Print

Shrimp Fettuccine Alfredo

Print Recipe

A creamy and rich pasta dish featuring tender shrimp and fettuccine, perfect for any occasion.

Ingredients

Scale
  • 12 ounces dried fettuccine
  • 3/4 pound large shrimp, peeled, deveined, and patted dry
  • 6 tablespoons unsalted butter
  • 1 large garlic clove, minced or grated
  • Salt and freshly-ground pepper, to taste
  • 1 1/2 cups heavy cream
  • 1 large egg yolk
  • 1 pinch ground nutmeg
  • 1 1/2 cups (5 ounces) finely grated Parmesan cheese
  • 1/4 cup chopped fresh parsley leaves

Instructions

  1. Bring a large pot of generously salted water to a boil.
  2. Whisk together the heavy cream, egg yolk, and nutmeg in a medium bowl. Set aside.
  3. Add the fettuccine to boiling water and cook until just al dente according to package directions.
  4. Drain pasta but reserve about 1/2 cup of pasta water.
  5. While pasta cooks, melt butter in a large skillet over medium heat.
  6. Add shrimp in a single layer and cook until pink on the bottom, about 2-3 minutes. Season with salt and pepper.
  7. Flip shrimp and add minced garlic. Cook until shrimp are just cooked through, another 1-2 minutes.
  8. Remove shrimp to a plate, leaving the garlicky butter in the skillet.
  9. Lower the heat and whisk the cream mixture into the skillet, scraping the bottom to get all browned bits.
  10. Gradually add the Parmesan cheese, stirring after each addition until melted.
  11. Add the drained fettuccine to the skillet and toss until every strand is coated in sauce.
  12. If sauce is too thick, add splashes of reserved pasta water while tossing until the perfect consistency is reached.
  13. Return the shrimp to the pan, gently fold them in, and top with freshly chopped parsley.
  14. Serve immediately while hot and creamy.

Notes

For added flavor, serve with fresh lemon wedges or garlic bread.

Nutrition

Keywords: shrimp, fettuccine, alfredo, pasta, dinner, creamy, quick meal

Find it online: https://alexandrarecipes.com/best-shrimp-fettuccine-alfredo-recipe/