Shrimp Fettuccine Alfredo
This quick and easy Shrimp Fettuccine Alfredo recipe will help you get a meal on the table in under 20 minutes. It's creamy, cheesy, buttery and tastes absolutely delicious with the savory, crispy shrimp on top.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb fettuccine
- 3 tablespoons unsalted butter
- 1 lb shrimp (peeled and deveined)
- Salt (to taste)
- Ground black pepper (to taste)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 egg yolk
- 1 cup grated parmesan cheese
- 1 tablespoon fresh parsley (chopped)
Instructions
- 1
Cook the fettuccine according to the package instructions, but undercook it by 2 minutes to ensure a firm texture. (Alternatively, you can transfer the cooked pasta to a bowl of ice water and let it cool for 2 minutes.) Drain and set aside.
- 2
Heat a skillet (or frying pan) over medium heat. Melt 1 tablespoon of butter in the skillet, then add the shrimp. Sprinkle with salt and ground black pepper, and cook the shrimp for 2 to 3 minutes per side, or until they turn pink. Remove the shrimp to a plate.
- 3
Add the remaining butter and minced garlic to the skillet, and cook until the garlic becomes aromatic and golden brown. Add the all-purpose flour and continue stirring until it is cooked and no lumps remain. Pour in the heavy cream and whole milk, stirring constantly. Next, whisk in the egg yolk.
- 4
Finally, add the grated Parmesan cheese and continue whisking until the cheese melts. (If the sauce becomes too thick, add 2 to 3 tablespoons of the cooked pasta water.) Taste the sauce and adjust the salt if needed.
- 5
Once the Alfredo sauce is ready, lower the heat. Add the shrimp and cooked pasta, and toss well to coat with the sauce. Serve immediately, garnished with freshly chopped parsley and additional grated Parmesan cheese.