Description
A rich and creamy fettuccine Alfredo with succulent shrimp, featuring a velvety Parmesan sauce that coats every strand of pasta for the ultimate comfort food experience.
Ingredients
Scale
- 1 lb fettuccine
- 3 tablespoons unsalted butter
- 1 lb shrimp, peeled and deveined
- Salt to taste
- Ground black pepper to taste
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 egg yolk
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook fettuccine in salted boiling water until al dente, then drain
- Melt 1 tablespoon butter in skillet and sauté shrimp with salt and pepper until pink
- Remove shrimp and set aside
- Add remaining butter and garlic to skillet, sauté until fragrant
- Stir in flour and cook until golden
- Whisk in heavy cream and milk until sauce thickens
- Remove from heat and whisk in egg yolk
- Stir in Parmesan cheese until melted and creamy
- Add cooked pasta and shrimp back to skillet, toss to coat
- Garnish with fresh parsley and serve immediately
Notes
- Use high-quality Parmesan for best flavor
- Don’t overcook shrimp to maintain tenderness
- Add pasta water if sauce becomes too thick
- Best served immediately for optimal texture
- Leftovers store in refrigerator for up to 3 days
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 240mg