Creamy Shrimp Fettuccine Alfredo (Print Version)

Tender shrimp and fettuccine in a rich, velvety homemade Alfredo sauce for a comforting Italian-inspired meal.

# Recipe Ingredients:

→ 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. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then cook for 2–3 minutes per side until pink and opaque. Transfer to a plate.
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. Whisk in Parmesan cheese, black pepper, salt, and nutmeg. Simmer for 2–3 minutes, stirring constantly, until slightly thickened.
05 - Add drained fettuccine to the saucepan and toss to coat. Add reserved pasta water as needed to achieve desired consistency.
06 - Return shrimp to the pan and toss gently. Stir in fresh parsley. Serve immediately, garnished with additional parsley and lemon wedges.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Shrimp cook so fast that this becomes a weeknight luxury dinner
  • Homemade Alfredo puts those jar versions to absolute shame
02 -
  • Sauce timing matters because it thickens fast off the heat
  • Cold cream can cause cheese to clump, so let it come to room temperature first
03 -
  • Have all ingredients measured and ready before you start cooking the sauce
  • Low and slow with the cream prevents separating or curdling

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