This recipe for Shrimp Alfredo with Fettuccine is one of my absolute favorites. It's surprisingly easy to make, even for a beginner cook like myself! I remember the first time I tried making Alfredo; I used way too much cream, and ended up with a very heavy sauce. But now, years later, I can confidently say this recipe has the perfect balance of cream, flavor, and ease of preparation.
It’s the perfect weeknight dinner, ready in under 30 minutes. It’s also incredibly versatile; you can easily adapt this recipe to your liking. Want to add some spice? Throw in a pinch of red pepper flakes. Prefer a lighter sauce? Reduce the amount of cream. The beauty of cooking is that you can make it totally your own! And remember to always cook with joy and passion-- it's the most important ingredient!
So gather your ingredients, and let's get cooking. This is the kind of dish that brings a comforting warmth and joy to a chilly evening. I hope you enjoy it as much as my family and friends do! Oh, and don't forget to tell me how your Shrimp Alfredo turned out! It’s one of my favorite things to receive comments and see your success!
Required Equipments
- Large pot
- Wooden spoon
- Colander
- Fettuccine
- Large skillet
- Tongs
Shrimp-Alfredo-with-Fettuccine
This creamy, dreamy Shrimp Alfredo with Fettuccine is a restaurant-quality meal you can easily make at home. Get ready for a flavor explosion in under 30 minutes!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, get your water boiling. We're talking a large pot, at least 6 quarts, filled with enough water to cook your fettuccine, about 6-8 quarts. Add a generous pinch of salt—I like about a tablespoon. This seasons the pasta from the inside out, which is a trick my nonna taught me!
- Once boiling, add your fettuccine. Cook according to the package directions; usually, this will be around 8-10 minutes or until it's al dente. Don't overcook! Reserve about a cup of pasta water before draining. You'll use this later to thin out the sauce if needed. (And if you ever mess up, just remember a little bit of pasta water can save you).
- While the pasta cooks, start the shrimp. Melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Be careful not to burn the garlic! Burnt garlic tastes bitter and ruins the whole dish.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, until they are pink and opaque. Remove the shrimp from the skillet and set aside, but keep the skillet warm.
- Now for the creamy Alfredo sauce. In the same skillet you cooked the shrimp in, add the cream, parmesan cheese, and a pinch of salt and pepper. Whisk continuously until the cheese is melted and the sauce is smooth and creamy. Oh, and a secret weapon: If the sauce is too thick, add a tablespoon or two of the reserved pasta water. It creates the perfect creamy consistency. And if it's too thin? Let it simmer for a minute or two to reduce a bit.
- Once the pasta is done, add it to the skillet with the Alfredo sauce. Toss gently to coat each strand. Add the cooked shrimp and stir to combine.
- Serve immediately. Garnish with extra Parmesan cheese, if desired. Maybe add some fresh parsley, but that's just my fancy stuff, you know? A side of crusty bread for sopping up the extra sauce is a must! Enjoy the yumminess!
📝 Notes
- Always use fresh, high-quality ingredients for the best results. Don't be afraid to experiment with different herbs and spices to find what you like best. And if you're really feeling adventurous, you could add a little bit of white wine to the sauce. But maybe don't tell your mom about that.
- Make sure your shrimp is completely thawed before cooking. You'll get mushy shrimp if you cook it frozen!
🍎 Nutrition
Calories: 700kcal
Protein: 35g
Fat: 45g
Carbohydrates: 70g
Fiber: 5g
Calcium: 200mg
