Go Back
Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 8 oz fettuccine
  • 1 lb large shrimp (21–25 count), peeled and deveined
  • 3 tbsp unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 ½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ tsp fine sea salt, plus more for pasta water
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh parsley

Method
 

  1. Boil fettuccine in salted water until al dente, reserving 1 cup pasta water before draining.
  2. Pat shrimp dry, season lightly, and sear in 1 tbsp butter over medium-high heat until pink and opaque, about 2 minutes per side. Set aside.
  3. In the same skillet, melt remaining 2 tbsp butter over medium heat. Sauté garlic 30 seconds, add cream, and simmer until thickened, about 4 minutes. Off heat, whisk in Parmesan until smooth.
  4. Return shrimp and drained pasta to the skillet. Toss with black pepper and most of the parsley, adding reserved pasta water a splash at a time until the sauce is silky. Serve immediately with remaining parsley.

Notes

The sauce thickens fast once the Parmesan goes in, so work quickly when tossing the pasta. If the dish sits for a minute before serving, the sauce will cling beautifully but may tighten up; just add another spoonful of warm pasta water or cream to loosen it.