Shrimp Fettuccine Alfredo

Ready to create a restaurant-quality Shrimp Fettuccine Alfredo right in your kitchen? This creamy, indulgent pasta dish combines tender shrimp with a rich, velvety sauce that clings perfectly to each strand of fettuccine. Let me show you how to make this classic Italian-American favorite step by step.

Ingredients:

• Main Ingredients:
  • 1 pound fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons butter, divided
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1½ cups freshly grated Parmesan cheese
  • ½ cup freshly grated Romano cheese
  • Salt and black pepper to taste
• Optional Additions:
  • Fresh parsley, chopped
  • Red pepper flakes
  • Additional grated Parmesan for serving
• Pro Tips:
  • Use block Parmesan and grate it fresh – pre-grated cheese won’t melt properly
  • Heavy cream can be substituted with half-and-half, but sauce will be thinner
  • Contains shellfish, dairy, and gluten – see FAQ for alternatives

Step-by-Step Instructions:

1. Bring a large pot of salted water to boil. Your water should taste like sea water for properly seasoned pasta.
2. While waiting for water to boil, prep shrimp:
   • Pat shrimp dry with paper towels
   • Season with salt and pepper
   • Ensure shrimp are completely thawed if frozen
3. Cook fettuccine according to package directions until al dente (usually 10-12 minutes). Reserve 1 cup of pasta water before draining.
4. While pasta cooks, prepare the shrimp:
   • Melt 2 tablespoons butter in a large skillet over medium-high heat
   • Add shrimp and cook 2-3 minutes per side until pink and slightly curled
   • Remove shrimp and set aside
5. Make the Alfredo sauce:
   • In the same skillet, add remaining butter and minced garlic
   • Sauté garlic until fragrant (about 30 seconds)
   • Pour in heavy cream and bring to a gentle simmer
   • Gradually stir in both cheeses until melted and smooth
6. Combine everything:
   • Add cooked pasta to the sauce
   • Toss until well coated, adding pasta water if needed to reach desired consistency
   • Fold in the cooked shrimp
   • Season with additional salt and pepper to taste

Key Details:

🍽️ Servings: 6 people
⏲️ Total Time: 30 minutes (Prep: 10 mins | Cook: 20 mins)
🔥 Calories: ~650 per serving
⚙️ Equipment: Large pot, colander, large skillet, grater, measuring cups and spoons

Pro Tips & Variations:

• Don’t overcook the shrimp – they should form a ‘C’ shape when done, not an ‘O’
• Warm your cream to room temperature before adding to prevent sauce separation
• Toss pasta in the sauce immediately after draining for best coating
• For a lighter version, substitute some cream with pasta water

Storage Instructions:

• Refrigerate leftovers in an airtight container for up to 3 days
• Reheat gently on stovetop with a splash of cream or milk
• Not recommended for freezing as cream sauce may separate

Frequently Asked Questions:

• Can I use frozen shrimp?
  
  Yes, but thaw completely and pat dry before cooking
• Why is my sauce grainy?
  
  This usually happens when cheese is added to too-hot cream or when using pre-grated cheese
• Can I make this gluten-free?
  
  Yes, simply substitute with your favorite gluten-free fettuccine
• What can I substitute for heavy cream?
  
  Half-and-half works but will create a thinner sauce. Avoid milk as it’s too thin