Description

This Shrimp Fettuccine Alfredo recipe combines tender, sautéed shrimp with creamy homemade Alfredo sauce and perfectly cooked fettuccine noodles. The sauce is a rich blend of chicken broth, milk, heavy cream, and freshly grated Parmesan, enhanced by garlic and a subtle touch of nutmeg. This comforting and flavorful dish comes together quickly and makes an elegant yet easy weeknight meal.

Ingredients

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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

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Instructions

Cook the Shrimp: In a sauté pan over medium heat, add two tablespoons of butter. Once melted and hot, add the shrimp and cook for 1 to 2 minutes per side until they turn opaque and pink. Remove the shrimp from the pan and set aside on a plate.
Make the Sauce: To the same pan, add the remaining tablespoon of butter and the minced garlic, sautéing 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 the pan and let it simmer gently until the pasta is al dente, approximately 11 minutes, stirring occasionally to prevent sticking.
Finish the Dish: Once the noodles are tender, stir in the freshly grated Parmesan cheese and heavy cream until the sauce is creamy and smooth. Return the cooked shrimp to the pan and mix gently to combine. Let the dish sit off the heat for 5 minutes to thicken the sauce before serving.

Notes

Leftovers will keep for 3 to 4 days in the refrigerator.
Consider using different pasta shapes if desired, such as linguine or penne.
Always use freshly grated Parmesan cheese for best flavor and texture in the sauce.
If using low sodium chicken broth, adjust the salt accordingly to taste.