Classic Shrimp Fettuccine Alfredo Recipe | Food Network Kitchen
Creamy, quick, and satisfying—master shrimp fettuccine alfredo at home with this foolproof, restaurant-quality recipe.
Shrimp Fettuccine Alfredo: A Creamy Classic
Few pasta dishes are as universally beloved as shrimp fettuccine alfredo. This classic recipe combines tender shrimp with silky, creamy alfredo sauce and perfectly cooked fettuccine for a meal that’s both comforting and elegant. Whether you’re cooking for a special occasion or a cozy weeknight, this dish delivers restaurant-quality flavor with minimal effort—and in less than 30 minutes.
Why This Recipe Works
Shrimp fettuccine alfredo is a crowd-pleaser for several reasons:
- Quick and Easy: With just a handful of ingredients and straightforward steps, even novice cooks can achieve great results.
- Versatile: The recipe is easily adaptable—add vegetables like spinach, peas, or broccoli for extra color and nutrition.
- Impressive Presentation: The creamy sauce clings to the pasta, and the shrimp add a touch of sophistication, making it perfect for entertaining.
Ingredients
For the best flavor and texture, use high-quality, fresh ingredients. Here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| Fettuccine | 12 oz |
| Olive oil | 2 Tbsp |
| Unsalted butter | 12 Tbsp (divided) |
| Jumbo shrimp (peeled, deveined) | 1 lb |
| Kosher salt | To taste |
| Black pepper | To taste |
| Heavy cream | 1 1/2 cups |
| Garlic cloves (minced) | 2 |
| Freshly grated Parmesan cheese | 2 cups (about 8 oz) |
| Fresh parsley (chopped) | 1/2 cup, plus more for serving |
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta, but do not rinse it—the starch helps the sauce cling better.
2. Sauté the Shrimp
While the pasta cooks, heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the shrimp and season with salt and pepper. Cook, stirring occasionally, until the shrimp turn pink and are just cooked through, about 2–2.5 minutes. Remove the shrimp from the skillet and set aside.
3. Make the Alfredo Sauce
In the same skillet, add the remaining 10 tablespoons of butter and the heavy cream. Cook over medium heat, stirring frequently, until the butter is melted and the mixture begins to simmer. Stir in the minced garlic and 1 1/2 cups of Parmesan cheese. Cook, stirring constantly, until the cheese melts and the sauce becomes smooth and creamy.
4. Combine Everything
Add the cooked pasta and shrimp to the skillet, tossing to coat evenly with the sauce. Sprinkle with chopped parsley and toss again. Taste and adjust the seasoning with salt and pepper if needed.
5. Serve
Transfer the pasta to a serving platter or individual plates. Sprinkle with the remaining Parmesan and extra parsley. Serve immediately for the best texture and flavor.
Tips for Success
- Shrimp Selection: Use fresh or thawed shrimp for the best flavor. For convenience, keep a bag of frozen peeled, deveined shrimp in your freezer for quick meals.
- Cheese Quality: Freshly grated Parmesan melts best and provides superior flavor compared to pre-grated cheese.
- Sauce Consistency: If the sauce is too thick, add a splash of reserved pasta water. If too thin, let it simmer a bit longer or add a touch more cheese.
- Add Vegetables: Toss in cooked broccoli, peas, or spinach for added color and nutrition just before serving.
Variations and Substitutions
- Pasta Options: Fettuccine is classic, but linguine, spaghetti, or even short pasta like cavatappi work well.
- Protein Alternatives: Substitute chicken, scallops, or even mushrooms for a vegetarian version.
- Sauce Variations: Add a pinch of red pepper flakes for heat, or a splash of white wine for extra depth.
Make Ahead and Storage
Shrimp fettuccine alfredo is best enjoyed fresh, but you can prepare components in advance. Cook the pasta and shrimp a few hours ahead, refrigerate separately, and reheat gently in the sauce just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the sauce may thicken upon reheating.
Serving Suggestions
Pair your shrimp fettuccine alfredo with:
- Garlic bread or a crisp green salad
- A glass of chilled white wine
- Roasted vegetables like asparagus or broccoli
Frequently Asked Questions (FAQs)
What’s the best way to thaw frozen shrimp?
Place the sealed bag of shrimp in the refrigerator overnight, or thaw quickly under cold running water. For best results, set the bag on a rimmed baking sheet in the fridge to catch any drips.
Can I make shrimp alfredo ahead of time?
The dish is best served immediately, but you can cook the pasta and shrimp in advance and toss them in the hot sauce just before serving to maintain the best texture.
What if I don’t have fettuccine?
Linguine, spaghetti, or even short pasta like cavatappi or farfalle are suitable substitutes.
How can I add more vegetables?
Stir in cooked broccoli, peas, or spinach with the pasta and sauce at the end for a nutritious twist.
Can I use pre-grated Parmesan?
Freshly grated Parmesan melts better and tastes superior, but pre-grated can be used in a pinch.
Nutritional Information
As a rich pasta dish, shrimp fettuccine alfredo is high in calories, fat, and protein. For a lighter version, consider using half-and-half instead of heavy cream or reducing the amount of butter. Adding vegetables also increases the fiber and vitamin content.
Conclusion
Shrimp fettuccine alfredo is a timeless dish that’s both easy to prepare and universally appealing. With its creamy sauce, succulent shrimp, and perfectly cooked pasta, it’s sure to become a favorite in your recipe rotation. Customize it with your favorite ingredients, and enjoy a restaurant-quality meal at home any night of the week.
