Description
This Shrimp Fettuccine Alfredo is a creamy, comforting pasta dish that combines succulent sautéed shrimp with rich Alfredo sauce made from butter, garlic, chicken broth, milk, parmesan cheese, and heavy cream. Perfect for a quick and elegant meal, it delivers a luxurious flavor in just 30 minutes.
Ingredients
Scale
Shrimp
- 3 tablespoons unsalted butter, divided
- 16 ounces large shrimp, peeled and deveined with tails removed
- 2 cloves garlic, minced
Liquid Ingredients & Dairy
- 16 ounces chicken broth
- 8 ounces whole milk
- 1 cup freshly grated parmesan cheese
- 4 ounces heavy cream
Pasta & Seasoning
- 8 ounces fettuccine noodles, dry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
Instructions
- Cook the Shrimp: In a sauté pan over medium heat, add two tablespoons of butter. Once melted, add the peeled and deveined shrimp. Cook them for 1-2 minutes on each side until they turn opaque and are thoroughly cooked. Remove the shrimp from the pan and set aside.
- Make the Sauce: In the same pan, add the remaining tablespoon of butter and the minced garlic. Sauté briefly until the garlic becomes fragrant but not browned. Pour in the chicken broth and whole milk, then add the dry fettuccine noodles along with the kosher salt, pepper, and nutmeg. Cover the pan and simmer gently for about 11 minutes, until the pasta is al dente and most of the liquid has been absorbed.
- Finish the Dish: Stir in the freshly grated parmesan cheese and heavy cream, mixing thoroughly to create a smooth and creamy sauce. Return the cooked shrimp to the pan and toss gently to combine everything evenly. Let the dish rest off the heat for 5 minutes to allow the sauce to thicken and the flavors to meld before serving.
Notes
- Use fresh or thawed shrimp for best texture and flavor.
- Be careful not to overcook the shrimp to keep them tender.
- Stir the pasta occasionally while simmering to prevent sticking.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Freshly grated parmesan is preferable for optimal taste and melting quality.
