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Fettuccine Alfredo with Pan Seared Shrimp

Course: Dinner
Total Time: 30 minutes
Servings: 4
Author: Laureen King
rich creamy Alfredo sauce with fresh jumbo shrimp that are pan seared to perfection.
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  • ½ cup butter
  • 4 cloves garlic 2 finely minced for sauce 2 smashed down for searing shrimp
  • 2 cups heavy cream
  • cup grated parmesan cheese
  • fresh ground pepper
  • 1 box (12oz fettuccine
  • 12 - 16 Jumbo raw shrimp
  • 1 tbsp olive oil for pan frying shrimp
  • 1 tbsp butter for pan frying shrimp
  • salt and pepper for seasoning shrimp
  • parmesan cheese shavings for garnish


  • Melt butter in sauce pan over medium heat.
  • Add garlic and sauté for a minute. (do not let garlic get brown)
  • Stir in cream and bring to a simmer, stirring often.
  • Season with pepper.
  • Stir in parmesan cheese, continue to simmer for 10-15 minutes until sauce has thickened, stir often.
  • While sauce is simmering prepare pasta and shrimp.
  • Cook pasta in large pot of salted water until desired doneness.
  • I cooked my shrimp and served with shells on, but if you prefer remove shells prior to frying.
  • Season shrimp with salt and pepper.
  • Heat olive oil and 1 tablespoon butter in large skillet, medium high heat.
  • Add garlic cloves that have been smashed down.
  • Add shrimp and cook until shrimp turns pink about 2-3 minutes per side.
  • Cook shrimp in batches to avoid overcrowding the frying pan. (keep cooked shrimp in warmed oven while preparing all the shrimp). Add more olive oil and butter as needed.
  • In large bowl toss pasta and Alfredo sauce together.
  • Serve topped with shrimp, garnished with parmesan shavings and fresh ground pepper.