Description
This Shrimp Alfredo recipe features a creamy, cheesy sauce combined with perfectly cooked large shrimp and fettuccine pasta. Optional crunchy panko topping adds an extra layer of texture. It’s a rich and flavorful dish perfect for a satisfying dinner.
Ingredients
Scale
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, peeled and deveined
- 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 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
For Serving
- 1 lemon, cut into wedges
- Red pepper flakes, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare Ingredients: Measure out all ingredients before beginning. Fully thaw the shrimp and pat dry. Remove shells, tails, and veins if not already done.
- Make Crunchy Panko Topping (Optional): In a skillet over medium heat, melt 1 tablespoon salted butter. Add panko breadcrumbs and garlic powder, toast until golden brown, about 3 minutes. Remove from skillet and set aside.
- Cook Shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1 minute and 20 seconds per side. Use a timer to avoid overcooking. Remove shrimp to a clean plate; they will continue to cook slightly while resting.
- Boil Pasta: Cook fettuccine in a large pot of salted boiling water according to package instructions until al dente. Reserve 2 cups of pasta water before draining the pasta.
- 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 2 tablespoons flour and cook for 1-2 minutes, stirring continuously to cook out raw flour taste.
- Add Dairy and Seasonings: Stir in dried parsley, dried basil (if using), salt, and freshly ground black pepper. Slowly add 3 cups half and half in small splashes while whisking continuously to prevent lumps. Bring mixture to a gentle bubble, then reduce heat to low and let it simmer to thicken.
- Add Cheese: Stir in grated Parmesan and Asiago cheeses, mixing until smooth. Avoid high heat to prevent cheese from separating and becoming grainy. Taste and adjust seasoning if needed.
- Combine Pasta and Sauce: Drain the cooked pasta and add it directly to the sauce. Toss well to combine, allowing the pasta to absorb the sauce and the sauce to thicken. Add reserved pasta water a little at a time if the sauce becomes too thick, until desired consistency is reached.
- Add Shrimp: Return the cooked shrimp to the skillet and toss gently to combine. Heat for about 1 minute until shrimp are warmed through, then remove from heat.
- Serve: Optionally, squeeze fresh lemon juice over the dish and sprinkle with red pepper flakes. Garnish with chopped fresh parsley and the crunchy toasted panko topping. Serve with remaining lemon wedges.
Notes
- The shrimp size used is large (26 to 30 per pound); both fresh or frozen shrimp can be used. Remove shells and veins for best texture.
- For an extra saucy dish, prefer 3/4 pound pasta though the recipe can work with a full pound.
- Grate cheeses from wedges for better meltability and flavor compared to pre-grated cheese.
- Use high quality butter (e.g., Land O’ Lakes) for richer flavor.
- Use Belgioioso Parmesan and Asiago; Romano can be substituted for Asiago or all Parmesan can be used.
- Add cheese to sauce over low heat to prevent separation and grainy texture.
- Store leftovers in an airtight container in the refrigerator 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 or low heat and add reserved pasta water, milk, or chicken broth as needed if sauce thickens too much.
- Nutritional values are estimates per serving; recipe makes 6 servings.
