Shrimp Fettuccine Alfredo Recipe | Creamy & Easy 30-Minute Pasta

For the Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon red chili flakes, optional
• ½ teaspoon Italian seasoning
• 1 tablespoon lemon juice

For the Alfredo Sauce with cream

• 12 oz (340 g) fettuccine
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1½ cups heavy cream
• 1 cup grated Parmesan cheese
• ½ teaspoon black pepper
• ¼ teaspoon salt, or to taste
• ½ teaspoon Italian seasoning
• ½–1 cup reserved pasta water, as needed
• 2 tablespoons chopped fresh parsley

For the Alfredo Sauce with roux

• 12 oz (340 g) fettuccine
• 3 tablespoons butter
• 1 tbsp Oil
• 1 tbsp All purpose flour
• 4 cloves garlic, minced
• 1-2 Cup Warm milk
• ½ cups heavy cream
• 1 cup grated Parmesan cheese
• ½ teaspoon black pepper
• ¼ teaspoon salt, or to taste
• ½ teaspoon Italian seasoning
• ½–1 cup reserved pasta water, as needed
• 2 tablespoons chopped fresh parsley

For Garnishing

• Extra Parmesan cheese
• Fresh parsley
• Freshly cracked black pepper
• A little red chili flakes, optional

Cook the fettuccine

1. Bring a large pot of generously salted water to a boil with a tbsp. of oil.
2. Cook the fettuccine according to the package directions until al dente.
3. Before draining, reserve about 1 cup of pasta water. Drain the pasta and set it aside.
4. Don't skip the pasta water! The starchy water helps loosen the Alfredo sauce and gives it that smooth, creamy consistency.

Season the shrimp

1. Pat the shrimp dry with a paper towel. Place them in a bowl and season with salt, black pepper, paprika, Italian seasoning, red chili flakes, (if using)
2. Toss well to coat.

Cook the shrimp

1. Heat olive oil and butter in a large skillet over medium-high heat.
2. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
3. Add the shrimp in a single layer.
4. Cook for approximately 1½–2 minutes per side, depending on their size.
5. The shrimp should turn pink and opaque and curl slightly.
6. Finish with a squeeze of lemon juice.
7. Remove the shrimp from the pan and set aside.
8. A little shrimp tip: Don't overcook them! Shrimp go from perfectly juicy to rubbery surprisingly quickly. As soon as they're cooked through, take them off the heat.

Make the Alfredo sauce

1. Using the same skillet, reduce the heat to medium. Add the butter and let it melt.
2. Add the minced garlic and cook for about 30 seconds, making sure it doesn't brown.

Method 1: With just heavy cream

1. Pour in the heavy cream and stir. Add black pepper, Italian seasoning and a little salt
2. Let the cream gently simmer for about 2–3 minutes.(Don't let it boil aggressively).
3. Reduce the heat to low. Gradually add the freshly grated Parmesan cheese, stirring continuously until melted and incorporated into the sauce.
4. If the sauce becomes too thick, add reserved pasta water a little at a time. Start with about ¼ cup, stir, and add more as needed.
5. You want a sauce that is creamy and coats the back of a spoon, not one that feels like a thick cheese paste.

Method 2: With roux and milk

1. Add flour and let it turn golden now add 1 cup of warm milk gradually while whisking. Add: black pepper, Italian seasoning and a little salt
2. Now add 1/2 cup cream and let the sauce gently simmer for about 4-5 minutes.(Don't let it boil aggressively).
3. Reduce the heat to low, gradually add the freshly grated Parmesan cheese, stirring continuously until melted and incorporated into the sauce.
4. If the sauce becomes too thick, add reserved pasta water a little at a time.
5. Start with about ¼ cup, stir, and add more as needed. You want a sauce that is creamy and coats the back of a spoon,not one that feels like a thick cheese paste.

Add the pasta

1. Add the cooked fettuccine directly into the sauce.
2. Using tongs, gently toss the pasta until every strand is coated in that creamy Alfredo sauce.
3. If needed, add another splash of pasta water.

Add the shrimp

1. Gently fold the cooked shrimp into the pasta.
2. Let everything warm together for about 1 minute.
3. Don't cook the shrimp for too long at this stage.
4. Serving Shrimp Fettuccine Alfredo
5. Transfer the pasta to a large serving dish or individual plates.
6. Top with: freshly grated Parmesan, chopped parsley, freshly cracked black pepper, red chili flakes(if you like a little heat)
7. Serve immediately while the sauce is creamy and silky. And if you're feeding a shrimp-loving family like mine…Keep a few extra shrimp aside. You know why.