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!
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
- Use a blend of italian cheeses for the best success
- Not all parmesan is created equal (my first batch didn’t melt well and seized up)
- Making a roux first is the easiest way to thicken up a sauce
- 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
I’d like to think of this as a back to basics recipe. It’s no frill, it’s a classic, but it’s so good that it’s worth making time and time again. There’s many variations to alfredo and I’ll probably explore some of those soon but I was really happy with how this sauce came out and wanted to share that on it’s own.
Questions or comments? Let me know! Don’t forget to save and pin this recipe for later
Shrimp Fettuccine Alfredo
Bring date night home with this Shrimp Fettuccine Alfredo recipe. Creamy alfredo and sauteed shrimp make fore the best meal.
- 1/2 Cup Butter
- 1/2 Cup Flour
- 1 1/2 Cups Heavy Cream
- 2 Cloves Garlic
- 2 Cups Italian Cheese Blend
- Pasta Cooking Water As Needed
- Cooked Pasta
- 2 Tbsp Olive Oil
- 1 Pound Shrimp deveined, head off
- 4 Cloves Garlic Minced
Melt butter in a large pan on medium-high heat. Stir in flour to create a roux and cook for about a minute, stirring continuously.
Stir in heavy cream. If it is too thick, add pasta water as needed. Season to taste with salt and pepper, then add in the garlic.
Bring to a simmer and mix in italian cheese blend. Again, use pasta water if the sauce is too thick.
In a saute pan, add olive oil and shrimp. Cook until shrimp begin to turn pink, then add in the garlic. Continue to cook until shrimp are fully pink. Serve on top of pasta and alfredo sauce and enjoy!