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Shrimp Fettuccine Alfredo Recipe

Shrimp Fettuccine Alfredo Recipe
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★★★★★

4.9 from 13 reviews

This Shrimp Fettuccine Alfredo recipe combines tender, seasoned shrimp with creamy, cheesy Alfredo sauce and perfectly cooked fettuccine pasta. A classic Italian-American favorite, it’s rich, flavorful, and simple enough for a weeknight dinner yet elegant enough for guests.

Ingredients

Scale

Pasta

  • 1 lb fettuccine

Shrimp

  • 1 lb large shrimp, raw, peeled, deveined
  • 1 tbsp olive oil
  • 2 tsp Italian seasoning

Alfredo Sauce

  • 8 tbsp butter, divided
  • 1 tbsp fresh garlic, minced
  • 2 tbsp all-purpose flour
  • 1.5 cups heavy whipping cream
  • 1.5 cups 2% milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Romano cheese
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Garnish

  • Fresh parsley, chopped

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain well and set aside.
  2. Sauté the Shrimp: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the peeled and deveined shrimp and cook for 1 to 2 minutes per side until they turn opaque and are cooked through. Remove shrimp from the skillet, toss with Italian seasoning, cover lightly, and set aside.
  3. Prepare the Alfredo Sauce: In a medium saucepan over medium-high heat, melt the remaining 6 tablespoons of butter. Add the minced garlic and cook for about 1 minute, stirring frequently to avoid burning.
  4. Create the Roux: Reduce the heat to medium and whisk in the all-purpose flour, stirring constantly to form a smooth roux. Cook for about 1 minute to eliminate the raw flour taste.
  5. Add Dairy and Cheese: Gradually pour in the heavy cream and 2% milk while whisking continuously to avoid lumps. Add the grated Parmesan and Romano cheeses, stirring until the cheese has melted and the sauce thickens to a creamy consistency.
  6. Season the Sauce: Add salt and ground black pepper to taste, then remove the sauce from the heat.
  7. Combine Pasta and Sauce: Toss the cooked fettuccine in the Alfredo sauce until the pasta is evenly coated.
  8. Serve: Plate the coated pasta, top with the seasoned shrimp, and garnish with chopped fresh parsley and an optional sprinkle of Italian seasoning. Serve immediately with garlic bread or a crisp garden salad.

Notes

  • Use freshly grated cheese for the best texture and flavor in the Alfredo sauce.
  • Do not overcook the shrimp, as they become tough and rubbery.
  • Adjust the thickness of the sauce by adding more milk if it becomes too thick or simmering a little longer if too thin.
  • For a lighter option, substitute half-and-half for the heavy cream.
  • Ensure pasta water is salted generously to enhance flavor.

Nutrition

Keywords: Shrimp Fettuccine Alfredo, creamy pasta, Italian dinner, seafood pasta, Alfredo sauce

Find it online: https://recipeswithmia.com/shrimp-fettuccine-alfredo-recipe/