Description
Creamy shrimp alfredo is a rich and decadent dish that makes for perfect comfort food any night of the week. The luxurious combination of tender shrimp, fettuccine, and a velvety alfredo sauce is sure to impress.
Ingredients
Alfredo Sauce:
- 6 tablespoons salted sweet cream butter
- 1 tablespoon fresh minced garlic
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 4 ounces cream cheese, softened
- 2 teaspoons onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1½ cups parmesan cheese, shredded
- 1 tablespoon chopped parsley, optional garnish
Shrimp and Fettuccine:
- 1 pound large deveined and peeled shrimp (35 to 36 count), thawed if frozen
- 8 ounces fettuccine, cooked according to package directions and drained
Instructions
- Prepare Alfredo Sauce: In a 10 to 12 inch deep skillet, melt butter over medium-high heat. Add minced garlic and stir constantly for 1 minute.
- Whisk in flour and cook for 1 to 1½ minutes, whisking constantly.
- Gradually add heavy cream and milk, whisking continuously for 2 to 3 minutes until thickened.
- Whisk in cream cheese until melted.
- Stir in onion powder, kosher salt, and Italian seasoning.
- Remove from heat and whisk in parmesan cheese until fully incorporated.
- Cook Shrimp: In a separate non-stick skillet over medium-high heat, sauté shrimp for 3 to 5 minutes until pink and opaque.
- Combine cooked fettuccine with Alfredo sauce, then add shrimp and parsley. Stir to coat and serve hot.
Notes
- Have pasta ready to cook when starting the sauce for a quick meal prep.
- If the sauce thickens too much, add ¼ cup milk to adjust consistency.
- If needed, shrimp can be cooked directly in the Alfredo sauce for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 1162 kcal
- Sugar: 6g
- Sodium: 2150mg
- Fat: 86g
- Saturated Fat: 52g
- Unsaturated Fat: 28g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 461mg
