*This is a sponsored post. While the views expressed here are genuinely my own, consideration was paid to me by Eggland’s Best*
Whip up the World’s Best Shrimp Fettuccine Alfredo for dinner tonight. A super-rich and creamy homemade alfredo sauce, smothering tender shrimp and fettuccine noodles. I have a secret ingredient I use in the sauce to give it a rich taste, that will taste better than takeout from your favorite restaurant!
Shrimp fettuccine alfredo is one of our favorites when we dine out. But, it can be pricey to order so I created my own recipe at home, and boy is this recipe incredible.
Shrimp Fettuccine Alfredo
So what is my secret ingredient in my alfredo sauce you ask? Eggs. A simple ingredient, that will completely transform your dish from a basic sauce to the best alfredo sauce you have ever tried.
I use Eggland’s Best eggs because they contain six times more vitamin D, 25% less saturated fat, more than double the Omega-3s, ten times more vitamin E, and more than double the vitamin B12, compared to ordinary eggs. Independent testing also revealed that Eggland’s Best eggs have stronger shells than ordinary eggs, which leads to less breakage and helps them stay fresher longer. I know the quality is the top of the line, so they will give my sauce the freshest flavor. And it’s pretty cool that Eggland’s Best earned the Women’s Choice Award as the most recommended fresh and hard-boiled eggs by women across America.
Quality Ingredients is Key
Freshness and quality are key when cooking. I find that using fresh ingredients will give you the best flavor in your dishes. So always look for fresh eggs, shrimp, and herbs for the best flavor. You could even make fresh pasta if you don’t want to use dry pasta.
How to Tell When Shrimp Is Done
Shrimp is one seafood that takes some getting used to knowing when it is done. You will find that your shrimp will turn pink and opaque when they are done. You will remove the shrimp from the skillet and then cook the sauce in the same pan. Once the sauce is done you toss the shrimp back in to incorporate with pasta and sauce.
Tails on or off Shrimp
This is totally up to you. Many take the tails off as it will be easier to eat. But the tails on shrimp offers a prettier presentation value. So it is up to you on what you do for the recipe. Either method works.
How to Make Homemade Alfredo Sauce
You will find the sauce is the star of this dish. You will use the same pan you used for shrimp and add in your heavy cream. You want this to bubble before you add in your cheese. After the cheese melts, you will begin to incorporate the eggs one at a time. Whisk each egg in, so that it incorporates well. If you don’t whisk you will end up with scrambled eggs, which is what you don’t want.
I used 3 whole Eggland’s Best Eggs in this alfredo sauce. It will make your sauce rich and ultra-creamy! Trust me, this is what is going to throw the whole dish over the top!
How to Cook Pasta
The biggest thing is you want to ensure that you salt your water. Salting the water will help ensure your pasta is seasoned and offers a bit of flavor. Then cook the pasta until it is al dente. That means you want it tender but firm. Overcooked pasta is never that good as it can become mushy.
You could also use spaghetti noodles if you don’t have fettuccine pasta. Either will work. I prefer the thicker pasta but it is all about what you have on hand.
How To Store Leftover Fettuccine Alfredo
You will want to store any leftovers you have in the fridge in an airtight container. You can store leftovers for up to three days. Just reheat in a pan on low, or opt for the microwave when it comes to reheating.
More Pasta Recipes You Will Love
Can I Use Chicken In Place of Shrimp In Alfredo Pasta?
Yes, you sure can. If you are not a fan of seafood, feel to cook up your chicken into diced pieces. Once the chicken is fully cooked, remove from the skillet and make the sauce as directed in the recipe card.
This is a versatile dish, and if you wanted a meatless dish, just make the pasta and the sauce and try it that way!
- 1 tbs olive oil
- 2 tbs butter
- 3 cloves garlic
- 1 pound large shrimp
- 32 oz Heavy Cream
- 1 pound fettichini
- 16 oz grated Romano Cheese
- 3 egglands eggs
- 1 tsp salt
- 1 tsp pepper
- Cook pasta according to directions and set aside.
- Place skillet on medium heat
- add olive oil, butter, and garlic
- Cook 1-2 minutes until garlic is translucent
- Devine Shrimp and remove shells
- Add to skillet and continue cooking until pink about 3-4 minutes
- Remove shrimp set aside
- Add Heavy Cream reduce heat to low
- Cook on low until bubbly and thick about 10 minutes
- Stir in cheese
- Meanwhile, whisk 3 eggs in a small bowl
- Whisk your egg mixture to your cheese sauce
- Add Pasta and shrimp to the cheese mix
- Stir and serve
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 609 Total Fat: 52g Saturated Fat: 32g Trans Fat: 1g Unsaturated Fat: 17g Cholesterol: 313mg Sodium: 1378mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 29g