Shrimp Alfredo Pasta Recipe
This shrimp alfredo pasta is made with tender shrimp, fettuccine noodles, and a rich homemade Alfredo sauce for an easy, creamy dinner the whole family will love.
Servings: 6
Calories: 753kcal
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 shrimp, patted dry (peeled, deveined and tails-off) (31 to 40 count)
- 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 shredded parmesan cheese
- 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.
- 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.
- 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.
- 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.
- Slowly add the whole milk and heavy cream, while whisking constantly, until fully incorporated and no lumps remain.
- 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.
- 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.
Notes
- If your shrimp is frozen, be sure to thaw according to package directions and pat dry really well before adding to the skillet. This will ensure proper cooking of the shrimp.
- For the best consistency of the alfredo sauce, whole milk is recommended for this recipe.
Nutrition
Calories: 753kcal | Carbohydrates: 64g | Protein: 30g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 267mg | Sodium: 1056mg | Potassium: 458mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1508IU | Vitamin C: 1mg | Calcium: 329mg | Iron: 2mg
