Description
A creamy and indulgent Shrimp Fettuccine Alfredo recipe featuring succulent sautéed shrimp served over tender fettuccine noodles coated in a rich Alfredo sauce made with chicken broth, whole milk, heavy cream, and freshly grated Parmesan cheese. This comforting Italian-inspired dish is quick to prepare and perfect for a satisfying 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 per side until they turn opaque. Remove the shrimp from the pan and set aside to keep warm.
- Make the Sauce: To the same pan, add the remaining tablespoon of butter and the minced garlic. Sauté briefly until fragrant. Pour in the chicken broth and whole milk, then 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, approximately 11 minutes.
- Finish the Dish: Stir in the freshly grated Parmesan cheese and heavy cream to the sauce, mixing well to create a creamy texture. Return the cooked shrimp to the pan and combine thoroughly. Let the dish rest for 5 minutes to allow the sauce to thicken and the flavors to meld before serving.
Notes
- Leftovers will keep for 3 to 4 days when stored in an airtight container in the refrigerator.
- Feel free to use different pasta shapes such as linguine or tagliatelle if preferred.
- Use freshly grated Parmesan cheese for the best texture and flavor in the sauce.
- If using a low sodium broth, adjust the seasoning accordingly to taste.
