Shrimp Alfredo
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
991 kcal
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Course
Main Course, Dinner
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Cuisine
American
Shrimp Alfredo
Description
This Shrimp Alfredo recipe starts with cooking fettuccine al dente and reserving some pasta water for the sauce. Shrimp are tossed with garlic, lemon zest, salt, and pepper, then quickly sautéed in butter and olive oil to preserve their tenderness and flavor. The sauce is prepared by simmering butter and heavy cream until slightly thickened and then stirring in shredded Parmesan cheese with a touch of nutmeg for warming aroma.
The key to this dish’s texture is removing it from heat before adding shrimp back to prevent overcooking, maintaining their juicy, tender bite. Additional pasta water is added as needed to blend the sauce smoothly with the noodles. A sprinkle of fresh parsley and Parmesan brightens the presentation.
Leftovers keep well refrigerated for up to three days and can be reheated gently to maintain sauce consistency.
Ingredients
- 12 ounces Fettuccine pasta
- 5 tablespoons butter divided, salted
- 1 tablespoon olive oil
- ½ pound Shrimp peeled & deveined, tails removed if desired, medium
- 2 cloves garlic minced
- 1 teaspoon lemon zest
- ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste
- 1 ½ cups heavy whipping cream
- 1 ½ cups Parmesan Cheese shredded
- 1 pinch ground nutmeg optional
- 1 tablespoon parsley for garnish, chopped, fresh
- 1 tablespoon Parmesan Cheese for garnish, shredded
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine and cook al dente (just until cooked). Drain, reserving ½ cup pasta water. Set aside.
- While pasta is boiling, heat 1 tablespoon butter and olive oil in a saucepan over medium-high heat.
- Toss shrimp with garlic, lemon zest, salt & pepper. Add to the heated pan and cook just until shrimp turns pink, about 2 minutes per side. Remove from the pan and set aside.
- In the same pan, bring remaining 4 tablespoons butter and cream to a simmer. Let simmer about 5-7 minutes or until slightly thickened.
- Stir in parmesan cheese and a pinch of nutmeg.
- Remove from the heat and stir in the shrimp with any juices. Toss with cooked fettuccine adding additional pasta water if needed.
- Garnish with fresh parsley and additional parmesan.
Notes
- A pinch of nutmeg is less than 1/8 teaspoon and adds warmth to the sauce without overpowering it.
- Do not rinse or oil pasta after draining; pasta starch helps the sauce cling better.
- Remove the sauce from heat before adding shrimp to avoid overcooking them.
- Leftover Shrimp Alfredo can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 991 kcal
% Daily Value*
| Calories | 991 | 50% |
| Carbohydrates | 65g | 22% |
| Protein | 40g | 80% |
| Fat | 64g | 98% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 328mg | 109% |
| Sodium | 1134mg | 47% |
| Potassium | 498mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2191IU | 44% |
| Vitamin C | 3mg | 3% |
| Calcium | 595mg | 60% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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