Recipes › Seafood › Shrimp Fettuccine Alfredo Recipe

Shrimp Fettuccine Alfredo Recipe

Recipe by Pedro M. A. Neves

Shrimp Fettuccine Alfredo is a luxurious Italian-American seafood pasta that combines tender fettuccine noodles with succulent shrimp in a rich, creamy Parmesan sauce. This elegant dish balances the delicate brininess of the shrimp with the velvety warmth of the Alfredo sauce, creating a restaurant-quality meal that's surprisingly quick to prepare at home. Perfect for special occasions or an impressive weeknight dinner.

Ingredients

• 400 g (14 oz) fresh or dried fettuccine pasta
• 500 g (1.1 lb) large shrimp, peeled and deveined
• 115 g (4 oz / 1 stick) unsalted butter
• 4 garlic cloves, minced
• 240 ml (1 cup) heavy cream
• 100 g (1 cup) freshly grated Parmigiano-Reggiano cheese
• 2 egg yolks
• Salt and black pepper to taste
• Pinch of nutmeg
• 30 ml (2 tbsp) fresh lemon juice
• 15 g (¼ cup) fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente, about 9-12 minutes for dried pasta or 3-4 minutes for fresh. Reserve 120 ml (½ cup) of pasta water before draining.

2. While the pasta cooks, season the shrimp with salt and pepper. Heat 30 g (2 tbsp) of butter in a large skillet over medium-high heat until foaming.

3. Add shrimp to the hot skillet and cook for 2-3 minutes per side until they turn opaque and develop a light golden color. Transfer shrimp to a clean plate and set aside.

4. In the same skillet, reduce heat to medium. Add remaining 85 g (6 tbsp) of butter and the minced garlic. Sauté for 30-45 seconds until fragrant, stirring constantly to prevent browning.

5. Pour in the heavy cream and bring to a gentle simmer. Allow the cream to heat for 1-2 minutes, then remove from heat and let cool slightly for about 30 seconds.

6. In a small bowl, whisk the egg yolks together. Slowly temper the eggs by adding 60 ml (¼ cup) of the warm cream mixture to the yolks while whisking constantly. Pour the tempered egg mixture back into the skillet, whisking continuously.

7. Add the grated Parmigiano-Reggiano cheese to the sauce in two batches, stirring gently between additions until fully melted and incorporated. The sauce should be smooth and creamy.

8. Stir in the lemon juice and a pinch of nutmeg. Taste and adjust seasoning with salt and pepper as needed. Return the cooked shrimp to the skillet and gently toss to coat.

9. Add the drained fettuccine to the skillet and toss gently with the sauce. If the sauce seems too thick, add reserved pasta water 30 ml (2 tbsp) at a time until reaching desired consistency.

10. Divide pasta among four serving bowls. Garnish with fresh chopped parsley and additional grated Parmigiano-Reggiano cheese. Serve immediately while still hot.

Substitutions

• Heavy cream can be replaced with a combination of 180 ml (¾ cup) whole milk and 60 ml (¼ cup) crème fraîche for a lighter version
• Egg yolks can be omitted by using 240 ml (1 cup) cream and increasing Parmigiano-Reggiano to 125 g (1.25 cups); the sauce will be less rich but still silky
• Parmigiano-Reggiano can be substituted with Pecorino Romano for a more peppery, salty flavor, using the same quantity
• Large shrimp can be replaced with scallops, white fish cubes, or a mix of shellfish for variety

Tips

• Keep the heat moderate throughout cooking; excessive heat can cause the egg yolks to scramble and the sauce to break. If the sauce appears grainy, remove from heat immediately and whisk in 30 ml (2 tbsp) of cold cream to restore smoothness
• Cook the shrimp only until they turn pink and opaque; overcooking makes them tough and rubbery. Shrimp cook quickly, so monitor them carefully after the 2-minute mark
• Reserve pasta water before draining—the starch in this water helps the sauce cling to the noodles and can be used to adjust the sauce consistency if needed
• Serve immediately in warmed bowls to prevent the sauce from cooling too quickly and becoming too thick

While Fettuccine Alfredo originated in Rome in the 1920s as a simple dish of butter, Parmesan, and pasta, the addition of shrimp and cream reflects the modern, restaurant-inspired version that became popular in post-war America. This preparation celebrates Italian seafood traditions while honoring the beloved comfort of the classic Alfredo sauce.

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