Shrimp Fettucine Alfredo Recipe
This easy shrimp fettuccine alfredo recipe makes a restaurant-quality shrimp pasta with a flavorful, creamy alfredo sauce that is loaded with parmesan flavor.
The homemade alfredo sauce is absolutely the soul of this dish. It yields a rich, creamy sauce with butter, whole milk, heavy cream, egg yolk, and parmesan cheese.
In this recipe, I added minced garlic to jazz up the flavor and all-purpose flour to thicken the texture of the final dish. Stir and cook all ingredients for 5 minutes, and you should have the most authentic alfredo sauce ready to go.
Why This Recipe Works?
This recipe takes less than 20 minutes to make from start to finish. It’s one of our favorite recipes for busy weeknights.
Shrimp fettuccine alfredo is quite expensive when ordering in Italian restaurants, but you can make it home for a fraction of the cost.
This recipe makes a luxurious taste with only a few simple steps, and it’s perfect for any occasion. You may also double the recipe to make a large batch for parties or big events.
Shrimp Fettuccine Alfredo Ingredients
It only calls for a few staple ingredients:
- Unsalted butter
- Ground black pepper
- All-purpose flour
- Heavy cream
- Whole milk
- Egg yolk
- Grated parmesan cheese
- Fresh parsley
To make this ultimate creamy sauce, heavy cream is a must. However, you may also use cream cheese as a substitute if you don’t have heavy cream.
Choose either grated parmesan cheese or freshly shredded parmesan for this recipe to make the most decadent, cheesy sauce.
How To Make Shrimp Fettuccine Alfredo?
First, cook fettuccine according to the package instruction.
Secondly, pan sear the shrimp in a skillet with butter and seasonings. Cook for a few minutes until pink, then set aside.
Next, stir-fry the minced garlic with melted butter in a skillet and stir in all-purpose flour, whole milk, heavy cream, and egg yolk. Constantly whisk and cook the sauce until it thickens, then finish it with grated parmesan cheese.
Finally, add cooked fettuccine and shrimp back to the sauce, stirring to combine well. Serve immediately with freshly chopped parsley.
For the best result, please follow my tips:
- Cook the fettuccine to al dente. You want to undercook the fettuccine for 2 minutes so every strand has a firm bite. To ensure the fettuccine is not overcooked, you may also cool down the cooked fettuccine in a bowl of ice water for 2 minutes, then drain and set aside.
- Choose big fresh shrimp or jumbo prawns with shells and heads for the best result. Fresh shrimp bring a sweet and briny taste to the pasta and become crispy and succulent once cooked.
- To make a smooth and creamy sauce without clumping, constantly stir the mixture until all ingredients are well combined.
FREQUENTLY ASKED QUESTIONS
How to store leftover shrimp fettuccine alfredo?
Store the leftovers in an airtight container and refrigerate for up to 3 days. To reheat, microwave for a few minutes or until the sauce becomes smooth. Serve with more grated parmesan cheese on top for the best taste.
Can I add vegetables to shrimp fettuccine alfredo?
Yes, broccoli, asparagus, green peas, or spinach will be great for shrimp fettuccine alfredo. You may cook these vegetables by boiling them for the final few minutes of cooking the pasta.
How Many Calories Per Serving?
This recipe has 821 calories per serving.
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- 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)
- Cook fettuccine according to the package instructions. Undercook fettuccine for two minutes to get a firm texture. (You may also transfer the cooked pasta to a bowl of ice water, and let it cool down for 2 minutes.) Drain and set aside.
- Heat a skillet (or a frying pan) on medium heat. Melt one tablespoon of butter in the skillet, then add shrimp. Sprinkle salt and ground black pepper, and cook shrimp for 2 to 3 minutes per side. Once the shrimp turn pink, remove them to a plate.
- Add remaining butter and minced garlic to the skillet, and cook until the garlic becomes aromatic and golden brown. Add all-purpose flour, and keep stirring until cooked and no lumps remain. Pour in heavy cream and whole milk, stirring constantly. Next, whisk in egg yolk.
- Finally, add grated parmesan cheese and keep whisking until the cheese melts. (Add 2 to 3 tablespoons of cooked pasta water if the sauce gets too thick.) Taste the sauce to add more salt if desired.
- Once the Alfredo sauce is ready, lower the heat. Add shrimp and cooked pasta, and toss well with the sauce. Serve immediately with freshly chopped parsley and more grated parmesan cheese.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.