Fettuccine Shrimp Alfredo

Fettuccine Shrimp Alfredo

Usually shrimp and cheese together are a no-no in Italian cuisine, but this Fettuccine Shrimp Alfredo recipe is too flavorful not to try! Delicious and simple fettuccine alfredo gets even more tasty by adding shrimp to it.

Ingredients:

  • 8 oz. Fettuccine
  • 1.5 lbs. Wild Caught Shrimp 16-20, peeled with tails left on and seasoned with salt and black pepper
  • 4 Garlic Cloves, minced
  • 2 oz. Butter, unsalted
  • 1 cup Grana Padano Cheese, freshly grated
  • 1 cup Half and Half
  • 1 cup White Wine, dry like Chardonnay
  • 1 cup Shrimp Stock*
  • Extra Virgin Olive Oil
  • Salt and Black Pepper, to taste
  • Handful Parsley, chopped for topping

*Shrimp stock made using the shrimp shells boiled in water with carrots, celery and onion for one and a half hour.

Peel the shrimp completely or leave the tails on. I like to keep the tails on and clean the rest of the shrimp. Then season the shrimp with salt and black pepper.

Bring a large pot of salted water to a boil. This will be used to cook the pasta at a later step.

Meanwhile, in a large frying pan, heat up a large drizzle of olive oil. Add in the garlic and sauté for about one minute over medium to high heat.

Add the shrimp to the frying pan and cook on both sides for two minutes each over medium heat.

Raise the heat to medium-high and add in the butter. Move it around the pan until fully melted.

Pour in the white wine and stir. Cook for thirty seconds and then remove the shrimp from the pan, leaving the sauce in the pan. Set the shrimp aside on a dish. Continue to simmer the sauce over low heat.

Add the fettuccine to the pot of boiling salted water and cook per package instructions.

Meanwhile, pour in all of the half and half, half of the shrimp stock, and season with salt and black pepper. Stir together and allow to simmer over low heat until the fettuccine is al dente.

One minute before the fettuccine is ready, add the shrimp back into the frying pan and raise the heat to medium high. Scoop the fettuccine directly into the pan and mix together for about two minutes over medium heat. 

Add in the cheese and the rest of the fish stock. Mix together to allow the cheese to melt into the creamy alfredo sauce.

Remove from heat and serve with a sprinkle of parsley and freshly grated cheese on top. Salute and cin cin!

Fettuccine Shrimp Alfredo

Fettuccine Shrimp Alfredo

Pasquale Sciarappa
Delicious fettuccine alfredo gets even more tasty by adding shrimp! Usually shrimp and cheese together are a no-no, but this recipe is too flavorful not to try!
5 from 3 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine American, Italian
Servings 4

Ingredients
  

  • 8 oz. Fettuccine
  • 1.5 lbs. Wild Caught Shrimp 16-20, peeled with tails left on and seasoned with salt and black pepper
  • 4 Garlic Cloves minced
  • 2 oz. Butter unsalted
  • 1 cup Grana Padano Cheese freshly grated
  • 1 cup Half and Half
  • 1 cup White Wine dry like Chardonnay
  • 1 cup Shrimp Stock*
  • Extra Virgin Olive Oil
  • Salt and Black Pepper to taste
  • Handful Parsley chopped for topping

Instructions
 

  • *Shrimp stock made using the shrimp shells boiled in water with carrots, celery and onion for one and a half hour.
  • Bring a large pot of salted water to a boil. This will be used to cook the pasta at a later step.
  • Meanwhile, in a large frying pan, heat up a large drizzle of olive oil. Add in the garlic and sauté for about one minute over medium to high heat.
  • Add the shrimp to the frying pan and cook on both sides for two minutes each over medium heat.
  • Raise the heat to medium-high and add in the butter. Move it around the pan until fully melted.
  • Pour in the white wine and stir. Cook for thirty seconds and then remove the shrimp from the pan, leaving the sauce in the pan. Set the shrimp aside on a dish. Continue to simmer the sauce over low heat. 
  • Add the fettuccine to the pot of boiling salted water and cook per package instructions.
  • Meanwhile, pour in all of the half and half, half of the shrimp stock, and season with salt and black pepper. Stir together and allow to simmer over low heat until the fettuccine is al dente.
  • One minute before the fettuccine is ready, add the shrimp back into the frying pan and raise the heat to medium high. Scoop the fettuccine directly into the pan and mix together for about two minutes over medium heat. 
  • Add in the cheese and the rest of the fish stock. Mix together to allow the cheese to melt into the creamy alfredo sauce.
  • Remove from heat and serve with a sprinkle of parsley and freshly grated cheese on top. 

Video

Keyword alfredo, fettuccine, shrimp
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