Shrimp Alfredo
A creamy and indulgent shrimp Alfredo dish that transforms simple ingredients into a gourmet meal perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb large uncooked shrimp Peeled and deveined.
- 8 oz Fettuccine Cook according to package instructions.
- 3 tbsp olive oil For sautéing shrimp.
- 3 tbsp salted butter For the sauce and toasting Panko.
- 3 cloves garlic Minced, for flavoring the sauce.
- 2 tbsp all-purpose flour To thicken the sauce.
- 1 cup half and half Creamy sauce base.
- 1/2 cup Parmesan cheese Grated, for flavor and creaminess.
- 1/2 cup Asiago cheese Grated, for depth of flavor.
- 1 tsp dried parsley For garnish.
- 1 tsp dried basil Optional, for added flavor.
- 1 tsp salt To taste.
- 1 tsp freshly cracked pepper To taste.
- 1 lemon For squeezing over the dish before serving.
- 1 tsp red pepper flakes For a hint of heat.
- 1/2 cup Panko breadcrumbs Optional for crunch.
- 1 tbsp butter For toasting the Panko breadcrumbs.
- 1 tsp garlic powder For added flavor with Panko.
Instructions
Preparation
- Prepare the ingredients. Measure out all ingredients and ensure your shrimp are thawed, dried, and peeled.
Cooking the Panko
- If using Panko breadcrumbs, toast them mixed with garlic powder in melted butter over medium heat until golden brown, about 3 minutes. Remove and set aside.
Cooking the Shrimp
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for approximately 1 minute and 20 seconds on each side. Transfer cooked shrimp to a plate.
Cooking the Pasta
- Cook fettuccine in a pot of salted water according to package instructions until al dente, then drain.
Making the Sauce
- In the same skillet, melt butter over medium heat, add minced garlic, and cook for about one minute until fragrant.
- Whisk in flour, cooking for 1-2 minutes until it becomes a light golden color.
- Gradually stir in half and half, ensuring no lumps form.
- Bring to a gentle bubble, reduce heat to low and let it simmer for a few minutes.
- Stir in Parmesan and Asiago cheese until melted, tasting to adjust salt and pepper as needed.
Combining
- Once the fettuccine is cooked, reserve 2 cups of pasta water, then drain the rest. Add the drained pasta to the sauce and toss to combine. Adjust the consistency with reserved pasta water if needed.
- Incorporate the cooked shrimp into the pasta mixture, tossing until heated through, about 1 minute.
Serving
- Squeeze fresh lemon juice over the dish, sprinkle with red pepper flakes, and garnish with parsley and toasted Panko before serving with remaining lemon wedges.
Notes
For best results, choose high-quality shrimp and avoid overcooking. Reserve pasta water for adjusting sauce consistency. Serving in warmed bowls keeps the dish hot.