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, then 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 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, or 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 butter. Add the garlic and cook for about 30 seconds, just 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, whisking until smooth. Bring to a gentle simmer and cook for 2 to 3 minutes, or until slightly thickened (do not boil).

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. Add a splash of the reserved pasta water as needed to loosen the sauce.

Step 9: Return the shrimp to the skillet and gently toss to combine. Garnish with chopped parsley and additional black pepper, if desired, then serve right away.

Tips & Variations

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

Substitute fettuccine with linguine or penne for a different pasta texture.

Use freshly grated Parmesan cheese for the best melting quality and flavor.

For a lighter version, swap heavy cream with half-and-half, but the sauce will be less thick.

Add a squeeze of lemon juice at the end to brighten the flavors.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just be sure to fully thaw, peel, and devein the shrimp before cooking to ensure even cooking and best texture.

How can I prevent the Alfredo sauce from breaking?

Cook the sauce over low heat and avoid boiling once the cream is added. Whisk continuously and add cheese gradually to keep the sauce smooth and creamy.