Shrimp Fettuccine Alfredo

Fettuccine Alfredo is one of life’s greatest comfort foods. It’s creamy, cheesy, carb-y, and super flavorful. This version, with added shrimp, not only boosts the flavor but also provides some lean protein. Follow these tips to avoid common mistakes and make the best Fettuccine Alfredo:

Tips for Perfect Fettuccine Alfredo:

Overcooking the Pasta:

Aim for al dente pasta—firm to the bite. Taste your pasta 3 to 4 minutes before the recommended cooking time on the box. It should still have some firmness in the center. This way, when added to the sauce, it will cook to perfection without becoming mushy.

Overcooking the Shrimp:

Shrimp cooks very quickly, sometimes in just one minute. As soon as they turn from gray and translucent to pink and opaque, they’re done. Remove them immediately and set aside, but keep any juices in the pan to add flavor to the sauce.

Curdling the Sauce:

To avoid curdling, add cold milk and cream before the egg yolk. Whisk immediately after adding the yolk to prevent clumping. Alternatively, whisk the heavy cream, milk, and yolk together in a separate bowl and pour the mixture into the pan.

Using Pre-Grated Parmesan:

Pre-grated Parmesan often contains preservatives that can affect texture and melting. For a smoother, creamier sauce, use freshly grated Parmesan, Parmigiano Reggiano, Locatelli, or Pecorino Romano.


1 lb. fettuccine

3 Tbsp. butter, divided

1 lb. shrimp, peeled and deveined, tails removed

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

2 Tbsp. all-purpose flour

1 cup heavy cream

1/2 cup whole milk

1 egg yolk

1 cup freshly grated Parmesan, plus more for garnish

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1 Tbsp. chopped parsley, for garnish


Step 1: Cook the Fettuccine

Cook fettuccine according to the instructions on the box, reserving a cup of pasta water to thin the sauce if needed.

Step 2: Cook the Shrimp

In a large skillet over medium heat, melt 1 tablespoon of butter. Add shrimp, season with salt and pepper, and cook until pink and opaque, 2 to 3 minutes per side. Remove shrimp from the skillet and set aside.

Step 3: Make the Sauce

In the same skillet, add the remaining 2 tablespoons of butter and garlic. Cook until fragrant, about 1 minute. Whisk in flour and cook until the raw smell disappears, about 2 minutes.

Stir in heavy cream and milk, then whisk in the egg yolk. Bring to a low simmer and whisk in Parmesan. Once the cheese is melted and the sauce has thickened slightly, add the cooked pasta and shrimp, tossing to combine.

If the sauce is too thick to coat the pasta evenly, add reserved pasta water, 1 tablespoon at a time, until the sauce is glossy. Season with salt and pepper to taste.

Step 4: Serve

Garnish with more Parmesan and parsley. Serve immediately.

Nutritional Information (per serving):

Calories: 580

Total Fat: 38g

Saturated Fat: 18g

Cholesterol: 125mg

Sodium: 200mg

Total Carbohydrates: 24g

Dietary Fiber: 3g

Sugars: 2g

Protein: 36g

Enjoy this creamy, flavorful, and comforting Fettuccine Alfredo with shrimp! Let us know how it went in the comment section below.

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