Shrimp Alfredo Creamy Pasta (Print)
Juicy shrimp and fettuccine coated in silky Alfredo sauce, finished with lemon and optional crunchy panko.
# Ingredients:
→ Crunchy Panko Topping (Optional)
01 -
60 ml Panko breadcrumbs
02 -
14 g salted butter
03 -
0.5 g garlic powder
→ Shrimp Alfredo
04 -
450 g large uncooked shrimp, peeled and deveined
05 -
15 ml olive oil
06 -
340 g fettuccine
07 -
85 g high-quality salted butter
08 -
3 cloves garlic, minced
09 -
16 g all-purpose flour
10 -
720 ml half and half (equal parts milk and cream)
11 -
50 g Parmesan cheese, freshly grated
12 -
50 g Asiago cheese, freshly grated
→ Seasonings
13 -
1 g dried parsley
14 -
0.5 g dried basil (optional)
15 -
1.5 g salt
16 -
Freshly cracked black pepper, to taste
→ For Serving
17 -
1 lemon, cut into wedges
18 -
Red pepper flakes, as desired
19 -
Fresh parsley, chopped, to garnish
# Steps:
01 -
Measure all ingredients. Thaw shrimp thoroughly, pat dry, and remove shells, tails, and veins if needed.
02 -
Melt butter in a skillet over medium heat. Add panko breadcrumbs and garlic powder, toasting for about 3 minutes until golden. Transfer to a bowl and set aside.
03 -
Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1 minute 20 seconds per side. Remove shrimp using a slotted spoon and set aside.
04 -
Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package instructions. Reserve 480 ml of pasta water, then drain.
05 -
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in flour and stir continuously for 1-2 minutes.
06 -
Add dried parsley, dried basil (if using), salt, and black pepper. Gradually pour in half and half while whisking to combine. Bring to a gentle simmer, reduce heat to low, and continue stirring until sauce thickens. Stir in Parmesan and Asiago cheese until smooth. Taste and adjust seasoning.
07 -
Add drained fettuccine to the sauce, tossing to coat. If sauce is too thick, add a bit of reserved pasta water to reach the desired consistency.
08 -
Return cooked shrimp to the skillet and toss with the pasta and sauce. Allow to heat through for about 1 minute. Remove from heat.
09 -
Squeeze fresh lemon juice over the dish, garnish with red pepper flakes, fresh parsley, and optional toasted panko. Serve immediately with additional lemon wedges if desired.
# Additional Notes:
01 -
For best results, use freshly grated cheeses and high-quality butter for a smoother, more flavorful sauce.
02 -
If reheating, use reserved pasta water or a splash of milk to restore sauce consistency.
03 -
Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months.
04 -
Add cheese to the sauce off the heat or at low temperature to prevent curdling.
05 -
Sauce accommodates up to 450 g pasta if a less saucy texture is preferred.