Description
A creamy and flavorful Shrimp Alfredo recipe featuring tender large shrimp, a rich garlic and cheese sauce made with Parmesan and Asiago, served over perfectly cooked fettuccine pasta. The optional crunchy panko topping adds a delightful texture contrast.
Ingredients
Scale
Shrimp Alfredo
- 1 lb large uncooked shrimp
- 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
- 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, optional
- Fresh parsley, for garnish
Instructions
- Prepare Ingredients: Measure out all ingredients before starting. If using frozen shrimp, thaw completely and pat dry. Remove the shell, tail, and veins if necessary.
- Make Panko Topping (Optional): In a skillet over medium heat, melt 1 tablespoon butter. Add panko breadcrumbs and garlic powder, stirring until golden brown 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 about 1 minute and 20 seconds per side, using a timer to avoid overcooking. Transfer cooked shrimp to a clean plate and set aside.
- Cook Fettuccine: Boil salted water in a large pot and cook the fettuccine according to package instructions until al dente. Reserve 2 cups of pasta water before draining.
- Make Alfredo Sauce: In the same skillet used for shrimp, melt 6 tablespoons butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in flour and cook 1-2 minutes, stirring continuously to form a roux. Add dried parsley, dried basil (if using), salt, and freshly cracked pepper. Slowly whisk in half and half in small splashes until combined. Bring to a gentle bubble and reduce heat to low, allowing sauce to thicken while simmering.
- Add Cheese: Stir in grated Parmesan and Asiago cheeses until melted and smooth. Taste and adjust seasoning with salt and pepper if necessary.
- Toss Pasta with Sauce: Add drained fettuccine pasta to the sauce and toss to combine, allowing the pasta to absorb the sauce. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Combine Shrimp: Return cooked shrimp to the skillet with pasta and sauce. Toss gently and allow to heat through for about 1 minute. Remove from heat.
- Serve: If desired, squeeze fresh lemon wedges over the dish and sprinkle with red pepper flakes. Garnish with fresh parsley and the optional toasted panko breadcrumbs. Serve immediately with remaining lemon wedges on the side.
Notes
- Use large shrimp labeled 26/30 per pound for best texture and flavor, fresh or frozen both work.
- For a more saucy Alfredo, use a full pound of pasta or slightly reduce pasta quantity.
- Grate cheese fresh from wedges rather than pre-grated for better melt and taste.
- Add cheese to sauce over moderate heat to prevent grainy or separated texture.
- Belgioioso Parmesan and Asiago cheeses are recommended; Romano cheese can substitute for Asiago or use all Parmesan if preferred.
- Use high quality salted butter like Land O' Lakes for rich flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.
- To reheat frozen Alfredo sauce, thaw overnight in the refrigerator and reheat gently using a double boiler method, adding reserved pasta water, milk, or broth to thin if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 185 mg
