Shrimp Alfredo Recipe
This creamy Shrimp Alfredo features perfectly cooked fettuccine pasta tossed in a rich Parmesan cream sauce, complemented by tender, pan-seared shrimp and garnished with fresh parsley. A classic Italian-American favorite that’s quick and simple to prepare on the stovetop for a comforting and elegant meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 1 pound fettuccine pasta
Shrimp
- 1 pound raw shrimp, peeled and deveined, tails removed and patted dry
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
Sauce
- 4 tablespoons unsalted butter, divided
- 1 tablespoon minced garlic
- 2 cups heavy cream
- ½ cup hot spaghetti water
- 1 egg yolk
- 1 1/2 cups freshly grated parmesan cheese
Garnish
- 1 tablespoon parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions, but reduce the cooking time by 1 minute, so the noodles remain slightly firm as they will finish cooking in the sauce.
- Cook the shrimp: In a large sauté pan, heat 2 tablespoons of butter over medium-high heat. Season the shrimp with salt and cracked black pepper. Add the shrimp to the hot pan and cook for about 2 minutes on one side until it turns pink, then flip and cook for another 2 minutes until fully pink and opaque. Remove the shrimp from the pan and set aside.
- Sauté garlic and start the sauce: Add the remaining 2 tablespoons of butter to the same pan. Once melted, add the minced garlic and sauté for 2 minutes until fragrant but not browned. Slowly whisk in the heavy cream, gently heating it without letting it boil or curdle.
- Prepare egg mixture: In a small bowl, whisk together the egg yolk with ½ cup of the hot pasta water. This tempers the egg to prevent curdling when added to the sauce later. Set aside.
- Add cheese and combine with egg: Stir the freshly grated Parmesan cheese into the hot cream until it melts completely. Lower the heat to low and slowly whisk in the egg yolk mixture, stirring constantly to avoid curdling. Remove the pan from the heat once combined.
- Toss pasta and shrimp in sauce: Add the drained pasta directly to the sauce and toss well to coat each strand evenly. Then add the cooked shrimp and gently fold them in to combine.
- Garnish and serve: Sprinkle chopped parsley over the top and serve immediately while hot and creamy.
Notes
- Be sure not to overcook the fettuccine in the boiling water since it will finish cooking in the sauce.
- Temper the egg yolk with hot pasta water before adding to sauce to prevent scrambling.
- Use freshly grated Parmesan for best melting and flavor; pre-grated cheese often contains additives that affect texture.
- Adjust seasoning with extra salt and pepper to taste before serving.
- This dish is best served immediately for optimal creaminess and texture.
Keywords: Shrimp Alfredo, Fettuccine Alfredo, Creamy Pasta, Italian Seafood Pasta, Parmesan Sauce
Find it online: https://platedbyemma.com/shrimp-alfredo-recipe/
