Description
This Shrimp Fettuccine Alfredo recipe combines succulent, buttery shrimp with a creamy homemade Alfredo sauce cooked with chicken broth, whole milk, and Parmesan cheese. The pasta simmers right in the sauce, making for a rich and comforting dish that’s ready in just 30 minutes, perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
For the Shrimp:
- 3 tablespoons unsalted butter, divided
- 16 ounces large shrimp, peeled and deveined with tails removed
- 2 cloves garlic, minced
For the Alfredo Sauce:
- 16 ounces chicken broth
- 8 ounces whole milk
- 8 ounces fettuccine noodles, dry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1 cup freshly grated parmesan cheese
- 4 ounces heavy cream
Instructions
- Cook the Shrimp: In a sauté pan over medium heat, melt two tablespoons of butter. Add the shrimp and cook for 1-2 minutes on each side until the shrimp turn opaque and are fully cooked. Remove the shrimp from the pan and set aside to keep warm.
- Make the Sauce: To the same pan, add the remaining one tablespoon of butter and minced garlic, sautéing briefly until fragrant. Pour in the chicken broth, whole milk, and add the dry fettuccine noodles. Season with kosher salt, pepper, and nutmeg. Cover and simmer gently, stirring occasionally, until the pasta is cooked al dente, about 11 minutes.
- Finish the Dish: Once the pasta is tender, stir in the freshly grated parmesan cheese and heavy cream to create a rich Alfredo sauce. Return the cooked shrimp to the pan and mix well, allowing the sauce to thicken for 5 minutes over low heat before serving.
Notes
- Leftovers can be stored in the refrigerator for 3 to 4 days and reheated gently.
- Feel free to use other pasta shapes if preferred, such as linguine, penne, or tagliatelle.
- Use freshly grated Parmesan cheese for the best flavor and texture in the sauce.
- Adjust seasoning accordingly if using low sodium chicken broth to maintain balanced flavor.
