Shrimp Fettuccine Alfredo Recipe

Shrimp Fettuccine Alfredo is a classic dish, with plump shrimp, tender fettuccine, and a luxuriously creamy Alfredo sauce with parmesan cheese!

Course Main Dishes

Cuisine American, Italian

Keyword Shrimp Fettuccine Alfredo

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 435kcal

Author Michele @ Flavor Mosaic

Cook the noodles according to the directions on the package, minus 1 minute. They will cook a little more in the sauce so you don’t want to overcook them.
In a large skillet or sauce pan, heat 2 tablespoons of butter, over medium heat.
Season the shrimp with salt and pepper and add to the hot skillet.
Cook the shrimp for 2 minutes on one side or until the shrimp turns pink, then flip and cook the shrimp on the other side until it turns pink. (approximately 2 minutes.) Carefully remove the shrimp from the pan.
Add the remaining butter to the pan and cook the garlic for 1 minute.
Lower the heat and whisk in the cream, making sure it doesn’t heat too quickly and curdle.
In a small bowl, whisk a half cup of the hot spaghetti water into the egg, then set aside.
Add the parmesan cheese to the hot cream and stir till melted, turn on low. Slowly whisk in the egg, making sure not to curdle. Remove from the heat.
Add the noodles and toss to coat, add the shrimp and garnish with parsley.

The pasta should be al dente so be careful not to overcook it otherwise it will become mushy which is rather unappetizing.
Overcooked shrimp will turn rubbery. Make sure that you keep a close watch on the shrimp as it cooks quickly. Remove the shrimp from the heated pan as soon as they turn pink.
Freshly grated Parmesan will always provide the best taste. Pre-grated cheese is usually coated with ingredients to extend the shelf life which reduces the flavor and ability to melt well.
The egg yolk is key to achieving a creamy Alfredo sauce. Whisking the egg yolk with the hot spaghetti water until smooth and creamy is essential so that you prevent the yolk from scrambling!
Medium to large sized raw shrimp are best for this shrimp fettuccine alfredo but if you are using frozen shrimp then be sure to first thaw them and pat them dry prior to cooking otherwise they will end up soggy from all the excess moisture.
If the sauce is too thick, add a small amount of hot spaghetti water to thin it, whisking the sauce continually so that the egg yolk doesn’t scramble. And if your sauce isn’t thick enough, add in some extra flour or cornstarch until you achieve the desired consistency.
Cook the creamy alfredo sauce over low heat to prevent it from burning and curdling.
Store in an airtight container in the refrigerator for up to 5 days.