Few dinners feel as comforting and satisfying as a bowl of Creamy Fettuccine with Shrimp. Tender pasta, juicy shrimp, and a silky garlic cream sauce come together in minutes, creating a meal that’s both elegant and easy.
It’s the perfect balance of freshness from tomatoes and spinach with that indulgent, buttery richness that makes every bite feel special.
Table of Contents
Why You’ll Love This Fettuccine with Shrimp
This creamy shrimp pasta is full of flavor but simple enough for any night of the week.
- Perfectly cooked shrimp in a velvety sauce
- Creamy, garlicky flavor balanced by fresh vegetables
- Done in under 30 minutes
- Great for date nights, family dinners, or meal prep
- Easily customizable with your favorite pasta
- Restaurant-style results without the effort
I first made this recipe on a Friday night after a long week. My mom used to make shrimp Alfredo on special occasions, and this is my lighter, brighter version—still rich, but fresher with spinach and tomatoes. It’s now one of my go-to comfort meals when I want something fast and flavorful.
Ingredients You’ll Need
Every ingredient plays a part in making this pasta creamy, fresh, and full of balance.
Main Ingredients
- 8 ounces fettuccine – or substitute with linguine or spaghetti
- 1 tablespoon unsalted butter – for richness and flavor
- 1 tablespoon olive oil – helps prevent burning while sautéing
- 4 cloves garlic, divided – minced; half for shrimp, half for sauce
- 1 pound shrimp, peeled and deveined – pat dry before cooking
- Salt and freshly ground black pepper – to season throughout
- ½ cup thinly sliced shallot (about 1 large) – adds mild sweetness
- ½ teaspoon red pepper flakes – a hint of heat (optional)
- 2 cups halved cherry tomatoes – bring brightness and acidity
- ¼ cup minced flat-leaf parsley – for freshness and color
- 2 cups fresh spinach, roughly chopped – adds nutrients and color
- 1 cup heavy cream – creates that luscious, velvety sauce
Optional Add-Ons or Substitutes
- Substitute half-and-half for a lighter sauce
- Use gluten-free pasta if needed
- Add a squeeze of lemon juice for a fresh pop
- Replace shrimp with scallops or chicken
- Sprinkle Parmesan cheese for extra depth
- Stir in sun-dried tomatoes for a tangy twist
Step-by-Step Instructions
Jake’s take: Creamy shrimp pasta is all about heat control. Keep things moving, but never rush the sauce—it’s your flavor foundation.
- Cook the Pasta – Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Drain and set aside, saving ¼ cup pasta water. (That starch helps the sauce cling later.)
- Cook the Shrimp – In a large skillet, heat olive oil and butter over medium heat. Add half the garlic and sauté for 30 seconds. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink. Remove shrimp and set aside. (Don’t overcook—they’ll finish in the sauce.)
- Sauté the Aromatics – In the same skillet, add shallots, remaining garlic, and red pepper flakes. Sauté until fragrant and translucent, about 2 minutes.
- Add Tomatoes and Cream – Stir in cherry tomatoes and cook until they start to soften. Pour in heavy cream and simmer 3–5 minutes until slightly thickened. (The sauce should lightly coat a spoon.)
- Combine Everything – Add spinach and parsley, stirring until wilted. Return shrimp to the pan, add cooked pasta, and toss everything together. Add a splash of pasta water if needed for smoothness.
- Taste & Serve – Adjust seasoning with salt, pepper, or lemon juice if desired. Garnish with more parsley.
Quick Reminders:
- Use fresh shrimp for the best flavor and texture.
- Don’t boil the cream—let it gently thicken.
- Add spinach at the end to keep it vibrant.
- Always reserve pasta water—it’s liquid gold for texture.
Expert Tips for Success
Creamy pasta is all about timing and balance.
- Pat shrimp dry before cooking to get that golden sear.
- Use medium heat so the garlic doesn’t burn.
- Add cream slowly to avoid curdling.
- Toss pasta directly in the sauce to absorb flavor.
- Add grated Parmesan for an extra creamy finish.
- For variety, try my Coconut Salmon Curry with Rice or Cajun Chicken Bowtie Pasta—both rich, satisfying, and full of layered flavor.
Serving Suggestions
This creamy fettuccine works beautifully for quick dinners or romantic nights in.
- Serve with a side of garlic bread or crusty baguette
- Pair with roasted asparagus or a garden salad
- Add a sprinkle of Parmesan and fresh basil
- Garnish with extra parsley and cracked pepper for color
- Perfect for date nights or cozy weekend dinners
Every twirl delivers the perfect mix of creamy, garlicky, and fresh.
Storing and Reheating
This pasta keeps its creamy texture beautifully when stored right.
How to Store It
- Cool completely before sealing
- Store in airtight containers for up to 3 days
- Avoid freezing—the cream sauce may separate
- Keep shrimp and pasta together for best reheating results
- Label leftovers with date for easy tracking
How to Reheat It
- Reheat gently on the stovetop over medium-low heat
- Add a splash of cream or milk to restore texture
- Microwave in short bursts, stirring between intervals
- Avoid overheating shrimp—they’ll turn rubbery
- Garnish with fresh parsley or cheese before serving
Even after a day or two, the sauce stays smooth and the shrimp stay tender.
Nutrition Information
- Serves: 4
- Calories: 565
- Total Fat: 28 g
- Saturated Fat: 12 g
- Cholesterol: 240 mg
- Sodium: 610 mg
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 38 g
- Vitamin A: 45% DV
- Iron: 20% DV
Frequently Asked Questions
Can I use half-and-half instead of heavy cream?
Yes, it’ll be lighter but still creamy. Just simmer a little longer to thicken.
Can I use frozen shrimp?
Absolutely—just thaw and pat dry before cooking to avoid excess water.
Can I make this dairy-free?
Use coconut cream instead of heavy cream and olive oil instead of butter.
Final Thoughts
Fettuccine with Shrimp is everything you want in a comfort dish—rich, creamy, and full of bright, fresh flavor. It’s quick enough for a weeknight but elegant enough for a celebration. Every bite reminds you that home-cooked meals can feel like five-star dining.
- Sear the shrimp just right—don’t overcook
- Simmer the sauce gently for silkiness
- Cook with heart, and it’ll always taste amazing
Creamy Fettuccine with Shrimp
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve 1/4 cup pasta water, then drain.
- Heat olive oil and butter in a large skillet over medium heat. Add half the garlic and sauté 30 seconds. Add shrimp, season with salt and pepper, and cook about 2–3 minutes per side until pink. Remove shrimp and set aside.
- In the same skillet, add shallots, remaining garlic, and red pepper flakes. Sauté until fragrant and translucent, about 2 minutes.
- Add cherry tomatoes and cook until they begin to soften. Pour in heavy cream and simmer about 3–5 minutes until slightly thickened.
- Add spinach and parsley, stirring until wilted. Return shrimp to the pan, add cooked pasta, and toss together, adding pasta water if needed for smoothness.
- Adjust seasoning with salt, pepper, or lemon juice. Garnish with parsley and serve.
Nutrition
Notes
- Times estimated from method defaults due to missing explicit durations. Shrimp cooked ~5 minutes, aromatics ~2 minutes, sauce simmer ~4 minutes, pasta boil ~10 minutes. Overall ~21 minutes cook time.
