Shrimp Fettuccine Alfredo

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Silky garlic Alfredo sauce coats al dente noodles and tender shrimp in this classic, comforting Italian-American dish.

Description:

This rich and creamy pasta features juicy shrimp seared in garlic butter, tossed with silky Alfredo sauce and perfectly cooked fettuccine. It’s a restaurant-quality dinner you can make at home in 30 minutes!

Origin:

Inspired by the classic Fettuccine Alfredo from Rome (originally just butter and Parmesan), this American adaptation adds cream, garlic, and protein (like shrimp) for a heartier, indulgent dish.

Ingredients (Serves 4):

🍝 For the Pasta and Shrimp:

  • 12 oz (340g) fettuccine pasta
  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp olive oil or butter
  • 3 garlic cloves, minced
  • Salt and black pepper to taste
  • Optional: pinch of red pepper flakes

🧄🧀 For the Alfredo Sauce:

  • 3 tbsp unsalted butter
  • 1 ½ cups (360ml) heavy cream
  • ¾ cup (75g) grated Parmesan cheese (freshly grated is best)
  • Salt and pepper to taste
  • ½ tsp garlic powder (optional for extra depth)
  • Fresh parsley, chopped (for garnish)

Optional Ingredients:

  • Zest of ½ lemon (to brighten the sauce)
  • Extra Parmesan for serving
  • Spinach or mushrooms (sauté with garlic before adding shrimp)

👨‍🍳 Instructions:

🔹 1. Cook the Pasta:

  1. Bring a large pot of salted water to a boil.
  2. Cook fettuccine until al dente according to package instructions.
  3. Reserve ½ cup pasta water, then drain and set aside.

🔹 2. Cook the Shrimp:

  1. Pat shrimp dry. Season with salt and pepper.
  2. In a large skillet over medium-high heat, heat 2 tbsp olive oil or butter.
  3. Add shrimp and cook for 2 minutes per side, or until pink and opaque.
  4. Add minced garlic and sauté 30 seconds more. Remove shrimp and set aside.

🔹 3. Make the Alfredo Sauce:

  1. In the same skillet, melt 3 tbsp butter over medium heat.
  2. Add heavy cream and simmer gently for 3–4 minutes, stirring often.
  3. Reduce heat to low and whisk in Parmesan cheese until smooth and melted.
  4. Season with salt, pepper, and optional garlic powder.
  5. If the sauce is too thick, add a splash of reserved pasta water.

🔹 4. Combine and Serve:

  1. Add cooked fettuccine to the sauce and toss gently to coat.
  2. Return shrimp to the pan and stir to warm through.
  3. Garnish with chopped parsley and more Parmesan.
  4. Serve immediately with garlic bread or salad.

✅ Tips for Success:

  • Don’t overcook the shrimp — they turn rubbery quickly.
  • Use freshly grated Parmesan — pre-shredded won’t melt smoothly.
  • For a lighter version, substitute half-and-half for the cream.

🍽️ Recommendations:

  • Serve with garlic bread and a crisp green salad.
  • Pairs well with white wine like Chardonnay or Pinot Grigio.
  • Store leftovers in an airtight container for up to 2 days (best eaten fresh).

Nutrition (per serving, approx.):

  • Calories: 650
  • Protein: 35g
  • Carbs: 45g
  • Fat: 35g
  • Sugars: 2g
  • Sodium: 780mg

Would you like a one-pot version, dairy-free option, or added veggies like broccoli or peas?

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