Creamy Shrimp Alfredo with Toasted Panko Recipe brings together silky pasta, tender shrimp, and a delightful crunchy twist that’ll quickly become your comfort food go-to. It’s the kind of dish that feels fancy but comes together pretty effortlessly!
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Why You'll Love This Recipe
I remember the first time I made this Creamy Shrimp Alfredo with Toasted Panko Recipe — it was a quick dinner that felt indulgent and special all at once. The toasted panko topping adds a crispy surprise that perfectly balances the creamy sauce. It’s a real crowd-pleaser!
- Simple but impressive: You’ll wow guests or family with minimal fuss in the kitchen.
- Perfectly balanced flavors: Creamy, cheesy sauce paired with tender shrimp and a crunchy topping.
- Flexible and customizable: Easy to tweak for your taste or what you have on hand.
- Great for leftovers: Keeps well and can be reheated without losing that creamy goodness.
Ingredients & Why They Work
This recipe brings together simple, fresh ingredients that create an authentic creamy Alfredo experience with a crunchy panko surprise. Picking quality butter and fresh cheese really makes a big difference in the sauce!
- Large uncooked shrimp: Choose medium-large size (26/30 count) for perfect bite-sized pieces. Fresh or properly thawed frozen work great.
- Olive oil: Used to sauté shrimp quickly without overpowering the flavors.
- Fettuccine: The classic pasta choice for Alfredo due to its flat, wide shape that cradles sauce.
- Salted butter: High-quality butter like Land O’ Lakes adds richness and depth.
- Garlic: Freshly minced for that aromatic punch that builds the sauce base.
- All-purpose flour: Helps thicken the sauce gently with butter into a smooth roux.
- Half and half: Creamy but not too heavy, making the sauce rich but still smooth.
- Parmesan and Asiago cheese: Freshly grated, these cheeses melt beautifully and add sharp, savory notes.
- Dried parsley and basil: Subtle herbs that brighten without overshadowing the creamy sauce.
- Panko breadcrumbs, butter, and garlic powder: For the optional toasted topping that adds irresistible crunch.
Make It Your Way
I love sprinkling a little extra red pepper flakes for a touch of heat, but you can easily omit or adjust that. If you’re feeling adventurous, swap out Asiago for Romano, or use gluten-free pasta for a special dietary twist.
- Seafood swap: I’ve tried scallops in place of shrimp, and it’s equally delicious paired with the creamy sauce.
- Dairy-free version: Use coconut milk or an almond milk blend and a vegan butter substitute; just watch the sauce thickening carefully.
- Greens addition: Toss in some sautéed spinach or broccoli for extra color and nutrition—it pairs surprisingly well!
Step-by-Step: How I Make Creamy Shrimp Alfredo with Toasted Panko Recipe
Step 1: Prep the shrimp and toast the panko
First off, thaw your shrimp completely and pat them dry to ensure they sear nicely. While you do that, melt butter in a skillet over medium heat and toss in the panko breadcrumbs with a pinch of garlic powder until they turn golden and crunchy — about 3 minutes. I like to set mine aside ready-made to sprinkle on top at serving time.
Step 2: Cook the shrimp just right
Heat olive oil in a large skillet on medium-high. Add shrimp and cook about 1 minute 20 seconds per side. Use a timer if you can — overcooked shrimp are rubbery, which nobody wants! As soon as they’re done, slide them onto a plate; they’ll finish cooking in the sauce later.
Step 3: Boil the fettuccine
Get your fettuccine boiling in salted water following the package’s timing. Just before draining, scoop out and save 2 cups of that starchy pasta water — it’s magic for loosening the sauce later if needed.
Step 4: Build the Alfredo sauce
In the same skillet, melt butter over medium heat and sauté garlic for about a minute until fragrant. Whisk in flour and stir for 1-2 minutes to cook out the raw taste. Sprinkle in your dried parsley, basil (if using), salt, and pepper. Now slowly pour in half and half in small splashes — whisk constantly to keep it smooth. Simmer gently until thickened.
