Description
Indulge in a creamy and delicious Shrimp Alfredo Recipe – Discover a new favorite dish today!
Ingredients
Scale
- 1 lb fettuccine pasta*
- 2 tbsp unsalted butter
- 2 lbs raw shrimp
- Salt
- Fresh cracked black pepper
- 1/2 cup dry Parmesan cheese
- 2 tbsp unsalted butter
- 2 garlic cloves
- 1 tbsp all purpose flour*
- 2 cups heavy whipping cream
- 1/4 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup dry Parmesan cheese
- Salt
- Fresh cracked black pepper
Instructions
- Step 1: Start cooking pasta at the same time as starting the sauce.
- Step 2: Bring a pot of water to boil and salt the water. Salt it generously so that pasta gets seasoned as it cooks.
- Step 3: Add pasta and cook according to the package suggested time. Don’t overcook the pasta because it will continue to cook while coated in hot Alfredo sauce.
- Step 4: Once pasta is done, strain it and add it back to the pot.
- Step 5: While pasta is cooking, prepare the shrimp. Pat them dry with paper towels to ensure proper searing.
- Step 6: Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted and foamy.
- Step 7: Add the shrimp in a single layer, being careful not to overcrowd the pan. Season with salt and pepper.
- Step 8: Cook for 2-3 minutes per side until pink and opaque. Remove to a plate and set aside.
- Step 9: In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter.
- Step 10: Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Step 11: Whisk in the flour and cook for about 1 minute to remove the raw flour taste.
- Step 12: Gradually pour in the heavy cream while continuously whisking to prevent lumps.
- Step 13: Bring the mixture to a gentle simmer (not a boil) and cook for 3-4 minutes until it begins to thicken.
- Step 14: Stir in the sour cream until fully incorporated.
- Step 15: Remove from heat and gradually stir in both types of Parmesan cheese until melted and smooth.
- Step 16: Season the sauce with salt and pepper to taste.
- Step 17: Return the cooked shrimp to the sauce and gently stir to coat.
- Step 18: Add the drained fettuccine to the sauce and toss until evenly coated.
- Step 19: If the sauce seems too thick, add a splash of reserved pasta water to reach your desired consistency.
- Step 20: Serve immediately, garnished with additional Parmesan and black pepper if desired.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg