Shrimp Alfredo Pasta
Creamy, comforting, and easy to make, this shrimp alfredo pasta features tender shrimp and fettuccine tossed in a rich, homemade Alfredo sauce.
Servings: 6 servings
Calories: 759kcal
Ingredients
- 1 pound fettuccine noodles
- 1 tablespoon olive oil
- 6 tablespoons salted butter, divided,1 tablespoon to cook the shrimp, plus 5 tablespoons for the sauce.
- 1 pound large 31-40 count shrimp peeled, deveined and tails-off, patted dry
- 1 tablespoon minced garlic
- ½ teaspoon salt divided ¼ teaspoon to season the shrimp and ¼ teaspoon for the sauce, plus additional for cooking pasta
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 1¼ cups heavy whipping cream
- 1 cup parmesan cheese shredded
- 2 teaspoons fresh parsley finely chopped, optional garnish
Instructions
- Cook the fettuccine noodles in a large pot of boiling salted water to al dente according to package directions, drain and set aside.1 pound fettuccine noodles
- To a large skillet over medium-high heat, add the olive oil and one tablespoon butter. Once the butter is melted, add the shrimp in an even layer. Cook for 2-2 ½ minutes on the first side.1 tablespoon olive oil, 6 tablespoons salted butter,, 1 pound large 31-40 count shrimp
- Flip the shrimp to the second side, add the minced garlic and season with ¼ teaspoon salt and black pepper. Cook for an additional 2-2 ½ minutes or just until the shrimp is pink and the garlic is softened and fragrant.1 tablespoon minced garlic, ½ teaspoon salt, ¼ teaspoon black pepper
- Remove the shrimp from the skillet, transfer to a clean plate and set aside.
- Reduce the heat to medium, add the remaining 5 tablespoons butter. Once melted, add the garlic powder and all-purpose flour. Whisk and cook for 1 minute, until the flour is fully absorbed by the butter.1 teaspoon garlic powder, 2 tablespoons all-purpose flour
- Slowly add the whole milk and heavy cream, while whisking constantly, until fully incorporated and no lumps remain.1½ cups whole milk, 1¼ cups heavy whipping cream
- Allow the liquids to come to a boil, reduce the heat and simmer for 3-4 minutes or until thickened. The sauce should be thick enough to coat the back of a spoon.
- Whisk in the parmesan cheese until melted completely and the alfredo sauce is smooth.1 cup parmesan cheese
- Add the reserved fettuccine noodles to the skillet. Toss to coat the noodles in the sauce.
- Add the shrimp to the skillet and garnish with a sprinkle of fresh chopped parsley if desired.2 teaspoons fresh parsley
Notes
Storage:
- Store: Place leftovers in an airtight container and refrigerate for up to 2 days.
- Reheat: Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the sauce.
- Make ahead: You can cook the shrimp and pasta ahead and store separately, then prepare the sauce and combine just before serving for best results.
- If using frozen shrimp, thaw completely and dry well before cooking to prevent excess moisture.
- Whole milk provides the best consistency for the Alfredo sauce.
- If the sauce becomes too thick, stir in 2 to 3 tablespoons of milk until it reaches your desired texture.
Nutrition
Calories: 759kcal | Carbohydrates: 61g | Protein: 36g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 290mg | Sodium: 694mg | Potassium: 557mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1358IU | Vitamin C: 1mg | Calcium: 387mg | Iron: 2mg
