The BEST Shrimp Alfredo Recipe
Indulge in the savory goodness of The BEST Shrimp Alfredo Recipe, a culinary masterpiece that combines succulent shrimp, creamy Alfredo sauce, and perfectly cooked fettuccine pasta. This delectable dish is not just a meal; it’s an experience that tantalizes your taste buds and leaves you craving for more.
Ingredients:
Let’s dive into the essential components that make this recipe exceptional:
| INGREDIENTS | QUANTITY |
|---|---|
| Fettuccine pasta | 1 lb |
| Butter | 2 tbsp |
| Shrimp | 2 lbs |
| Salt | To taste |
| Fresh cracked black pepper | To taste |
| Dry Parmesan cheese | 1/2 cup |
Alfredo Sauce:
| INGREDIENTS | QUANTITY |
|---|---|
| Butter | 2 tbsp |
| Garlic cloves | 2 |
| All-purpose flour | 1 tbsp |
| Heavy whipping cream | 2 cups |
| Sour cream | 1/4 cup |
| Freshly grated Parmesan cheese | 1/2 cup |
| Dry Parmesan cheese | 1/2 cup |
| Salt | To taste |
| Fresh cracked black pepper | To taste |
Instructions:
Let’s embark on the culinary journey of creating The BEST Shrimp Alfredo. Follow these step-by-step instructions for a mouthwatering experience:
- Cooking Pasta: Start cooking the pasta simultaneously with the sauce. Boil water, generously salt it, and cook the pasta according to the package instructions. Ensure it’s al dente, as it will continue cooking in the Alfredo sauce.
- Preparing Alfredo Sauce: Melt butter in a sauce pot, add garlic, and sprinkle flour. Stir in heavy whipping cream gradually. Add sour cream, Parmesan cheeses, salt, and pepper. Gently stir until the cheese melts. Cook over medium-low heat for 5 minutes, stirring often.
- Combining Pasta and Sauce: Mix the prepared Alfredo sauce with the cooked pasta. Reserve a bit of sauce for drizzling over the shrimp.
- Cooking Shrimp: Clean and season shrimp with salt, pepper, and dry Parmesan cheese. Sauté in a pan with melted butter until pink and opaque. Avoid overcooking to retain their tenderness.
- Serving: Portion sauce-coated pasta into bowls, top with sautéed shrimp, and drizzle with reserved sauce.
