Creamy Shrimp Alfredo with Panko Topping Recipe is one of those dishes that feels indulgent but comes together surprisingly fast. Picture tender shrimp swimming in a luscious, cheesy sauce with a crunchy golden panko topping—that’s dinner sorted in about 30 minutes, and it’s always a crowd-pleaser.
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Why You'll Love This Recipe
This Creamy Shrimp Alfredo with Panko Topping Recipe has quickly become a go-to for me whenever I want something that feels special but isn’t a hassle. The combo of cheesy richness and a crispy topping is like comfort food turned up a notch.
- Perfectly Balanced Flavors: The combination of rich cheeses and the subtle herby notes makes every bite memorable without overwhelming your palate.
- Crunch Meets Cream: The optional panko topping adds a delightful crunch that contrasts with the silky sauce perfectly.
- Simple but Impressive: You don’t need to be a chef to nail this dish, and it looks gorgeous served at any dinner party or family meal.
- Quick to Prepare: From thawing shrimp to plating, you’re looking at about 30 minutes for a fantastic weeknight dinner.
Ingredients & Why They Work
To make this Creamy Shrimp Alfredo with Panko Topping Recipe really shine, I focus on simple, quality ingredients that boost flavor naturally. Each piece plays a role from flavor to texture, and having good butter and freshly grated cheese makes a world of difference.
- Large uncooked shrimp: I recommend large shrimp (about 26-30 per pound) for the best texture and to avoid overcooking small ones.
- Olive oil: For cooking shrimp gently without overpowering the buttery sauce flavor.
- Fettuccine pasta: Its flat shape holds onto the creamy sauce better than round noodles.
- Salted butter: High quality butter gives that luxurious richness to the sauce and helps toast the panko topping beautifully.
- Garlic cloves: Freshly minced garlic adds a fragrant punch that elevates everything.
- All-purpose flour: This thickens the sauce, giving it that velvety texture.
- Half and half: Balances creaminess and lightness perfectly without the heaviness of full cream.
- Parmesan and Asiago cheese: Freshly grated cheese melts better and adds layered, nutty flavor. Asiago adds a nice sharpness as a contrast.
- Dried parsley and basil: These herbs add subtle earthiness and color to brighten up the dish.
- Salt and freshly cracked pepper: Essential seasonings to make all the flavors pop.
- Panko breadcrumbs, butter, and garlic powder (for the topping): Optional but highly recommended to add a golden, crunchy finish.
Make It Your Way
I love customizing this Creamy Shrimp Alfredo with Panko Topping Recipe depending on the season or mood. Sometimes I swap out the herbs or add a little heat, and it’s always a winner.
- Variation: Once, I added a handful of fresh spinach toward the end to sneak in some greens, and it worked wonderfully without diluting the creamy texture.
- Dietary tweaks: For a lighter option, you can replace half and half with whole milk, but the sauce will be slightly less thick and luscious.
- Swap your pasta: If fettuccine isn’t your favorite, linguine or even penne can work—just make sure to adjust cooking time accordingly.
Step-by-Step: How I Make Creamy Shrimp Alfredo with Panko Topping Recipe
Step 1: Prep and Toast the Panko (Optional but Oh-So-Good)
Start by melting butter over medium heat and adding panko breadcrumbs with a sprinkle of garlic powder. Toast them for about 3 minutes, stirring often until golden brown. This little step adds a crispy texture that transforms the dish—don’t skip it if you want that crunch! Once toasted, set aside.
Step 2: Cook the Shrimp Just Right
Heat olive oil in a large skillet over medium-high heat and add your thawed, dried shrimp. Cook for 1 minute and 20 seconds per side—yes, I use a timer! Overcooked shrimp get rubbery fast, so timing is everything. Once cooked, transfer them to a clean plate; they’ll finish cooking gently when added back to the sauce.
Step 3: Boil Pasta to Al Dente
While your shrimp cooks, boil salted water and cook the fettuccine according to package instructions. Remember to reserve about 2 cups of pasta water before draining—that starchy water is liquid gold for adjusting sauce consistency later.
Step 4: Build the Alfredo Sauce
In the same skillet, melt your butter over medium heat and gently cook minced garlic for about a minute, just until fragrant. Whisk in flour and keep stirring for 1-2 minutes to create a smooth roux—this helps thicken the sauce without lumps. Slowly pour in half and half in small splashes, whisking constantly to avoid clumps. Add your herbs, salt, and pepper, then bring the mixture to a gentle bubble. Turn heat to low and add grated Parmesan and Asiago cheese, stirring until melted and silky.
Step 5: Toss Pasta, Shrimp, and Sauce Together
Drain the pasta and add it directly to your sauce, tossing well so every strand is coated. The sauce will thicken as it cools—if it gets too thick, gradually stir in reserved pasta water until you reach your preferred consistency. Finally, fold in the shrimp and allow everything to warm for about a minute. Don’t overheat or you might separate the sauce.
Step 6: Finish with Lemon, Panko, and Garnishes
Squeeze fresh lemon wedges over the pasta for a bright contrast, sprinkle some red pepper flakes if you like a little heat, and top it all off with toasted panko and chopped fresh parsley. Serve immediately and enjoy!
Top Tip
After making this recipe dozens of times, I’ve found a few game-changers that helped me get creamy, dreamy Alfredo every single time without hiccups.
- Use a timer for shrimp: Overcooking shrimp is an easy mistake—set a timer and trust it for the perfectly tender bite.
- Grate cheese fresh: Pre-grated cheese often contains anti-caking agents that stop it from melting smoothly. Grate it fresh for that silky melt.
- Add half and half slowly: Pour the half and half in small splashes with constant whisking to avoid lumps or separation.
