But there’s one simple way to improve on all of them (except maybe the chicken version)—and that’s to add meaty, succulent shrimp.
It’s already a pretty simple dish—quick-cooking shrimp is an easy way to make it even more delicious without adding a lot more time or trouble.
Some recipes for Shrimp Alfredo call for cooking the pasta in one saucepan, the sauce in another, and the shrimp in a skillet. But that’s too much dishwashing for me. So in my recipe, the shrimp are cooked in a skillet, set aside, and then I use the same skillet to make the alfredo sauce. You’ll need a large skillet for this one, here’s the one I recommend.
But feel free to riff. You could add some diced tomatoes to the skillet with the shrimp, or sliced summer squash. You could substitute sliced chicken for the shrimp. You could even make it a veggie alfredo, just using your favorite seasonal vegetables in the initial sauté
What’s better than fettuccine alfredo? Fettuccine alfredo with shrimp! I’ll show you how to make it quickly and easily.
12 oz. uncooked fettuccine (or 1 lb. fresh fettuccine)
8 tbsp. unsalted butter, cut into 10 to 12 slices, divided
2 cloves garlic, minced
1 lb. medium raw shrimp (51 to 60 per pound, peeled, deveined, and with the tail removed)
3/4 c. milk
3/4 c. heavy whipping cream
3 oz. grated Parmesan cheese (about 3/4 c.), plus more for serving
1/4–3/4 tsp. salt
1/4–3/4 tsp. pepper
1/8 tsp. nutmeg (optional)
Cook the fettuccine according to package directions.
Meanwhile, in a large skillet over medium heat, melt 2 tablespoons of the butter.
Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Put the shrimp in a bowl or plate, loosely cover to keep warm, and set aside.
Return the skillet to medium heat and add the remaining 6 tablespoons of butter, stirring until it melts. Add the garlic and cook, stirring, until fragrant, 30 to 60 seconds.
Add the milk and cream and bring to a simmer. Remove from the heat and add the cheese, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and the nutmeg (if using). Stir until smooth, then cover and set aside until the fettuccine is done.
Drain the fettuccine and transfer it to the skillet. Add the shrimp, tossing the shrimp and fettuccine in the sauce. Add more salt and pepper to taste.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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