Shrimp Alfredo with Fettuccine
Indulge in a rich, creamy Alfredo sauce tossed with perfectly cooked fettuccine and succulent, garlic-sautéed shrimp. This classic Italian-American comfort food is surprisingly easy to make and ready in under 35 minutes, perfect for a weeknight dinner.
For 4 servings
5 steps. 20 minutes total.
- 1
Cook the Fettuccine: Bring a large pot of water to a rolling boil
- a.Add 1 tbsp of salt, then add the fettuccine. Cook according to package directions until al dente (usually 8-10 minutes). Just before draining, reserve 1 cup of the starchy pasta water, then drain the pasta. Do not rinse it.
- 2
Step 2
- a.Sauté the Shrimp: While the pasta is cooking, melt 2 tablespoons of the butter in a large skillet or pan over medium-high heat. Add 3 cloves of minced garlic and cook for 30 seconds until fragrant. Add the shrimp in a single layer, season with a pinch of salt and pepper, and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- 3
Start the Alfredo Sauce: In the same skillet, reduce the heat to medium
- a.Add the remaining 6 tablespoons of butter. Once melted, add the remaining 2 cloves of minced garlic and cook for 1 minute, stirring constantly. Slowly whisk in the heavy cream. Bring to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
- 4
Step 4
- a.Finish the Sauce: Remove the skillet from the heat to prevent the cheese from clumping. Gradually add the grated Parmesan cheese, whisking continuously until the sauce is smooth and creamy. Stir in 1 tsp salt, 1/2 tsp black pepper, and the optional nutmeg. Taste and adjust seasoning as needed.
- 5
Combine and Serve: Return the skillet to low heat
- a.Add the drained fettuccine and the cooked shrimp to the sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Garnish with fresh parsley and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly grated Parmesan from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, resulting in a grainy sauce.
- 2Do not overcook the shrimp. They cook in just a few minutes and will become tough and rubbery if left on the heat too long.
- 3The reserved pasta water is a secret weapon. Its starchiness helps emulsify the sauce, making it extra creamy and helping it cling to the pasta.
- 4Alfredo sauce thickens significantly as it cools. It's best served immediately for the ideal texture.
- 5For a richer flavor, deglaze the pan with a splash of dry white wine (like Pinot Grigio) after cooking the garlic and before adding the cream.
Adapt it for your goals.
Add Vegetables
Toss in 1-2 cups of steamed broccoli florets, sautéed mushrooms, or wilted spinach with the pasta for added nutrients and color.
Make it SpicyMake it Spicy
Add 1/2 teaspoon of red pepper flakes along with the garlic when sautéing the shrimp for a spicy kick.
Different ProteinDifferent Protein
Swap the shrimp for 1 lb of sliced chicken breast or scallops. Adjust cooking time accordingly.
Lighter VersionLighter Version
For a slightly lighter sauce, you can substitute half of the heavy cream with whole milk or half-and-half, but be aware the sauce will be thinner and less rich.
Why this is on our healthy list.
Excellent Source of Protein
Shrimp and Parmesan cheese provide high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Selenium
Shrimp is one of the best dietary sources of selenium, a powerful antioxidant that helps protect cells from damage and supports thyroid function.
Provides Quick Energy
The carbohydrates from the fettuccine pasta are a primary source of energy for the body and brain, making this a very satisfying meal.
Frequently asked questions
A typical serving of this Shrimp Alfredo contains approximately 900-1100 calories, primarily from the cream, butter, cheese, and pasta. It is a rich and indulgent dish.