Ingredients

1 pound raw shrimp (fully thawed, peeled, and deveined)

Salt and black pepper (to season)

5 tablespoons butter (divided)

1 tablespoon olive oil

12 ounces fettuccine pasta

2 cloves garlic (minced)

1 tablespoon all-purpose flour

2 cups heavy cream

1 cup parmesan cheese (freshly grated)

Fresh parsley (to garnish, optional)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Before draining, reserve about 1 cup of the pasta water. Drain the pasta and set aside.

Step 2: While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and black pepper.

Step 3: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for 1 to 2 minutes per side, until lightly golden, pink, and just cooked through. Transfer the shrimp to a plate and set aside.

Step 4: In the same skillet, melt the remaining 4 tablespoons of butter. Add the minced garlic and cook for about 30 seconds, until fragrant.

Step 5: Sprinkle in the flour and whisk continuously for 1 minute to form a smooth roux.

Step 6: Slowly pour in the heavy cream while whisking until smooth. Bring to a gentle simmer and cook for 2 to 3 minutes, or until slightly thickened. Avoid boiling the sauce.

Step 7: Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.

Step 8: Add the cooked fettuccine to the sauce and toss until evenly coated. Use a splash of the reserved pasta water as needed to loosen the sauce to your desired consistency.

Step 9: Return the shrimp to the skillet and gently toss to combine. Garnish with chopped parsley and additional black pepper if desired. Serve immediately.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes when cooking the garlic.

Swap fettuccine for linguine or spaghetti if preferred.

Use freshly grated Parmesan for the best melt and flavor.

For a lighter version, substitute half the heavy cream with whole milk, but the sauce will be less rich.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but be sure to fully thaw and pat the shrimp dry before cooking to ensure even searing and avoid excess moisture in the sauce.

How do I know when the Alfredo sauce is done?

The sauce is ready when it has thickened slightly and coats the back of a spoon, with the cheese fully melted and smooth. Avoid boiling to keep the sauce creamy and prevent separation.