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Homemade Shrimp Fettuccine Alfredo photo

Shrimp Fettuccine Alfredo

Creamy Parmesan Alfredo tossed with shrimp and fettuccine for a quick, comforting pasta dinner.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Tongs
  • Measuring cups and spoons
  • Whisk
  • Mixing Bowl
  • Plate

Ingredients
  

  • 1 lb fettuccine
  • 3 tablespoons unsalted butter
  • 1 lb shrimp, peeled and deveined
  • salt to taste
  • ground black pepper to taste
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 egg yolk
  • 1 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped

Instructions
 

  • Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions, then drain 2 minutes earlier than recommended (reserve 2–3 tablespoons of pasta cooking water) and set aside.
  • Heat a large skillet over medium heat and melt 1 tablespoon of the butter.
  • Add the shrimp to the skillet, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque; transfer shrimp to a plate.
  • Add the remaining 2 tablespoons butter to the skillet and sauté the minced garlic until fragrant and lightly golden, about 30–60 seconds.
  • Sprinkle the flour over the garlic and butter, stirring constantly until the flour is cooked and no lumps remain, about 1 minute.
  • Slowly whisk in the heavy cream and whole milk until smooth and heated through.
  • Temper the egg yolk by whisking a small amount of the hot cream mixture into the yolk, then whisk the yolk mixture back into the sauce; continue cooking gently until slightly thickened.
  • Stir in the grated Parmesan until melted and the sauce is smooth; if the sauce is too thick, loosen with 2–3 tablespoons reserved pasta water.
  • Lower the heat, add the cooked fettuccine and shrimp to the sauce, and toss with tongs until everything is evenly coated and heated through.
  • Serve immediately garnished with chopped parsley and additional Parmesan if desired.

Notes

  • Cook the fettuccine to al dente by undercooking 2 minutes.
  • Reserve pasta water to adjust sauce consistency.
  • Use large fresh shrimp for best texture.
  • Constant stirring prevents lumps in the sauce.