Name: uccine Pasta With Homemade Alfredo Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 ounces fettuccine pasta; 1 pound large shrimp, peeled and deveined; 1 tablespoon olive oil; Salt and pepper to taste; 1/4 cup butter; 1 cup heavy cream; 1 clove garlic, minced; 1 1/2 cups freshly grated Parmesan cheese; 1/4 cup chopped parsley

Jump to Recipe·5.1 from 26 reviews

If you’re on the hunt for the ultimate comfort food dinner that feels restaurant-special but is blissfully easy to whip up at home, look no further than uccine Pasta With Homemade Alfredo Sauce. Picture silky strands of fettuccine tangled with plump, juicy shrimp and all swaddled in a rich, garlicky, ultra-creamy Alfredo sauce—this dish is pure decadence in a bowl and absolutely guaranteed to get rave reviews from family and friends. Simple ingredients, quick preparation, but impossibly delicious results—what’s not to love?

uccine Pasta With Homemade Alfredo Sauce Recipe - Recipe Image

Ingredients You’ll Need

What makes this uccine Pasta With Homemade Alfredo Sauce truly stand out is the clever use of just a handful of fresh, wholesome ingredients that each bring essential flavor, texture, and color. Every item here plays a starring role in creating that unforgettable, crave-worthy pasta moment you’re after!

Fettuccine Pasta: Wide, chewy ribbons that soak up the rich Alfredo sauce beautifully, delivering the perfect bite every time.
Large Shrimp: Plump, sweet, and irresistibly tender—using peeled and deveined shrimp makes for hassle-free elegance.
Olive Oil: Helps sear the shrimp to golden perfection with a subtle hint of fruity, peppery goodness.
Salt and Pepper: The dynamic duo that brings everything else to life—season generously for best results!
Butter: Key for a silky Alfredo; choose real butter for that classic, rich flavor.
Heavy Cream: The secret to a luxuriously creamy sauce that clings lovingly to every noodle.
Garlic: Just one clove, but what a difference—its aromatic kick is essential for depth and balance.
Freshly Grated Parmesan Cheese: Salty, nutty, and melt-in-your-mouth, freshly grated cheese is a total game-changer compared to the pre-shredded kind.
Chopped Parsley: A bright, fresh pop of green that keeps things looking and tasting lively.

How to Make uccine Pasta With Homemade Alfredo Sauce

Step 1: Cook the Fettuccine

Bring a large pot of salted water to a boil, then add the fettuccine. Cook according to the package instructions until just al dente—no mushy noodles here! Drain the pasta and set it aside, but save a cup of pasta water in case you want to loosen up your sauce later.

Step 2: Sauté the Shrimp

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Pat the shrimp dry and season both sides with salt and pepper. Place the shrimp in the hot skillet and cook about 2 to 3 minutes per side, until they turn pink and opaque—avoid overcooking! Remove the shrimp and set them aside for now.

Step 3: Build the Alfredo Sauce

In the same skillet (no need to clean it—you want those tasty bits!), lower the heat to medium, add the butter and let it melt. Stir in the minced garlic and cook just until fragrant, about one minute. Pour in the heavy cream and allow it to come to a gentle simmer.

Step 4: Melt the Parmesan

Lower the heat, then gradually sprinkle in the Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is creamy and velvety smooth. If the sauce is too thick, loosen it with a splash of the reserved pasta water until it reaches your desired consistency.

Step 5: Bring It All Together

Return the cooked shrimp to the skillet, then add the drained fettuccine. Toss everything together so each strand of pasta is coated with that luscious Alfredo and each bite gets plenty of shrimp. Let it all heat through for a minute or two, then you’re ready to serve.

How to Serve uccine Pasta With Homemade Alfredo Sauce

Garnishes

Finish your steaming plates of uccine Pasta With Homemade Alfredo Sauce with a good sprinkle of chopped fresh parsley for brightness and extra color. If you’re feeling fancy, add a little more freshly grated Parmesan and a squeeze of lemon for a pop of acidity that really wakes up the flavors.

Side Dishes

This dish pairs perfectly with a crisp green salad or a tangle of sautéed vegetables like asparagus or spinach. Don’t forget some warm, crusty bread or garlic knots—the ideal partners for mopping up any leftover Alfredo sauce on your plate!

Creative Ways to Present

Take your uccine Pasta With Homemade Alfredo Sauce to the next level by twisting the pasta into little nests on each plate and topping with shrimp for restaurant-worthy presentation. Serve in shallow pasta bowls for an elegant touch, or layer the dish in a big family-style platter for shareable fun at the table.

Make Ahead and Storage

Storing Leftovers

Let your uccine Pasta With Homemade Alfredo Sauce cool completely before transferring any leftovers into an airtight container. Store it in the refrigerator for up to 3 days for the best taste and texture. The pasta will absorb some sauce as it sits, so bear that in mind!

Freezing

You can freeze uccine Pasta With Homemade Alfredo Sauce, but it’s best done before adding the shrimp for optimal texture. Freeze the sauce and cooked pasta separately in airtight containers for up to one month. When ready to serve, thaw in the fridge overnight and combine with freshly cooked shrimp.

Reheating

Gently reheat leftovers in a skillet over low heat with a splash of cream or milk to loosen the sauce and keep things silky. Avoid microwaving if possible, as shrimp can turn rubbery; stovetop heating helps preserve that creamy-tender texture you love.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry with paper towels before cooking so they sear instead of steaming, delivering maximum flavor and the best texture in your uccine Pasta With Homemade Alfredo Sauce.

Is there a substitute for heavy cream?

For the classic creamy consistency, heavy cream is best, but you can use half-and-half if needed—the sauce just won’t be quite as rich. Avoid milk alone as it might not thicken up as beautifully.

Can I add vegetables to this dish?

Definitely! Sautéed spinach, mushrooms, or peas make fabulous additions, sneaking in more color and texture. Fold them in when you return the pasta and shrimp to the sauce for an all-in-one meal.

How do I prevent the Alfredo sauce from clumping?

Gradually adding the cheese to warm (not boiling) cream while stirring constantly helps ensure everything melts smoothly. Freshly grated Parmesan also melts much better than pre-shredded varieties for a perfectly lush sauce.

What kind of pasta can I use other than fettuccine?

Try linguine, tagliatelle, or even spaghetti—any long, flat noodle will soak up the Alfredo sauce well. The key is using pasta that provides enough surface area to grab all that creamy, dreamy flavor.

Final Thoughts

Gather your ingredients, pull out your favorite skillet, and get ready to wow yourself (and anyone lucky enough to join you) with a bowl of uccine Pasta With Homemade Alfredo Sauce. This recipe is pure bliss in under 30 minutes, and once you taste it, you’ll want to put it on repeat. Give it a try—you’re just a few simple steps away from creamy, dreamy pasta happiness!