Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon (15ml) lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 pound (450g) fettuccine pasta
  • 1/2 cup (115g) unsalted butter
  • 1 cup (240ml) heavy cream
  • 1 cup (100g) grated Parmesan cheese, finely grated
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (60ml) reserved pasta water
  • Fresh parsley, chopped (optional)
  • Extra Parmesan cheese, grated (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant, about 30 seconds.
  3. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Don't overcrowd the pan; cook in batches if necessary.
  4. Remove shrimp from skillet and place into a clean bowl. Season the shrimp with salt, pepper, and lemon juice. Set aside.
  5. In the same skillet, melt the butter over medium-low heat. Add the heavy cream and bring to a simmer.
  6. Gradually whisk in the Parmesan cheese until smooth and melted.
  7. Stir in nutmeg, salt, and pepper. If the sauce is too thick, add a tablespoon or two of reserved pasta water until it reaches your desired consistency.
  8. Add the cooked pasta and shrimp to the skillet with the Alfredo sauce. Toss to coat. Now you have an amazing shrimp fettuccine alfredo recipe.
  9. Garnish with fresh parsley and extra Parmesan cheese, if desired. Serve immediately.