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Shrimp fettuccine Alfredo gets a spicy twist with the addition of chili crisp — a flavor-packed condiment made with garlic, onions, peppers, and Sichuan spices. The buttery chili crisp mixture coats each shrimp with bold, savory heat, and when combined with cream and Parmesan, it creates an unforgettable sauce for pasta.
The dish comes together quickly, making it ideal for weeknights. You can use any brand of chili crisp you like — Momofuku Chili Crunch is a favorite here — and adjust the heat level to taste. Serve it with fresh basil and extra Parmesan for a dish that’s as vibrant as it is comforting.
Why You’ll Love It
Bold flavor. Chili crisp adds spice and depth to classic Alfredo.
Quick and easy. Ready in just 25 minutes with minimal prep.
Restaurant-style dish. Creamy shrimp pasta that feels fancy but comes together in one pan.
Customizable heat. You control the spice by adjusting the chili crisp.
Ingredient Notes
- Shrimp – Use peeled, deveined shrimp. Medium or large shrimp work best. Keep the tails on or off as you prefer.
- Chili crisp – A flavorful, spicy condiment. Start with a small amount and add more to taste.
- Butter – Forms the base of the sauce and carries the chili crisp flavor.
- Heavy cream – Adds richness and helps create a silky sauce.
- Parmesan cheese – Use freshly grated for the best melt and flavor.
- Fettuccine – Flat noodles hold the sauce well. Tagliatelle or linguine are good alternatives.
- Basil – Adds freshness and color. Optional but highly recommended.
- Pasta water – Reserve some before draining to help emulsify the sauce.
Steps to Make Shrimp Fettuccine Alfredo With Chili Crisp
- Start by boiling a large pot of salted water for the pasta. Cook the fettuccine until al dente and reserve some pasta water before draining.
- Meanwhile, cook the shrimp in a mixture of butter and chili crisp until just opaque, then remove them from the pan and set aside.
- Return the butter and chili crisp to medium-low heat, then add the cream, Parmesan, and drained pasta. Toss to combine, using reserved pasta water to loosen the sauce if needed.
- Add the cooked shrimp back to the pan and continue tossing until everything is hot and evenly coated.
- Serve topped with fresh chopped basil and extra Parmesan.
Pro Tip:
Cook the shrimp just until opaque—about 2 minutes per side. Overcooking makes them rubbery, but removing them early keeps them juicy and perfect when added back to the warm sauce.
Recipe Variations
- Use a different pasta. Instead of fettuccini, make the dish with tagliatelle or linguine. The cream sauce works nicely with flat pasta noodles, but if you only have penne or bucatini, you’ll still have a terrific dish.
- Trade the shrimp in for chicken. You can use leftover grilled or cooked chicken, cooked through. Remove them from the pan and add them back after tossing the pasta with Parmesan.
- Go vegetarian. If you prefer a vegetarian dish, skip the shrimp and add some cooked and drained cannellini beans or use a plant-based protein. Extra cheese is another excellent option.
Serving Suggestions
- Serve with fresh sliced cucumbers or tomatoes.
- Pair with a crisp green salad or Caesar salad.
- Add a green vegetable such as broccolini or sautéed greens to round out the meal.
- Pair with garlic bread, focaccia, or breadsticks.
How to Store and Reheat
Refrigerate: Store leftovers in a shallow container within 2 hours. Use within 3 days.
Freeze? Not recommended due to the cream and shrimp texture.
To Reheat: Warm over medium-low heat with a splash of cream or water, stirring frequently until hot. Avoid overcooking to prevent the shrimp from becoming rubbery.
Chili Crisp Shrimp Fettuccine Alfredo
Ingredients
- 1 tbsp Kosher salt
- 1 pound fettuccine, dry
- 4 tbsp butter
- 2 to 4 tsp chili crisp, or to taste
- 12 ounces shrimp, large, peeled, deveined
- 1 cup heavy cream
- ⅔ cup grated Parmesan cheese
- Fine salt and freshly ground black pepper, as needed to taste
- 2 tbsp chopped fresh basil
- Grated Parmesan cheese (optional), for serving
Recommended Equipment
Instructions
- Bring a large pot of water to a boil with 1 tablespoon of kosher salt. Add the fettuccine to the boiling water and cook, following the package instructions for al dente. Reserve about 1/4 cup of the pasta water and drain the fettuccine.1 tbsp Kosher salt | 1 pound fettuccine
- Meanwhile, melt the butter in a large sauté pan or deep skillet over medium heat and add 2 teaspoons of chili crisp. Add the shrimp and cook until they are opaque, about 2 minutes on each side. Remove the shrimp to a plate and set aside. Reduce the heat to medium-low.4 tbsp butter | 2 to 4 tsp chili crisp | 12 ounces shrimp
- Add the heavy cream to the pan and bring it to a gentle simmer. Add the cooked fettuccine and toss to coat. Remove the pan from the heat and stir in the Parmesan cheese, tossing until melted and the sauce is smooth. Add a little of the reserved pasta water if needed to loosen the sauce.1 cup heavy cream | 2/3 cup grated Parmesan cheese
- Taste and season with salt and pepper as needed and add more chili crisp, if desired. Add the shrimp back to the pan and place the pan over medium-low heat; cook just until heated through.Fine salt and freshly ground black pepper
- Stir the basil into the pasta or use it as a garnish. Serve with extra Parmesan cheese, if desired.2 tbsp chopped fresh basil | Grated Parmesan cheese (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
