Shrimp Alfredo

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This Shrimp Alfredo is easy to make and has the best homemade sauce that's perfect for serving with pasta.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 625kcal

Author: Stephanie

Ingredients

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 see notes
1 tablespoon olive oil
3/4 lb. Fettuccine see notes
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

For Serving

1 Lemon cut into wedges
Red Pepper Flakes
Fresh parsley to garnish

US Customary - Metric

Instructions

Measure out ingredients before beginning. Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.
Optional: Toast the Panko breadcrumbs and garlic powder in melted butter in a skillet over medium heat until brown, about 3 minutes. Remove and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
Boil the fettuccine in salted water according to package instructions. Meanwhile, prepare the sauce.
Melt the butter in the same skillet over medium heat. Add the garlic and cook for one minute.
Whisk in the flour and cook for 1-2 minutes, stirring continuously.
Add the seasonings, then add the half and half in small splashes, stirring continuously.
Bring to a gentle bubble, then reduce heat to low. It will continue to thicken as it simmers.
Stir in the cheese. Taste and season with salt/pepper if desired.
When the pasta is done, reserve 2 cups of pasta water and set aside.
Drain the pasta and add it to the sauce, toss to combine. The pasta will absorb the sauce and it will continue to thicken. If it becomes too thick, add a little pasta water until desired consistency is obtained.
Add the cooked shrimp and toss. Allow it to heat back through, about 1 minute. Remove from heat.
Optional: Squeeze a wedge of fresh lemon over the dish and sprinkle with red pepper flakes if desired. Garnish with parsley, toasted panko, and serve with remaining lemon wedges.
Pro Tip: Save any remaining pasta water and add it as needed for reheating leftovers.

Notes

Pro Tips

Shrimp: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen. See blog post for more pro tips for cooking with shrimp.
This recipe can satisfy a full pound of pasta, but I prefer mine to be extra saucy!
Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese.
Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
I use Belgioioso Parmesan and Asiago cheese for this recipe. Romano can be used instead of Asiago, or all Parmesan can be used.
High quality butter makes a difference here, I use Land O' Lakes salted butter.

Storing/Reheating:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Frozen Alfredo sauce should be thawed overnight in the fridge before heating.
I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency.
If the sauce is too thick when reheated, add a alittle reserved pasta water, a splash of milk, or chicken broth to thin it out.

The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe. (Optional panko topping not included.)

Nutrition