Step 5: Stir in the cheese and combine pasta
Turn the heat to low before adding Parmesan and Asiago cheeses. Stir without overheating to prevent a grainy sauce. Give it a taste — if it needs a touch more seasoning, add a pinch more salt and pepper.
Drain your pasta and toss it straight into the sauce so the noodles soak up all that creamy goodness. Use reserved pasta water a little at a time if the sauce becomes too thick.
Step 6: Finish with shrimp and garnish
Toss in your cooked shrimp, stir gently just to rewarm, about a minute. Remove from heat and squeeze a fresh lemon wedge over everything for brightness. Top with your toasted panko crumbs, a sprinkle of fresh parsley, and a pinch of red pepper flakes if you like that little kick.
Top Tip
After making this recipe a bunch of times, I’ve learned there are a few little tricks that really help you nail the texture and flavor every time.
- Keep the sauce low and slow: Adding the cheese when the sauce is too hot caused it to break for me before — so after it bubbles, reduce heat to low before folding in cheese for that perfect silky texture.
- Don’t skip reserved pasta water: It saved my sauce when it got too thick, making it stretchy and luscious again.
- Time shrimp cooking precisely: A timer or stopwatch is your best friend here to avoid overcooking.
- Toast panko for texture: That extra crunch on top really makes this Creamy Shrimp Alfredo with Toasted Panko Recipe something special, so don’t skip it!
How to Serve Creamy Shrimp Alfredo with Toasted Panko Recipe
Garnishes
I usually finish with fresh parsley for color and a squeeze of lemon to brighten the creaminess. Toasted panko breadcrumbs add the much-loved crunch I can’t resist. Red pepper flakes offer a gentle heat option that balances the rich sauce perfectly.
Side Dishes
For sides, a crisp green salad with a tangy vinaigrette cuts through the richness beautifully, and garlic bread on the side doubles down on comfort. Steamed or roasted veggies like asparagus or broccoli add a fresh bite and color contrast.
Creative Ways to Present
If I’m hosting, I like to plate the Alfredo in wide shallow bowls, drizzling extra sauce around the edges and topping with the panko last-minute for maximum crunch. A lemon wedge garnish on the side adds a pop of color and fresh aroma that guests love.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. Just keep any reserved pasta water handy because you might need it when reheating to loosen the sauce and bring back that fresh pasta texture.
Freezing
I’ve frozen this dish successfully by separating the shrimp Alfredo sauce and pasta into freezer-safe containers. Thaw overnight in the fridge and gently reheat. The texture remains surprisingly creamy when done carefully.
Reheating
My favorite trick for reheating is gently warming it in a makeshift double boiler or low heat on the stove. Stir frequently and add reserved pasta water or a splash of milk to loosen the sauce. Microwave works in a pinch but watch it carefully to avoid drying out.
Frequently Asked Questions:
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking to avoid excess moisture and achieve a nice sear.
Adding the cheese over medium heat can cause the sauce to separate. Always add cheese over low heat, whisk gently, and avoid boiling after the cheese is incorporated to keep the sauce smooth.
You can skip the shrimp and add extra mushrooms or roasted vegetables instead. Use vegetable broth and keep the cheese; the creamy sauce is delicious even without seafood.
Fettuccine is traditional because its flat surface catches the sauce beautifully. However, linguine or tagliatelle also work well if you want a slight variation.
Final Thoughts
This Creamy Shrimp Alfredo with Toasted Panko Recipe will quickly become one of those dishes you reach for when you want a cozy but impressive meal. I love how the crunchy panko topping keeps it from feeling too heavy, and the way simple ingredients combine into something wow-worthy is just magic. Give it a go—I’m confident you’ll be adding it to your favorites, too!
