The First Bite
I remember my first taste of Shrimp Fettuccine Alfredo. The creamy sauce coated every strand of pasta perfectly. Juicy shrimp peeked out from the rich, cheesy goodness. It was pure comfort in a bowl. Ever wondered how you could turn a simple pasta night into something unforgettable?
My Kitchen Adventure
My first try making this dish was a mess. I added the egg yolk too fast. The sauce almost turned into scrambled eggs! I saved it with a little pasta water. This taught me that great food comes from trying, not from being perfect. Home cooking is about the love you stir in.
Why It Tastes So Good
Two things make this dish special. The creamy Parmesan sauce clings to the fettuccine. The tender shrimp adds a sweet, savory flavor. Which flavor combo surprises you most? Is it the cheese and shrimp? Tell me your thoughts below.
A Dish With History
This pasta has Italian-American roots. It started in Rome a long time ago. The original recipe did not even have shrimp! *Did you know Alfredo sauce got famous in America?* It became a classic in restaurants everywhere. What is your favorite pasta dish to make at home?
| Ingredient | Amount | Note |
|---|---|---|
| Fettuccine | 1 lb. | |
| Kosher salt | To taste | |
| Butter | 3 tbsp. | divided |
| Shrimp | 1 lb. | peeled and deveined, tails removed |
| Freshly ground black pepper | To taste | |
| Garlic | 2 cloves | minced |
| All-purpose flour | 2 tbsp. | |
| Heavy cream | 1 c. | |
| Whole milk | 1/2 c. | |
| Egg yolk | 1 | |
| Freshly grated Parmesan | 1 c. | plus more for garnish |
| Chopped parsley | 1 tbsp. | for garnish |
My Easy Shrimp Fettuccine Alfredo
Step 1
Boil your fettuccine in salty water. Cook it until it is just tender. Always save a cup of the starchy pasta water. You will need it for your sauce later.
Step 2
Melt one tablespoon of butter in a big pan. Cook your shrimp until they turn pink. Season them well with salt and pepper. Set them aside on a clean plate.
Step 3
Melt the rest of the butter in that pan. Cook the minced garlic for one minute. Whisk in the flour and cook for two minutes. This gets rid of the raw flour taste.
Step 4
Stir in the heavy cream and whole milk. Whisk the egg yolk into the sauce. Bring it all to a gentle simmer. Whisk in the parmesan cheese until it melts.
Step 5
Add your cooked pasta and shrimp back to the pan. Toss everything together in the creamy sauce. If the sauce is too thick, add pasta water. (My hard-learned tip: grate your own parmesan! The bagged stuff won’t melt as smoothly).
What is the key to a smooth, lump-free Alfredo sauce? Share below!
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner, Pasta
Three Fun Twists on This Classic
This dish is so easy to change up. Try one of these fun ideas for your next meal. Each one gives the pasta a whole new feeling.Chicken & Broccoli: Swap shrimp for cooked chicken. Add steamed broccoli florets with the pasta.
Spicy Cajun: Toss the shrimp in Cajun seasoning. Add a pinch of red pepper flakes to the sauce.
Summer Garden: Skip the shrimp. Stir in fresh cherry tomatoes and spinach at the end.
Which creative spin would you try first? Let me know in the comments!
How to Serve Your Perfect Pasta
This rich pasta deserves the perfect setup. I love to serve it with a simple side salad. Some garlic bread is also great for soaking up the sauce. For a drink, a crisp white wine is my pick. A chilled glass of lemonade works well too for a non-alcoholic option.Which would you choose tonight: the wine or the lemonade?
Storing Your Leftover Alfredo
Let your pasta cool completely first. Store it in a sealed container in the fridge. It will stay good for up to three days. You can freeze the sauce alone for a month. My grandkids love finding this ready for dinner.
Reheat it gently in a skillet. Add a splash of milk or cream. This keeps the sauce from getting oily. Why does this matter? Fresh pasta sauces break easily. A low heat saves your meal.
Fixing Common Alfredo Problems
Sauce too thin? Let it simmer a bit longer. It will thicken up as it reduces. Sauce too thick? Use that reserved pasta water. Add a tablespoon at a time.
Cheese clumping means your heat was too high. Always grate your own parmesan for smoother melting. What’s your biggest kitchen disaster? I once used salt instead of sugar in cookies!
Your Alfredo Questions Answered
Can I make this gluten-free?
Yes! Use your favorite gluten-free fettuccine. The sauce is naturally gluten-free with the flour swap.
How can I make it ahead?
Prep the sauce and shrimp separately. Combine everything when you cook the pasta.
What can I use instead of shrimp?
Grilled chicken or sautéed mushrooms work great. It’s a very flexible recipe.
Can I double this for a crowd?
Absolutely. Use a very large pot for your pasta. You might need to cook in batches.
Is whole milk necessary?
It gives the richest flavor. But 2% milk will work in a pinch.
Share Your Masterpiece
I hope this dish brings joy to your table. It is a true comfort food classic. Seeing your creations makes my day. Did you add your own special twist?
Show me your plate! Tag @AmeliaHartwell on Pinterest.
Happy cooking! —Amelia Hartwell.
Shrimp Fettuccine Alfredo Recipe for Creamy Pasta
Description
A rich and creamy pasta dish featuring tender shrimp and a homemade Alfredo sauce.
Ingredients
Instructions
- In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package instructions. Drain, reserving 1 c. pasta water.
- In a large skillet over medium heat, heat 1 tablespoon butter until melted. Add shrimp, season with salt and pepper and cook until pink and completely opaque, 2 to 3 minutes per side. Remove shrimp from skillet and set aside.
- Into the pan, add remaining 2 tablespoons butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk in flour and cook until no longer raw, 2 minutes. Stir in heavy cream and milk, then whisk in egg yolk. Bring to a low simmer and whisk in parmesan. When cheese is melted and sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. If sauce is too thick to coat pasta evenly, add reserved pasta water, 1 tablespoon at a time, until sauce is glossy. Season with salt and pepper.
- Garnish with more parmesan and parsley.
Notes
- For best results, use freshly grated Parmesan cheese as it melts more smoothly into the sauce.
