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Creamy Shrimp Alfredo Fettuccine dish served as a tempting featured image.

Shrimp Alfredo Fettuccine Ultimate Recipe

This Shrimp Alfredo Fettuccine recipe delivers a creamy, decadent, and flavor-packed experience. It's simple enough for a weeknight but feels fancy enough for a special occasion. The key is understanding the science behind the sauce and using fresh ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fettuccine pasta, fresh or dried
  • 1 pound shrimp, peeled and deveined 26/30 size
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • Pinch of freshly grated nutmeg
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped, for garnish
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice

Equipment

  • Large pot
  • Large Skillet
  • Whisk
  • Tongs
  • Colander
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Paper towels

Method
 

  1. Pat the shrimp dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Remove from skillet and set aside.
  3. Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, according to package directions. Reserve 1 cup of pasta water before draining.
  4. In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 1 minute, until fragrant.
  5. Pour in heavy cream and bring to a simmer. Reduce heat to low and simmer for about 5 minutes, until the cream has slightly thickened.
  6. Remove the skillet from the heat and gradually whisk in the grated Parmesan cheese until melted and smooth. Add nutmeg, salt, and pepper to taste.
  7. Stir in the lemon juice.
  8. Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  9. Add the cooked shrimp to the skillet and toss gently to combine.
  10. Serve immediately, garnished with fresh parsley.

Notes

Use fresh ingredients for the best flavor. Don't overcook the shrimp. Reserve pasta water to adjust sauce consistency. Grate your own Parmesan cheese. Simmer the cream to thicken it. Adjust seasoning to your liking. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream. Variations include adding a splash of white wine, peas, broccoli, or asparagus.