Garlicky Shrimp Fettuccine Alfredo

Having grown up in New England I am a self professed seafood snob. Every weekend I'd be at the beach in Maine with fresh seafood right off the boat only a few minutes away. Cousins on my mother side own lobster boats and every meal my family has out is usually seafood. So when I moved to San Francisco it was a big change. This is another seafood heavy city, but all of the varieties are different so at first I was at a loss. Thankfully staples like shrimp are easy to find and even easier to cook with. I made a Shrimp Fettuccine Alfredo recipe recently and am so excited to share it with you!

This Garlicky Shrimp Fettuccine Alfredo consists of a creamy alfredo sauce over perfectly cooked fettuccine and topped with shrimp cooked with copious amounts of garlic.

You may also enjoy some of my other pasta recipes such as my Pasta Alla Vodka, my Creamy Ham and Peas Tortellini, or even my Creamy Gnocchi and Sage recipe too!

Jump to:

• Tips for making Garlicky Shrimp Fettuccine Alfredo
• How to peel shrimp
• Ingredients Needed
• Equipment Needed
• Storage Tips
• Shrimp Fettuccine Alfredo
• Arya's Corner
• About Michelle

Tips for making Garlicky Shrimp Fettuccine Alfredo

In making my recipe I tried several that I found online and there were a few tricks and hacks I learned along to way

• If your alfredo is made out of cream cheese, you are doing alfredo wrong
• Parmesan is life, use good quality and grate it yourself
• Not all parmesan is created equal (my first batch didn’t melt well and seized up)
• Pre shredded cheese has additive to prevent clumping
• To thin a sauce, use some pasta water (it contains starch and salt and will have a beautiful effect on the sauce over regular water)
• Use freshly ground black pepper for the best taste
• Use a microplane to prepare your garlic

How to peel shrimp

While you can buy peeled and deveined shrimp from the grocery store, sometimes you may need to peel your own. It's a rather easy process that only adds a few minutes to your cooking.

To begin, peel the underside of the shrimp starting from the legs to the tail. You may leave on the last segment that covers the end of the tail. The using a paring knife, make a small slice in the shrimp running lengthwise from the head to the tail. Using the knife, remove the dark vein in the shrimp. Now your shrimp are peeled and deveined. This article is a good resource and provides great instructional images.

Ingredients Needed

Equipment Needed

• Saucepan
• Chef's Knife
• Cutting Board
• Whisk
• Wooden Spoon
• Skillet

Storage Tips

Fridge: Store fettuccine alfredo in the fridge for up to 2 days in a sealed container. To reheat, warm in a microwave until heated through.

Shrimp: If buying frozen shrimp, store in the freezer until use. If using raw shrimp, store in the fridge and use within 2 days.

Arya's Corner

This cat, she takes after her Momma!

6