1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente—tender but with a slight bite. Drain the pasta without rinsing it to keep the starch intact for better sauce adhesion. Set aside.
2. Season the Shrimp
In a bowl, toss the shrimp with ¼ teaspoon paprika, a pinch of salt, and freshly ground black pepper. This simple seasoning enhances their natural sweetness with a subtle smoky touch.
3. Sear the Shrimp
Heat olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook about 1 minute per side until pink and opaque. Avoid overcooking to keep them tender. Remove shrimp and set aside.
4. Sauté Onions and Garlic
Lower heat to medium. Melt butter in the same skillet. Add chopped onion and cook until translucent, about 2 minutes. Stir in minced garlic and sauté for 30 seconds, being careful not to burn it.
5. Deglaze the Pan
Pour in the white wine, scraping up any browned bits from the bottom. Let it simmer for about 3 minutes until mostly evaporated, adding depth to your sauce.
6. Add the Cream
Reduce heat to medium-low. Stir in the heavy cream and bring to a gentle boil. Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens slightly.
7. Melt in the Parmesan
Slowly add the Parmesan cheese, stirring continuously until it melts completely and blends into the sauce, creating that signature creamy texture.
8. Combine Everything
Return the shrimp to the skillet and gently fold them into the sauce. Add the cooked fettuccine and toss everything until the pasta is well coated and shrimp are evenly distributed.
9. Season and Garnish
Taste and adjust salt and pepper as needed. Sprinkle your favorite garnishes—paprika, red pepper flakes, parsley, or basil—to add color and flavor.
Tips for Perfect Shrimp Fettuccine Alfredo
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Use fresh shrimp when possible for the best taste and texture. If using frozen, thaw thoroughly and pat dry.
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Avoid overcrowding the pan when cooking shrimp; cook in batches if needed for a good sear.
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Stir the sauce gently after adding cream to prevent curdling.
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If the sauce becomes too thick, loosen it with a splash of reserved pasta water or extra cream.
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Freshly grated Parmesan melts better and tastes superior to pre-grated varieties.