Shrimp Alfredo Recipe
Make Shrimp Alfredo Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp
Pasta
Alfredo Sauce
To Finish
Method
Shrimp
- 1
Season
Pat shrimp dry with paper towels. In a bowl toss shrimp with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika until evenly coated.
- 2
Cook
Heat 1 tbs olive oil and 1 tbs unsalted butter in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer (work in batches if necessary). Cook 1.5–2 minutes per side until pink and opaque. During the last 30 seconds add 3 cloves minced garlic and 1 tbs lemon juice; stir to coat. Transfer shrimp to a plate and tent loosely with foil to keep warm. Sprinkle with 1/4 tsp red pepper flakes while resting.
Pasta
- 3
Bring 4 qt water to a rolling boil in a large pot. Add 1 tbs kosher salt. Add 12 oz fettuccine and cook according to package instructions until just shy of al dente (usually 9–11 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside. Keep pasta warm.
Alfredo Sauce
- 4
Make roux base
In the same large skillet used for shrimp (wipe briefly if needed) melt 4 tbs unsalted butter over medium heat. Add 2 cloves minced garlic and sauté 30–45 seconds until fragrant but not brown. Stir in 1 tbs all-purpose flour and cook 30 seconds to 1 minute to remove raw flour taste.
- 5
Add liquids
Slowly whisk in 1 cup whole milk and 1 cup heavy cream, starting slowly to avoid lumps. Increase heat to medium and bring to a gentle simmer, whisking frequently, until slightly thickened, about 3–5 minutes.
- 6
Finish sauce
Reduce heat to low and whisk in 1 cup freshly grated Parmesan until melted and smooth. Season with 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp lemon zest (optional). If sauce seems too thick, whisk in a few tablespoons of the reserved pasta water to reach desired consistency.
To Finish
- 7
Add drained pasta to the skillet with the Alfredo sauce and toss gently to coat. If needed, add up to 1/2 cup reserved pasta water a little at a time to loosen the sauce and help it cling to the pasta.
- 8
Return cooked shrimp (and any accumulated juices) to the skillet and gently fold into the pasta and sauce so shrimp are evenly distributed and warmed through, about 1 minute.
- 9
Stir in 2 tbs chopped fresh parsley. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Sprinkle with extra Parmesan (about 1/4 cup) and serve immediately.