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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
This classic Shrimp Alfredo recipe features tender large shrimp cooked to perfection and tossed with creamy homemade Alfredo sauce and fettuccine pasta. Enhanced with Parmesan and Asiago cheese, infused with garlic, and optionally topped with crunchy toasted panko breadcrumbs, this dish offers rich, comforting flavors ideal for an elegant yet simple weeknight dinner.
Ingredients
Shrimp Alfredo
- 1 lb. large uncooked shrimp (26-30 per pound), peeled and deveined
- 1 tablespoon olive oil
- ¾ lb. fettuccine pasta
- 6 tablespoons high-quality salted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups half and half (half cream, half milk)
- ½ cup grated Parmesan cheese
- ½ cup grated Asiago cheese
Seasonings
- 1 teaspoon dried parsley
- ½ teaspoon dried basil (optional)
- ¼ teaspoon salt
- Freshly cracked black pepper, to taste
Crunchy Panko Topping (Optional)
- ¼ cup Panko breadcrumbs
- 1 tablespoon salted butter
- ⅛ teaspoon garlic powder
For Serving
- 1 lemon, cut into wedges
- Red pepper flakes, optional
- Fresh parsley, chopped for garnish
Instructions
- Prepare Ingredients: Measure all ingredients beforehand. Thaw shrimp completely if frozen and pat dry. Remove shells, tails, and veins as needed to prepare shrimp for cooking.
- Make Panko Topping (Optional): In a skillet over medium heat, melt butter and add Panko breadcrumbs with garlic powder. Toast, stirring frequently, 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 and 20 seconds per side using a timer to avoid overcooking. Once cooked, transfer shrimp to a clean plate; they will continue to cook slightly later.
- Cook Pasta: Boil salted water according to package instructions and cook fettuccine until al dente. Reserve 2 cups of pasta water, then drain pasta and set aside.
- Prepare Alfredo Sauce Base: In the same skillet used for shrimp, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, careful not to burn.
- Make Roux: Whisk in all-purpose flour and cook, stirring constantly, for 1 to 2 minutes to combine and cook out the raw flour taste.
- Add Seasonings and Dairy: Stir in dried parsley, dried basil (if using), salt, and freshly cracked pepper. Gradually pour in half and half in small splashes while whisking continuously to prevent lumps from forming.
- Simmer Sauce: Bring the mixture to a gentle bubble, then reduce heat to low. Allow sauce to simmer and thicken further while stirring occasionally.
- Add Cheese: Once sauce has thickened, stir in grated Parmesan and Asiago cheese. Taste and adjust salt and pepper if needed. Keep heat low to avoid dairy separation.
- Combine Pasta and Sauce: Add drained fettuccine to the sauce and toss well to coat. If the sauce is too thick, gradually add reserved pasta water in small amounts until desired consistency is reached.
- Finish with Shrimp: Add cooked shrimp back into the skillet with the pasta and sauce. Toss gently and allow to heat through for about 1 minute. Remove from heat.
- Serve: Optionally squeeze fresh lemon wedges over the dish and sprinkle with red pepper flakes. Garnish with fresh parsley and the toasted panko topping if using. Serve immediately with remaining lemon wedges.
Notes
- Use large shrimp labeled 26/30 per pound for best texture and flavor; fresh or thawed frozen shrimp works well.
- Extra sauce can be achieved by using a bit more pasta or slightly less pasta to keep it saucier.
- Grate cheese fresh from wedges for superior melt and richer taste compared to pre-grated varieties.
- Maintain gentle heat when adding cheese to avoid sauce separation and grainy texture.
- Belgioioso Parmesan and Asiago are recommended, but Romano can substitute for Asiago or use all Parmesan if preferred.
- High-quality salted butter enhances the richness and flavor of the sauce.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Thaw frozen Alfredo sauce overnight in the fridge before reheating.
- Reheat leftovers gently using a double boiler method with additional reserved pasta water or a splash of milk to restore creamy consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 190 mg
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