Shrimp Alfredo (Print Version)

Juicy shrimp and silky alfredo sauce over fettuccine – comes together in 30 minutes.

# Ingredients:

→ Crunchy Topping (Optional)

01 - 1 tablespoon salted butter
02 - ¼ cup Panko breadcrumbs
03 - ⅛ teaspoon garlic powder

→ Key Ingredients

04 - ¾ pound fettuccine
05 - 1 tablespoon olive oil
06 - 1 pound jumbo raw shrimp

→ Creamy Sauce

07 - 6 tablespoons salted butter
08 - 2 tablespoons all-purpose flour
09 - 3 cloves garlic, finely chopped
10 - 3 cups half and half
11 - ½ cup grated Asiago cheese
12 - ½ cup grated Parmesan cheese

→ Flavor & Garnish

13 - Fresh parsley for topping
14 - 1 lemon, sliced into wedges
15 - ¼ teaspoon salt
16 - 1 teaspoon dried parsley
17 - Fresh cracked pepper
18 - Red pepper flakes
19 - ½ teaspoon dried basil (optional)

# Steps:

01 - Dry off thawed shrimp. Toast breadcrumbs with butter and garlic powder for optional crisp topping.
02 - In a skillet, cook shrimp with oil for around 80 seconds each side. Take them off the heat.
03 - Melt butter, cook garlic for one minute. Stir in flour, then let it cook for another minute or two.
04 - Add seasonings, slowly whisk in half and half, and simmer until thick. Stir in cheeses until melted.
05 - Toss cooked pasta in the sauce, then toss in the shrimp. Add pasta water if you need to thin it out.

# Helpful Notes:

01 - Choose 26-30 size shrimp per pound.
02 - Freshly grated cheese melts better.
03 - Pasta water is handy for reheating later.

Back