Creamy Shrimp Fettuccine Alfredo (Printable View)
Tender shrimp and fettuccine in a rich, velvety homemade Alfredo sauce for a comforting Italian-inspired meal.
# What You'll Need:
→ Pasta
01 - 12 oz fettuccine pasta
→ Seafood
02 - 1 lb large shrimp, peeled and deveined
→ Alfredo Sauce
03 - 2 tbsp unsalted butter
04 - 3 cloves garlic, minced
05 - 1 1/2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1/4 tsp freshly ground black pepper
08 - 1/4 tsp sea salt
09 - Pinch of nutmeg (optional)
→ Other
10 - 2 tbsp olive oil
11 - 2 tbsp chopped fresh parsley (plus more for garnish)
12 - Lemon wedges, for serving (optional)
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Set pasta aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season shrimp lightly with salt and pepper, add to skillet, and sauté for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
03 - Reduce heat to medium and add butter and remaining 1 tablespoon olive oil to the same skillet. Add minced garlic and sauté for 30 seconds until fragrant, taking care not to burn.
04 - Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese, black pepper, salt, and nutmeg if using. Simmer for 2–3 minutes, stirring constantly, until sauce thickens slightly.
05 - Add drained fettuccine to the saucepan, tossing gently to coat evenly. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is achieved.
06 - Return cooked shrimp to the pan and toss to combine. Stir in chopped parsley. Serve immediately, garnished with additional parsley and lemon wedges if desired.
# Expert Advice:
01 -
- The homemade sauce comes together in minutes but tastes like it simmered all afternoon
- Restaurant quality results without the restaurant price tag or intimidating techniques
02 -
- Always grate your own Parmesan cheese, the pre-grated version will make your sauce grainy instead of smooth
- Have all ingredients measured and ready before you start cooking, the sauce comes together fast
03 -
- Season your pasta water generously, it's the only chance to flavor the noodles themselves
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge