When I think back to my childhood, one of my fondest memories involves my grandmother’s kitchen. Every Sunday, her house would transform into a haven of delicious aromas, laughter, and the clinking of plates. Her pasta dishes, especially her creamy Alfredo, were the heart of these gatherings. There was something magical about how she could turn simple ingredients into a feast that brought everyone together. Now, as an adult, I’ve carried on her tradition, infusing it with a touch of my own.
One particular Sunday, I decided to put a fresh spin on her classic recipe, inspired by a recent trip to the coast. During our travels, I discovered the rich flavors of seafood dishes prepared with love and simplicity, much like Grandma’s, but with a sea-kissed twist. It was on a sunlit terrace overlooking the ocean where I first tasted shrimp fettuccine Alfredo, and it immediately sparked a desire to recreate it at home. The succulent shrimp, paired with the velvety Alfredo sauce, transported me back to those cherished family meals, even though I was miles away.
The beauty of this Shrimp Fettuccine Alfredo is in its elegant simplicity. It’s a dish that’s quick enough for a weeknight dinner but special enough for any occasion. The rich, creamy sauce combined with tender shrimp and perfectly cooked fettuccine noodles creates a harmony of flavors that’s both indulgent and comforting. The recipe is straightforward—just sautéing shrimp to a perfect pink, creating a luscious Alfredo sauce from butter, cream, and parmesan, and then tossing it all together with pasta.
Every time I make this dish, I’m reminded of my grandmother’s kitchen and the joy of gathering around the table with loved ones. It’s more than just a meal; it’s a tribute to family traditions and the joy of sharing good food. Whether you’re cooking for your family or hosting a dinner party, this Shrimp Fettuccine Alfredo is sure to impress and delight. Serve it with a sprinkle of fresh parsley for a touch of elegance and a splash of color that’s as vibrant as the memories it evokes.
Making Shrimp Fettuccine Alfredo
Ingredients
- 12 oz fettuccine noodles
- 1 pound uncooked shrimp
- 1/2 tablespoon sea salt
- 6 tablespoons unsalted butter
- 2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon chopped parsley, for garnish
Directions
- Cook the fettuccine according to package directions until it reaches an al dente texture. Drain the pasta, saving 1/2 cup of the cooking water for later use to adjust the sauce if needed.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Season the shrimp with salt and sauté until they are pink and slightly crispy. Remove the shrimp from the skillet and set aside.
- Add the remaining butter, heavy cream, minced garlic, and grated Parmesan to the same skillet. Stir the mixture and let it simmer gently over low heat.
- Add the cooked fettuccine to the skillet, making sure each strand is coated in the sauce.
- Return the cooked shrimp to the skillet and toss everything together lightly. If the sauce is too thick, gradually add some of the reserved pasta water until you achieve the desired consistency. If the sauce is too thin, let it sit for a few minutes off the heat to thicken.
Storing Suggestion
Store any leftover Shrimp Fettuccine Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk if the sauce has thickened too much.
Cooking Tips
To enhance the flavor of your Alfredo sauce, consider adding a pinch of nutmeg or a splash of white wine. For a creamier texture, use full-fat cream and freshly grated Parmesan cheese.
Serving Suggestions
Serve this Shrimp Fettuccine Alfredo with a side of garlic bread and a fresh green salad. Garnish with additional chopped parsley and a sprinkle of extra Parmesan cheese for added flavor.
Ingredient Substitutions
You can use penne or linguine instead of fettuccine if preferred. If you don’t have Parmesan cheese, Pecorino Romano is a suitable alternative. For a lighter version, use half-and-half instead of heavy cream.
Seasonal Variations
In the summer, you can add fresh cherry tomatoes and basil for a burst of flavor. In the fall, try incorporating sautéed mushrooms or spinach into the dish for a seasonal twist.
Allergen Information
This recipe contains shellfish and dairy. To make it shellfish-free, use chicken or tofu as a substitute for the shrimp. For a dairy-free version, use a plant-based cream and vegan cheese.
FAQ:
How can I make this dish spicier?
Add a pinch of red pepper flakes or a small diced jalapeño to the skillet with the garlic for a spicy kick.
Can I use frozen shrimp?
Yes, frozen shrimp can be used. Just be sure to thaw them completely and pat them dry before cooking to avoid excess moisture.
Can I prepare this dish in advance?
While it’s best served fresh, you can prepare the sauce and cook the shrimp ahead of time. Reheat and toss with freshly cooked pasta just before serving.
What can I use if I don’t have Parmesan cheese?
Grated Pecorino Romano or Asiago cheese can be used as a substitute for Parmesan in this recipe.
Can I make this dish vegetarian?
Yes, you can make it vegetarian by substituting the shrimp with vegetables such as bell peppers, zucchini, or mushrooms, and using a vegetarian cheese.
How can I thicken the sauce if it’s too thin?
If your sauce is too thin, allow it to simmer for a few extra minutes until it reduces and thickens. Alternatively, you can mix a small amount of cornstarch with water and stir it into the sauce to thicken it.
Shrimp Fettuccine Alfredo
Ingredients
- 12 oz fettuccine noodles
- 1 pound uncooked shrimp
- 1/2 tablespoon sea salt
- 6 tablespoons butter unsalted
- 2 cups heavy whipping cream
- 1 1/2 cups grated parmesan
- 4 cloves garlic minced
- 1 tablespoon chopped parsley for garnish
Instructions
- Boil the fettuccine according to the package instructions until it's al dente. Once cooked, drain and reserve 1/2 cup of the pasta water for adjusting the sauce consistency later, if needed.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Sprinkle the shrimp with salt and sauté them until they turn pink and develop a slight crust. Remove the shrimp from the skillet and set them aside.
- In the same skillet, add the remaining butter, heavy cream, garlic, and parmesan cheese. Stir and bring the mixture to a gentle simmer over low heat.
- Toss the cooked fettuccine into the sauce, ensuring each strand is well-coated.
- Return the shrimp to the skillet and give everything a light toss. If the sauce appears too thick, gradually add a bit of the reserved pasta water until the desired consistency is reached. If it’s too thin, allow it to sit for a couple of minutes off the heat to thicken slightly.
