Dive into creamy, mouth-watering shrimp Alfredo that’s easy to make and full of flavor!
Make delicious shrimp Alfredo with this simple yet satisfying recipe. The combination of juicy shrimp, velvety Alfredo sauce and perfectly cooked fettuccine is a tempting dish perfect for weeknight dinners or special occasions. This recipe takes the threat out of preparing classic Italian dishes by breaking the process down into easy-to-understand steps. You will love it!
Fettuccine is a classic choice for Alfredo dishes, but other types of pasta can be used. We also recommend short pastas such as penne and farfalle, which are often entwined with sauce. Adjust the cooking time according to your favorite pasta.
Value of quality ingredients
Using high-quality ingredients can truly enhance your Alfredo sauce, enhancing both the flavor and texture of your dish. Fresh, premium products such as quality Parmesan cheese and fresh shrimp help create a fun and authentic experience. Substitutions can be made, but it’s important to keep in mind that they may affect the taste and consistency of the dish.
When choosing shrimp for this recipe, choose fresh, large or jumbo-sized shrimp as they provide a better texture and flavor than smaller or cooked shrimp. If fresh shrimp is not available, frozen, raw, deveined, and peeled shrimp can be used. Be sure to thaw properly before cooking. Both wild and farmed shrimp work well, with wild shrimp providing a more robust flavor and farmed shrimp providing consistency in size and appearance.
Combine shrimp Alfredo with a simple green salad and toss with a light vinaigrette to balance the richness of the dish. It can also be served with garlic bread or steamed vegetables such as asparagus or broccoli for added texture and flavor.
Storage and reheating instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place pan over low heat, stirring occasionally to prevent sauce from sticking. If the sauce thickens during storage, you may need to thin it by adding a little milk or chicken broth in halves.
If you like this recipe, you may also be interested in other delicious shrimp recipes.
Dive into easy-to-make, flavorful, creamy, mouth-watering shrimp Alfredo! This foolproof recipe makes an Italian classic a snap, perfect for any occasion.
- 1 1/2 lb Distorted peeled shrimp
- 2 tablespoon Olive oil
- 1 tea spoon salt
- 1 tea spoon black pepper
- 1 tea spoon minced garlic
- 1 lb fettuccine
- 1 tablespoon chopped parsley optional, for garnish
- 1/4 cup salted butter
- 1/4 cup all purpose flour
- Four cup 50/50
- 1/2 tea spoon salt or to taste
- 1 tea spoon garlic powder
- 1 1/2 cup grated parmesan cheese
Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add shrimp and sprinkle with salt, pepper and minced garlic.
Sauté shrimp for 4 to 5 minutes or until translucent and fully cooked. Remove shrimp from skillet and set aside. Reduce heat.
Cook the fettuccine according to package directions.
For the sauce, put butter in the same frying pan as the shrimp and melt over low heat. Add flour and heat over medium heat. Whisk together and cook for 2 minutes or until flour is light golden brown.
Slowly pour in half while stirring with a whisk. Add garlic powder and salt.
Bring the sauce to a boil, stirring constantly. Just before melting, add 1 1/2 cups Parmesan cheese and stir until melted.
Add the cooked shrimp and pasta to the sauce and simmer for an additional 2 minutes. If you boil it or leave it for a long time, it will thicken. For a thinner sauce, add half-and-half or pasta water. Add parmesan cheese for a thicker sauce.
Garnish with freshly grated Parmesan cheese and chopped parsley (optional).
Serving: 0.25cup | | calorie: 555kcal | | carbohydrates: 50g | | protein: 28g | | obesity: 27g | | saturated fat: 13g | | Polyunsaturated fat: 2g | | Monounsaturated fat: 9g | | Trans fat: 0.3g | | cholesterol: 213mg | | sodium: 1350mg | | potassium: 387mg | | fiber: 2g | | sugar: Fourg | | Vitamin A: 839IU | | Vitamin C: 1mg | | calcium: 318mg | | iron: 2mg