- Pasta water magic: Don’t throw away that pasta water! It’s perfect for loosening the sauce for that ideal consistency.
How to Serve Creamy Shrimp Alfredo with Panko Topping Recipe
Garnishes
I usually stick with fresh parsley for color and a few lemon wedges on the side for that zesty punch. Sometimes, I like a dash of red pepper flakes for a subtle heat that balances the rich sauce beautifully.
Side Dishes
Since the Alfredo is quite rich, I prefer lighter sides like a crisp Caesar salad or simple roasted asparagus with a squeeze of lemon. Garlic bread is a classic pairing too, especially for dunking into that creamy sauce.
Creative Ways to Present
For special occasions, I’ve plated this dish in shallow bowls with a nest of pasta in the center, shrimp artfully arranged on top, and a sprinkle of panko around the edges. Adding edible flowers or microgreens can also elevate the presentation.
Make Ahead and Storage
Storing Leftovers
Store leftover Creamy Shrimp Alfredo with Panko Topping in an airtight container in the fridge for up to 3 days. The sauce will thicken as it chills—add a splash of reserved pasta water or milk to loosen it when reheating.
Freezing
I’ve frozen this dish a couple of times with decent results. Just cool completely, freeze in portions, and thaw overnight in the fridge before reheating. The texture of shrimp can soften slightly, so it’s best enjoyed fresh but freezing is a handy backup.
Reheating
When reheating, I prefer using a makeshift double boiler or warming gently on the stovetop to prevent the sauce from breaking. Stir often and add small amounts of pasta water or milk to bring back that creamy texture without dryness.
Frequently Asked Questions:
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. Removing excess moisture helps you get a nice sear and prevents watery sauce.
You can swap Asiago for Romano cheese or simply use all Parmesan. Asiago adds a slightly sharper bite, but both Romano and Parmesan will create a deliciously cheesy sauce.
Keep the heat moderate when adding cheese and avoid boiling the sauce vigorously. Also, stir constantly and add the half and half gradually. These steps help keep the sauce smooth and creamy.
Yes, just swap the all-purpose flour for a gluten-free flour blend or cornstarch (use about half the amount). Also, choose gluten-free pasta and gluten-free panko if using the topping. The result will still be creamy and delicious!
Final Thoughts
This Creamy Shrimp Alfredo with Panko Topping Recipe is close to my heart because it strikes that perfect balance between ease and elegance. Every time I make it, guests are impressed even though the effort feels minimal. I’m confident that once you try it, you’ll keep it in your recipe rotation just like I have. So grab those shrimp, warm up your skillet, and get ready to treat yourself to something truly special tonight.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
A creamy and delicious Shrimp Alfredo recipe featuring tender shrimp, rich garlic parmesan sauce, and perfectly cooked fettuccine, optionally topped with crunchy panko breadcrumbs for extra texture.
Ingredients
Crunchy Panko Topping (Optional)
- ¼ cup Panko breadcrumbs
- 1 tablespoon salted butter
- ⅛ teaspoon garlic powder
Shrimp Alfredo
- 1 lb large uncooked shrimp, peeled and deveined
- 1 tablespoon olive oil
- ¾ 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)
- ½ cup Parmesan cheese, grated
- ½ cup Asiago cheese, grated
Seasonings
- 1 teaspoon dried parsley
- ½ teaspoon dried basil (optional)
- ¼ teaspoon salt
- Freshly cracked black pepper, to taste
For Serving
- 1 lemon, cut into wedges
- Red pepper flakes, optional
- Fresh parsley, for garnish
Instructions
- Prepare Ingredients: Measure out all ingredients before beginning. Thaw shrimp completely and pat dry. Remove shells, tails, and veins if desired.
- Make Panko Topping (Optional): In a skillet over medium heat, melt butter and toast panko breadcrumbs with garlic powder until golden brown, 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 plus 20 seconds per side. Transfer cooked shrimp to a clean plate; they will continue cooking slightly in the sauce.
- Cook Pasta: Boil salted water and cook fettuccine according to package instructions. Reserve 2 cups of pasta water before draining.
- Start Sauce: In the same skillet used for shrimp, melt 6 tablespoons butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Make Roux: Whisk in flour and cook for 1-2 minutes, stirring constantly to form a thick paste without browning.
- Add Seasonings and Half and Half: Stir in dried parsley, dried basil (if using), salt, and pepper. Gradually add the half and half in small splashes while whisking continuously.
- Simmer Sauce: Bring mixture to a gentle simmer, then reduce heat to low and let thicken while stirring frequently.
- Add Cheese: Stir in grated Parmesan and Asiago cheeses until melted and smooth. Adjust seasoning with additional salt and pepper if needed.
- Toss Pasta in Sauce: Add drained pasta to the sauce and toss to combine. The sauce will thicken as it coats the noodles. Add reserved pasta water little by little if sauce becomes too thick.
- Add Shrimp: Return cooked shrimp to the skillet and toss to warm through, about 1 minute. Remove from heat.
- Serve: Optionally squeeze fresh lemon wedges over the dish, sprinkle with red pepper flakes, garnish with fresh parsley and toasted panko topping. Serve immediately with remaining lemon wedges on the side.
Notes
- The shrimp size used is large (26-30 shrimp per pound); fresh or frozen shrimp both work well.
- Using high quality butter and freshly grated cheeses improves flavor and texture.
- Grate cheese from wedges rather than using pre-grated cheese for better melting.
- Keep the sauce base at a gentle heat to prevent cheese from separating and becoming grainy.
- You can substitute Asiago cheese with Romano or use all Parmesan if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.
- When reheating, use a double boiler or add reserved pasta water, milk, or chicken broth to thin the sauce as needed.
- This recipe yields 6 servings and the nutrition info excludes the optional panko topping.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 185 mg
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