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Shrimp Alfredo

A delightful pasta dish featuring shrimp in a creamy, cheesy sauce that's perfect for quick weeknight dinners or special gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large uncooked shrimp Provides a juicy, protein-rich addition to the dish.
  • 8 oz Fettuccine Serves as the comforting base of the dish.
  • 2 tbsp olive oil Used for sautéing the shrimp.
  • 4 tbsp salted butter Adds richness and a creamy texture to the sauce.
  • 2 cloves garlic Infuses the dish with a savory aroma.
  • 2 tbsp all-purpose flour Helps to thicken the sauce.
  • 1 cup half and half Creates the creamy base of the Alfredo sauce.
  • 1/2 cup Parmesan cheese Adds a sharp, salty flavor.
  • 1/2 cup Asiago cheese Provides nuttiness and depth.
  • 1 tbsp dried parsley Offers a hint of earthiness.
  • 1/2 tsp dried basil Optional; adds subtle herbal notes.
  • to taste salt Enhances flavors.
  • to taste Freshly cracked pepper Introduces a slight spiciness.
  • 1 Lemon Provides brightness to balance richness.
  • 1/4 tsp Red Pepper Flakes Adds heat.
Optional Toppings
  • 1/2 cup Panko breadcrumbs Offers a crispy texture contrast when toasted.
  • 2 tbsp butter (for Panko) Melts to help toast Panko.
  • 1/2 tsp garlic powder (for Panko) Enhances flavor of the toasted breadcrumbs.
  • 1/4 cup Fresh parsley For garnish.

Method
 

Preparation
  1. Measure ingredients. Gather and measure out all ingredients before starting.
  2. Prepare the shrimp. Thaw the shrimp completely and pat the surface dry.
  3. Toast breadcrumbs (optional). In a skillet, melt butter and toast Panko breadcrumbs with garlic powder over medium heat until golden, about 3 minutes. Remove from heat and set aside.
Cooking
  1. In a large skillet, heat olive oil over medium-high heat.
  2. Add the shrimp and cook for about 1 minute and 20 seconds per side until pink. Remove and set aside.
  3. Cook fettuccine in salted water according to package instructions until al dente.
  4. In the same skillet, melt butter over medium heat and add garlic, cooking for 1 minute.
  5. Whisk in flour and cook for 1-2 minutes, stirring continuously until lightly browned.
  6. Gradually add half and half in small splashes while stirring. Bring to a gentle bubble.
  7. Stir in Parmesan and Asiago cheese, seasoning with salt and pepper to taste.
  8. Reserve 2 cups of pasta water, drain the pasta, and add to the sauce. Toss to combine; add pasta water to reach desired consistency.
Serving
  1. Fold the cooked shrimp into the pasta and sauce, heating for about 1 minute.
  2. Optional: Squeeze lemon over the dish and sprinkle with red pepper flakes. Garnish with parsley and toasted Panko, serving with lemon wedges.

Notes

For extra creaminess, consider adding a splash of heavy cream. Be careful not to overcook the shrimp; they should be just pink and opaque.