Description
This creamy Shrimp Alfredo recipe combines tender shrimp with rich homemade Alfredo sauce and perfectly cooked fettuccine for a quick and delicious Italian-inspired meal ready in 30 minutes.
Ingredients
Pasta
- 1 pound fettuccine pasta
Shrimp
- 1 pound raw shrimp (peeled and deveined, tails removed and patted dry)
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
Sauce
- 4 tablespoons unsalted butter (divided)
- 1 tablespoon minced garlic
- 2 cups heavy cream
- ½ cup hot spaghetti water
- 1 egg yolk
- 1 1/2 cups freshly grated parmesan cheese
Garnish
- 1 tablespoon parsley (for garnish)
Instructions
- Cook the pasta: Boil the fettuccine according to package instructions but reduce the cooking time by one minute to ensure the noodles remain slightly undercooked, as they will finish cooking in the sauce.
- Cook the shrimp: In a large sauté pan, heat 2 tablespoons of butter over medium-high heat. Season the shrimp with salt and black pepper. Add shrimp to the pan and cook for about 2 minutes until the underside turns pink. Flip shrimp and cook the other side for an additional 2 minutes until fully pink. Remove shrimp from the pan and set aside.
- Prepare the sauce base: Add the remaining 2 tablespoons of butter to the same pan. Sauté the minced garlic for 2 minutes until fragrant but not browned. Gradually whisk in the heavy cream, reducing heat to avoid curdling.
- Temper the egg yolk: In a small bowl, whisk together the egg yolk and ½ cup of the hot pasta cooking water to gently warm the egg, preventing it from scrambling when added to the sauce.
- Finish the sauce: Stir the freshly grated Parmesan cheese into the hot cream mixture until melted and smooth. Lower the heat to low, then slowly whisk in the tempered egg yolk mixture, taking care to avoid curdling. Remove the pan from heat once combined.
- Combine and serve: Add the cooked fettuccine to the Alfredo sauce and toss to evenly coat. Return the cooked shrimp to the pan and gently mix in. Garnish with chopped parsley and serve immediately.
Notes
- Be careful when adding the egg yolk mixture to the sauce to avoid curdling; temper it properly by mixing with hot pasta water first.
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.
- If the sauce is too thick, add extra pasta water to reach desired consistency.
- Cook shrimp just until pink to prevent rubberiness.
- This recipe serves 6 and is best enjoyed fresh for optimal texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
