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
Scale
Shrimp Alfredo
- 1 lb. large uncooked shrimp (26-30 per pound), peeled and deveined
- 1 tablespoon olive oil
- 3/4 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)
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Asiago cheese
Seasonings
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil (optional)
- 1/4 teaspoon salt
- Freshly cracked black 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, 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
