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A white bowl filled with creamy fettuccine alfredo topped with pink sautéed shrimp and fresh parsley.

Shrimp Alfredo

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 850 kcal

Ingredients
  

  • 1 lb fettuccine pasta
  • 1 lb large shrimp, peeled and deveined
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 2 cloves garlic , minced
  • 1.5 cups freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sal t
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  • Pat shrimp dry with paper towels and season with a pinch of salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
  • In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  • Whisk in heavy cream and bring to a gentle simmer. Let simmer for 3-5 minutes until slightly thickened.
  • Lower heat to medium-low and whisk in grated Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg.
  • Add the cooked pasta and sautéed shrimp to the sauce. Toss to coat evenly. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
  • Garnish with fresh parsley and serve immediately.