Creamy Shrimp Fettuccine Alfredo

Looking for a restaurant-quality dinner that you can whip up in your own kitchen? This Shrimp Fettuccine Alfredo is rich, comforting, and surprisingly simple to make. With juicy sautéed shrimp and a luscious cream sauce made from real butter and Parmigiano-Reggiano, it’s the kind of meal that feels like a treat but requires no fancy ingredients or advanced techniques.

Perfect for date night, family dinner, or any night you want to impress without the stress.

Ingredients

• Kosher salt

• 12 ounces fettuccine

• Olive oil, for tossing

• ¾ pound large shrimp (about 16), peeled and deveined, tails removed

• Freshly ground black pepper

• 1 stick (8 tablespoons) unsalted butter

• 2 cups heavy cream

• 2 pinches freshly grated nutmeg

• 1½ cups freshly grated Parmigiano-Reggiano cheese

Instructions

1. Cook the Pasta
   Bring a large pot of water to a boil and salt it generously. Add the fettuccine and cook according to package instructions until al dente tender but still firm. Drain and toss with a splash of olive oil to keep it from sticking.

2. Prep the Shrimp
   Arrange the shrimp in a single layer on a large plate or pie pan. Pat them dry thoroughly with a paper towel to ensure a good sear. Season both sides with salt and freshly ground black pepper.

3. Cook the Shrimp
   Heat a large skillet over medium heat and melt 2 tablespoons of the butter. Raise the heat to medium-high, and add the shrimp in a single layer. Let them cook undisturbed for 1–2 minutes until pink on the bottom. Flip and cook for another 2 minutes until fully pink and cooked through. Transfer to a bowl and set aside.

4. Make the Sauce
   Reduce heat to medium. Add the remaining 6 tablespoons of butter to the skillet, scraping up any browned bits with a wooden spoon. Once melted, whisk in the heavy cream and nutmeg. Bring the mixture to a gentle simmer and cook for 2 minutes.

5. Finish the Dish
   Lower the heat and whisk in the grated Parmigiano-Reggiano until fully melted and the sauce is smooth. Add the shrimp and pasta to the pan, and toss everything together until well coated. Season with additional salt and pepper to taste.

6. Serve Hot
   Serve immediately in warm bowls. Don’t worry if the sauce looks a little loose at first it thickens beautifully as it clings to the pasta.

Pro Tip

For maximum flavor and creaminess, use freshly grated Parmigiano-Reggiano cheese (not pre-shredded). It melts better and adds a rich, nutty depth to the sauce.

Nutrition Spotlight

Shrimp is a lean source of protein and provides a hefty dose of selenium, vitamin B12, and iodine. While this Alfredo is indulgent, it’s a worthwhile splurge that balances the richness of cream with the lightness of seafood. Pair with a crisp green salad or steamed broccoli to round out your plate.

Simple, satisfying, and full of flavor this Shrimp Fettuccine Alfredo is the kind of recipe that deserves a permanent spot in your dinner rotation.

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