Description
Indulge in a creamy and decadent Shrimp Fettuccine Alfredo that’s easy to make and bursting with flavor. This classic Italian dish is perfect for a cozy dinner at home or entertaining guests.
Ingredients
Units
Scale
For the Shrimp:
- 3 tablespoons unsalted butter, divided
- 16 ounces large shrimp, peeled and deveined with tails removed
- 2 cloves garlic, minced
For the Alfredo Sauce:
- 16 ounces chicken broth
- 8 ounces whole milk
- 8 ounces fettuccine noodles, dry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1 cup freshly grated parmesan cheese
- 4 ounces heavy cream
Instructions
- Cook the Shrimp: In a sauté pan over medium heat, add two tablespoons of butter. Cook shrimp for 1-2 minutes per side until opaque. Remove and set aside.
- Make the Sauce: Add remaining butter and garlic to the pan. Pour in chicken broth, milk, fettuccine, salt, pepper, and nutmeg. Simmer covered until pasta is al dente (about 11 minutes).
- Finish the Dish: Stir in parmesan cheese and heavy cream. Add the cooked shrimp, mix well, and let sit for 5 minutes to thicken.
Notes
- Leftovers will keep for 3 to 4 days in the refrigerator.
- Consider using different pasta shapes if desired.
- Use freshly grated parmesan for best results.
- Adjust seasoning if using low sodium broth.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 1100mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 275mg
