Shrimp Alfredo
User Reviews
5.0
60 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 people
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Calories
625 kcal
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Course
Main Course
Shrimp Alfredo
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This Shrimp Alfredo is easy to make and has the best homemade sauce that's perfect for serving with pasta.
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Ingredients
Crunchy Panko Topping (Optional)
- 1/4 cup panko breadcrumbs
- 1 tablespoon salted butter
- 1/8 teaspoon garlic powder
Shrimp Alfredo
- 1 lb. large uncooked shrimp see notes
- 1 tablespoon olive oil
- 3/4 lb. fettuccine see notes
- 6 tablespoons salted butter high quality
- 3 cloves garlic minced
- 2 Tablespoons all-purpose flour
- 3 cups half and half half cream/half milk
- 1/2 cup Parmesan Cheese grated
- 1/2 cup Asiago cheese grated
Seasonings
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil optional
- 1/4 teaspoon salt
- freshly cracked pepper
For Serving
- 1 lemon cut into wedges
- red pepper flakes
- fresh parsley to garnish
Instructions
- Measure out ingredients before beginning. Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.
- Optional: Toast the Panko breadcrumbs and garlic powder in melted butter in a skillet over medium heat until brown, about 3 minutes. Remove and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
- Boil the fettuccine in salted water according to package instructions. Meanwhile, prepare the sauce.
- Melt the butter in the same skillet over medium heat. Add the garlic and cook for one minute.
- Whisk in the flour and cook for 1-2 minutes, stirring continuously.
- Add the seasonings, then add the half and half in small splashes, stirring continuously.
- Bring to a gentle bubble, then reduce heat to low. It will continue to thicken as it simmers.
- Stir in the cheese. Taste and season with salt/pepper if desired.
- When the pasta is done, reserve 2 cups of pasta water and set aside.
- Drain the pasta and add it to the sauce, toss to combine. The pasta will absorb the sauce and it will continue to thicken. If it becomes too thick, add a little pasta water until desired consistency is obtained.
- Add the cooked shrimp and toss. Allow it to heat back through, about 1 minute. Remove from heat.
- Optional: Squeeze a wedge of fresh lemon over the dish and sprinkle with red pepper flakes if desired. Garnish with parsley, toasted panko, and serve with remaining lemon wedges.
- Pro Tip: Save any remaining pasta water and add it as needed for reheating leftovers.
Notes
- Pro Tips
- Storing/Reheating:
- The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe. (Optional panko topping not included.)
- Shrimp: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen. See blog post for more pro tips for cooking with shrimp.
- This recipe can satisfy a full pound of pasta, but I prefer mine to be extra saucy!
- Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese.
- Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
- I use Belgioioso Parmesan and Asiago cheese for this recipe. Romano can be used instead of Asiago, or all Parmesan can be used.
- High quality butter makes a difference here, I use Land O' Lakes salted butter.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Frozen Alfredo sauce should be thawed overnight in the fridge before heating.
- I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency.
- If the sauce is too thick when reheated, add a alittle reserved pasta water, a splash of milk, or chicken broth to thin it out.
Nutrition Information
Show Details
Calories
625kcal
(31%)
Carbohydrates
51g
(17%)
Protein
33g
(66%)
Fat
33g
(51%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.5g
Cholesterol
255mg
(85%)
Sodium
643mg
(27%)
Potassium
560mg
(16%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
956IU
(19%)
Vitamin C
11mg
(12%)
Calcium
383mg
(38%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Calories | 625kcal | 31% |
| Carbohydrates | 51g | 17% |
| Protein | 33g | 66% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 255mg | 85% |
| Sodium | 643mg | 27% |
| Potassium | 560mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 956IU | 19% |
| Vitamin C | 11mg | 12% |
| Calcium | 383mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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