Creamy Shrimp Fettuccine Alfredo (Print Version)
Tender shrimp and fettuccine in a rich, velvety Parmesan cream sauce. A comforting Italian-American classic ready in 40 minutes.
# 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)
# Steps:
01 - Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain and set aside.
02 - While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp, season lightly with salt and pepper, and sauté for 2–3 minutes per side or until pink and opaque. Remove shrimp from the skillet and set aside.
03 - In the same skillet, reduce heat to medium and add 2 tablespoons butter and remaining 1 tablespoon olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, black pepper, salt, and nutmeg (if using). Simmer for 2–3 minutes, stirring constantly, until the sauce thickens slightly.
05 - Add the drained fettuccine to the sauce, tossing gently to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
06 - Return the cooked shrimp to the pan and toss to combine. Stir in chopped parsley.
07 - Serve immediately, garnished with extra parsley and lemon wedges if desired.
# Expert Tips:
01 -
- The homemade Alfredo comes together in minutes and tastes infinitely better than jarred sauce
- Tender shrimp adds protein and makes it feel like a special occasion dinner
02 -
- Never let the cream come to a rolling boil or it may separate, gentle bubbles are all you need
- Room temperature cream incorporates more smoothly than cold from the fridge
03 -
- Grate your Parmesan from a wedge, pre-grated cheese often leads to grainy sauce
- Always reserve pasta water, it is liquid gold for adjusting sauce consistency