Creamy Shrimp Fettuccine Alfredo (Print Version)

Tender shrimp and fettuccine in a rich, velvety homemade Alfredo sauce for a comforting Italian-inspired meal 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 - 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 the skillet, and cook for 2-3 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
03 - Reduce heat to medium. Add butter and remaining 1 tablespoon olive oil to the same skillet. Sauté minced garlic for 30 seconds until fragrant, being careful not to burn it.
04 - Pour in heavy cream and bring to a gentle simmer. Add Parmesan cheese, black pepper, salt, and nutmeg if using. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly and the cheese is fully melted.
05 - Add drained fettuccine to the skillet and toss gently to coat evenly. If the sauce is too thick, gradually add reserved pasta water, a tablespoon at a time, until you achieve the desired consistency.
06 - Return cooked shrimp to the pan and toss to combine. Stir in chopped parsley. Serve immediately, garnished with additional fresh parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • The homemade sauce is infinitely better than jarred versions and comes together in minutes
  • Perfectly seared shrimp add a sweet, bratty contrast to the rich cream sauce
  • This dinner looks impressive but takes just 40 minutes from start to finish
02 -
  • Never let your cream sauce come to a rolling boil or it may separate and become grainy
  • Add pasta water gradually rather than all at once to control the sauce consistency
  • Shrimp continue cooking after you remove them from the pan, so pull them when they are just barely opaque
03 -
  • Grate your Parmesan from a wedge rather than buying pre-grated for the smoothest sauce
  • Room temperature cream incorporates more easily than cold from the fridge

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