Shrimp Alfredo
Shrimp Alfredo is tender fettuccine pasta tossed in a creamy alfredo sauce with sauteed seasoned shrimp. It's a dish that can be ready in under 30 minutes for a flavorful main course any day of the week!
Servings: 4 people
Calories: 1161kcal
Ingredients
Pasta
- 8 ounces fettuccine
Shrimp
- 1 pound large shrimp, raw, deveined, tail removed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon vegetable oil
Sauce
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 cups (476 g) heavy whipping cream
- 2 cups (200 g) parmesan cheese, finely grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- parsley, chopped for garnish
Instructions
Pasta
- Bring a large pot of salted water to a boil over medium-high heat. Add the fettuccine and cook al dente according to package directions (about 8-10 minutes). Drain and set aside.
Shrimp
- To a large bowl, add shrimp, onion powder, garlic powder, paprika, oregano, salt, and pepper. Toss to evenly coat.
- To a large skillet over medium-high heat, add oil. Once hot, add shrimp and cook for about 2-3 minutes per side. Transfer to a plate and tent to keep warm.
Sauce
- Reduce heat to medium. To the same skillet the shrimp was cooked, add butter. When melted, add onions and cook until softened, about 3-5 minutes. Add garlic and cook for an additional minute.
- Add heavy cream, parmesan cheese, salt, black pepper, and red pepper. Stir until the cheese melts and the sauce is smooth.
- Add pasta to the skillet. Toss to coat. Continue cooking until the sauce thickens, about 3-5 minutes.
- Top the pasta with the cooked shrimp.
- Garnish with parsley. Serve.
Video
Nutrition
Serving: 1portion | Calories: 1161kcal