Shrimp Alfredo
User Reviews
5
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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
Description
This Shrimp Alfredo recipe features large shrimp sautéed in olive oil until just cooked, then combined with fettuccine and a homemade cream sauce. The sauce begins with melting butter and garlic, then adding flour to form a roux. Gradually whisked-in half and half thickens the sauce, to which grated Parmesan and Asiago cheeses are added for richness and depth. The use of high-quality salted butter and freshly grated cheeses impacts the final flavor notably. Seasonings like dried parsley and optional basil contribute a gentle herbal note, balanced with salt and freshly cracked pepper.
The pasta is cooked al dente and combined with the creamy sauce and shrimp. An optional toasted panko breadcrumb topping flavored with garlic powder and butter adds a contrasting crunch. The dish is garnished with fresh parsley, lemon wedges, and red pepper flakes to enhance the flavor and presentation.
Leftover sauce can be stored in an airtight container for up to three days refrigerated or frozen longer, with reheating done gently to maintain sauce texture. Shrimp size and freshness are considerations for best results. This dish serves approximately six and is well suited as a main course pasta featuring seafood with a creamy, cheesy sauce.
Ingredients
Crunchy Panko Topping (Optional)
- 1/4 cup panko breadcrumbs
- 1 tablespoon butter salted
- 1/8 teaspoon garlic powder
Shrimp Alfredo
- 1 lb. Shrimp see notes, large, uncooked
- 1 tablespoon olive oil
- 3/4 lb. Fettuccine pasta see notes
- 6 tablespoons butter high quality, salted
- 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 parsley dried
- 1/2 teaspoon basil optional, dried
- 1/4 teaspoon salt
- black pepper freshly cracked
For Serving
- 1 lemon cut into wedges
- red pepper flakes
- parsley to garnish, fresh
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
- Use large shrimp (about 26-30 per pound), thawed and patted dry, for best texture.
- Grate Parmesan and Asiago cheese fresh from wedges to improve melting and flavor compared to pre-grated cheese.
- When adding cheese to the sauce, ensure the base is not too hot to avoid curdling or graininess.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months; thaw frozen sauce overnight in the refrigerator before gently reheating.
- If reheated sauce is too thick, thin with reserved pasta water, milk, or chicken broth to restore desired consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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