Be sure to try my Pasta Primavera and Marry Me Chicken Pasta recipes next!
Shrimp Alfredo
I have enjoyed adding to my collection of shrimp recipes lately, and it doesn’t get much better than classic Shrimp Alfredo. (With a buttery panko topping that’s truly amazing!) This recipe uses a combination of Parmesan and Asiago cheese and has a subtle blend of seasonings that is just perfect. I love to squeeze some fresh lemon on this at the end for a pop of fresh! It really elevates the shrimp. You’ll want to measure out the ingredients before you start (“Mise en place“), because this one goes super-duper fast. It’s definitely a 30 minute meal that you’ll want to keep on hand! Be sure to check out my pro tips for cooking shrimp below, as well as my pro tips which includes information to ensure you have the smoothest, most delicious alfredo sauce ever!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Toast the panko breadcrumbs in butter and garlic powder until brown. Set aside. Sauté the shrimp in olive oil for about 1 minute + 20 seconds per side, set aside.
Boil the fettuccine according to package instructions while you prepare the sauce. Melt butter in the same pan that you used to cook the shrimp. Add garlic and cook for 1 minute. Whisk in the flour and cook for 1-2 minutes, stirring continuously.
Add the seasonings and half and half in splashes, stirring continuously. Bring to a gentle bubble, then reduce heat to low. Gradually sprinkle in the grated cheese. Taste, and season with salt/pepper if desired.
Reserve some pasta water for the sauce to control the consistency if needed. Add the cooked pasta and toss to combine. Add the cooked shrimp and toss, heat through for 1 minute. Remove from heat and squeeze a little lemon on top. Garnish with red pepper flakes, parsley, and toasted panko. Serve with lemon wedges!
Pro Tips for Shrimp
The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen. If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins. Shrimp Seasoning: Frozen shrimp are typically placed in a brine before being frozen, and the solution in the frozen container is typically salted as well, so there is no need to salt the shrimp prior to cooking. Shrimp can go from cooked to overcooked very quickly, consider setting a timer to avoid overcooking. One way to mitigate this is to peel them after you sauté them, I find that the shell helps protect them from cooking too quickly. Shrimp curled into a “c” =cooked. A shrimp curled into an “o” = overcooked.
Storage/Reheating
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Frozen Alfredo sauce should be thawed overnight in the fridge before heating. I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency. If the sauce is too thick when reheated, add a splash of reserved pasta water, milk, or chicken broth to thin it out.
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Large Skillet– Same size as the skillet pictured in this recipe. Box cheese grater – Cheese based soups and sauces should always be made with freshly grated/shredded cheese, as it melts much creamier. Pasta Strainer– I have this one and love it. Kitchen Tongs– Easy for handling/flipping the shrimp.
