The most delicious shrimp fettuccine alfredo recipe! This creamy seafood pasta is bursting with so much incredible flavor! It’s made with juicy, garlic shrimp served on top of fettuccine pasta dressed with alfredo sauce. I make my creamy white sauce with roux, milk and loads of parmesan cheese! This lighter, skinny alfredo sauce is so delicious, you won’t notice that the heavy cream is missing!
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Preparing the Pasta
This fettuccine alfredo recipe starts with the pasta! Bring a large pot of salted water a boil and add the pasta. Cook the pasta according to package instructions until it’s ‘al dente’. Next, drain the pasta, cover and keep it warm until ready to use.
The Creamy Alfredo Sauce
The creamy alfredo sauce really makes this pasta recipe shine! Most recipes call for heavy cream in the sauce but I make mine on the lighter side, using whole milk instead. This skinny alfredo sauce is just as good as one made with cream. First, I make a roux – equal parts butter and flour – to act as a thickener. Cook the butter and flour together, then slowly pour in the milk. Make sure to whisk well after each addition until no clumps remain. Once you have the basic sauce ready, add in the parmesan cheese, salt and pepper, and a bit of ground nutmeg. The ground nutmeg is a secret I learned from Gordan Ramsay – it brings a little something extra to the sauce!
The Juicy, Garlic Shrimp
Once you have the sauce ready, it’s time to make the easy garlic shrimp! I recommend using jumbo, wild-caught shrimp for this recipe. Wild-caught shrimp taste so much better than farmed and have a sweet taste to them. Clean and rinse the shrimp first before using.
To make the shrimp, preheat a large pan over medium heat and sweat the garlic for a few minutes until it’s aromatic but not browned. Add the shrimp the pan, along with white wine, and cover the pan. Steam cook the shrimp on high heat with the pan closed tightly. The hot steam from the wine evaporating will cook the shrimp perfectly! It also adds so much great flavor! Don’t want to use wine? Replace it with a seafood or veggie broth instead!
Serving the Shrimp Alfredo
Once you have the pasta, alfredo sauce and shrimp ready, it’s time to bring the dish together! Add the shrimp the the alfredo sauce, along with the remaining wine, and let the sauce cook for a few more minutes. This way, it will be infused with delicious seafood flavor! Next, toss the pasta and sauce together using tongs; make sure all the pasta is well coated! Enjoy the dish immediately with a bit of freshly chopped parsley on top!
More Recipes!
Enjoyed this delicious, creamy seafood pasta? Check out some of my other recipes you’re sure to enjoy!
- Skinny Chicken Fettuccine Alfredo – all the flavor without the heavy cream! This pasta is made with juicy garlic chicken and creamy sauce!
- Pan-Seared Scallops – zesty lemon caper jumbo scallops with creamy mushroom risotto! Perfect for a special occasion dinner!
- Cheesy Crab Pasta – the most delicious crab dish ever, with creamy white wine sauce, veggies and lots of crab!
- Salmon Fettuccine Alfredo – another fantastic seafood alfredo, this one with chunks of juicy and flavorful salmon!
- Cheesy Shrimp Quesadillas – the best seafood quesadillas, with shrimp, peppers and cheese!
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It was so delicious!! Tweaked it a bit and used chicken sausage (lack of shrimp 😉 , Also cut out the butter and used a bit of cornstarch in milk for thickness and still turned out great. Will definitely make it again with shrimp.
Awesome! 🙂 Thanks for the review!
Hi Tatyana, I’m planning to do this recipe, but in the ingredients there is no onion, but in the instruction there is, would you please clarify. Thank you. By the way I love your web and your recipes. I have tried few and they all came out perfect. Thanks
Hi! Sorry for the confusion! I must have made a mistake when writing the recipe, there is no onion in this recipe. Hope you enjoy the dish! 🙂
Can you use Chardonnay wine?
Would that make a difference in taste if I use chardonnay wine instead of Pinot Grigio ?
Chardonnay will work great, too. Any white wine that’s not sweet 🙂
I made this but my sauce turned out way too thin. I was following the written instructions and it didn’t mention anything about reducing the wine. Just mention two cook for 3 to 4 minutes on high and uncover. After I saw the video that’s when I noticed that the wine needed to be reduced and the we add the sauce to it. But for a recipe without heavy whipped cream it turned out good! Next time I’ll make sure to reduce the wine.