Creamy Shrimp Fettuccine Alfredo (Printable)

Tender shrimp and fettuccine in a rich, velvety homemade Parmesan cream sauce.

# Ingredient List:

→ 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 - 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 cooking water before draining. Set pasta aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, add to 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 brown.
04 - Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese, black pepper, salt, and nutmeg. Cook for 2–3 minutes, stirring continuously, 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 one tablespoon at a time until desired consistency is achieved.
06 - Return cooked shrimp to the pan and toss to combine. Stir in chopped parsley. Serve immediately, garnished with additional parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • The sauce comes together in under 10 minutes but tastes like it simmered all afternoon
  • Restaurant quality results that cost a fraction of ordering takeout
02 -
  • Sauce will thicken rapidly once it hits the hot pasta, so start slightly thinner than you think you need
  • Never let your cream sauce come to a rolling boil or it might separate into butterfat and liquid
03 -
  • Grate your cheese directly into the hot cream rather than measuring beforehand, it melts faster and more evenly
  • Room temperature ingredients prevent the sauce from breaking and give you that luxurious restaurant consistency

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