Fettuccine Alfredo

FETTUCCINE ALFREDO

Rating: 5 out of 5.
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FETTUCCINE ALFREDO

A deliciously creamy shrimp fettuccine alfredo recipe that’s made from scratch! Well… the sauce I mean.

I love a good creamy alfredo pasta, but boy does this recipe knock it out of the park! It’s a labour of love but the end result is to DIE for. I honestly wish I made a double batch because we just kept going back for more! This shrimp fettuccine alfredo recipe is ready in about 30 minutes and it’s truly restaurant quality. Take your time and enjoy!

fettuccine alfredo

This recipe does not need to include shrimp if you’re not a fan of seafood. Why not substitute it for some chicken or broccoli? The protein can be substituted for whatever suits your fancy. I also usually top my pasta with a whole lot of pepper. It can get a bit out of hand so, I decided to take my pictures beforehand.

The key with this dish is taking your time with the sauce. You want to make sure you cook out the flour in your rue and continuously stir your sauce as it thickens. That last step is a slow labour of love but, it’s so worth the end result. I hope you enjoy this super simple alfredo recipe!

Want to try some other pasta dishes?

Shrimp Pasta

Imitation Crab Pasta Salad

Spaghetti and Meatballs

Mac and Cheese

fettuccine alfredo

Fettuccine Alfredo

A deliciously creamy homemade alfredo sauce served with shrimp and fettuccine
Prep Time 5 mins
Cook Time 30 mins
Course Main Course, Sauce
Cuisine Italian

Equipment

  • Medium pot
  • Large deep pan

Ingredients
  

  • 3 tbsp butter
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 340 g shrimp
  • 2 cup 10% cream
  • ¼ tsp chili flakes
  • ¼ cup parmesan grated
  • 2 tsp salt
  • 1 tsp pepper
  • pinch nutmeg
  • 225 g fettuccine pasta
  • 2 tbsp olive oil

Instructions
 

  • Cook the fettuccine pasta as per packet instructions / until al dente, approximately 12 minutes in salted water. Once done, set aside.
  • Heat olive oil on medium-high heat in a large pan. Add garlic and chili flakes and cook for 1½ minutes. Add shrimp and cook as per instructions (depending if fresh or frozen). I was working with frozen shrimp so I threw them in the pan while frozen and cooked them on each side for 2 minutes. Once cooked, remove all contents and set aside (including oil, garlic and chili flakes).
  • Turn heat down to medium. Add the butter to the same pan. Once melted, slowly start adding the flour 1 tbsp at a time and stirring the contents until well combined, for approximately 2 minutes. Turn heat down to medium-low and slowly add the cream, continuously stirring until well combined. Add salt, pepper and parmesan and stir continuously until sauce starts to thicken, approximately 10-15 minutes. Once sauce reaches desired thickness, add in the shrimp and noodles. Serve with a side salad or slice of garlic bread and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword alfredo, alfredo sauce, fettuccine alfredo, meatballs in mushroom sauce, pasta, pasta alfredo, shrimp fettuccine alfredo, shrimp pasta

SHRIMP PASTA

SHRIMP PASTA

Rating: 5 out of 5.
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SHRIMP PASTA

This shrimp pasta. WOW. It is by far the most delicious pasta I have ever made and the only pasta that beats it is from Florence, Italy. It’s super simple, but what makes it is my fresh lobster stock. Without it you’ll have an average shrimp pasta so please don’t skip the most important step!

Fresh seafood pasta…

Seafood pasta, with fresh seafood, is probably one of my favourite meals. The simplicity behind it really lets the ingredients shine and allows you to enjoy each component separately and together as a whole.

Shrimp Pasta

So quick and easy to make!

If you already have your lobster stock ready, this quick pasta is sure to blow your taste buds away. The secret to the most flavourful pasta dish is to boil your pasta in the lobster stock, and then used that reduced “pasta water” aka lobster stock in your pasta sauce too.

Shrimp Pasta

Variations:

This pasta is most definitely not limited to shrimp as your seafood of choice. I would have preferred to use lobster, but we had already eaten it all before I made the stock. Next time I’ll definitely put some lobster meat aside for this recipe. You can substitute the shrimp for pretty much any seafood you like but I’d suggest sticking to shrimp, lobster, or mussels.

In terms of the pasta itself, I used a spaghetti noodle, but a linguine or angel hair pasta would suit this dish as well.

If you don’t have your own lobster stock, I’d recommend using a store bought fish stock and maybe add a bit of clam juice to it too. It won’t be nearly as good, but it’s an easier option and will still result in a tasty dish.

Shrimp Pasta

Shrimp Pasta

An absolutely delicious shrimp pasta made in a fresh lobster stock.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Medium pot
  • Large saucepan

Ingredients
  

  • 4 cups fresh lobster stock (recipe on the blog)
  • ½ lb shrimp
  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic minced
  • 1 pint cherry tomatoes halved
  • ½ tsp chili flakes
  • 1 tsp parsley fresh or dried
  • 1 tbsp fresh basil
  • salt and pepper to taste
  • ½ package spaghetti noddles

Instructions
 

  • In a medium pot, bring 4 cups of lobster stock to a boil (recipe on the blog). Add the pasta and cook as per the instructions on the package or until al dente. Once cooked, drain the pasta but be sure to set aside the reduced lobster stock aka “pasta water”.
  • In the meantime, put the olive oil in a large saucepan over medium-high heat. Once heated up, add the shrimp and cook on each side for 2 minutes (timing may vary depending on the size of your shrimp). When your shrimp is flipped after 2 minutes for the first time, add the garlic, parsley, chili flakes, salt and pepper. Once the shrimp are cooked, remove from the pan and set aside.
  • Turn heat down to medium-low and add the halved cherry tomatoes and ½ cup of the reduced lobster stock. Cook for 2-3 minutes or until tomatoes start to soften. Add the shrimp, basil and cooked pasta to the pan and mix until well combined. Your pasta is now ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cold pasta salad, italian, lobster stock, seafood pasta, shrimp pasta