This lightened up shrimp and bacon fettuccine Alfredo is delicious, super-easy and on the table in 15 minutes! Meet your new favourite midweek meal.
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15-minute shrimp fettuccini Alfredo

This delicious lightened up shrimp and bacon fettucini Alfredo is ready in barely 15 minutes. A perfect midweek meal!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Pasta
Servings: 2 servings
Author: Lucy Parissi | Supergolden Bakes


  • 400 g | 14oz fresh fettuccine tagliatelle pasta
  • 1/2 tbsp unsalted butter optional
  • 150 | 5 1/2 oz lardons diced bacon
  • 250 g | 9oz raw jumbo shrimp prawns
  • 300 g | 10 1/2 oz low fat creme fraiche
  • 2-3 tbsp grated Grana Padano or Parmesan cheese
  • plus more to garnish
  • 2 tbsp finely chopped fresh parsley
  • salt and freshly ground pepper to season


  • Bring a pot of salted water to the boil and cook the pasta for 3 minutes until al dente. I usually cook a minute less than packet suggests as it will cook in the sauce later. Drain and set aside.
  • Melt the butter in the same pot and then fry the bacon for 2 minutes until it starts to colour.
  • Toss in the shrimp and cook for 2 minutes or until they turn pink.
  • Stir in the creme fraiche over high heat until it comes to a simmer. Reduce heat and cook for 5 minutes.
  • Stir in the grated cheese and add the pasta. Toss to coat in the sauce and cook for a minute.
  • Check the seasoning and add pepper and salt if needed (usually salt is unecesary thanks to the bacon and cheese).
  • Sprinkle with the chopped parsley and add a little extra grated cheese if you like. Serve immediately.


You can use dried pasta if you prefer.