Can I use frozen shrimp in this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them very dry before cooking to avoid excess moisture and prevent steaming instead of searing.

How do I avoid a grainy texture in the Alfredo sauce?

The key is to add the cheese off the heat or on very low heat, and stir gently until melted. Also, using freshly grated cheese helps prevent clumping and graininess.

Can I make this recipe dairy-free?

This particular recipe relies on cream, butter, and cheese for its signature richness, so making it dairy-free would require significant substitutions like plant-based cream, vegan butter, and cheese alternatives. The texture and flavor would definitely be different, but it's doable with some experimentation!

What side dishes go best with Shrimp Alfredo?

I recommend light, fresh salads, garlic bread, or simple sautéed vegetables like asparagus or green beans. These sides complement the creamy, rich Sauce without overwhelming the palate.

Shrimp Alfredo with Crispy Panko Topping

Name: Delicious Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1/4 cup Panko breadcrumbs; 1 tablespoon salted butter; 1/8 teaspoon garlic powder; 1 lb. large uncooked shrimp (26-30 count per pound), peeled and deveined; 1 tablespoon olive oil; 3/4 lb. Fettuccine pasta; 6 tablespoons high quality salted butter (such as Land O' Lakes); 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 3 cups half and half (half cream/half milk); 1/2 cup Parmesan cheese, grated; 1/2 cup Asiago cheese, grated; 1 teaspoon dried parsley; 1/2 teaspoon dried basil (optional); 1/4 teaspoon salt; Freshly cracked black pepper, to taste; 1 lemon, cut into wedges; Red pepper flakes, optional; Fresh parsley, chopped, to garnish

Description

This Shrimp Alfredo recipe features tender, large shrimp cooked to perfection in a creamy, cheesy sauce made from butter, garlic, half and half, and a blend of Parmesan and Asiago cheeses. Tossed with fettuccine pasta and optionally topped with a crunchy garlic panko breadcrumb topping, this classic Italian-American dish is rich, comforting, and perfect for a satisfying dinner.

Ingredients

Scale

Crunchy Panko Topping (Optional)

1/4 cup Panko breadcrumbs
1 tablespoon salted butter
1/8 teaspoon garlic powder

Shrimp Alfredo

1 lb. large uncooked shrimp (26-30 count per pound), peeled and deveined
1 tablespoon olive oil
3/4 lb. Fettuccine pasta
6 tablespoons high quality salted butter (such as Land O' Lakes)
3 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups half and half (half cream/half milk)
1/2 cup Parmesan cheese, grated
1/2 cup Asiago cheese, grated

Seasonings

1 teaspoon dried parsley
1/2 teaspoon dried basil (optional)
1/4 teaspoon salt
Freshly cracked black pepper, to taste

For Serving

1 lemon, cut into wedges
Red pepper flakes, optional
Fresh parsley, chopped, to garnish

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Instructions

Prepare Shrimp: Thaw the shrimp completely if frozen, then pat them dry with paper towels. Remove shells, tails, and veins if not already done.
Make Crunchy Panko Topping (Optional): In a small skillet over medium heat, melt the butter and stir in panko breadcrumbs and garlic powder. Toast until golden brown and fragrant, about 3 minutes. Remove from heat and set aside.
Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for about 1 minute and 20 seconds per side, using a timer to avoid overcooking. Once cooked, transfer shrimp to a clean plate and set aside. They will continue to cook slightly when added back to the sauce.
Cook Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 2 cups of pasta water before draining the pasta.
Make Alfredo Sauce: In the same skillet used for shrimp, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
Add Liquids and Seasonings: Gradually whisk in the half and half in small splashes, stirring continuously to avoid lumps. Stir in dried parsley, optional dried basil, salt, and freshly cracked pepper.
Simmer Sauce: Bring the mixture to a gentle bubble, then reduce heat to low. Let it simmer and thicken, stirring occasionally.
Add Cheese: Stir in the grated Parmesan and Asiago cheeses until melted and smooth. Check seasoning and adjust salt and pepper if needed.
Toss Pasta in Sauce: Add the drained fettuccine to the sauce and toss to combine. The pasta will absorb the sauce as it thickens. If the sauce becomes too thick, add reserved pasta water a little at a time until desired consistency is reached.
Add Shrimp: Return the cooked shrimp to the skillet and toss gently to combine. Allow shrimp to heat through for about 1 minute. Remove from heat.
Serve: Optionally squeeze fresh lemon wedges over the dish and sprinkle with red pepper flakes. Garnish with fresh parsley and the toasted panko topping if using. Serve immediately with remaining lemon wedges on the side.

Notes

Use large shrimp labeled 26-30 count per pound for best results; fresh or frozen shrimp both work well.
Grate cheeses fresh from wedges for better melt and flavor compared to pre-grated packaged cheese.
Use high quality salted butter such as Land O' Lakes for a richer sauce taste.
To prevent grainy cheese sauce, don't add the cheese when the sauce base is too hot; remove from heat or reduce temperature first.
If Alfredo sauce is too thick when reheating leftovers, thin it with reserved pasta water, a splash of milk, or chicken broth.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw frozen sauce overnight in the fridge before reheating.
For reheating, use a makeshift double boiler to restore sauce creaminess and prevent curdling.
This recipe makes a very saucy Alfredo suitable for 6 servings.

Nutrition

Serving Size: 1 serving (1/6 of recipe)
Calories: 550 kcal
Sugar: 4 g
Sodium: 400 mg
Fat: 32 g
Saturated Fat: 18 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 180 mg