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Shrimp Fettuccine Alfredo

Creamy homemade Alfredo sauce tossed with shrimp and fettuccine for an easy weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 lb fettuccine
  • 3 tablespoons unsalted butter
  • 1 lb shrimp peeled and deveined
  • salt to taste
  • ground black pepper to taste
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 egg yolk
  • 1 cup Parmesan cheese grated
  • 1 tablespoon fresh parsley chopped

Instructions

  • Bring a large pot of salted water to a boil and cook the fettuccine according to package directions, stopping 2 minutes before the package time so the pasta is slightly undercooked; reserve 2–3 tablespoons of pasta cooking water, then drain.
  • Heat a large skillet over medium heat and melt 1 tablespoon of the butter. Add the shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque. Transfer the shrimp to a plate.
  • Add the remaining 2 tablespoons butter to the skillet and sauté the minced garlic until fragrant and lightly golden, about 30–60 seconds.
  • Sprinkle the flour over the garlic and butter, stirring constantly until the flour is cooked and no lumps remain, about 1 minute.
  • Slowly whisk in the heavy cream and whole milk, then remove the skillet from the heat and whisk in the egg yolk until smooth.
  • Return the skillet to low heat, add the grated Parmesan, and whisk until the cheese melts and the sauce is smooth; if the sauce is too thick, loosen with 2–3 tablespoons reserved pasta water.
  • Lower the heat, add the cooked fettuccine and cooked shrimp to the sauce, and toss gently until everything is evenly coated.
  • Serve immediately topped with chopped parsley and additional grated Parmesan if desired.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Measuring Cups and Spoons
  • Wooden spoon or spatula
  • Whisk
  • Knife
  • Cutting Board

Notes

  • Cook the fettuccine to al dente by stopping 2 minutes before the package time.
  • Cooling pasta in ice water for 2 minutes helps prevent overcooking.
  • Use large fresh shrimp or jumbo prawns for best results.
  • Whisk constantly when adding dairy and egg yolk to avoid clumping.