When you’re in search of a simple weeknight dinner that comes collectively rapidly, this can be a dinner winner!
This shrimp Alfredo recipe has fettuccine noodles tossed in a selfmade Alfredo sauce with tender, buttery garlic shrimp and it’s on the desk in about half-hour.
- You can also make it from scratch in about half-hour.
- The sauce is wealthy and constructed from scratch with only a few substances.
- Completely seasoned shrimp cooks rapidly and has nice taste.
- This recipe is flexible; add asparagus, broccoli, or different veggies.
- Skip the hefty invoice—it’s restaurant high quality made at residence.
What You’ll Want To Make Shrimp Alfredo
Shrimp: Use medium (41-50) or massive (31-40) entire shrimp for this recipe. Shopping for peeled and deveined with the tail off saves time. You’ll be able to select tail on or off—tail off is simpler to eat, however I like the presentation of tail on. If utilizing precooked shrimp, add in Step 6 and prepare dinner till simply warmed by.
Cream: Heavy cream is used on this recipe for the signature taste and texture of an alfredo sauce—and it thickens superbly.
Butter: I exploit salted butter; if utilizing unsalted, chances are you’ll want so as to add additional salt to the sauce.
Cheese: Cheese provides a whole lot of taste to this recipe. I exploit contemporary Parmesan and grate it myself for the smoothest sauce. You should utilize pre-shredded cheese—the sauce will nonetheless be scrumptious however not fairly as clean.
Pasta: A traditional Alfredo sauce pairs properly with fettuccine, however different shapes like linguine or spaghetti are nice choices, too.
Ingredient Swaps and Variations
- For a brand new taste, change the seasoning on the shrimp to Cajun or Greek seasoning.
- Contemporary shrimp will be changed with canned, drained crab or small canned shrimp.
- Swap the shrimp for hen (alter cooking time as wanted).
- Add steamed broccoli, cooked spinach, or roasted asparagus for a pop of freshness.
Tips on how to Make Shrimp Alfredo
- Prepare dinner fettuccine to al dente, reserving 1/2 cup of pasta water.
- Saute the shrimp in a big skillet and take away it from the pan.
- Make the Alfredo sauce (recipe under). Take away from warmth.
- Stir in shrimp. Toss with fettuccine and garnish with parsley.
Storing Shrimp Alfredo
When you plan on storing leftovers, I’d counsel conserving the sauce separate. Reheat alfredo sauce over low warmth on the range whereas whisking. It is going to separate barely, however proceed whisking, and the sauce will come again collectively and be simply pretty much as good as new.
When you’ve blended the pasta and sauce and have leftovers, they’ll hold as much as 3 days. Add a little bit of milk and reheat within the microwave on 50% energy, stirring sometimes. The sauce could separate a bit.
Shrimp Alfredo will be made forward and frozen for as much as one month with out the pasta. Thaw in a single day within the fridge and reheat as directed.
What to Serve With Shrimp Alfredo…
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Shrimp Alfredo
This shrimp Alfredo recipe makes tender and candy shrimp coated in a creamy sauce and served over hearty fettucini noodles.
Stop your display from going darkish
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Carry a big pot of salted water to a boil. Add fettuccine and prepare dinner al dente (simply till cooked). Drain, reserving ½ cup pasta water. Put aside.
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Whereas pasta is boiling, warmth 1 tablespoon butter and olive oil in a saucepan over medium-high warmth.
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Toss shrimp with garlic, lemon zest, salt & pepper. Add to the heated pan and prepare dinner simply till shrimp turns pink, about 2 minutes per facet. Take away from the pan and put aside.
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In the identical pan, convey remaining 4 tablespoons butter and cream to a simmer. Let simmer about 5-7 minutes or till barely thickened.
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Stir in parmesan cheese and a pinch of nutmeg.
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Take away from the warmth and stir within the shrimp with any juices. Toss with cooked fettuccine including further pasta water if wanted.
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Garnish with contemporary parsley and extra parmesan.
Don’t rinse (or oil) the pasta; the starches on the pasta assist the sauce follow it.
Make sure to not boil or simmer the cheese as it could possibly separate at a excessive warmth.
Take away the sauce from the range earlier than including the shrimp and shrimp juices. It will assist hold it from overcooking.
Leftovers will be saved within the fridge for as much as 3 days.
Energy: 991 | Carbohydrates: 65g | Protein: 40g | Fats: 64g | Saturated Fats: 37g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 18g | Trans Fats: 1g | Ldl cholesterol: 328mg | Sodium: 1134mg | Potassium: 498mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2191IU | Vitamin C: 3mg | Calcium: 595mg | Iron: 2mg
Vitamin data offered is an estimate and can range based mostly on cooking strategies and types of substances used.
Course Dinner, Entree, Primary Course, Pasta, Seafood
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