Description
This creamy shrimp fettuccine pasta with homemade Alfredo sauce is the ultimate comfort food — rich, velvety, and packed with succulent shrimp. The homemade Alfredo sauce, made from scratch with butter, cream, and Parmesan, coats every strand of fettuccine perfectly, creating a luscious dish that’s sure to impress. Quick and easy to prepare, it’s ideal for a special weeknight dinner or a casual date night at home.
The combination of tender shrimp and silky sauce brings a delightful balance of flavors and textures. Plus, making your own Alfredo sauce means you can control the freshness and richness, avoiding preservatives found in store-bought versions.
Ingredients (serves 4)
- 12 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- 1/4 teaspoon nutmeg (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally.
- Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and nutmeg if using.
- Add the cooked fettuccine and shrimp to the sauce, tossing gently to combine. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.
- Garnish with fresh parsley and serve immediately.
Nutrition (approximate per serving)
- Calories: 620 kcal
- Protein: 40 g
- Fat: 38 g
- Carbohydrates: 42 g
- Fiber: 2 g
Tips & Tricks
- Use fresh, high-quality Parmesan for the best flavor and creamy texture.
- Don’t overcook the shrimp — they cook very quickly and become rubbery if left too long.
- For extra flavor, add a splash of white wine to the sauce before adding cream.
- Swap fettuccine for linguine or tagliatelle if preferred.
- Garnish with lemon zest or a squeeze of lemon juice for a fresh twist.
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