Creamy Shrimp Fettuccine Alfredo (Printable View)

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

→ Other

10 - 2 tbsp olive oil
11 - 2 tbsp chopped fresh parsley
12 - Lemon wedges

# How To Make It:

01 - Cook fettuccine in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta cooking water, then drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, sauté 2–3 minutes per side until pink and opaque. Remove and set aside.
03 - Reduce heat to medium. Add butter and remaining olive oil to the skillet. Sauté minced garlic for 30 seconds until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer. Add Parmesan, black pepper, salt, and nutmeg. Simmer 2–3 minutes, stirring constantly, until sauce thickens slightly.
05 - Add drained fettuccine to the sauce, tossing gently to coat. Add reserved pasta water a little at a time if needed to reach desired consistency.
06 - Return shrimp to the pan and toss to combine. Stir in chopped parsley. Serve immediately, garnished with extra parsley and lemon wedges.

# Expert Advice:

01 -
  • The homemade sauce comes together in about 10 minutes but tastes like you spent hours simmering and perfecting it
  • Restaurant quality results without the restaurant markup or reservation required
02 -
  • The sauce will continue thickening off the heat, so stop slightly earlier than you think is necessary
  • Room temperature cream incorporates more smoothly than cold cream straight from the refrigerator
03 -
  • Grate your own Parmesan because the pre-grated stuff has additives that prevent proper melting
  • Never let your cream come to a rolling boil or it might separate into a grainy disappointment

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