Shrimp Alfredo
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
718 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Alfredo
Description
The Shrimp Alfredo recipe combines classic fettuccine noodles with a sauce made from sautéed onions and mushrooms cooked in butter, then shrimp added until just cooked through. Meanwhile, a separate sauce base is prepared by creating a roux with butter and flour, then whisking in chicken broth and evaporated milk, seasoned with garlic powder and a dash of nutmeg. Freshly grated Parmesan cheese is stirred in to provide the sauce’s characteristic richness and flavor.
The al dente pasta is returned to the pot, then the shrimp mixture and sauce are combined and tossed together. Steamed asparagus pieces are folded in last for a fresh vegetable component that offsets the creamy sauce. The pasta water is reserved to adjust the sauce consistency if needed.
This dish offers a rich yet balanced texture with the creamy sauce coating tender fettuccine and plump shrimp while vegetables add color and slight crunch. It works well as an indulgent main course. Using evaporated milk lightens the usual heavy cream sauce without compromising creaminess.
Notes mention substituting cream for evaporated milk to adjust richness. The recipe’s directions include useful timing and layering steps to develop flavor and proper texture.
Ingredients
- 12 oz fettuccine noodles
- 1/2 cup butter divided, unsalted
- 1/4 cup onion diced
- 1 cup mushroom sliced
- 1 lb Shrimp peeled and deveined
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup evaporated milk
- 1/2 cup Parmesan Cheese freshly grated
- 1/4 teaspoon garlic powder
- nutmeg dash
- 3/4 cup asparagus cut on a diagonal into 1/2 inch pieces, steamed
Instructions
- Bring a large pot of water to a boil. Salt generously. Add the pasta and cook until al dente. Reserve a mug full of the pasta water. Drain, then place the pasta back into the pot.
- While the pasta is cooking, melt 1/4 cup of the butter in a medium saucepan over medium heat. Add the onions and slowly cook until they are starting to soften, then add the mushrooms and continue to cook until both are tender. Add the shrimp and cook until they have changed color and are cooked through.
- In another saucepan, melt the remaining 1/4 cup of butter. Add the flour and stir until combined. Cook and stir for 2 minutes. Whisk in the chicken broth and evaporated milk. Add the garlic powder and nutmeg, then add pepper to taste. Stir in the parmesan cheese.
- Simmer the sauce for 5-10 minutes, or until it thickens.
- Add the shrimp mixture and the sauce to the pot with the pasta and toss to combine. If needed, add some of the pasta water to loosen up the sauce.
- Stir in the asparagus and serve.
Notes
- You can substitute cream for evaporated milk if preferred for a richer sauce.
- Nutrition values are approximate and vary by brands and ingredient choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 718 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 718kcal | 36% |
| Carbohydrates | 75g | 25% |
| Protein | 48g | 96% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 0g | 0% |
| Cholesterol | 258mg | 86% |
| Sodium | 727mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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