Description
Creamy and indulgent Shrimp Alfredo made with tender shrimp, rich homemade Alfredo sauce, and perfectly cooked fettuccine pasta. This comforting dish features a buttery garlic sauce thickened with flour and half and half, combined with Parmesan and Asiago cheeses for a luscious finish. Optional crunchy panko topping adds delightful texture, making it a perfect dinner for seafood lovers.
Ingredients
Scale
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 (26/30 count), 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 (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 black pepper, to taste
For Serving
- 1 Lemon, cut into wedges
- Red pepper flakes, optional
- Fresh parsley, chopped, for garnish
Instructions
- Prepare Ingredients: Measure all ingredients before starting. Thaw shrimp completely if frozen, pat dry, and remove shells, tails, and veins if needed.
- Make Panko Topping (Optional): In a small skillet over medium heat, melt butter, add panko breadcrumbs and garlic powder. Toast, stirring constantly, until golden and crunchy, about 3 minutes. Remove from heat and set aside.
- Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for about 1 minute and 20 seconds per side until pink and opaque but not overcooked. Transfer shrimp to a clean plate; they will continue to cook slightly in residual heat.
- Cook Pasta: Boil fettuccine in salted water according to package instructions until al dente. Reserve 2 cups of pasta water before draining pasta.
- Make Alfredo Sauce: Using the same skillet, melt 6 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Whisk in the flour and cook for 1 to 2 minutes while stirring constantly to remove raw flour taste.
- Add Seasonings and Half and Half: Stir in dried parsley, optional dried basil, salt, and pepper. Gradually add half and half in small splashes, whisking continuously to prevent lumps. Bring mixture to a gentle simmer and reduce heat to low, allowing sauce to thicken.
- Add Cheeses: Stir in grated Parmesan and Asiago cheese until melted and sauce is smooth. Taste and adjust seasoning with salt and pepper if needed.
- Combine Pasta and Sauce: Add drained pasta directly into the skillet with the Alfredo sauce. Toss well to coat, allowing pasta to absorb the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Add Shrimp: Gently fold cooked shrimp into the pasta and sauce mixture. Heat through for about 1 minute, then remove from heat.
- Serve: Optionally squeeze fresh lemon wedges over the dish and sprinkle with red pepper flakes to taste. Garnish with fresh parsley and the toasted panko breadcrumb topping if using. Serve immediately with remaining lemon wedges on the side.
Notes
- Shrimp size used is large (26/30 count per pound); you can use fresh or frozen shrimp.
- This recipe can accommodate up to 1 pound of pasta for extra sauciness if preferred.
- Grate cheeses fresh from the wedge for best melting quality and flavor.
- Ensure the sauce base isn't too hot when adding cheese to prevent grainy texture from dairy separating.
- Belgioioso Parmesan and Asiago cheeses are recommended; Romano can replace Asiago, or use all Parmesan if preferred.
- Use high quality salted butter, such as Land O' Lakes, for a richer flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Thaw frozen Alfredo sauce overnight in the fridge before reheating.
- Reheat leftovers gently in a double boiler or with a splash of reserved pasta water, milk, or chicken broth to restore sauce consistency.
- Nutrition facts exclude optional panko topping.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 190 mg
