Description
Shrimp Alfredo is a rich and creamy pasta dish featuring tender large shrimp cooked in a luscious homemade Alfredo sauce made with butter, garlic, half and half, and a blend of Parmesan and Asiago cheeses. Tossed with fettuccine pasta and optionally topped with a crunchy buttery panko breadcrumb topping, this elegant dish is perfect for a comforting dinner that impresses.
Ingredients
Scale
Shrimp Alfredo
- 1 lb. large uncooked shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3/4 lb. fettuccine pasta
- 6 tablespoons salted butter, high quality
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups half and half
- 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 black pepper, to taste
Crunchy Panko Topping (Optional)
- 1/4 cup panko breadcrumbs
- 1 tablespoon salted butter
- 1/8 teaspoon garlic powder
For Serving
- 1 lemon, cut into wedges
- Red pepper flakes, to taste
- Fresh parsley, chopped for garnish
Instructions
- Prepare Shrimp: Thaw shrimp completely if frozen, then pat dry. Remove shells, tails, and veins if necessary. Set aside.
- Make Panko Topping (Optional): In a skillet over medium heat, melt butter and add panko breadcrumbs and garlic powder. Toast, stirring frequently, until golden brown, about 3 minutes. Remove and set aside.
- Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1 minute and 20 seconds per side, using a timer for accuracy. Remove shrimp to a clean plate; they will continue cooking slightly while resting.
- Boil Pasta: Bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente. Reserve 2 cups of pasta cooking water before draining.
- Start Sauce: In the same skillet used for shrimp, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, but not browned.
- Create Roux: Whisk in flour and cook, stirring continuously, for 1 to 2 minutes to remove raw flour taste.
- Add Seasonings and Milk Blend: Stir in dried parsley, basil (if using), salt, and freshly cracked pepper. Gradually whisk in half and half in small splashes, continuously stirring to avoid lumps.
- Simmer Sauce: Bring sauce to a gentle simmer, then reduce heat to low. Allow the sauce to thicken while simmering gently.
- Add Cheese: Stir in grated Parmesan and Asiago cheeses until melted and sauce is smooth. Taste and adjust salt and pepper as needed.
- Combine Pasta and Sauce: Add drained pasta to the sauce and toss well to coat. The pasta will absorb the sauce and thicken it further. If sauce becomes too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Add Shrimp: Return cooked shrimp to the skillet with pasta and sauce. Toss to combine and heat through for about 1 minute. Remove from heat.
- Serve: Optionally squeeze fresh lemon wedges over the pasta and sprinkle with red pepper flakes. Garnish with fresh parsley and optional toasted panko topping. Serve immediately with remaining lemon wedges.
Notes
- Use large shrimp labeled 26/30 per pound for ideal size and texture.
- Fresh or frozen shrimp both work; thaw frozen shrimp completely before cooking.
- For a richer sauce, use high-quality butter such as Land O' Lakes.
- Grate cheese fresh from wedges for superior melt and flavor compared to pre-grated options.
- To prevent grainy sauce, ensure cheese is added when sauce is at low heat and gently stirring.
- Romano cheese can substitute Asiago, or use all Parmesan if preferred.
- Save reserved pasta water to adjust sauce consistency when reheating leftovers.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months.
- Reheat gently using a double boiler or low heat, thinning sauce with reserved pasta water, milk, or chicken broth if it gets too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: Forty-five g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 185 mg
