Shrimp Alfredo Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the fettuccine and cook until al dente according to package instructions (typically 9–11 minutes). Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

Pat the shrimp dry with paper towels. Season evenly with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and red pepper flakes (if using).

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add the shrimp in a single layer (work in two batches if needed). Cook without moving for 1–2 minutes until the underside is pink and slightly seared, then flip and add 2 minced garlic cloves. Cook another 1–2 minutes until shrimp are opaque and cooked through (total 3–4 minutes).

Stir in 1 teaspoon fresh lemon juice, then transfer the cooked shrimp to a plate and tent with foil. Keep skillet drippings in the pan for the sauce.

In the same skillet with the shrimp drippings, reduce heat to medium and add 6 tablespoons butter. Once melted, add 3 minced garlic cloves and cook 30–45 seconds until fragrant — do not brown.

Sprinkle 1 tablespoon all-purpose flour over the butter-garlic mixture and stir to form a roux, cooking 1 minute to remove the raw flour taste.

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Cook, stirring frequently, until slightly thickened, about 3–5 minutes.

Reduce heat to low and whisk in 1 1/2 cups freshly grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon nutmeg (if using). Stir until cheese melts and sauce is smooth. If sauce is too thick, whisk in up to 1/2 to 1 cup reserved pasta water, a few tablespoons at a time, until desired consistency is reached.

Return the drained pasta to the skillet with the alfredo sauce (or add sauce to a large mixing bowl). Toss to coat evenly, adding small amounts of reserved pasta water as needed to loosen the sauce so it clings to the pasta.

Add the cooked shrimp to the pasta and gently toss to combine, warming the shrimp for 30 seconds—1 minute in the sauce (do not overcook).

Taste and adjust seasoning with salt and pepper. Stir in half of the chopped parsley.

Divide into 4 servings. Garnish each plate with remaining parsley, a sprinkle of extra grated Parmesan and a lemon wedge. Serve immediately.