Creamy Shrimp Fettuccine Alfredo (Printable)

Tender shrimp and fettuccine in a rich, velvety homemade Alfredo sauce. A comforting Italian-inspired meal ready in 40 minutes.

# What You'll Need:

→ 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 (optional)

→ Other

10 - 2 tbsp olive oil
11 - 2 tbsp chopped fresh parsley, plus more for garnish
12 - Lemon wedges, for serving (optional)

# How-To Steps:

01 - Cook fettuccine in large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
02 - Heat 1 tbsp olive oil in large skillet over medium-high heat. Season shrimp lightly with salt and pepper, cook 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.
03 - Reduce heat to medium. Add butter and remaining 1 tbsp olive oil to skillet. Sauté minced garlic for 30 seconds until fragrant.
04 - Pour in heavy cream and bring to gentle simmer. Add Parmesan, black pepper, salt, and nutmeg if using. Simmer 2-3 minutes, stirring constantly, until slightly thickened.
05 - Add drained fettuccine to sauce, tossing gently to coat. Add reserved pasta water as needed to achieve desired consistency.
06 - Return shrimp to pan and toss to combine. Stir in chopped parsley. Serve immediately, garnished with extra parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • The homemade Alfredo sauce comes together in minutes but tastes like it simmered all afternoon
  • Tender shrimp adds protein and makes it feel like a restaurant-quality meal without the restaurant price tag
02 -
  • The sauce will continue thickening off the heat, so remove it a minute before you think it's done
  • If the sauce breaks or looks grainy, whisk in a splash of cold cream and it usually comes back together
03 -
  • If the sauce is too thick, pasta water is your secret weapon for adjusting consistency
  • A pinch of red pepper flakes in the garlic adds a gentle warmth that balances the richness

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