My Shrimp Fettuccine Alfredo recipe is an easy, fast to prep do any time meal. I am talking about plump soft sautéed shrimp with tender fettuccine noodles.
Shrimp Fettuccine Alfredo recipe is an easy, fast to prep do any time meal. I am talking about plump soft sautéed shrimp with tender fettuccine noodles drenched with an awesome creamy garlic – parmesan sauce.
Hopefully this is a recipe that you can perfect without too much practice. I know once you cook Shrimp Fettuccine Alfredo a time or two that it will become one of your favorites because of the short amount of time it takes to put together such a delicious restaurant quality dish.
Alfredo sauce is the main ingredient in this dish.
Alfredo sauce is not very difficult to make, as a matter of fact if you strip it down to the basics true Alfredo sauce consists of just a few ingredients.
The basis to this sauce is butter, cream or heavy cream, freshly grated parmesan cheese and salt and pepper to taste, everything else is added to give flavor to whatever is accompanied in the dish being made ( such as garlic for shrimp).
It is very important that you use a goo parmesan cheese so, if you are buying a pre-shredder parmesan cheese try to get a brand that does not contain cellulose powder .
I think it’s always best to purchase a small wedge and grate your own because some of the pre-shredded stuff doesn’t even melt, “ain’t that a kick in the chops”.
In this recipe I cook the shrimp to a certain point and remove them from the pan, this is to allow all of the pasta to absorb the sauce properly without over cooking the shrimp. Never under estimate how long shrimp takes to cook.
There are many recipes that require adding an egg or an egg yolk to the sauce, however I have never found that technique useful for producing a really great Alfredo.
When cooking pasta for Alfredo you should finish the process 2 – 3 minutes before the package instructions recommend. Pasta for this should be cooked al dente Italian for “to the tooth” or in our case “tender” but, if you prefer a softer texture then do that.
When you have leftovers
A dish made of seafood and cream will not hold for a long period of time in your refrigerator so, try not to keep this treasure bottled up for more than 48 hours.
Make it your own
This is a dish with many variables add 4oz cooked chicken breast strips for shrimp and chicken Alfredo or 4 oz scallops for shrimp and scallops Alfredo (sauté scallops with shrimp). Once you have the basics be creative.
Can I Freeze It
This dish keeps well in the freezer but there is one little caveat, I find it best to separate my pasta from the shrimp or any other protein and freeze the in separate package for best results.
Thaw under refrigeration in possible.
When reheating use a sauce pan over medium heat. The sauce may require a little milk, cream, broth or water to achieve correct consistency. You can add your protein to pan about half way through reheat.
Here is a short video on Shrimp Fettuccine Alfredo preparation the full version is near the bottom of the recipe card.
Shrimp Fettuccine Alfredo
- In a large pot add enough cold water to cook pasta about twice the amount of water to pasta, add a little salt and heat over high heat until boiling. Once it is boiling, add fettuccine and cook according to package instructions. Strain and set aside but keep some of the pasta water just in case you should need to thin out the sauce.
In a large pot add enough cold water to cook pasta about twice the amount of water to pasta, add a little salt and heat over high heat until boiling. Once it is boiling, add fettuccine and cook according to package instructions. Strain and set aside but keep some of the pasta water just in case you should need to thin out the sauce.
In a large skillet or sauce pan add olive oil and heat to a medium heat.
Lightly season shrimp with salt and pepper and cook in oil for a minute or two on each side until a little pink shows.
Then add chopped garlic and butter and cook for 1 to 2 minutes, do not brown garlic.
Remove shrimp and garlic from pan, set aside.
Return pan to heat and stir in heavy cream.
Let heavy cream cook and reduce for 4 to 6 minutes. Add half of the parmesan cheese to the mixture and mix well until smooth let simmer about 2 minutes, do not boil. Mix until all cheese is melted.
Toss sauce with fettuccine pasta, shrimp and garlic add the rest of the parmesan cheese. Once it is tossed if too thick add a little of the pasta water.
Transfer to a bowl or plate and garnish with a little chopped parsley if you like.
- Amount Per Serving
- Calories 653
- % Daily Value *
- Total Fat 41.2g64%
- Saturated Fat 21.3g107%
- Cholesterol 197mg66%
- Sodium 475mg20%
- Total Carbohydrate 45g15%
- Dietary Fiber 2.1g9%
- Protein 28.89g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.