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 (plus more for garnish)
12 - Lemon wedges, for serving (optional)
# Directions:
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 sauce is infinitely creamier than anything from a jar and comes together in under 10 minutes
- Perfectly seared shrimp add a sweet, brady contrast to the rich pasta that restaurant versions often miss
02 -
- Heavy cream will separate if you let it boil too vigorously, so keep it at a gentle simmer and stir frequently
- The pasta water is your secret weapon for adjusting sauce consistency without diluting the flavor
03 -
- Room temperature cream incorporates more smoothly and is less likely to curdle when added to hot butter
- Grate your cheese while the pasta cooks so you can add it immediately without stopping to prep