Delicious Shrimp Fettuccine Alfredo Recipe
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Shrimp Fettuccine Alfredo is a classic Italian dish that combines creamy Alfredo sauce with succulent shrimp and tender fettuccine. This dish is perfect for a weeknight dinner or a special occasion. In this comprehensive guide, we'll walk you through each step of making this delicious meal, including preparation tips, cooking techniques, and some FAQs to ensure your dish turns out perfectly every time.
Ingredients
Here's what you'll need to make this rich and creamy Shrimp Fettuccine Alfredo:
- 1 lb. shrimp (16-20 count), peeled, deveined, and tails removed
- 12 ounces fettuccine
- 8 tablespoons butter
- 2 cloves garlic, finely minced
- 1 cup heavy cream
- 1 ¼ cups freshly shredded Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon chopped fresh parsley (for garnish)
Instructions
Step 1: Cook the Fettuccine
- Bring Water to a Boil: Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the water; this will enhance the flavor of the pasta.
- Cook the Fettuccine: Add the fettuccine to the boiling water and cook according to the package instructions until al dente. This means the pasta should be tender but still firm to the bite.
- Drain and Set Aside: Once cooked, drain the pasta well and set it aside. Reserve about ½ cup of the pasta water in case you need to adjust the sauce consistency later.
Step 2: Prepare the Alfredo Sauce
- Melt the Butter: In a large skillet, melt 6 tablespoons of butter over medium-low heat.
- Add the Garlic: Add the minced garlic to the skillet and cook for about 1 minute, stirring constantly to prevent it from burning. The garlic should become fragrant but not browned.
- Add the Cream: Pour in the heavy cream and let it simmer for 4-5 minutes, stirring occasionally. This allows the cream to reduce slightly and thicken.
Step 3: Cook the Shrimp
- Pat the Shrimp Dry: Before cooking, make sure to pat the shrimp dry with paper towels. This will help them cook more evenly and prevent them from becoming too watery.
- Cook the Shrimp: In another skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the shrimp and cook for about 1 ½ to 2 minutes on each side, or until they turn light pink and opaque. The shrimp should curl into a ‘C’ shape when done, but avoid letting them curl too tightly, as this can indicate overcooking.
Step 4: Combine Everything
- Finish the Alfredo Sauce: Reduce the heat on the cream mixture to very low. Stir in the freshly shredded Parmesan cheese until it melts and the sauce becomes smooth.
- Season the Sauce: Add salt and pepper to taste. Be careful with the seasoning, as Parmesan cheese can be quite salty.
- Add Pasta and Shrimp: Gently toss the cooked fettuccine and shrimp into the Alfredo sauce. Stir to coat everything evenly and heat through.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the top for a touch of color and freshness. Serve immediately while hot.
Notes for Perfect Shrimp Fettuccine Alfredo
- Cooking Pasta Al Dente: Cooking the pasta al dente is crucial for a dish that will be reheated or mixed with sauce. Al dente pasta retains its shape better and doesn’t become mushy when combined with the sauce.
- Pasta Water: Reserve some pasta water before draining. If the Alfredo sauce becomes too thick, you can add a few tablespoons of the reserved water to adjust the consistency.
- Shrimp Doneness: Properly cooked shrimp should be light pink and opaque. Overcooked shrimp become dry and rubbery, so be sure to keep an eye on them.
- Garlic Cooking: Minced garlic should be cooked over medium-low heat to prevent burning. Burnt garlic can make the dish taste bitter.
- Cream Mixture: Simmer the cream and butter mixture gently. Boiling it can cause the sauce to break or curdle.
- Fresh Parmesan Cheese: For the best flavor and smooth texture, use freshly shredded Parmesan cheese rather than pre-grated cheese.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave at reduced power.
- Freezing: You can freeze leftovers for up to 2 months. Thaw in the refrigerator before reheating.
Nutritional Information
Here’s a breakdown of the nutritional content for one serving of Shrimp Fettuccine Alfredo:
- Calories: 951 kcal
- Carbohydrates: 64g
- Protein: 48g
- Fat: 57g
- Saturated Fat: 34g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 15g
- Trans Fat: 1g
- Cholesterol: 403mg
- Sodium: 850mg
- Potassium: 605mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 1873 IU
- Vitamin C: 1mg
- Calcium: 521mg
- Iron: 3mg
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Be sure to thaw them completely before cooking and pat them dry to remove excess moisture.
2. What type of pasta can I use instead of fettuccine?
While fettuccine is traditional, you can substitute other types of pasta such as penne, linguine, or spaghetti if you prefer.
3. Can I make this dish ahead of time?
This dish is best enjoyed fresh, but you can prepare the components ahead of time. Cook the pasta and shrimp separately and store them in the refrigerator. Reheat the pasta and shrimp together with the sauce when ready to serve.
4. Is there a non-dairy alternative for the cream and cheese?
Yes, you can use non-dairy cream alternatives and vegan cheese for a dairy-free version. Adjust the seasoning to taste as these alternatives can have different flavors.
5. How can I make the sauce spicier?
If you like a bit of heat, you can add red pepper flakes or a dash of hot sauce to the cream mixture. Adjust to your preferred spice level.
6. What should I serve with Shrimp Fettuccine Alfredo?
This rich dish pairs well with a simple green salad and garlic bread or crusty bread to help soak up the extra sauce.
7. Can I use pre-grated Parmesan cheese?
While pre-grated Parmesan cheese can be used, freshly shredded cheese melts better and provides a creamier texture and richer flavor in the sauce.
8. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if needed to restore creaminess. You can also reheat in the microwave at reduced power.
Enjoy making and savoring your Shrimp Fettuccine Alfredo! This dish combines rich flavors and creamy textures to create a truly satisfying meal.
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Shrimp Alfredo Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A classic Italian dish featuring tender fettuccine tossed in a creamy Alfredo sauce with succulent shrimp. Perfect for a weeknight dinner or special occasion.
Ingredients
- 1 lb. shrimp (16-20 count), peeled, deveined, tails removed
- 12 ounces fettuccine
- 8 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 ¼ cups freshly shredded Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon chopped fresh parsley (for garnish)
Instructions
- Cook the Fettuccine: Boil pasta in salted water until al dente, drain, and set aside (reserve ½ cup pasta water).
- Prepare the Alfredo Sauce: Melt 6 tablespoons butter in a skillet, add garlic, cook until fragrant, then add cream and simmer for 4-5 minutes.
- Cook the Shrimp: Pat shrimp dry, cook in another skillet with remaining butter until pink and opaque.
- Combine Everything: Stir Parmesan into the cream mixture, season with salt and pepper, then add pasta and shrimp. Toss to coat, garnish with parsley, and serve.
Notes
- Cook pasta al dente to prevent mushiness.
- Reserve pasta water to adjust sauce consistency if needed.
- Avoid overcooking shrimp; they should be light pink and opaque.
- Use freshly shredded Parmesan for best texture and flavor.
- Store leftovers in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
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