Description
A creamy and comforting Shrimp Fettuccine Alfredo made in one pan, combining tender shrimp with a rich sauce of parmesan, garlic, cream, and spices, cooked alongside fettuccine noodles for an easy yet elegant weeknight dinner.
Ingredients
Shrimp
- 3 tablespoons unsalted butter, divided
- 16 ounces large shrimp, peeled and deveined with tails removed
- 2 cloves garlic, minced
Sauce and Pasta
- 16 ounces chicken broth
- 8 ounces whole milk
- 8 ounces dry fettuccine noodles
- 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 2 tablespoons of butter. Add the peeled and deveined shrimp, cooking for 1-2 minutes on each side until they turn opaque and are fully cooked. Remove the shrimp from the pan and set aside.
- Make the Sauce: Using the same pan, add the remaining tablespoon of butter and the minced garlic. Sauté briefly until the garlic becomes fragrant, about 30 seconds. Pour in the chicken broth and whole milk. Add the dry fettuccine noodles along with the kosher salt, pepper, and nutmeg. Cover and let simmer for approximately 11 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Finish the Dish: Stir in the freshly grated parmesan cheese and heavy cream, mixing well to create a smooth, creamy sauce. Return the cooked shrimp to the pan and gently toss to combine all ingredients. Remove from heat and let the dish rest for 5 minutes to thicken and blend the flavors before serving.
Notes
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Stir occasionally during the pasta cooking to prevent sticking.
- For a lighter version, substitute heavy cream with half-and-half or additional milk.
- Use freshly grated parmesan cheese for the best flavor and creaminess.
- Adjust seasoning with salt and pepper to taste before serving.
