead of heavy cream and whole wheat pasta for a lighter dish.
- Spicy Cajun: Add 1 teaspoon Cajun seasoning and extra red pepper flakes for bold, spicy flavor.
- Veggie Boost: Stir in a cup of baby spinach or steamed broccoli right before serving.
Required Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Colander
- Measuring cups and spoons
- Wooden spoon or spatula
Storage & Shelf Life for Creamy Shrimp Fettuccine Pasta in 30 Minutes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of cream or broth to revive the sauce. Freezing is not recommended as the cream sauce may separate.
Pairings & Serving Suggestions
- Serve with crusty garlic bread or a green salad for a complete meal.
- Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
- Finish with a squeeze of fresh lemon juice for extra brightness.
Pro Tips for the Best Creamy Shrimp Fettuccine Pasta in 30 Minutes
- Pat shrimp dry before cooking for a better sear and flavor.
- Reserve pasta water to loosen the sauce as needed—a little goes a long way. Find more tips on pasta water at Bon Appétit.
- Use high-quality parmesan and fresh garlic for maximum flavor.
Frequently Asked Questions about Creamy Shrimp Fettuccine Pasta in 30 Minutes
- Can I use frozen shrimp?
- Absolutely! Just thaw and pat them dry before cooking.
- Can I substitute the pasta?
- Yes, linguine, spaghetti, or even penne work well in this recipe.
- How do I prevent the sauce from curdling?
- Keep the heat medium-low when adding cream, and avoid boiling after the cheese is added. For more on cream sauces, check The Kitchn's guide.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- ¼ teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
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1Cook the fettuccine pasta according to package instructions. Drain and set aside.
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2In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt and black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
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3In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant.
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4Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes. Cook for 2-3 minutes until the sauce thickens.
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5Add the cooked fettuccine and shrimp back to the skillet. Toss everything together until well coated in the creamy sauce.
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6Garnish with chopped parsley and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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