(An indulgent, creamy pasta dish featuring succulent shrimp, tender fettuccine, and a velvety homemade Alfredo sauce. It’s the ultimate comfort food that feels like a restaurant-worthy dish you can make at home!)
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Shrimp:
- 1 lb (450g) shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- Salt and pepper, to taste
For the Alfredo Sauce:
- 1/2 cup (1 stick) unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 cups freshly grated Parmesan cheese (don’t skimp on the quality!)
- Salt and freshly cracked black pepper, to taste
- A pinch of nutmeg (optional, for extra depth of flavor)
For the Pasta:
- 12 oz (340g) fettuccine pasta (or your preferred pasta)
- Fresh parsley, chopped (for garnish)
- Extra grated Parmesan (for topping)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, usually about 9-10 minutes. Drain, reserving a cup of pasta water, and set aside.
- Prepare the Shrimp:
- While the pasta cooks, season the shrimp with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Alfredo Sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Pour in the heavy cream and milk, stirring to combine. Bring the mixture to a simmer, stirring frequently, and cook for about 3-4 minutes, until the sauce thickens slightly.
- Reduce the heat to low and whisk in the freshly grated Parmesan cheese until smooth and creamy. Season with salt, pepper, and a pinch of nutmeg if desired. If the sauce is too thick, add a little pasta water to reach your desired consistency.
- Combine Pasta and Shrimp with Sauce:
- Add the cooked fettuccine pasta directly to the skillet with the Alfredo sauce, tossing to coat the pasta evenly. Add the cooked shrimp to the skillet and gently stir everything together.
- If needed, add a bit more pasta water to loosen the sauce and make it creamy.
- Serve and Garnish:
- Divide the creamy shrimp fettuccine among plates and garnish with fresh parsley and extra Parmesan cheese. Serve immediately, and enjoy!
Do’s and Don’ts
DO:
- Use freshly grated Parmesan for the best smoothness in your sauce. Pre-grated cheese tends to have anti-caking agents that can make the sauce grainy.
- Adjust the creaminess of the sauce by adding a splash of pasta water until it reaches the consistency you like.
DON’T:
- Overcook the shrimp—just 2-3 minutes per side is enough. They’ll continue cooking once you add them back to the sauce.
- Skip the nutmeg—it’s a small touch, but it adds a subtle, delicious depth to the sauce.
Pro Tips:
- For an even richer flavor, you can substitute the whole milk for more heavy cream.
- Add a little lemon zest or a squeeze of fresh lemon juice over the finished dish for a bright, zesty contrast to the creamy sauce.
- Want to make this dish extra indulgent? Stir in a handful of cooked bacon or pancetta for an added savory twist.
This Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce is a dreamy, comforting dish that combines the rich flavors of shrimp and a luxurious, creamy sauce. Perfect for a date night, family dinner, or anytime you want to treat yourself! 🍤🍝🧀
