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shrimp alfredo recipe easy
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This easy shrimp alfredo recipe offers restaurant-quality comfort for busy home cooks, providing a balanced, family-friendly meal with big flavor. Designed for weeknight schedules, it makes healthy eating simple and satisfying.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12 ounces fettuccine (or linguine pasta)
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced, divided
- 1 cup heavy cream
- 0.5 cup vegetable broth (or chicken broth)
- 0.75 cup freshly grated Parmesan cheese
- 1 teaspoon fine sea salt, plus more to taste
- 0.5 teaspoon freshly ground black pepper, plus more to taste
- 1 cup Panko breadcrumbs, for Zesty Calabrian Chili Pangrattato
- 2 teaspoons Calabrian chili paste (or finely minced jarred Calabrian chilies)
- Zest of 1 large lemon
- 0.25 cup fresh flat-leaf parsley, finely chopped, divided
Instructions
- Prep Ingredients: Pat the peeled and deveined shrimp dry with paper towels; season generously with a pinch of salt and black pepper. Mince all the garlic cloves, and grate your Parmesan cheese. Bring a large pot of salted water to a rolling boil for the pasta to jumpstart your cooking process.
- Cook Pasta: Add the fettuccine (or linguine) to the boiling water and cook according to package directions until al dente (firm to the bite). Reserve 0.25 cup of the starchy pasta water before draining; drain the pasta.
- Sauté Shrimp and Pangrattato: First, prepare the Zesty Calabrian Chili Pangrattato. Heat 2 tablespoons of olive oil in a medium non-stick skillet over medium heat. Add the Panko breadcrumbs and toast, stirring frequently, until golden brown and crisp (about 3-5 minutes). Remove from heat and stir in 1 minced garlic clove, the Calabrian chili paste, and lemon zest until well combined. Transfer the pangrattato to a small bowl and set aside. Next, heat 1 tablespoon of olive oil in the same skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, until they turn pink and opaque. Do not overcook. Remove from skillet and set aside.
- Make Creamy Alfredo Sauce: In the now empty skillet, melt the butter over medium heat. Add the remaining 3 minced garlic cloves and sauté for 1 minute until fragrant; be careful not to brown the garlic. Pour in the heavy cream and vegetable broth. Bring this to a gentle simmer, stirring occasionally. Reduce the heat to low and gradually stir in the grated Parmesan cheese. Continue to stir until the cheese is fully melted and the sauce is smooth and slightly thickened (about 2-3 minutes).
- Combine and Serve: Add the drained pasta directly to the Alfredo sauce in the skillet. Toss everything well to coat thoroughly. If the sauce feels too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Add the cooked shrimp and half of the fresh parsley to the pasta and sauce. Gently toss to combine. Serve immediately in warm, shallow bowls, arranging the sautéed shrimp on top. Generously sprinkle the Zesty Calabrian Chili Pangrattato over the entire dish and garnish with the remaining fresh flat-leaf parsley and a final grind of black pepper.
Notes
Always opt for fresh shrimp if available; if using frozen, thaw them properly and pat dry before cooking. Freshly grated Parmesan cheese from a block offers superior flavor and texture compared to pre-shredded varieties. For an even faster meal, while your pasta cooks, you can simultaneously sauté the shrimp in one pan and begin preparing the Alfredo sauce in another.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (~375 g)
- Calories: 850 calories
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 47 g
- Saturated Fat: 32 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 375 mg