Easy Shrimp Fettuccine Alfredo
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8
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Calories
284 kcal
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Course
Main Course
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Cuisine
Italian
Easy Shrimp Fettuccine Alfredo
Description
This recipe begins by cooking fettuccine pasta to al dente, then sautéing seasoned shrimp until just pink and curled. Garlic and minced anchovies are briefly cooked in the same pan to release their flavors. The sauce is formed by whisking together cream cheese and milk, thickened by cornstarch, creating a smooth base that coats the pasta and shrimp evenly.
Freshly grated Parmesan cheese adds sharpness and richness, while chopped parsley provides a fresh herbal note in the finished dish. The anchovies contribute umami complexity without a pronounced fish taste.
Serve immediately to enjoy the creamy texture and tender shrimp. This recipe suggests using any milk of choice and allows for substitution of shrimp with other proteins. Avoid rinsing pasta after cooking to retain starch that helps sauce stick better. Leftovers may be refrigerated up to three days.
Ingredients
- 8 oz Fettuccine pasta or any pasta of choice
- 1 lb Shrimp deveined, and tails removed, large, raw, peeled
- 1 tbsp olive oil
- salt to taste, Kosher
- black pepper to taste, Kosher
- 4 oz cream cheese softened, light
- 1/2 tbsp anchovies minced
- 1 1/2 cup milk of choice
- 1 tbsp cornstarch or gluten-free flour
- 2-4 large garlic minced, cloves
- 1 cup Parmesan Cheese freshly grated
- parsley chopped to garnish, fresh
Instructions
- Bring a pot of salted water to the boil and cook the pasta according to package directions to al-dente. Set aside.
- Heat the oil in a frying pan over medium heat. Add shrimp and season with salt and pepper. Cook for 2-3 minutes, or until shrimp is pink and curled up. Set aside on a plate.
- To the same heated pan add garlic, minced anchovies, and cook for no more than 1 minute, or just until fragrant.
- Add the milk mixture together with the cream cheese and whisk until sauce starts to thicken about 2-3 minutes.
- Add in the cooked pasta, shrimp, parmesan, and parsley, and toss to combine.
- Take off the heat and serve immediately.
Notes
- Use any milk type to adjust richness; 2% milk works well in place of cream.
- Fettuccine is traditional but other pastas can be used as preferred.
- Substitute shrimp with other proteins if desired.
- Do not rinse pasta after boiling to retain starch for sauce adhesion.
- Optionally reserve some pasta water to incorporate for thicker sauce consistency.
- Anchovies add flavor depth without fishiness, but can be omitted.
- Store leftovers refrigerated for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 23g | 46% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 164mg | 55% |
| Sodium | 757mg | 32% |
| Potassium | 232mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 274IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 306mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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