Creamy Shrimp Fettuccine Alfredo (Printable)
Tender shrimp and fettuccine in a rich, velvety Parmesan cream sauce
# What You'll 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 - Boil fettuccine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat 1 tbsp olive oil in skillet over medium-high. Season shrimp with salt and pepper, cook 2-3 minutes per side until pink and opaque. Remove and set aside.
03 - Reduce heat to medium. Add butter and remaining 1 tbsp olive oil to skillet. Sauté garlic 30 seconds until fragrant.
04 - Pour in heavy cream and bring to gentle simmer. Add Parmesan, pepper, salt, and nutmeg. Simmer 2-3 minutes, stirring constantly until slightly thickened.
05 - Add drained pasta to sauce, tossing to coat. Add reserved pasta water as needed for consistency.
06 - Return shrimp to pan, toss to combine. Stir in parsley. Serve garnished with extra parsley and lemon wedges.
# Cooking Tips:
01 -
- The homemade sauce comes together in minutes but tastes like it simmered all afternoon
- You control exactly what goes into your Alfredo, no mysterious ingredients or preservatives
02 -
- Never let your cream sauce reach a rolling boil or it might separate and become grainy
- Room temperature ingredients are the difference between silky smooth sauce and disappointing texture
03 -
- Grate your Parmesan from a wedge using the finest holes on your box grater
- Never add cheese to boiling liquid or it will seize into unpleasant clumps