Shrimp Alfredo Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare shrimp

While the pasta cooks, pat shrimp dry and season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.

Make the alfredo base

Reduce heat to medium and add remaining 3 tablespoons butter to the skillet. Add the minced garlic (4 cloves) and cook 30–45 seconds until fragrant but not browned. Sprinkle the tablespoon of flour over the butter-garlic mixture and stir for 30 seconds to cook the raw flour taste.

Gradually whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, stirring frequently, until sauce begins to thicken (2–4 minutes). If using, whisk in 2 tablespoons softened cream cheese until fully incorporated.

Lower heat to medium-low and stir in 1 cup grated Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency (you may not need all).

Season the sauce with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon red pepper flakes (adjust to taste), and 1 tablespoon fresh lemon juice. Taste and adjust seasoning.

Return the cooked shrimp to the skillet and stir to warm through for 1 minute. Add the drained fettuccine to the skillet and toss gently to coat, adding up to 1/2 cup reserved pasta water if needed to loosen the sauce. Stir in 2 tablespoons chopped fresh parsley and an extra 2 tablespoons Parmesan if desired. Serve immediately.

Preheat the oven to 425°F (220°C). Slice the loaf in half lengthwise or into 1-inch slices, depending on preference.

In a small bowl, combine 4 tablespoons softened butter, 2 minced garlic cloves, 1 teaspoon olive oil, 1/4 tsp salt, and 2 tablespoons grated Parmesan (if using). Mix until well combined.

Spread the garlic butter mixture evenly on the cut sides or slices of the bread. Place on a baking sheet, buttered side up.

Bake in the preheated oven for 8–10 minutes until the edges are golden and the butter has melted. For extra crispness, broil for an additional 1–2 minutes watching closely to avoid burning.

Remove from oven, sprinkle with 1 tablespoon chopped fresh parsley, slice if needed, and serve alongside the Shrimp Alfredo.