Description
This Shrimp Alfredo recipe combines tender, large shrimp with a creamy homemade Alfredo sauce tossed with fettuccine pasta. It features a rich blend of Parmesan and Asiago cheeses, enhanced with garlic and a hint of Italian seasonings. An optional crunchy panko topping adds texture, while fresh lemon wedges and red pepper flakes provide bright and spicy finishing touches. Perfect for a comforting and elegant dinner that can be prepared in just 30 minutes.
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 (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 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 Ingredients: Measure out all ingredients. Thaw shrimp completely if frozen, then pat dry with paper towels. Remove shells, tails, and veins as needed.
- Make Panko Topping (Optional): In a skillet over medium heat, melt 1 tablespoon butter, 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 about 1 minute 20 seconds per side, using a timer to avoid overcooking. Transfer cooked shrimp to a clean plate; they will continue cooking slightly after removal.
- Boil Pasta: Cook fettuccine in salted boiling water according to package instructions until al dente. Reserve 2 cups of pasta water before draining.
- Make Alfredo Sauce: In the same skillet, melt 6 tablespoons butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Thicken Sauce: Whisk in the flour and cook for 1 to 2 minutes, stirring constantly to form a roux.
- Add Liquids and Seasonings: Gradually pour in half and half in small splashes while whisking continuously. Add dried parsley, dried basil (if using), salt, and freshly cracked pepper. Bring to a gentle bubble and then reduce heat to low and simmer to thicken.
- Add Cheese: Stir in grated Parmesan and Asiago cheese until fully melted and the sauce is smooth. Adjust seasoning with salt and pepper to taste.
- Toss Pasta and Sauce: Add drained pasta to the sauce and toss to combine. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Combine Shrimp: Add cooked shrimp back into the skillet with the pasta and sauce. Toss gently and cook for about 1 minute to reheat shrimp. Remove from heat.
- Serve: Optionally squeeze fresh lemon wedges over the dish and sprinkle red pepper flakes for heat. Garnish with fresh parsley and toasted panko topping if using. Serve immediately with remaining lemon wedges on the side.
Notes
- Use large shrimp sized 26/30 count per pound for best texture; fresh or frozen shrimp both work well.
- For extra saucy Alfredo, use a full 3/4 lb pasta though recipe can be adjusted.
- Grate cheese fresh from wedges for better melting and richer flavor rather than pre-grated cheese.
- Add cheese to sauce off the direct heat or low heat to prevent dairy from curdling and sauce becoming grainy.
- Belgioso Parmesan and Asiago cheeses are recommended; Romano can substitute Asiago or use all Parmesan if preferred.
- High quality salted butter like Land O' Lakes improves taste noticeably.
- Store leftovers in airtight container refrigerated up to 3 days or freeze up to 3 months.
- When reheating frozen or refrigerated Alfredo, thaw overnight if frozen and reheat gently using a double boiler if possible to restore creamy texture; add reserved pasta water or splash of milk/broth if sauce thickens too much.
- Optional crunchy panko topping adds nice texture contrast but can be omitted without impacting the core dish.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 220 mg
