In the fall of 2011, I went on a cruise to Canada & New England. Our group went to a lot of places that served seafood. This is when shrimp became one of my favorite foods. Thank you New England. This shrimp fettuccine alfredo is delicious and has the most amazing sauce. Ideal for any day of the week, especially if you don’t have a ton of time to cook. More shrimp? Yes, please!
Shrimp Fettuccine Alfredo
This shrimp fettuccine alfredo is delicious and has the most amazing sauce. Ideal for any day of the week, especially if you don’t have a ton of time to cook. More shrimp? Yes, please!
Ingredients
- 8 oz fettuccine pasta
- 1 lb large shrimp, cooked and deveined
- 1 Tbsp olive oil
- 1/2 tsp smoked paprika
- Kosher salt and ground pepper, to taste
- 2 tsp lemon juice
For Alfredo Sauce:
- 2 Tbsp unsalted butter
- 2 tsp garlic, minced
- 2 Tbsp all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese
- 1/2 tsp dried parsley, for garnish
- Kosher salt and ground pepper, to taste
Instructions
- In a small pot, cook fettuccine pasta according to package instructions. Drain well and set aside.
- In separate skillet, heat olive oil over medium-high heat. Add shrimp to skillet. Season with smoked paprika, salt and pepper to taste. Stir in lemon juice. Gently toss to combine. Cook for 3-4 minutes. Set aside.
- To make sauce, in a separate skillet, melt butter and add garlic. Stirring frequently until fragrant about 2 minutes. Whisk in flour until lightly browned and thickens slightly. About 1 minute.
- Add milk and heavy cream into skillet. Stir until it thickens, about 2-3 minutes. If sauce is too thick, add more milk as needed to thin sauce out.
- Add sharp cheddar cheese. Stir frequently until melted for about 2 minutes. Add fettuccine pasta to sauce. Mix together. Season with salt and pepper. Top pasta off with the shrimp. Garnish with fresh or dried parsley, if desired. Serve immediately.
