When I first tried this Shrimp Fettuccine Alfredo Recipe, I was blown away by how rich and creamy it turned out, yet it was surprisingly simple to make. There’s something about the luscious Alfredo sauce paired with tender, juicy shrimp and perfectly cooked fettuccine that just hits the comfort food spot every single time.
You’ll find this recipe works beautifully for a cozy weeknight dinner or when you want to impress guests without stressing too much in the kitchen. Trust me, once you make this at home, it beats any takeout version, and the best part is you control exactly how creamy and flavorful it gets!
Why You’ll Love This Recipe
- Simplified Cooking: You cook the pasta right in the sauce, which means one less pot to clean!
- Creamy Comfort: The heavy cream and parmesan blend into a velvety sauce that clings perfectly to the fettuccine and shrimp.
- Speedy Meal: From start to finish, this recipe takes about 30 minutes, making it great for busy nights.
- Crowd-Pleaser: My family goes crazy for this dish, and it’s always a hit when I serve it for friends.
Ingredients You’ll Need
These ingredients come together to make a luscious, restaurant-quality Shrimp Fettuccine Alfredo Recipe that anyone can whip up at home. A few simple shopping tips: choose fresh shrimp if possible, and splurge on freshly grated parmesan for real flavor depth.
- Unsalted Butter: Using unsalted butter lets you control the saltiness of your dish perfectly.
- Large Shrimp: Peeled and deveined shrimp cook quickly and stay tender – tails off for easier eating.
- Garlic: Fresh minced garlic adds that unmistakable aromatic punch to the sauce.
- Chicken Broth: A flavorful base that keeps the sauce light but tasty – low sodium if you want to watch salt levels.
- Whole Milk: Helps create a creamy texture without making the sauce too heavy.
- Fettuccine Noodles: Flat noodles are perfect for holding onto all that creamy sauce.
- Kosher Salt: For seasoning the sauce and pasta perfectly.
- Pepper: Freshly ground is best to add subtle heat without overpowering.
- Nutmeg: A pinch of nutmeg adds warmth and depth to the Alfredo sauce – don’t skip it!
- Parmesan Cheese: Freshly grated gives an unbeatable rich, nutty flavor.
- Heavy Cream: The secret to that dreamy, velvety finish.
Variations
I love mixing things up with this Shrimp Fettuccine Alfredo Recipe depending on what’s in season or who I’m cooking for. Don’t be afraid to make it your own – that’s part of the fun!
- Add Veggies: I sometimes toss in sautéed spinach or mushrooms for extra color and nutrition – my family never complains!
- Use Gluten-Free Pasta: For friends with sensitivities, I swap fettuccine for gluten-free noodles without losing any creaminess.
- Spicy Kick: A pinch of red pepper flakes stirred into the sauce gives it a nice subtle heat that brightens the dish.
- Seafood Swap: If you’re not into shrimp, scallops or crab meat make fantastic alternatives.
How to Make Shrimp Fettuccine Alfredo Recipe
Step 1: Cook the Shrimp to Perfection
Start by heating 2 tablespoons of unsalted butter in a sauté pan over medium heat. Once melted and shimmering, add your shrimp in a single layer. Cook them just 1 to 2 minutes per side until they turn opaque and pink – be careful not to overcook, or they’ll get rubbery. Remove your shrimp and set them aside while you prepare the sauce.
Step 2: Simmer the Sauce and Pasta Together
In the same pan, add your remaining tablespoon of butter and the minced garlic. Let the garlic cook until fragrant, about 30 seconds, but don’t let it brown. Then pour in the chicken broth and whole milk along with the dry fettuccine noodles. Season with kosher salt, pepper, and a pinch of nutmeg. Cover and simmer gently for about 11 minutes, stirring occasionally to prevent sticking. Keep an eye on your pasta for that perfect al dente texture.
Step 3: Finish with Cheese and Cream
Once your pasta is ready, stir in the freshly grated parmesan cheese and heavy cream. Add the cooked shrimp back into the pan and mix everything together. Let the dish sit off the heat for about 5 minutes – this resting time thickens up the sauce beautifully. Then, dig in!
Pro Tips for Making Shrimp Fettuccine Alfredo Recipe
- Don’t Overcook Your Shrimp: Shrimp cook quickly, so watch closely to keep them tender and juicy.
