Shrimp Fettuccine Alfredo
Roman-inspired authentic fettuccine alfredo with shrimp.
When you think of fettuccine alfredo you may think of a rich dish filled with heavy cream but an authentic fettuccine alfredo is made with only three ingredients and contains no cream at all! This shrimp fettuccine alfredo is a take on the classic Roman dish, complete with a little boost of protein, and is ready in less than 20 minutes making it a great healthy weeknight dinner.
Fettuccine alfredo is most definitely a comfort food; long ribbons of pasta covered in a velvety sauce, however, the authentic recipe is much simpler than people may think. Although the American version often contains cream, the traditional Roman recipe is made with only pasta, butter, and cheese. The creamy texture of an alfredo sauce actually comes from the emulsion of starchy pasta water and parmigiano-reggiano cheese, a simple cooking technique that creates a silky and creamy texture.
If you’ve yet to try making an authentic homemade fettuccine alfredo, I definitely suggest you give it a go1 Not only is it absolutely delicious but once you’ve mastered the basics you can take your own twist on the dish, much like I did with high-protein shrimp fettuccine alfredo.
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This fettuccine Alfredo with shrimp is a twist on an authentic fettuccine alfredo. The addition of shrimp to this dish creates a well-balanced meal complete with over 40 grams of protein per serving.
- 8–10 shrimp, thawed and peeled
- 1 tablespoon olive oil
- 8 oz. fettuccine,dry
- 2 tablespoons unsalted butter
- ½ cup Parmigiano-Reggiano cheese, freshly grated
- Black pepper
- Cook the fettuccine as per package directions in heavily salted water. While the pasta is cooking, reserve 1 cup of the cooking water.
- In a large skillet on medium-high heat, warm the olive oil, then add shrimp and cook for 1-2 minutes per side until slightly pink no longer translucent. Once cooked, remove the shrimp from the pan and set aside on a plate.
- In the same pan, on medium heat, add ½ cup of the pasta cooking water and bring to a gentle simmer. Add butter, one ½ tablespoon at a time, and allow to melt, whisking occasionally to encourage it.
- Once the butter is melted, slowly add the grated cheese in batches, allowing it to melt before adding more, whisking constantly until it’s well incorporated with the butter and the sauce is smooth.
- Once cooked, add the drained pasta to the pan with the butter and cheese mixture, gently tossing the pasta in the sauce, add more of the pasta cooking liquid as needed, until well coated.
- Return the cooked shrimp to the pan and toss gently to incorporate with the pasta.
- Serve immediately with a sprinkle of black pepper, parsley, and additional cheese.
- Serving Size: 1 serving
- Calories: 617 calories
- Sugar: 3 grams
- Fat: 20 grams
- Carbohydrates: 64 grams
- Fiber: 3 grams
- Protein: 44 grams
Keywords: fettuccine alfredo with shrimp