Creamy Shrimp Fettuccine Alfredo (Printable)

Tender shrimp and fettuccine 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 (optional)

→ Other

10 - 2 tbsp olive oil
11 - 2 tbsp chopped fresh parsley
12 - Lemon wedges, for serving (optional)

# How to Make It:

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 pasta cooking water before draining. Set pasta aside.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season shrimp lightly with salt and pepper. Cook for 2-3 minutes per side until pink and opaque throughout. Transfer to a plate and set aside.
03 - Reduce skillet heat to medium. Add butter and remaining 1 tbsp olive oil. Sauté minced garlic for 30 seconds until fragrant, being careful not to brown.
04 - Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese, black pepper, salt, and nutmeg if using. Cook for 2-3 minutes, stirring constantly, until sauce thickens slightly.
05 - Add drained fettuccine to the skillet. Toss gently to coat noodles evenly. If sauce appears too thick, incorporate reserved pasta water a tablespoon at a time until desired consistency is achieved.
06 - Return cooked shrimp to the pan and toss to combine. Sprinkle with chopped parsley. Serve immediately, garnished with additional parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • The homemade Alfredo sauce is infinitely better than anything from a jar and comes together in minutes
  • Perfectly seared shrimp add a sweet, brasty contrast to the rich, creamy sauce
  • This restaurant quality meal costs a fraction of what you would pay dining out
02 -
  • The sauce will thicken as it sits, so it is better to start slightly thinner than you think you need
  • Do not let the cream come to a rolling boil or it may separate and ruin the texture
  • Room temperature cream creates a smoother sauce than cold cream straight from the refrigerator
03 -
  • Use a microplane for grating the Parmesan to ensure it melts smoothly into the cream
  • Pat shrimp completely dry with paper towels for a proper sear instead of steaming

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