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A simple yet luxuriously rich creamy cheese sauce with tender shrimp over a bed of hearty fettuccine noodles. This Shrimp Fettuccine Alfredo has a smooth and creamy sauce that coats those pasta noodles so perfectly. Crave those comfort food cravings with this easy-to-make dish.
Let’s get started!
You’ll need these ingredients.
Large Shrimp (1/2 pound) · Kinder’s Italian Blend Seasoning (2 tbsp) · Olive Oil · Butter · Garlic · Dry White Wine (1/4 cup) · Capers (1 tbsp) · Heavy Cream (1 cup) · Pecorino Romano Cheese (1 cup) · Salt + Pepper · Fettuccine Noodles (1 pound) · Fresh Parsley
I LOVE all the Kinder’s seasonings and it’s a staple seasoning blend in my kitchen. It’s the perfect seasoning blend for this Shrimp Fettuccine Alfredo dish or any other Italian-based dish. Their Italian Blend is the best Italian seasoning I’ve tried. You can get them at Costco or Sam’s Club, plus they can be found at your local Walmart. I’m not sponsored by them or receive any compensation from them, and I just honestly really love their products and want to share them with all of you.
Once you have seasoned the shrimp, heat up a large deep skillet over medium-high heat. Add in the butter with olive oil and saute the garlic until fragrant (about 1 minute). Add in the shrimp and cook for 2-3 minutes on each side. Set shrimp aside and keep warm.
Next, add in the white wine and let cook for 2-3 minutes. Then add in the capers, and cream and simmer for 4-5 minutes. Then add in the Pecorino Romano cheese and cook for another 2-3 minutes or until it begins to thicken. Season with 1/4 tsp each of Salt + Pepper or more to taste.
I love to use Pecorino Romano cheese over Parmesan cheese since it’s made from goat’s milk versus cow’s milk. It has a bit stronger taste than Parmesan cheese which helps elevate the flavors in this dish, but you can definitely substitute Parmesan for the Romano in this recipe.
Toss in the cooked noodles to coat in the sauce. Add back in the shrimp and top with parsley. Serve in warmed bowls to keep the pasta from getting cold too quickly. Sprinkle on some extra Pecorino Romano cheese to your liking and garnish with some more parsley.
Have leftovers? Store any leftovers in an airtight container and refrigerate for up to 3-4 days and reheat in the microwave until warm throughout.
Ingredients
- ½ Lb Large shrimp deveined, tails on
- 2 Tsp Kinder’s Italian Blend Seasoning
- 2 Tbsp olive oil
- 2 Tbsp butter divided
- 1 Tsp garlic minced
- ¼ Cup dry white wine
- 1 Tbsp capers drained
- 1 Cup heavy cream
- 1 Cup Pecorino Romano Cheese Plus more to top
- ¼ Tsp salt + pepper
- 1 Lb Fettuccine Noodles cooked to Al Dente
- 1 tbsp fresh parsley chopped plus more to garnish
Instructions
- In a large pot, bring 5-6 quarts of water to a boil. Cook pasta until al dente.
- Season shrimp with Kinder's Italian Blend seasoning or your favorite Italian Blend seasoning. Set aside until ready to cook.
- Melt 1 tbsp butter with the olive oil in a large skillet over medium-high heat. Add in the garlic and saute until fragrant (about 1 minute). Throw in the seasoned shrimp and cook for 2-3 minutes on each side. Remove from pan and cover to keep warm.
- Next, add in the white wine and let cook for 2-3 minutes. Then add in the capers, and cream and simmer for 4-5 minutes. Then add in the Romano cheese and cook for another 2-3 minutes or until it begins to thicken. Season with 1/4 tsp each of Salt + Pepper or more to taste.
- Toss in the cooked noodles to coat in the sauce. Add back in the shrimp and top with parsley. Serve in warmed bowls and sprinkle on some extra Romano cheese to your liking.
