Shrimp Fettuccine Alfredo

Creamy Shrimp Fettuccine Alfredo

A rich, luxurious pasta dish with juicy shrimp, velvety Alfredo sauce, and perfectly cooked fettuccine—ideal for special dinners or cozy nights in.

Ingredients (Serves 4-6)

• 1 lb (450g) fettuccine pasta

• 1 lb (450g) large shrimp, peeled and deveined (tails off or on, as preferred)

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• ½ cup (1 stick or 113g) unsalted butter

• 2 cups (480 ml) heavy cream

• 1 cup (90g) grated Parmesan cheese (freshly grated recommended)

• Salt and black pepper, to taste

• ¼ teaspoon ground nutmeg

• Fresh parsley, chopped (for garnish)

• Lemon wedges, for serving

Step-by-Step Preparation

1. Cook the Fettuccine Pasta

1. Fill a large pot with water and add a generous amount of salt (about 1 tablespoon).

2. Bring the water to a rolling boil.

3. Add the fettuccine pasta and cook according to the package directions (usually 10–12 minutes) until al dente (firm to the bite).

4. Reserve about ½ cup of the pasta water, then drain the pasta and set aside.

2. Sauté the Shrimp

1. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

2. Add the peeled and deveined shrimp in a single layer. Season lightly with salt and pepper.

3. Cook the shrimp for 2–3 minutes per side, or until they turn pink and opaque.

4. Remove the cooked shrimp from the skillet and set them aside on a plate.

3. Make the Alfredo Sauce

1. In the same skillet, lower the heat to medium and add ½ cup (1 stick) of unsalted butter.

2. Once the butter is mostly melted, add the minced garlic. Sauté for 1 minute, stirring constantly, until fragrant but not browned.

3. Slowly pour in the 2 cups of heavy cream, stirring continuously.

4. Bring the mixture to a gentle simmer (do not boil).

5. Add in the 1 cup of grated Parmesan cheese, stirring until it fully melts and the sauce becomes smooth and slightly thickened.

6. Season with ¼ teaspoon of ground nutmeg, salt, and pepper to taste.

7. Let the sauce simmer gently for about 5–7 minutes, stirring often until it thickens.

4. Combine Pasta and Sauce

1. Add the cooked fettuccine to the skillet with the Alfredo sauce.

2. Toss gently using tongs to coat all the pasta in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

3. Return the cooked shrimp to the skillet and gently stir to combine.

4. Let everything heat together for 1–2 minutes, just until warmed through.

5. Serve and Garnish

1. Use tongs to divide the Shrimp Fettuccine Alfredo among serving plates or bowls.

2. Sprinkle each serving with chopped fresh parsley.

3. Serve with lemon wedges on the side. A squeeze of lemon juice over the shrimp brightens the flavors.

Tips for Success

• Use fresh Parmesan for a smoother, creamier sauce.

• Don’t overcook the shrimp—they become rubbery quickly.

• Keep the heat low to medium once the cream is added to prevent curdling.

• Want extra flavor? Add a pinch of red pepper flakes or a splash of white wine with the garlic.

Perfect Pairing Ideas

• Garlic bread or cheesy breadsticks

• Crisp Caesar salad or arugula salad

• A glass of chilled white wine (like Pinot Grigio or Chardonnay)

Enjoy your creamy, garlicky, buttery Shrimp Fettuccine Alfredo—restaurant-quality comfort food made right in your own kitchen! Let me know if you’d like a printable version or a variation (like chicken or veggie).