Description
This creamy Shrimp Alfredo recipe combines tender fettuccine pasta with succulent sautéed shrimp and a rich parmesan cheese sauce. Perfect for a comforting dinner, this dish features a velvety homemade Alfredo sauce finished with fresh parsley and cracked black pepper for a delightful Italian-inspired experience.
Ingredients
Scale
Pasta
- 1 pound fettuccine noodles (dried)
- 2 teaspoons salt (for pasta water)
Shrimp
- 12 oz frozen shrimp (pre-cooked, peeled, tail-on, deveined)
- 1 tablespoon butter
- 1 teaspoon garlic, minced
- ½ teaspoon salt
- Black pepper, to taste
Alfredo Sauce
- 3 tablespoons butter (divided: 1 Tbsp for shrimp, 2 Tbsp for sauce)
- 6 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 cups milk (2%)
- 1 ½ cups parmesan cheese (block, grated)
- 1 ½ teaspoons salt (divided)
- ½ teaspoon black pepper (divided)
- 2 tablespoons minced garlic
Garnish (optional)
- Fresh parsley, chopped
- Black pepper, freshly cracked
Instructions
- Thaw Shrimp: Thaw the frozen shrimp according to package directions to ensure even cooking.
- Boil Water: Bring a large pot of water to a rolling boil, then add 2 teaspoons of salt to season.
- Cook Fettuccine: Add the fettuccine noodles to the boiling water and cook until al dente, about 8-10 minutes. Reserve 1 cup of the starchy pasta water before draining.
- Keep Pasta Warm: Return the drained noodles to the pot, cover with a lid, and keep warm. Stir occasionally with some reserved pasta water to prevent sticking.
- Sauté Shrimp: In a medium skillet, melt 1 tablespoon butter, then add 1 teaspoon minced garlic and cook for about 1 minute until fragrant. Place the thawed shrimp in a single layer and season with ½ teaspoon salt and black pepper. Cook for 2-3 minutes on each side until slightly golden. Remove from heat and set aside.
- Make Roux: In a large skillet, melt 2 tablespoons butter, then sauté 2 tablespoons minced garlic for 1 minute. Sprinkle the flour over the garlic and whisk for 1 additional minute to form a roux.
- Add Liquids: Gradually pour in the chicken stock while whisking continuously until smooth. Pour in the milk and continue whisking until the sauce thickens slightly, simmering for about 1 minute.
- Incorporate Cheese and Seasonings: Add the grated parmesan cheese, 1 ½ teaspoons salt, and ½ teaspoon black pepper. Whisk until the cheese melts completely, and season to taste with additional salt or pepper if needed.
- Reserve Sauce: Remove half of the sauce from the skillet and set aside in case less sauce is preferred later.
- Combine Pasta and Shrimp: Add the cooked fettuccine noodles and sautéed shrimp into the skillet with the remaining sauce. Toss gently using tongs to coat evenly with the creamy Alfredo sauce.
- Serve and Garnish: Plate the Shrimp Alfredo immediately, garnishing with freshly chopped parsley and cracked black pepper for a burst of fresh flavor.
Notes
- Do not overcook the shrimp as they are already pre-cooked; just heat through and develop a slight golden color.
- Reserve pasta cooking water to adjust sauce consistency if needed to keep noodles from sticking.
- Using freshly grated parmesan cheese ensures a smoother, more flavorful sauce.
- Adjust seasoning gradually to your taste preference before serving.
- This recipe can be made gluten-free by substituting the flour with a gluten-free all-purpose blend and using gluten-free pasta.
