Shrimp Fettuccine Alfredo
Shrimp Fettuccine Alfredo is a combination of succulent and flavorful shrimp, homemade alfredo sauce, and tender pasta. If you love seafood and decadent, then you'll love this quick and easy recipe. Take it to the next level by making this Shrimp Fettuccine Alfredo with your own homemade pasta!
Servings: 6 servings
Ingredients
- 1 pound fettuccine
Sauce:
- 4 tablespoons butter
- 4 cloves garlic minced
- 1 1/2 cups heavy cream divided
- 1 1/2 cups parmesan cheese grated
Shrimp:
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves minced
- 1/2 cup dry white wine
- 1/2 teaspoon kosher salt or to taste
- 1/8 teaspoon crushed red pepper flakes or to taste (I don't measure, I just toss some in)
- freshly ground black pepper
- 1 pound extra-large raw shrimp shelled and deveined, tail on
- 4 teaspoons fresh parsley minced
- 1 tablespoon lemon juice Freshly squeezed juice of half a lemon
Instructions
- Cook 1 pound fettuccine in large pot of salted water. Drain and set aside.
- While the pasta is cooking, you can make the alfredo sauce in one pan and the 1 pound extra-large raw shrimp in a separate skillet.
- For the alfredo sauce, add 4 tablespoons butter and 4 cloves garlic to a saute pan and heat over low heat. Allow to cook until the butter is infused with the garlic, about 5 minutes. Add 1 cup of the 1 1/2 cups heavy cream, stir, and allow to come to a simmer. Increase heat to medium, if needed. Cook for 5 minutes, stirring occasionally. Remove from heat and immediately add in 1 1/2 cups parmesan cheese and remaining heavy cream. Stir to combine. It will take several minutes for the cheese to melt. It will look goopy at first and then the sauce will be creamy and smooth. If sauce needs to be thinned, add additional heavy cream.
- To make the shrimp, melt 2 tablespoons butter with 2 tablespoons extra-virgin olive oil over low heat in large skillet. Add 4 garlic cloves and sauté until garlic is infused and fragrant, about 5 minutes. Add 1/2 cup dry white wine, 1/2 teaspoon kosher salt, 1/8 teaspoon crushed red pepper flakes, and freshly ground black pepper and bring to a simmer over medium heat. Let wine reduce by half, which will take a few minutes. Add shrimp in a single layer and sauté until they just turn pink, 2 to 4 minutes each side depending upon their size. Stir in the 4 teaspoons fresh parsley and 1 tablespoon lemon juice.
- To serve, toss hot cooked pasta and shrimp in alfredo sauce sauce and serve immediately.
Nutrition
Calories: 848kcal | Carbohydrates: 60g | Protein: 37g | Fat: 49g | Saturated Fat: 26g | Cholesterol: 382mg | Sodium: 1345mg | Potassium: 564mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4850IU | Vitamin C: 58.9mg | Calcium: 537mg | Iron: 5.9mg