Shrimp Fettuccine Alfredo Recipe

If you’re craving something irresistibly creamy and decadent that feels like a restaurant splurge but takes just 30 minutes at home, this Shrimp Fettuccine Alfredo is your weeknight dream come true! Plump, juicy shrimp nestled in ribbons of perfectly cooked pasta, all coated in a silky Parmesan Alfredo sauce—this dish is downright comfort in a bowl, and sure to wow anyone lucky enough to snag a plate.

this Recipe

Ingredients You’ll Need

This Shrimp Fettuccine Alfredo keeps things delightfully simple, focusing on just a handful of ingredients that each play a starring role. From the sweet shrimp and rich Parmesan to the playful touch of nutmeg, you’ll be amazed at how much flavor you get from the basics!

• Unsalted Butter: Adds luxe richness and lets you control the salt level in the dish.
• Large Shrimp: The main protein—tender, sweet, and fast-cooking. Make sure they’re peeled and deveined for ease.
• Garlic: Just a hint wakes up the sauce, giving it a fragrant, savory backbone.
• Chicken Broth: Infuses the pasta with extra flavor as it cooks and forms the base of the Alfredo sauce.
• Whole Milk: Helps create that luscious, creamy texture without being too heavy.
• Fettuccine Noodles: The classic base for Alfredo—broad ribbons hold onto the velvety sauce like a charm!
• Kosher Salt & Pepper: Enhance every element, bringing all the flavors together.
• Nutmeg: An Italian secret—it adds a whisper of warmth and depth to the sauce.
• Freshly Grated Parmesan Cheese: Melts beautifully and gives the Alfredo its signature salty, cheesy punch. Freshly grated is a must!
• Heavy Cream: Rounds out the sauce with even more silkiness and a touch of indulgence.

Variations

Shrimp Fettuccine Alfredo is endlessly adaptable—don’t hesitate to make it your own! Whether you’re cooking for dietary preferences or simply improvising with what’s in your pantry, swapping in new flavors is easy and always fun.

• Swap Your Protein: Not in the mood for shrimp? Try chicken breast, scallops, or even sautéed mushrooms for a vegetarian twist.
• Add a Veggie Boost: Toss in fresh spinach, peas, asparagus, or sun-dried tomatoes for pops of color and extra nutrients.
• Try Different Pastas: Classic fettuccine works best, but spaghetti, bow ties, shells, or cavatappi will also soak up the sauce beautifully.
• Zest It Up: Stir in a little lemon zest or a pinch of red pepper flakes to brighten the dish and give it a little zing.

How to Make Shrimp Fettuccine Alfredo

Step 1: Sauté the Shrimp

Start by melting two tablespoons of butter in a large sauté pan over medium heat. Once the butter is shimmering, add your shrimp in a single layer. Cook for 1–2 minutes on each side, just until the shrimp are pink and curled into a “C.” Remove them to a plate and cover—don’t worry, you’ll be reuniting them with their Alfredo soon!

Step 2: Sizzle the Garlic

Add the remaining tablespoon of butter to the pan, then toss in your minced garlic. Sauté for about 30 seconds, stirring constantly, until it releases its incredible aroma. Don’t let it brown—just let it get nice and fragrant.

Step 3: Simmer the Pasta

Pour in the chicken broth and whole milk, then add the fettuccine noodles, salt, pepper, and nutmeg directly into the pan. Bring everything to a gentle simmer, cover, and turn the heat down low. Let it bubble gently for about 11 minutes, or until your pasta is just shy of al dente. Give it a quick stir halfway through—this helps prevent any noodles from sticking together.

Step 4: Creamy Finale

Take off the lid and stir in the freshly grated Parmesan and heavy cream until the cheese is melted into a dreamy sauce. Slide your reserved shrimp (and any juices) back into the pan and stir to coat everything evenly. Remove from the heat and let the dish sit for about 5 minutes—the sauce will thicken up into pure Alfredo magic.

How to Serve Shrimp Fettuccine Alfredo

Garnishes

Give your Shrimp Fettuccine Alfredo a finishing flourish with a shower of extra Parmesan, a sprinkle of chopped parsley, or a twist of cracked black pepper. For a little zing, try some freshly grated lemon zest—just a touch brightens up the creaminess beautifully.

Side Dishes

This rich pasta loves simple sides that add freshness and crunch. A peppery arugula salad with lemon vinaigrette, some roasted asparagus, or classic garlic bread are perfect partners to round out your Shrimp Fettuccine Alfredo dinner.

Creative Ways to Present

For an elegant touch, twirl fettuccine into nests using tongs and top each serving with several shrimp. Or serve family-style in a wide, shallow bowl so everyone can dig in together. Garnish generously and maybe pair it with a crisp white wine for that bistro vibe at home.

Make Ahead and Storage

Storing Leftovers

Store any leftover Shrimp Fettuccine Alfredo in an airtight container in the fridge for up to 3 or 4 days. The sauce may thicken a bit, but a quick splash of milk or cream brings it right back to life when reheating.

Freezing

While this dish is at its best fresh, you can freeze portions for a future treat. Just know that Alfredo sauces can sometimes separate after freezing, so reheat gently and stir well to improve the texture. Avoid freezing if you’re a stickler for perfect creaminess!

Reheating

To reheat, warm gently on the stovetop or in the microwave, adding a splash of milk or cream and stirring until smooth. Avoid high heat, which can cause the creamy sauce to separate or the shrimp to toughen up.

FAQs

Final Thoughts

This Shrimp Fettuccine Alfredo is the kind of comforting, impressive dinner you’ll want to make again and again. It’s rich, creamy, and packed with flavor—but so simple to pull off, even on a busy night. Don’t be surprised if it becomes a family favorite. Grab your pasta, pour a glass of your favorite wine, and enjoy every luscious bite!

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