Total Prep time: 30 mins | Servings: 4
This Shrimp Fettuccine Alfredo is another one-pan wonder with shrimp and pasta tossed in a delightful homemade creamy sauce. An incredibly easy recipe that you can make in under thirty minutes. A classic, restaurant-quality dish that you can easily whip up at home!
My family loves this Shrimp Fettuccine Alfredo by itself, but this is also great as a side dish. If you are searching for an easy weeknight meal, then this dish is an excellent option!
- 16 oz. large shrimp, peeled, deveined, and tails removed
- 3 tbsp of unsalted butter, divided
- 2 cloves garlic, minced
- 1 c. milk
- 2 c. chicken broth
- 8 oz. fettuccine noodles, dry
- ½ c. heavy cream
- Pinch nutmeg
- 1 c. Parmesan cheese, grated
- Parsley to garnish
- ¼ tsp pepper
Step 1: In a pan, melt 2 tbsp butter over medium heat. Once the butter has melted, add the shrimp to the pan and cook on each side for about 1 to 2 minutes. In a bowl, transfer the shrimp. Cover and allow the shrimp to cool.
Step 2: In the same pan, add the rest of the butter along with the garlic. Cook the garlic for about 30 seconds. Pour in the broth and milk, then add the fettuccine noodles. Toss the noodles well.
Step 3: Once boiling, adjust the heat to low and put the lid on. Simmer for about 11 minutes, stirring once to separate the noodles.
Step 4: To the pan, add the heavy cream, Parmesan cheese, pepper, and nutmeg. Stir well until the cheese has melted. Return the shrimp to the pan and stir again.
Step 5: Take the pan off the heat and let it set for about 5 minutes. Before serving, garnish with some parsley. Enjoy!
- To reheat the Alfredo sauce, add a splash of heavy cream or milk to prevent the sauce from separating.
Calories: 640 kcal; Carbs: 46g; Protein: 43g; Fat: 31g; Cholesterol: 417mg