Dive into a creamy, delicious shrimp alfredo that’s both easy to make and packed with flavor! This foolproof recipe will have you whipping up an Italian classic in no time, perfect for any occasion.
Prepare a delicious shrimp alfredo with this easy yet filling recipe. The combination of succulent shrimp, a velvety alfredo sauce and perfectly cooked fettuccine results in an irresistible dish that’s perfect for weeknight dinners or special occasions. This recipe takes the intimidation of preparing a classic Italian dish by breaking it down into easy-to-follow steps. Whether you’re a seasoned cook or a beginner in the kitchen, this is sure to become a favorite!
Pasta Options
Although fettuccine is a classic choice for alfredo dishes, you can of course use other types of pasta as well. Linguine, pappardelle or even spaghetti are good alternatives. You can also try short pasta shapes like penne or farfalle, which hold the sauce well. Just make sure to adjust the cooking time based on the pasta you choose.
The value of quality ingredients
Using quality ingredients can really elevate your alfredo sauce, enhancing both the flavor and texture of your dish. Fresh premium products such as high-quality Parmesan cheese and fresh shrimp help you create a delicious and authentic experience. Although substitutions can be made, it’s important to remember that they can affect the flavor and texture of the dish.
Shrimp Options
When choosing shrimp for this recipe, opt for fresh and large or jumbo size as they offer superior texture and flavor compared to smaller or pre-cooked varieties. If fresh shrimp aren’t available, you can use frozen, raw, deveined, peeled shrimp, being careful to thaw them properly before cooking. Both wild-caught and farm-raised shrimp can work well, with wild-caught shrimp offering a stronger flavor and farm-raised shrimp offering more consistency in size and appearance.
serving suggestions
Pair shrimp alfredo with a simple green salad dressed with a light vinaigrette to balance the dish’s richness. You can also serve it with a side of garlic bread or steamed vegetables like asparagus or broccoli to add texture and flavor.
Storage and reheating instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently heat in a saucepan over low heat, stirring occasionally to keep the sauce from sticking. You may need to add a dash of half and half, milk, or chicken broth to thin the sauce if it has thickened during storage.
Related Recipes
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Dive into a creamy, delicious shrimp alfredo that’s both easy to make and packed with flavor! This foolproof recipe will have you whipping up an Italian classic in no time, perfect for any occasion.
Ingredients
- 1 1/2 Pound deveined peeled shrimp
- 2 tablespoon olive oil
- 1 teaspoon Salt
- 1 teaspoon black pepper
- 1 teaspoon chopped garlic
- 1 Pound fettuccine
- 1 tablespoon chopped parsley optional, for garnish
Sauce:
- 1/4 Cup Salted butter
- 1/4 Cup all purpose flour
- 4 cups half and half
- 1/2 teaspoon Salt or to taste
- 1 teaspoon garlic powder
- 1 1/2 cups grated parmesan cheese
instructions
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Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp and sprinkle with salt, pepper and minced garlic.
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Sear the shrimp for 4-5 minutes or until no longer translucent and fully cooked. Remove the shrimp from the pan and set aside. Reduce the heat to low.
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Prepare fettuccine according to package directions.
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For the sauce, in the same pan used for the shrimp, melt the butter over low heat. Add the flour and increase the heat to medium. Whisk together and cook for 2 minutes or until the flour turns a light golden color.
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Slowly pour in half and half while beating to combine. Add the garlic powder and salt.
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Bring the sauce to a simmer while stirring constantly. Just before it simmers, add 1 1/2 cups Parmesan cheese and stir until melted.
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Add the cooked shrimp and pasta to the sauce and simmer for another 2 minutes. The sauce will thicken as it simmers and as it stands. For a thinner sauce, add additional half and half or pasta water. For a thicker sauce, add additional parmesan cheese.
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Serve with freshly grated Parmesan cheese and chopped parsley (optional).
Portion: 0.25cups | Calories: 555kcal | Carbohydrates: 50G | Protein: 28G | Fat: 27G | Saturated Fatty Acids: 13G | Polyunsaturated fat: 2G | Monounsaturated fatty acids: 9G | Trans fats: 0.3G | Cholesterol: 213mg | Sodium: 1350mg | Potassium: 387mg | Fiber: 2G | Sugar: 4G | Vitamin A: 839ie | Vitamin C: 1mg | Calcium: 318mg | Iron: 2mg
