DESCRIPTION
What’s better than fettuccine alfredo? Fettuccine alfredo with shrimp! I’ll show you how to make it quickly and easily.
Ingredients
Units
Scale
- 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 cup milk
- 3/4 cup heavy whipping cream
- 3 oz. grated Parmesan cheese (about 3/4 cup), plus more for serving
- 1/4–3/4 tsp. salt
- 1/4–3/4 tsp. pepper
- 1/8 tsp. nutmeg (optional)
Instructions
- 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.
- Serve with additional cheese on the side.
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