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.