Shrimp Alfredo Garlic Bread Recipe

Ingredients

Bread

• 1 loaf Italian bread, sliced lengthwise
• ½ cup (1 stick / 113 g) unsalted butter, softened
• 1 teaspoon garlic salt

Shrimp

• 1 pound (31 to 35 per pound) medium shrimp, peeled, deveined, tails removed
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon extra virgin olive oil

Alfredo Sauce

• 2 tablespoons unsalted butter
• 1 small yellow onion, diced (about ½ cup)
• 2 teaspoons garlic, minced
• 2 cups (476 g) heavy whipping cream
• 2 cups (200 g) Parmesan cheese, finely grated
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes

Topping

• 1 cup (113 g) mozzarella cheese, shredded
• 1 cup (113 g) white cheddar cheese, shredded
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Place the Italian bread cut side up on the prepared baking sheet. Spread the softened butter evenly over both halves and sprinkle with garlic salt to infuse the bread with flavor.
3. Bake the bread for 10 minutes or until lightly golden and crisp around the edges. Remove from the oven and set aside to cool slightly.
4. While the bread is baking, pat the shrimp dry with paper towels. Season evenly with kosher salt and black pepper to enhance their natural flavor.
5. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 2 minutes per side until golden and opaque on the outside but still slightly translucent inside to avoid overcooking.
6. Remove the shrimp from the skillet and place on a plate. They will finish cooking later in the oven.
7. In a saucepan over medium heat, melt the butter. Add the diced onion and sauté for 4 minutes until softened and translucent.
8. Stir in the minced garlic and cook for 30 seconds to release its aroma without browning.
9. Pour in the heavy whipping cream and bring to a gentle simmer, avoiding boiling to prevent curdling.
10. Stir in the Parmesan cheese, kosher salt, black pepper, and crushed red pepper flakes. Cook while stirring for 5 minutes until the cheese melts and the sauce thickens slightly, then remove from heat.
11. Spoon about ¾ cup of Alfredo sauce evenly over each toasted bread half, spreading it to the edges. Reserve the remaining sauce for serving on the side.
12. Arrange the cooked shrimp evenly over both halves of the bread.
13. Sprinkle the mozzarella and white cheddar cheese evenly over the shrimp to create a melty layer of cheese.
14. Return the bread to the oven and bake for 10 minutes or until the cheese is melted and bubbly. Optionally, broil for 2 minutes to achieve a golden brown top, watching closely to prevent burning.
15. Remove from the oven and let the bread rest for 3 minutes to set. Garnish with chopped fresh parsley for color and freshness.
16. Slice the garlic bread and serve warm with the reserved Alfredo sauce on the side for dipping, enhancing every bite.

Notes

• Make sure not to overcook the shrimp in the skillet; they should finish cooking in the oven to stay tender and juicy.
• Use fresh Parmesan cheese for the best melting and flavor in the Alfredo sauce.
• For a spicier kick, increase the crushed red pepper flakes slightly.
• You can substitute Italian bread with French baguette if preferred, but a loaf provides better coverage and sturdiness.
• Allow the garlic bread to rest a few minutes after baking to let the cheese set and prevent burns while eating.
• Leftover Alfredo sauce can be refrigerated and reheated gently for another meal.