Description

This creamy shrimp fettuccine pasta with homemade Alfredo sauce is the ultimate comfort food — rich, velvety, and packed with succulent shrimp. The homemade Alfredo sauce, made from scratch with butter, cream, and Parmesan, coats every strand of fettuccine perfectly, creating a luscious dish that’s sure to impress. Quick and easy to prepare, it’s ideal for a special weeknight dinner or a casual date night at home.

The combination of tender shrimp and silky sauce brings a delightful balance of flavors and textures. Plus, making your own Alfredo sauce means you can control the freshness and richness, avoiding preservatives found in store-bought versions.

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Ingredients (serves 4)

• 12 oz fettuccine pasta
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and black pepper, to taste
• ¼ teaspoon nutmeg (optional)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Cook fettuccine according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
2. In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally.
5. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and nutmeg if using.
6. Add the cooked fettuccine and shrimp to the sauce, tossing gently to combine. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.
7. Garnish with fresh parsley and serve immediately.

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Nutrition (approximate per serving)

• Calories: 620 kcal
• Protein: 40 g
• Fat: 38 g
• Carbohydrates: 42 g
• Fiber: 2 g

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Tips & Tricks

• Use fresh, high-quality Parmesan for the best flavor and creamy texture.
• Don’t overcook the shrimp — they cook very quickly and become rubbery if left too long.
• For extra flavor, add a splash of white wine to the sauce before adding cream.
• Swap fettuccine for linguine or tagliatelle if preferred.
• Garnish with lemon zest or a squeeze of lemon juice for a fresh twist.

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