Ingredients
Shrimp and Seasoning
- 1 pound large (21-26 count) shrimp, raw, peeled, and deveined
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons olive oil
Pasta
- 1 pound fettuccine
Alfredo Sauce
- 4 tablespoons unsalted butter
- 4-6 garlic cloves, minced
- 2 cups heavy cream
- 1 1/2 cups milk (2% or whole milk)
- 1 tablespoon + 1 teaspoon cornstarch
- 2 ounces cream cheese, very soft (optional for extra thickness)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1 1/2 packed cups (4 ounces) freshly grated Parmesan cheese (Parmigiano Reggiano preferred)
Instructions
- Cook Pasta: Boil fettuccine in salted water according to package directions until al dente. Reserve 1 cup of pasta water before draining. Toss cooked pasta with a drizzle of olive oil if not mixing with Alfredo sauce immediately to prevent clumping.
- Season Shrimp: In a medium bowl, whisk together onion powder, garlic powder, smoked paprika, salt, and pepper. Pat the shrimp dry and toss with the seasoning mixture. Let sit for 5 minutes.
- Heat Pan: Warm a large stainless-steel saucepan or 3.5-quart braiser over medium-high heat. If using stainless steel, preheat the pan for about 3 minutes to prevent sticking. Add olive oil and swirl to coat the surface.
- Sear Shrimp: Place shrimp in a single layer in the hot pan (work in batches if necessary). Cook until shrimp turn opaque, about 1 1/2 minutes per side. Remove shrimp to a plate with a slotted spatula. Optionally, remove tails once cool enough to handle.
- Sauté Garlic: Reduce heat to medium. Melt butter in the same pan. Meanwhile, whisk milk and cornstarch together until smooth. Add minced garlic to the melted butter and sauté for about 30 seconds until fragrant.
- Add Sauce Ingredients: Whisk in heavy cream, the milk-cornstarch mixture, cream cheese (if using), dried basil, dried parsley, onion powder, dried oregano, salt, pepper, and red pepper flakes. Lower heat to medium-low and cook, stirring, until everything is melted and smooth.
- Add Parmesan: Gradually add grated Parmesan in 3-4 batches, whisking thoroughly after each addition until the cheese is melted and the sauce is smooth.
- Simmer Sauce: Bring the Alfredo sauce to a gentle simmer. Cook for 3 to 5 minutes until the sauce thickens nicely. Remember it will thicken further as it cools and once pasta is added.
- Combine Pasta and Shrimp: Add the cooked fettuccine to the sauce and toss to combine well. If sauce becomes too thick, loosen with reserved pasta water as needed. Either top the pasta with shrimp or mix shrimp into the pasta.
- Serve: Garnish with fresh parsley and extra grated Parmesan if desired. Adjust seasoning with freshly cracked salt and pepper. Serve immediately and enjoy your rich, creamy shrimp Alfredo!
Notes
- Use Parmigiano Reggiano for the best authentic flavor in the sauce.
- Reserve pasta water to adjust sauce consistency when needed.
- Removing shrimp tails is optional and can make eating easier.
- Cream cheese is optional but adds extra creaminess and thickness to the Alfredo sauce.
- Cook pasta al dente to avoid mushy noodles when combined with sauce.
- Preheating the stainless steel pan prevents shrimp from sticking during searing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
