Gluten Free Shrimp Fettuccine Alfredo
Creamy, restaurant-worthy pasta night is absolutely within reach at home, and this shrimp fettuccine Alfredo delivers every bit of the indulgence you're craving. The sauce is built from scratch — butter, garlic, heavy cream, cream cheese, and a generous amount of freshly grated Parmesan — so it's naturally free of wheat flour and thickeners that can sneak into store-bought versions. Swapping in gluten free fettuccine is the only adjustment needed, and the technique of reserving pasta water ensures the sauce clings to every noodle just the way it should. Plump, perfectly seared shrimp get folded in at the end so they stay tender and don't overcook, adding a satisfying protein to what's already a deeply comforting bowl. A pinch of nutmeg in the sauce is a small touch that makes a big difference, giving the Alfredo that subtle warmth you'd expect from a proper Italian-American kitchen. This recipe serves four, making it an easy weeknight dinner that feels anything but ordinary.
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz gluten free fettuccine
- 1 tbsp kosher salt
For the shrimp
- 1 lb large shrimp (16/20 count), peeled and deveined
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the Alfredo sauce
- 4 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 2 oz cream cheese, softened and cut into pieces
- 1 ½ cups freshly grated parmesan cheese
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- extra parmesan cheese, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the gluten free fettuccine according to the package directions until just tender with a slight resistance at the center. Reserve 1 cup of pasta cooking water before draining, then drain the pasta in a colander and set aside.
- 2
Pat the shrimp dry with paper towels and season with ½ tsp kosher salt and ¼ tsp black pepper. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1½–2 minutes, until the undersides are pink and opaque. Flip and cook 1 minute more, until the shrimp are pink and opaque throughout and reach 145°F (63°C) on an instant-read thermometer. Transfer to a plate and set aside.
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