Shrimp Alfredo Fettuccine

Total Time

Prep: 20 min. Cook: 25 min.


8 servings

Updated: Jul. 17, 2023
Fettuccine Alfredo's been around for ages. I give it a modern update by adding tender shrimp and a pop of lemon. —Tonya Burkhard, Davis, Illinois
Shrimp Alfredo Fettuccine Recipe photo by Taste of Home


  • 1 package (16 ounces) fettuccine
  • 1/2 cup butter, cubed
  • 3 medium onions, halved and thinly sliced (about 3 cups)
  • 8 garlic cloves, minced
  • 4 teaspoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup half-and-half cream
  • 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 tablespoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley


  1. In a 6-qt. stockpot, cook fettuccine according to package directions. Drain; return to pot.
  2. Meanwhile, in a large skillet, heat butter over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour, salt and pepper until blended; gradually stir in cream. Bring to a boil, stirring constantly; cook and stir 2-4 minutes or until thickened.
  3. Stir in shrimp, lemon zest and lemon juice; cook 3-4 minutes or until shrimp turn pink. Stir in cheese and parsley. Add to fettuccine; toss to combine.

Nutrition Facts

1-1/2 cups: 503 calories, 20g fat (11g saturated fat), 192mg cholesterol, 738mg sodium, 49g carbohydrate (5g sugars, 3g fiber), 31g protein.

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