Description
This Shrimp Alfredo is easy to make and has the best homemade sauce that’s perfect for serving with pasta.
Ingredients
Scale
- 1/4 cup Panko breadcrumbs
- 1 tablespoon salted butter
- 1/8 teaspoon garlic powder
- 1 lb. large uncooked shrimp
- 1 tablespoon olive oil
- 3/4 lb. Fettuccine
- 6 tablespoons salted butter
- 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
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- Freshly cracked pepper
- 1 Lemon, cut into wedges
- Red Pepper Flakes
- Fresh parsley, to garnish
Instructions
- Step: 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.
- Step: 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.
- Step: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. Tilt the pan to transfer the shrimp onto a clean plate.
- Step: Boil the fettuccine in salted water according to package instructions. Meanwhile, prepare the sauce.
- Step: Melt the butter in the same skillet over medium heat. Add the garlic and cook for one minute.
- Step: Whisk in the flour and cook for 1-2 minutes, stirring continuously.
- Step: Add the seasonings, then add the half and half in small splashes, stirring continuously.
- Step: Bring to a gentle bubble, then reduce heat to low. It will continue to thicken as it simmers.
- Step: Stir in the cheese. Taste and season with salt/pepper if desired.
- Step: When the pasta is done, reserve 2 cups of pasta water and set aside.
- Step: Drain the pasta and add it to the sauce, toss to combine. If it becomes too thick, add a little pasta water until desired consistency is obtained.
- Step: Add the cooked shrimp and toss. Allow it to heat back through, about 1 minute. Remove from heat.
- Step: 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.
Notes
Use large shrimp (26/30 per pound). Grate cheese from a wedge for better melting. Ensure the sauce base isn’t too hot when adding cheese to prevent separation. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 625 kcal
- Sugar: 7 g
- Sodium: 643 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 255 mg
Keywords: 30 Minute Meals, Dinner, Italian, Pasta, Seafood, Shrimp Recipes