Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce

This is a classic comfort food dish. Making the Alfredo sauce from scratch is surprisingly easy and tastes infinitely better than anything from a jar. The key is using real Parmigiano-Reggiano and fresh garlic.

Here is a recipe for Creamy Shrimp Fettuccine with Homemade Alfredo Sauce.

Tips for the Best Results

• Don’t overheat the sauce: Once you add the cheese, use low heat. High heat will cause the sauce to break and become grainy.

• Grate your own cheese: Pre-shredded cheese contains starches that prevent it from melting smoothly.

• Reserve pasta water: This starchy water is liquid gold for adjusting the consistency of your sauce.

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Ingredients

For the Shrimp

• 1 lb (450g) large shrimp, peeled and deveined

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• Salt and black pepper, to taste

• A pinch of red pepper flakes (optional, for heat)

• 1 tablespoon butter

For the Homemade Alfredo Sauce

• 1/2 cup (1 stick) unsalted butter

• 4 cloves garlic, minced

• 2 cups heavy cream (or heavy whipping cream)

• 2 cups freshly grated Parmigiano-Reggiano cheese

• 1/4 teaspoon nutmeg (optional, but traditional)

• Salt and white pepper (or black pepper), to taste

For the Pasta

• 12 oz (340g) fettuccine pasta

• Fresh parsley, chopped (for garnish)

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Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a rolling boil. (It should taste like the sea).

2. Add the fettuccine and cook according to package directions until al dente.

3. Reserve about 1 cup of the starchy pasta water before draining. Drain the pasta and set aside.

Step 2: Cook the Shrimp

1. While the pasta is cooking, pat the shrimp completely dry with a paper towel. (This ensures they sear, not steam). Season them generously with salt and pepper.

2. Heat the olive oil in a large skillet over medium-high heat.

3. Add the shrimp in a single layer. Cook for 1-2 minutes per side until they are pink, opaque, and just cooked through.

4. Add the minced garlic and red pepper flakes (if using) and stir for about 30 seconds until fragrant.

5. Remove the shrimp from the skillet and set aside on a plate.

Step 3: Make the Alfredo Sauce

1. In the same skillet (to get all that shrimp flavor), reduce the heat to medium-low and melt the 1/2 cup of butter.

2. Add the 4 cloves of minced garlic and sauté for about 1 minute until fragrant. Do not let it brown.

3. Pour in the heavy cream. Bring it to a gentle simmer (not a rolling boil), whisking often. Let it cook for 3-5 minutes until it thickens slightly.

4. Reduce the heat to low. Gradually sprinkle in the grated Parmesan cheese, a handful at a time, whisking constantly until smooth between each addition.

5. Stir in the nutmeg, salt, and white pepper. Taste and adjust seasoning.

Step 4: Combine and Serve

1. If the sauce is too thick, add a splash of the reserved pasta water and stir until you reach your desired consistency. The starch in the water helps bind the sauce to the pasta.

2. Add the drained fettuccine and the cooked shrimp back into the skillet with the sauce.

3. Toss everything together gently for 1-2 minutes until the pasta is well coated and everything is heated through.

4. Garnish with fresh chopped parsley and extra Parmesan cheese. Serve immediately.

Enjoy your restaurant-quality meal!