Creamy Shrimp Fettuccine Alfredo (Printer-Friendly)
Succulent shrimp and fettuccine combine in a creamy parmesan sauce cooked all in one pan.
# What You’ll Need:
→ Dairy
01 -
2 tablespoons unsalted butter
02 -
240 milliliters whole milk
03 -
120 milliliters heavy cream
04 -
60 grams freshly grated Parmesan cheese
→ Seafood
05 -
450 grams large shrimp, peeled and deveined
→ Pasta
06 -
225 grams fettuccine noodles
→ Produce
07 -
3 cloves garlic, finely minced
08 -
2 tablespoons fresh parsley, chopped
→ Liquids & Broth
09 -
240 milliliters low sodium chicken broth
→ Spices & Seasonings
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
A pinch of ground nutmeg
# Steps to Follow:
01 -
Melt 2 tablespoons butter in a large skillet over medium heat; add shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside to prevent overcooking.
02 -
Add remaining butter to the skillet, then toss in minced garlic and stir continuously for about 30 seconds until fragrant, careful not to burn.
03 -
Pour in chicken broth and whole milk, then scatter fettuccine into the pan. Use tongs to separate noodles ensuring all are coated. Bring to a gentle boil, cover, reduce heat to low, and simmer for 11 minutes, stirring every few minutes until pasta is just al dente.
04 -
Remove lid and stir in heavy cream, grated Parmesan, black pepper, and nutmeg. Cook gently over low heat, stirring until cheese melts and sauce thickens to a glossy consistency.
05 -
Return shrimp to the pan, remove from heat, and let rest uncovered for 5 minutes to allow sauce to thicken and flavors to meld.
06 -
Sprinkle chopped fresh parsley over the dish just before serving for brightness and color. Serve directly from the skillet for rustic appeal.
# Helpful Hints:
01 -
Pat shrimp dry before cooking to achieve a better sear.
02 -
Letting pasta rest after cooking thickens the sauce naturally without additional flour.
03 -
Freshly grate Parmesan cheese for optimal melting and flavor.