Bright, creamy fettuccine meets smoky grilled shrimp in this weeknight-worthy dinner that feels special without the fuss. Tasty Grilled Shrimp with Fettuccine Alfredo brings rich Parmesan sauce and tender seafood together for a meal the whole family will love, with easy prep and leftovers that reheat beautifully. Try a surf-and-turf twist with grilled steak and shrimp skewers with garlic butter for your next cookout.
Why You’ll Love This Tasty Grilled Shrimp with Fettuccine Alfredo
- Rich, creamy Parmesan sauce with tender, smoky shrimp for big flavor.
- Ready in about 30 minutes, perfect for busy weeknights.
- Makes great leftovers that reheat well for easy meal prep.
- Family-friendly and elegant enough for guests.
- Easy to customize; try the flavors of Cajun cream cheese Alfredo bowties for a spicy variation.
H2: Ingredients Needed
- Protein
- 1 pound large shrimp, peeled and deveined
- Pasta
- 8 ounces fettuccine pasta
- Sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Fats & Oils
- 2 tablespoons olive oil
- Seasoning & Garnish
- Salt and pepper to taste
- Chopped parsley for garnish
Step-by-Step Instructions 5
1. Cook the fettuccine
Cook the fettuccine according to package instructions, then drain and set aside.
2. Sauté the garlic
In a large skillet, heat olive oil over medium heat and add the minced garlic; sauté until fragrant.
3. Cook the shrimp
Add the shrimp to the skillet and cook until pink and cooked through, about 2–3 minutes per side; season with salt and pepper.
4. Make the Alfredo sauce
In a separate saucepan, heat the heavy cream over low heat and stir in the Parmesan until melted and smooth; season to taste.
5. Combine pasta and sauce
Toss the cooked fettuccine with the Alfredo sauce until well coated.
6. Serve and garnish
Serve the fettuccine topped with the shrimp and sprinkle with chopped parsley.
Serving Suggestions Tasty Grilled Shrimp with Fettuccine Alfredo
- Serve with a crisp green salad and lemon vinaigrette to cut the richness.
- Add roasted asparagus or sautéed spinach on the side.
- Top with extra grated Parmesan or a squeeze of fresh lemon.
- Pair with a chilled glass of Sauvignon Blanc or a light Pinot Grigio.
- For heartier plates, add creamy garlic butter steak bites on the side.
Tips for Success Tasty Grilled Shrimp with Fettuccine Alfredo
- Don’t overcook the shrimp; remove when they turn pink and opaque for tender texture.
- Keep the cream on low heat and stir constantly to avoid scorching the sauce.
- Salt the pasta water well to season the fettuccine from the inside out.
- Leftovers store well in an airtight container for up to 3 days; reheat gently to prevent breaking the sauce.
- For a smoky char, briefly grill the shrimp before adding to the pasta and try the flavors of Cheddar’s grilled chicken Alfredo for inspiration.
Variations
Here are a few easy ways to change it up:
- Swap proteins: Use grilled chicken or scallops instead of shrimp.
- Make it spicy: Stir in red pepper flakes or a dash of Cajun seasoning.
- Lighter/dairy-free: Substitute half-and-half or a dairy-free cream alternative and vegan Parmesan.
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Equipment
- large pot for cooking pasta
- large skillet for cooking shrimp
- Saucepan for Alfredo sauce
- colander for draining pasta
- mixing tongs or spoon
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- salt and pepper to taste
- chopped parsley for garnish
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the shrimp to the skillet and cook until pink and opaque, about 2–3 minutes per side. Season with salt and pepper.
- In a separate saucepan, heat the heavy cream over low heat and stir in the Parmesan cheese until melted and smooth. Season to taste.
- Toss the cooked fettuccine with the Alfredo sauce until evenly coated.
- Serve the pasta topped with shrimp and garnish with chopped parsley before serving.
