Shrimp Alfredo
Servings: 4 servings
Calories: 906cal
Equipment
Ingredients
- 1 pound raw grilling shrimp peeled, deveined, tails removed
- 1 ½ Tablespoons olive oil divided
- 1 teaspoon garlic salt
- ½ cup unsalted butter 1 stick, 8 Tablespoons
- ½ Tablespoon minced garlic
- 1 teaspoon paprika
- 1 Tablespoon Italian seasoning
- 1 cup heavy whipping cream
- 5 ounces grated parmesan cheese
- 8 ounces fettuccine pasta or linguine
Instructions
- In a medium bowl, toss the shrimp with the garlic salt and half of the olive oil. Add the remaining olive oil to a skillet and heat over medium-high.
- Cook shrimp in skillet for 2 minutes per side. Remove from skillet and set aside.
- Cook fettuccini according to package directions. Drain.
- Melt butter in skillet over medium-high heat. Add minced garlic, paprika, and Italian seasoning.
- Add heavy cream and whisk to combine. Whisk in parmesan cheese and cook until melted.
- Add cooked fettuccini and shrimp.
Notes
- If you can’t find grilling shrimp, you can use large or extra-large shrimp. Pre-cooked shrimp is fine to use if that's what you have on hand. Frozen shrimp can also be used for this recipe, but be sure to thaw and pat them dry before beginning.
- You can use any kind of pasta shape you prefer for this recipe. Fettuccine, linguine, spaghetti, and angel hair are popular options.
- Store leftover shrimp alfredo in an air-tight container kept in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat. Feel free to add a splash of heavy whipping cream to loosen it up if needed.
Nutrition
Serving: 1serving | Calories: 906cal | Carbohydrates: 49g | Protein: 36g | Fat: 63g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 350mg | Sodium: 1875mg | Potassium: 426mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2397IU | Vitamin C: 1mg | Calcium: 464mg | Iron: 2mg
