Creamy Shrimp Fettuccine Alfredo (Print version)
Tender shrimp and fettuccine coated in a rich, velvety homemade Alfredo sauce for a comforting Italian-inspired meal.
# What you 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
→ Other
10 - 2 tbsp olive oil
11 - 2 tbsp chopped fresh parsley
12 - Lemon wedges
# Directions:
01 - Cook fettuccine in large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain and set aside.
02 - Heat 1 tbsp olive oil in large skillet over medium-high heat. Season shrimp lightly with salt and pepper, sauté 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.
03 - In same skillet, reduce heat to medium. Add butter and remaining 1 tbsp olive oil. Sauté minced garlic 30 seconds until fragrant.
04 - Pour in heavy cream and bring to gentle simmer. Stir in Parmesan, black pepper, salt, and nutmeg. Simmer 2-3 minutes, stirring constantly, until sauce thickens slightly.
05 - Add drained fettuccine to sauce, tossing gently to coat. If too thick, add reserved pasta water a little at a time until desired consistency reached.
06 - Return cooked shrimp to pan and toss to combine. Stir in chopped parsley. Serve immediately, garnished with extra parsley and lemon wedges if desired.
# Expert advice:
01 -
- The homemade Alfredo sauce comes together in minutes but tastes like it simmered all afternoon
- Restaurant quality results without leaving your kitchen or spending a fortune
02 -
- The sauce thickens quickly off the heat, so remove it from the stove when it still looks slightly thinner than you want
- Room temperature cream incorporates more smoothly than cold cream straight from the refrigerator
03 -
- Pat shrimp completely dry before searing for that gorgeous golden crust
- Never add cheese to boiling cream or it will clump into stubborn little balls