- Grate Parmesan Fresh: Pre-grated cheese can be dry and less flavorful; freshly grated makes all the difference.
- Stir Gently: When adding cheese and cream, stir slowly to keep the sauce smooth without breaking.
- Adjust Seasoning Late: Broth salt levels vary, so taste and tweak salt and pepper toward the end.
How to Serve Shrimp Fettuccine Alfredo Recipe
Garnishes
I love topping this dish with a sprinkle of fresh chopped parsley or basil for a pop of color and freshness. Sometimes I’ll add a little lemon zest or a squeeze of fresh lemon juice to brighten up the creamy sauce – it really wakes up the flavors.
Side Dishes
Simple sides work best here. I usually serve this with a crisp green salad dressed in a light vinaigrette and some crusty garlic bread to soak up every last bit of that delicious Alfredo sauce.
Creative Ways to Present
For a special occasion, I like to plate the Shrimp Fettuccine Alfredo Recipe in large shallow bowls, swirling the noodles neatly and layering the shrimp on top. Adding a few roasted cherry tomatoes or edible flowers makes for an eye-catching presentation that gets everyone excited at the dinner table.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator and they usually keep well for 3 to 4 days. The sauce might thicken as it chills, so just add a splash of milk or broth when reheating to loosen it back up.
Freezing
I don’t often freeze this recipe because the cream sauce can separate after thawing, affecting the texture. If you do want to freeze, try freezing the shrimp separately and add fresh after reheating the pasta and sauce.
Reheating
To reheat, gently warm the leftovers on low heat in a skillet or microwave, stirring often. Add a little milk or broth to bring the sauce back to that perfect creamy consistency without breaking it.
FAQs
-
Can I use frozen shrimp in this Shrimp Fettuccine Alfredo Recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to avoid excess moisture in your pan. This helps the shrimp sear nicely and keeps the sauce from getting watery.
-
Is there a dairy-free version of this Shrimp Fettuccine Alfredo Recipe?
You can substitute heavy cream with coconut cream and use dairy-free butter and Parmesan alternatives. The flavor will be slightly different but still delicious and creamy.
-
How do I know when the pasta is perfectly al dente?
Start tasting the pasta a couple of minutes before the minimum cooking time. It should be tender but still have a little bite in the center. Remember, the pasta will continue to cook slightly as the sauce thickens off the heat.
-
Can I make this recipe ahead of time?
You can prepare the sauce and shrimp separately and assemble just before serving. This keeps everything fresh and lets you save time on dinner night.
Final Thoughts
I absolutely love how this Shrimp Fettuccine Alfredo Recipe brings comfort and elegance to the dinner table without needing hours of work. Whether you’re cooking for family or feeling fancy on a quiet night in, this dish never disappoints. Give it a try—the creamy sauce and perfectly cooked shrimp will make you wonder why you ever ordered Alfredo out instead of making it at home!
Print
Shrimp Fettuccine Alfredo Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Shrimp Fettuccine Alfredo recipe features succulent sautéed shrimp tossed in a creamy, rich Alfredo sauce made with chicken broth, whole milk, heavy cream, and freshly grated parmesan cheese, served over perfectly cooked fettuccine noodles. A delightful and comforting dish perfect for a satisfying dinner.
Ingredients
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 and cooked through. Remove the shrimp from the pan and set aside to prevent overcooking.
- Make the Sauce: Add the remaining tablespoon of butter and the minced garlic to the same pan. Cook until fragrant, about 30 seconds. Pour in the chicken broth, whole milk, and add the dry fettuccine noodles. Season with kosher salt, pepper, and nutmeg. Cover the pan and simmer, stirring occasionally, until the pasta is al dente, about 11 minutes.
- Finish the Dish: Once the pasta is cooked and the sauce has thickened slightly, stir in the freshly grated parmesan cheese and heavy cream until well combined and creamy. Return the cooked shrimp to the pan, mixing gently to incorporate. Let the dish sit for 5 minutes to thicken and allow flavors to meld before serving.
Notes
- Leftovers will keep for 3 to 4 days in the refrigerator.
- Consider using different pasta shapes if desired for variety.
- Use freshly grated parmesan cheese for the best flavor and texture.
- Adjust seasoning accordingly if using low sodium broth to maintain taste balance.
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
