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
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, 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, 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
