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Shrimp Fettuccine Alfredo with Capers closeup

Shrimp Fettuccine Alfredo (with Capers)

A simple yet luxuriously rich creamy cheese sauce with tender shrimp over a bed of hearty fettuccine noodles. This Shrimp Fettuccine Alfredo (with Capers) has a smooth and creamy sauce that coats those pasta noodles so perfectly. Crave those comfort food cravings with this easy-to-make dish.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Main Course
Cuisine: Italian
Keyword: 15 min, 15 min or less, capers, creamy, easy, Italian, pasta, quick, quick dinner, quick lunch, romano cheese, shrimp, under 20 min, white wine
Servings: 4 people

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.

Notes

Have leftovers? Store in an airtight container and refrigerate for up to 3-4 days and reheat in the microwave until warm throughout.
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