Shrimp Alfredo
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Shrimp Alfredo
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If you want a delicious homemade Shrimp Alfredo recipe, we’ve got you covered! The shrimp are perfectly cooked and pair so well with creamy Alfredo sauce. It’s a winning meal that is great any night of the week.
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Ingredients
- 1 pound fettuccine noodles dried
- 1 oz frozen Shrimp pre-cooked, peeled, tail-on, deveined
- 3 tablespoons butter
- 6 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 cups milk 2%
- 1 1/2 cups Parmesan Cheese block, not pre-shredded
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- fresh parsley optional for garnish
- black pepper optional for garnish
Instructions
- Thaw the shrimp according to package directions.
- Bring a large pot of water to a boil.
- Once boiling, add 2 teaspoons of salt.
- Add the fettuccine and cook until al-dente, 8-10 minutes. Keep 1 cup of the starchy cooking water and then drain. Do not overcook.
- Put the noodles back into the pan and cover with a lid until the sauce is ready. (Add the starchy water and stir the noodles if they become sticky before adding to the pasta in the end)
- While the noodles cook, melt 1 Tablespoon of butter in a medium-size skillet.
- Once melted, add 1 teaspoon of garlic and cook for one minute or until fragrant.
- Add the thawed shrimp to the pan. Make sure that the shrimp are in a single layer, and each is contacting the surface of the skillet.
- Sprinkle a ½ teaspoon of salt over the shrimp and lightly dust with pepper.
- Cook each side for 2-3 minutes, or until they are slightly golden brown. (They are already cooked, so you don’t need to worry about undercooking.)
- Once cooked, remove heat and set aside.
- In a large skillet, add 2 Tablespoons of butter and melt.
- Once melted, add 2 Tablespoons of minced garlic and cook for one minute or until fragrant.
- Sprinkle the flour onto the garlic and stir together for another minute.
- Slowly add the chicken broth to the skillet and use a whisk to blend the mixture. Continue whisking until the sauce is smooth. You can use a spatula to try and eliminate larger lumps.
- Allow to simmer for a minute or until it starts to thicken.
- Add the parmesan cheese, salt and pepper and whisk until melted.
- Taste to see if additional salt or pepper is needed.
- Remove ½ of the sauce and set aside. (You may not need all of it.)
- Add the pasta and shrimp to the skillet and toss together using a pair of tongs.
- Serve immediately and garnish with freshly chopped parsley and cracked pepper.
Nutrition Information
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Calories
190kcal
(10%)
Carbohydrates
10g
(3%)
Protein
11g
(22%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
33mg
(11%)
Sodium
879mg
(37%)
Potassium
181mg
(5%)
Fiber
0.2g
(1%)
Sugar
4g
(8%)
Vitamin A
379IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
302mg
(30%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 879mg | 37% |
| Potassium | 181mg | 4% |
| Fiber | 0.2g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 379IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 302mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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