Shrimp Alfredo
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
648 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Alfredo
Description
This shrimp Alfredo recipe begins by seasoning peeled and deveined extra-large shrimp with baking soda, kosher salt, black pepper, and garlic powder. After resting briefly, the shrimp are sautéed in olive oil until just cooked through and set aside. Meanwhile, egg pasta such as fettuccine is boiled to al dente in well-salted water.
In the same pan, butter and minced garlic cook over medium-low heat until garlic is golden, then heavy cream and grated Parmigiano Reggiano are added and simmered to thicken into a rich sauce. The al dente pasta is tossed into the sauce, with reserved pasta water added as needed to loosen the consistency. The cooked shrimp are folded back in, and the dish is garnished with fresh Italian flat-leaf parsley and additional cheese if desired.
This pasta is best served immediately to enjoy the creamy sauce and tender shrimp. The mixture of umami cheese, garlic, and mild seasoning gives depth without overpowering the seafood. The shrimp provide texture contrast to the smooth sauce and soft pasta. The dish works well as a satisfying main course.
The recipe can be doubled or tripled for larger servings. Using reserved pasta water allows adjusting sauce thickness to preference. Leftovers keep well refrigerated for up to three days and reheat gently over medium heat to avoid sauce separation.
Ingredients
For the shrimp
- 1 1/4 pounds Shrimp cleaned, deveined, and shells removed, extra large
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
For the pasta
- 8.8 ounces egg Fettuccine or egg pappardelle
- 8 tablespoons butter unsalted
- 3 cloves garlic minced
- 1 1/4 cups Parmigiano Reggiano cheese plus more for serving, grated
- 1 1/4 cups heavy cream
- salt to taste
- black pepper to taste
- 2 tablespoons Italian flat-leaf parsley minced
- 1 cup pasta water for thinning, will not need it all, reserved
Instructions
- Bring a large pot of salted (2 tablespoons kosher salt per gallon) water to boil.
- Dry the shrimp with paper towels then season with salt, pepper, garlic powder, and baking soda. Mix together and set aside for 5 minutes before moving on to the next step.
- Heat a large stainless steel pan to medium heat and wait 3 minutes. Coat the pan with olive oil and add the shrimp to the pan. Saute until just cooked through (about 2-3 minutes) or until no longer grey. Remove the shrimp to a plate and tent with foil to keep warm. Begin cooking the pasta until al dente.
- Turn the heat down in the same pan to medium-low and add the butter and garlic. Cook garlic until the garlic is golden (about 2 minutes) then add the cream and cheese and bring to a low simmer. The sauce will begin to thicken after a couple of minutes of simmering.
- Add the al dente pasta to the alfredo sauce and mix or toss to coat. If the pasta is too dry add some of the reserved pasta water, a bit at a time, to get a perfect consistency.
- Add the shrimp to the pasta and mix well. Taste test and make final adjustments to salt and pepper levels. Add the parsley. Serve with more grated Parmigiano Reggiano on the side. Enjoy!
Notes
- This recipe scales easily to serve more people by doubling or tripling ingredients.
- Add reserved pasta water gradually to adjust sauce consistency without thinning excessively.
- Store leftovers in the refrigerator up to 3 days and reheat gently to preserve sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 46.2g | 15% |
| Protein | 49g | 98% |
| Fat | 30.3g | 47% |
| Saturated Fat | 14.4g | 72% |
| Cholesterol | 370mg | 123% |
| Sodium | 1090mg | 45% |
| Potassium | 268mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Calcium | 403mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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