Creamy Shrimp Fettuccine Alfredo (Printable)

Tender shrimp and fettuccine in a rich, velvety homemade Alfredo sauce. 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

→ Other

10 - 2 tbsp olive oil
11 - 2 tbsp chopped fresh parsley
12 - Lemon wedges

# Steps:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season shrimp lightly with salt and pepper, then add to the skillet. Sauté for 2–3 minutes per side until pink and opaque throughout. Transfer shrimp to a plate and set aside.
03 - Reduce heat to medium. Add butter and remaining 1 tablespoon olive oil to the same skillet. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to brown.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, black pepper, salt, and nutmeg. Cook for 2–3 minutes, stirring constantly, until sauce thickens slightly and cheese is fully melted.
05 - Add drained fettuccine to the saucepan. Toss gently with tongs to coat the pasta evenly. If sauce appears too thick, gradually add reserved pasta water until you reach the desired consistency.
06 - Return cooked shrimp to the pan and toss to combine with pasta. Stir in chopped parsley. Serve immediately, garnished with additional fresh parsley and lemon wedges on the side.

# Expert Advice:

01 -
  • The homemade sauce comes together in minutes but tastes like it simmered for hours
  • Perfectly seared shrimp add a sweet, brasty contrast to the rich creaminess
  • You can customize the heat level and still keep that restaurant quality texture
02 -
  • Never let your cream boil violently or it might separate into butterfat and liquid
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge
  • The sauce continues thickening off the heat, so pull it slightly earlier than you think you should
03 -
  • Pat your shrimp completely dry before searing or they will steam instead of getting that gorgeous golden crust
  • Buy your Parmesan as a wedge and grate it fresh—the pre-grated stuff contains cellulose that prevents proper melting
  • If your sauce looks broken or grainy, whisk in an ice cube and it will often come back together smoothly

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