Nickey’s Shrimp Fettuccine Alfredo

Nickey Ramsey is a mother of 2, wife, and the founder of @junobiebags, the world’s first eco-friendly and reusable breast milk storage bag. Along with creating products that are reliable and sustainable, Junobie has built a network of support for postpartum moms. 

Nickey is using Junobie to provide resources and help support women on their breastfeeding journey all over the world. Her goal is to inspire and simplify the lives of other women and their families .While Nickey is busy creating an empire, she still makes it a priority to share meals with her family around the dinner table. This Shrimp Fettuccine Alfredo is her favorite and it is a delicious recipe you will want to make this weekend for your family!

Make sure to visit her site at

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Ready in 20 minutes – Makes 4 servings

To make this recipe you’ll need:

  • 1 pound raw shrimp, peeled
  • 1 tablespoon olive oil
  • 1 pound fettuccine
  • ½ cup butter
  • 2 garlic cloves, minced
  • 2 cups heavy cream
  • 2 cups parmesan cheese, shredded
  • Salt and pepper to taste
  • Pinch of nutmeg
  • Juice from ¼ lemon
  • 1-2 tablespoons fresh parsley, chopped for garnish

In a small bowl, salt the shrimp with 1 teaspoon of salt. Heat the olive oil over medium heat in a large skillet. Add the shrimp and cook each side for 1-2 minutes or until they turn pink in color. Remove from the pan and set aside.

Fill a large pot ¾ full of water and add 2 tablespoons of salt. Bring the water to a boil then add the fettuccine noodles. Stirring occasionally, cook the noodles to al dente (about 8-10 minutes).

While the noodles are cooking, make the alfredo sauce by adding the butter to the skillet you cooked the shrimp in. Melt the butter over medium heat, then add the garlic and sauté for 1 minute. Reduce the heat to medium low, add the cream, and let simmer for 7 minutes, or until the sauce thickens. Turn off the heat and mix in the parmesan. Add the salt, pepper, and nutmeg.

Drain the pasta from the pot, add to the alfredo sauce, and toss lightly. Finish with a squeeze of lemon and garnish with parsley. Enjoy!

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