Shrimp Alfredo Fettuccine: 4 Pro Tips

Why You’ll Love This Shrimp Alfredo Fettuccine

This dish looks and tastes great, but it is easy to make. It’s suitable for a special meal or just a regular night. The creamy sauce covers the pasta and shrimp. This makes a great mix of tastes and textures. You can make this meal fast, usually in under 30 minutes. This is good for busy days. Everyone loves Shrimp Alfredo, so it will make diners happy. You can change this recipe easily by adding vegetables or different spices.

How to Make Shrimp Alfredo Fettuccine

You will learn how to make creamy Shrimp Alfredo Fettuccine. This recipe uses simple steps. It shows you how to cook the pasta, make the shrimp, and prepare the rich Alfredo sauce. You will then mix them all together for a tasty meal.

Ingredients of: Shrimp Alfredo Fettuccine

For the Fettuccine:

• 12 oz (340g) fettuccine pasta
• Salt, for pasta water

For the Shrimp:

• 1 lb (450g) large shrimp, peeled and deveined, tails on or off
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Pinch of red pepper flakes (optional, for a little kick)

For the Creamy Alfredo Sauce:

• 1/2 cup (113g) unsalted butter
• 2 cloves garlic, minced
• 2 cups (480ml) heavy cream
• 1 cup (100g) finely grated Parmesan cheese, plus more for serving
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Directions of: Shrimp Alfredo Fettuccine

1. Cook the Fettuccine: Boil a large pot of salted water. Add the fettuccine. Cook it as the package says until it is “al dente”. Save 1 cup of the pasta water. Drain the pasta.
2. Sauté the Shrimp: While the pasta cooks, heat olive oil in a large skillet on medium-high heat. Add minced garlic. Cook for 30 seconds until it smells good. Add the shrimp. Season with salt, pepper, and red pepper flakes if you like. Cook for 2-3 minutes on each side. The shrimp should turn pink and not be clear. Take the shrimp out of the skillet. Set it aside.
3. Prepare the Alfredo Sauce: Use the same skillet. Melt the butter over medium heat. Add the rest of the minced garlic. Cook for 1 minute until it smells good.
4. Whisk in Cream and Cheese: Pour in the heavy cream. Let it gently simmer. Stir sometimes. Turn the heat to low. Slowly whisk in the Parmesan cheese until it melts and the sauce is smooth and creamy. Add salt and black pepper to taste.
5. Combine & Serve: Put the cooked, drained fettuccine into the skillet with the Alfredo sauce. Toss it well to coat the pasta. If the sauce is too thick, add a tablespoon or two of the saved pasta water. Do this until the sauce is how you like it. Gently mix in the cooked shrimp.
6. Garnish & Enjoy: Serve it right away. Top with fresh chopped parsley and more grated Parmesan cheese.

How to Serve Shrimp Alfredo Fettuccine

Shrimp Alfredo Fettuccine is a rich meal. You can serve it with a fresh green salad for a light contrast. Warm garlic bread is great for soaking up the sauce. Steamed asparagus or broccoli also goes well with it. They add freshness and a bright color.

How to Store Shrimp Alfredo Fettuccine

This dish is best eaten fresh. If you have leftovers, put them in an airtight container. Keep it in the refrigerator for up to 2-3 days. When ready to eat, gently reheat it on the stovetop. You can add a little water or cream if the sauce is too thick.

Tips to Make Shrimp Alfredo Fettuccine

• Do Not Overcook the Shrimp: Shrimp cooks fast. If you cook it too long, it will be tough. Watch it closely.
• Use Freshly Grated Parmesan: Fresh Parmesan cheese melts better and tastes stronger than cheese that is already grated.
• Use Pasta Water: The starchy water from the pasta helps make the sauce smooth and thick. It helps the sauce stick to the fettuccine.
• Taste and Adjust Seasoning: Always taste the food. Add more salt and pepper as you cook to make it taste just right for you.

Variation

• Chicken and Shrimp Alfredo: Add cooked, diced chicken meat with the shrimp for a bigger meal.
• Spinach & Mushroom Alfredo: Wilt some fresh spinach and cook sliced mushrooms with the garlic before adding the cream. This adds more vegetables.
• Cajun Shrimp Alfredo Fettuccine: Add a teaspoon of Cajun seasoning to the shrimp while cooking for a bit of spice.
• Lighter Alfredo: For a slightly lighter version, you can use half-and-half instead of some heavy cream. The sauce will be less rich.

FAQs

Q1: Can I make Shrimp Alfredo Fettuccine ahead of time?

You can prepare the sauce and cook the shrimp before you plan to eat. Store them in separate containers in the refrigerator for up to 2-3 days. When you want to serve, gently heat the sauce on the stovetop. Cook fresh fettuccine. Then, combine everything.

Q2: How can I prevent my Alfredo sauce from getting too thick?

If your Alfredo sauce becomes too thick, slowly stir in a tablespoon or two of the saved pasta water. Do this until it reaches the thickness you prefer. The starch in the water helps thin the sauce and keep it creamy.

Q3: What kind of shrimp is best for Shrimp Alfredo Fettuccine?

For your Shrimp Alfredo Fettuccine, use large or jumbo shrimp (21/25 count per pound). Make sure they are peeled and deveined. You can pick shrimp with the tails on for looks or off for easier eating. Both fresh and thawed frozen shrimp work well.

Classic Shrimp Alfredo Fettuccine

A creamy and decadent Classic Shrimp Alfredo Fettuccine recipe featuring perfectly cooked shrimp, al dente fettuccine, and a rich Parmesan garlic cream sauce, finished with fresh parsley.

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Prep Time 15 minutes mins

Cook Time 26 minutes mins

Total Time 41 minutes mins

Servings 4 people

Calories 950 kcal

Equipment

• Large Pot
• Large Skillet
• Whisk
• Colander

Ingredients

  

Main Ingredients

• 12 oz fettuccine pasta (340g)
• Salt for pasta water
• 1 lb large shrimp (450g), peeled and deveined, tails on or off
• 1 tablespoon olive oil
• 2 cloves garlic minced (for shrimp)
• Salt and black pepper to taste (for shrimp)
• Pinch red pepper flakes (optional, for a little kick)
• 1/2 cup unsalted butter (113g)
• 2 cloves garlic minced (for sauce)
• 2 cups heavy cream (480ml)
• 1 cup Parmesan cheese (100g) finely grated, plus more for serving
• Salt and black pepper to taste (for sauce)
• Fresh parsley chopped, for garnish

Instructions

 

Cooking Steps

• Boil salted water, cook fettuccine until al dente according to package directions, then drain, reserving 1 cup of pasta water.
• Heat olive oil in a large skillet, sauté minced garlic for 30 seconds, then add and season shrimp, cooking 2-3 minutes per side until pink; remove and set aside.
• In the same skillet, melt butter over medium heat, add the remaining minced garlic, and cook for 1 minute.
• Pour in heavy cream, gently simmer, then reduce heat to low and slowly whisk in Parmesan cheese until smooth and creamy; season with salt and pepper.
• Add cooked fettuccine to the Alfredo sauce, toss to coat, adding reserved pasta water if needed to adjust consistency, then gently mix in the shrimp.
• Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.

Notes

Do not overcook the shrimp, as it can become rubbery. Save some pasta water to adjust the sauce consistency as needed. For best results, use freshly grated Parmesan cheese.