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Creamy Shrimp Fettuccine with Homemade Alfredo Sauce

If you’re craving a rich, comforting pasta dish that feels indulgent yet is surprisingly easy to make, Creamy Shrimp Fettuccine with Homemade Alfredo Sauce is your ultimate solution. Combining succulent shrimp, perfectly cooked fettuccine, and a luxurious, garlicky Alfredo sauce, this dish is ideal for a weeknight dinner or a special occasion. Let’s break down the process to achieve restaurant-quality results in your own kitchen.

Ingredients

For the shrimp:

• 1 pound (450g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon paprika
• Salt and black pepper, to taste

For the Alfredo sauce:

• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and black pepper, to taste
• Pinch of nutmeg (optional, for depth of flavor)

For the pasta:

• 12 ounces (340g) fettuccine
• Salt, for pasta water
• Fresh parsley, chopped (for garnish)

Step-by-Step Method

Step 1: Cook the Fettuccine

1. Fill a large pot with water and add a generous pinch of salt.
2. Bring to a rolling boil.
3. Add the fettuccine and cook according to package instructions until al dente (firm to the bite).
4. Drain the pasta and reserve ½ cup of pasta water for later. This starchy water helps adjust the sauce consistency.

Step 2: Prepare the Shrimp

1. Pat the shrimp dry with paper towels to ensure a nice sear.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
3. Add minced garlic and sauté for 30 seconds until fragrant.
4. Add the shrimp, paprika, salt, and pepper.
5. Cook for 2–3 minutes per side until shrimp turn pink and opaque. Avoid overcooking to keep them tender.
6. Remove shrimp from the skillet and set aside.

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