Ingredients

For the Pasta and Shrimp:

• Fettuccine noodles: ¾ pound
• Shrimp: 1 pound, peeled and deveined
• Salt: ½ teaspoon (plus extra for pasta water)
• Paprika: ¼ teaspoon
• Black pepper: ¼ teaspoon
• Olive oil: 1 tablespoon

For the Alfredo Sauce:

• Butter: 2 tablespoons
• Onion: ½ medium, finely chopped
• Garlic: 1 clove, minced
• White wine: ⅓ cup (Chardonnay recommended)
• Heavy cream: 2 cups
• Parmesan cheese: ⅓ cup, grated
• Salt and pepper: To taste

For Garnishing:

• Fresh parsley: Chopped

Instructions (Step-by-Step)

Step 1: Cook the Fettuccine Noodles

1. Boil the pasta: In a large pot, bring salted water to a rolling boil. Add ¾ pound of fettuccine noodles and cook according to the package instructions until al dente (firm to the bite). This should take about 8-10 minutes.
2. Drain the pasta: Once the noodles are cooked, drain them, but do not rinse. Set aside. The slight starchiness on the noodles helps the sauce stick better.

Step 2: Prepare the Shrimp

1. Season the shrimp: Pat dry the 1 pound of shrimp with paper towels to remove any excess moisture. This will help achieve a good sear. In a bowl, season the shrimp with ½ teaspoon salt, ¼ teaspoon paprika, and ¼ teaspoon black pepper. Stir to ensure the shrimp are evenly coated with the seasoning.
2. Cook the shrimp: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once the oil is hot, place the shrimp in the pan in a single layer. Cook the shrimp for about 2 minutes per side, or until they are pink and fully cooked through. Be careful not to overcook the shrimp as they can become tough. Remove the shrimp from the pan and set aside.

Step 3: Make the Alfredo Sauce

1. Sauté the onions: In the same pan used for the shrimp, add 2 tablespoons of butter and let it melt over medium heat. Once melted, add the finely chopped onion and sauté for about 5 minutes, or until the onion is soft and golden.
2. Add the garlic: Stir in 1 minced garlic clove and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
3. Deglaze with white wine: Pour in ⅓ cup of white wine (Chardonnay is recommended for its light flavor) and let it simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, which adds extra flavor. Cook the wine until it reduces and almost completely evaporates, about 3 minutes.
4. Add the cream: Slowly pour in 2 cups of heavy cream and bring it to a simmer. Stir continuously and let the cream thicken slightly for about 2 minutes.
5. Incorporate the Parmesan cheese: Sprinkle ⅓ cup of grated Parmesan cheese over the cream sauce and stir until the cheese melts completely and the sauce becomes smooth and creamy. Allow the sauce to reach a light simmer, then turn off the heat. Taste and adjust the seasoning with salt and pepper as needed.

Step 4: Combine the Pasta, Shrimp, and Sauce

1. Toss the pasta in the sauce: Add the cooked fettuccine noodles into the pan with the Alfredo sauce. Toss the noodles to coat them evenly in the creamy sauce.
2. Add the shrimp: Gently stir in the cooked shrimp, ensuring that the shrimp are evenly distributed throughout the pasta.

Step 5: Serve

1. Garnish and serve: Garnish the dish with freshly chopped parsley for a pop of color and freshness. Serve the shrimp Alfredo fettuccine hot, and enjoy!

Cooking Tips

• Cook pasta al dente: Be sure to cook the fettuccine al dente, as it will continue to cook slightly when tossed in the hot Alfredo sauce.
• Don’t overcook the shrimp: Shrimp cook very quickly. Watch them closely to ensure they don’t overcook, as they can become rubbery.
• White wine substitution: If you don’t want to use wine, you can replace it with additional chicken or vegetable broth for a lighter flavor.
• Fresh vs. grated Parmesan: For the best flavor, use freshly grated Parmesan cheese instead of pre-packaged grated cheese. It melts better and provides a richer taste.
• Vegetable additions: If desired, you can add vegetables like sautéed spinach, mushrooms, or peas to the dish for extra flavor and nutrients.

Nutritional Facts (Per Serving, Based on 4 Servings)

• Calories: 600 kcal
• Protein: 34 g
• Carbohydrates: 44 g
• Fat: 30 g
• Saturated Fat: 18 g
• Cholesterol: 270 mg
• Sodium: 750 mg
• Fiber: 2 g
• Sugar: 2 g
• Calcium: 200 mg
• Iron: 3 mg

Frequently Asked Questions (FAQs)

1. Can I make this dish ahead of time?
   • Alfredo sauce is best served fresh. If making ahead, store the pasta and sauce separately. Reheat the sauce gently over low heat, adding a splash of cream or broth to loosen it, and then toss with freshly warmed pasta.
2. What can I substitute for heavy cream?
   • You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich. Be careful when using milk as it may not thicken as well.
3. Can I use frozen shrimp?
   • Yes, you can use frozen shrimp. Make sure to thaw and pat them dry before cooking to avoid excess moisture, which can prevent a good sear.
4. What can I serve alongside shrimp Alfredo?
   • Serve this dish with a simple green salad, garlic bread, or roasted vegetables like asparagus or broccoli for a complete meal.
5. Can I make this dish gluten-free?
   • Absolutely! Just substitute the fettuccine with your favorite gluten-free pasta.

Conclusion

This Creamy Shrimp Alfredo Fettuccine is a rich and indulgent dish that’s perfect for a special dinner or a weeknight treat. The combination of tender shrimp, silky Alfredo sauce, and perfectly cooked fettuccine creates a harmonious balance of flavors and textures. With only a few simple ingredients, this recipe comes together quickly and easily, making it a great go-to meal. Whether you’re serving it for a cozy dinner at home or entertaining guests, this shrimp Alfredo fettuccine is sure to impress. Don’t forget to garnish with fresh parsley and enjoy every creamy, savory bite!