Shrimp Alfredo (Print Version)
# Ingredients:
→ Protein & Vegetables
01 -
1 pound raw shrimp, peeled and deveined
02 -
2 cups fresh broccoli florets
03 -
8 oz fettuccine pasta
→ Homemade Alfredo Sauce
04 -
½ cup butter, divided
05 -
4 cloves garlic, minced
06 -
3 tablespoons all-purpose flour
07 -
¼ cup white wine
08 -
2 cups heavy whipping cream
09 -
1 cup grated Parmesan cheese
→ Optional Garnish
10 -
Fresh parsley, chopped
11 -
Extra Parmesan cheese for serving
# Instructions:
01 -
Bring a large pot of salted water to boil and cook the fettuccine according to package directions until al dente. Drain and set aside.
02 -
In a large saucepan with a steamer basket, steam the broccoli florets until tender-crisp, about 4-5 minutes. Drain and set aside.
03 -
In a large skillet, heat 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove with a slotted spoon and tent with foil to keep warm.
04 -
In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Add the flour and stir constantly to form a roux.
05 -
Pour in the white wine, stirring constantly until smooth. Once the mixture begins to thicken, reduce heat to low and slowly pour in the heavy cream while stirring.
06 -
Add the remaining butter and grated Parmesan cheese, stirring until melted and the sauce is smooth and creamy. Remove from heat.
07 -
Add the cooked shrimp, fettuccine, and steamed broccoli to the skillet with the Alfredo sauce. Toss gently to coat everything evenly.
08 -
Serve hot, garnished with fresh chopped parsley and extra Parmesan cheese if desired. Enjoy this creamy, restaurant-quality meal!
# Notes:
01 -
Don't overcook the shrimp - they should be pink and slightly firm, not rubbery
02 -
The roux (butter and flour mixture) is key to a smooth, thick Alfredo sauce
03 -
You can substitute the white wine with extra cream or chicken broth if preferred
04 -
Store leftovers in the fridge for up to 5 days or freeze for up to 2 months