Shrimp Alfredo
This incredibly easy Shrimp Alfredo recipe comes together in no time yet tastes like a decadent restaurant-level dish.
Servings: 4
Calories: 689kcal
Ingredients
FOR THE PASTA AND SHRIMP:
- ½ package (about 8-ounces) fettucini pasta
- 1 pound jumbo shrimp (16/25 count), peeled and deveined
- 3 tablespoons olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
FOR THE ALFREDO:
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cup half and half
- 1 ½ cup whole milk
- 1 ½ cup freshly grated Parmesan
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
Instructions
READY THE PASTA:
- Have ready a large pot of water, salted, and bring the water to a roaring boil. Then, cook the fettuccini according to the package directions. While you are waiting on the water to boil, begin on your shrimp.
COOK THE SHRIMP:
- Pat the excess moisture away from the shrimp using a paper towel. Add the shrimp to a medium-sized mixing bowl, drizzle with 1 tablespoon of oil, add spices, and toss until evenly coated. Set aside.
- Add 2 tablespoons of oil to a large sauté pan over medium-high heat and allow it to come to temperature. Then, add one single layer of shrimp, leaving a bit of space in between each one.
- Cook for about 2 minutes, then flip and cook for about 2 minutes more on the other side. Repeat the cooking process with any remaining shrimp. The shrimp are ready when completely opaque and semi-firm to the touch. Transfer the shrimp to a plate while you make the sauce.
MAKE THE SAUCE:
- Reduce the heat to medium-low, melt the butter and add garlic. Saute for 1-2 minutes, scraping the pan with a wooden spatula as the garlic cooks. Sprinkle flour over the garlic and stir until coated.
- Increase heat to medium and begin to add the half-and-half a splash at a time, stirring after each addition. Once all of the half-and-half has been incorporated, stream in the milk, whisking all the while, and simmer 5 minutes. Stir occasionally until slightly thickened.
- Add the Parmesan, salt, and pepper, and stir once more. Set the sauce aside.
TO SERVE:
- Add the pasta to the alfredo sauce and toss until coated. Serve in pasta bowls or on plates. Top off your pasta with the shrimp. Serve and enjoy!
Nutrition
Calories: 689kcal | Carbohydrates: 14g | Protein: 30g | Fat: 57g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1884mg | Potassium: 490mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1115IU | Vitamin C: 2mg | Calcium: 670mg | Iron: 2mg