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Shrimp Fettuccine Alfredo

By Lena Abraham
Jun 15, 2020
Your New Favorite Weeknight Dinner: Shrimp Alfredo
by Delish US

Fettuccine alfredo is one of life's greatest comfort foods. It's creamy, cheesy, carb-y, and super
super flavorful. We especially love this version because the shrimp adds lots of extra flavor and
some lean protein to boot! Make sure to avoid the common mistakes listed below and you'll
master this dish in no time.

Overcooking the pasta.

Nothing is worse than a bowl of mushy pasta. We're going for al dente in this recipe—as in, it
should still have some bite. This can be especially tricky when you're adding cooked pasta back
to a hot pan because it will continue to cook. We recommend tasting your pasta for doneness a 3
to 4 minutes before the box recommends. There should still be a bit of firmness in the center of
your fettuccine. That means, given a little extra cooking time in the skillet you make the sauce in,
it'll come out perfectly. 

Overcooking the shrimp.

Never underestimate how fast shrimp can cook. Depending on their size and the heat of your pan
they could cook in literally one minute, so keep an eye on them! As soon as they turn from gray
and translucent to pink and opaque, they're good to go! Set them aside on a plate and continue
with the sauce. Just don't ditch anything they've left behind in the pan! Those juices will add so
much flavor to your final sauce.

Curdling the sauce.

One of the secrets to making an extra creamy alfredo sauce is the addition of an egg yolk. In
order to incorporating that yolk without cooking it, you need to make the sauce in a specific
order. After you've added your flour, add your cold milk and cream first, so that when you drop
your yolk in, it won't start cooking immediately. When you do drop your yolk in, whisk it in to
the sauce immediately and you won't have any problems. If it still sounds risky to you, you can
whisk together your heavy cream, milk, and yolk and pour it into your pan as a homogenous
mixture.

Using cheap parm.

This creamy sauce is totally dependent on the cheese. Most of the pre-grated parmesan cheeses
sold at the grocery store are mixed with preservatives in order to prevent caking and keep the
pre-grated cheese dry. Unfortunately, this can lead to a less than favorable texture, and can make
it more difficult for the cheese to melt. If you can, splurge for a real piece of Parmigiano
Reggiano (or another hard cheese like Locatelli or Pecorino Romano). It'll make your alfredo
sauce a bit more smooth and creamy. 

Made this? Let us know how it went in the comment section below!

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Yields: 4
Prep Time: 0 hours 15 mins
Total Time: 0 hours 25 mins
Ingredients
1 lb.

fetuccine

3 tbsp.

butter, divided

1 lb.

shrimp, peeled and deveined, tails removed

kosher salt

Freshly ground black pepper

cloves garlic, minced

2 tbsp.

all-purpose flour

1 c.

heavy cream

1/2 c.

whole milk

egg yolk
1 c.

freshly grated Parmesan, plus more for garnish

1 tbsp.

Chopped parsley, for garnish

Directions

1. Cook fettuccine according to the instructions on box, reserving a cup of pasta water to
thicken the sauce, if needed.
2. In a large skillet over medium heat, heat 1 tablespoon butter until melted. Add shrimp,
season with salt and pepper and cook until pink and completely opaque, 2 to 3 minutes
per side. Remove shrimp from skillet and set aside.
3. Into the pan, add remaining 2 tablespoons butter and garlic. Cook until the garlic
becomes fragrant, about 1 minute. Whisk in flour and cook until no longer raw, 2
minutes. Stir in heavy cream and milk, then whisk in egg yolk.  Bring to a low simmer
and whisk in parmesan. When cheese is melted and sauce has thickened slightly,
add cooked pasta and shrimp, tossing to combine. Season with salt and pepper.
4. Garnish with more parmesan and parsley.

Ethan Calabrese
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Lena Abraham Food Editor Lena Abraham is the Food Editor at Delish, where she develops and
styles recipes for video and photo, and also stays on top of current food trends.
This content is created and maintained by a third party, and imported onto this page to help users
provide their email addresses. You may be able to find more information about this and similar
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