The best recipe for creamy shrimp fettuccine alfredo with juicy shrimp and a skinny version of alfredo sauce!
1poundshrimp, peeled and cleaned
3large garlic cloves, finely minced
1/2cupwhite wine, such as Pinot Grigio
1/2cupgrated Parmesan cheese
1/4teaspoonground black pepper
dash of freshly grated nutmeg
1poundfettuccine pasta, cooked according to package instructions
extra Parmesan for topping
First, prepare the fettuccine pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta, cover and keep it warm.
Prepare the alfredo sauce next. Place the butter into medium saucepan and melt it completely over medium heat. Add in the flour and whisk until smooth the roux is smooth. Cook the butter and flour mixture for 2 minutes. Next, slowing start adding in the milk, 1/2 cup at a time, whisking constantly so no clumps remain. Cook the milk approximately 30 seconds after each addition, whisking constantly.
Once all the milk is added, add in the seasonings and cheese. Continue to cook the sauce over medium heat, whisking frequently until sauce thickens, about 7 to 8 minutes. Cover the sauce with a lid and keep it warm.
Next, prepare the garlic shrimp. Heat a large frying pan over high heat and add a tablespoon of cooking oil. Add in the garlic and sauté for 2 minutes until soft and aromatic - do not brown! Add in the shrimp, followed by wine and close the pan with a tight-fitting lid. Cook the shrimp over high heat for 3 to 4 minutes, then uncover and pour in the prepared alfredo sauce into the pan along with seasonings. Turn the heat down to medium and continue to cook until sauce thickens, about 7 to 8 minutes.
To serve, toss the shrimp alfredo sauce with the prepared fettuccine pasta. Use tongs to coat the pasta well; serve immediately.