Indulge in a luxurious, creamy Shrimp Fettuccine Alfredo elevated by a delightful garlic-infused panko topping. This recipe combines succulent shrimp with a rich, cheesy Alfredo sauce that coats every strand of fettuccine. The optional panko topping adds a crispy contrast, creating a texture that makes this dish unforgettable. Perfect for weeknight dinners or special occasions, this dish is sure to be a crowd-pleaser!
Ingredients
Garlic Panko Topping (Optional)
- 1/4 cup panko breadcrumbs
- 1 tablespoon salted butter
- 1/8 teaspoon garlic powder
Shrimp Alfredo
- 1 lb large uncooked shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3/4 lb fettuccine pasta
Alfredo Sauce
- 6 tablespoons salted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups half-and-half (equal parts cream and milk)
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Asiago cheese, grated
Seasonings
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil (optional)
- 1/4 teaspoon salt
- Freshly cracked black pepper, to taste
For Serving
- Lemon wedges
- Red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Prepare Panko Topping (optional):
- In a small skillet over medium heat, melt the butter and stir in the panko breadcrumbs and garlic powder.
- Toast the panko, stirring frequently, until golden and crispy. Set aside.
- Cook the Shrimp:
- In a spacious skillet, warm olive oil over medium-high heat.
- Arrange the shrimp in a single layer and cook for approximately 1 to 2 minutes per side, or until they turn pink and opaque.
- Remove from the skillet and place on a plate to rest.
- Cook the Fettuccine:
- Prepare the fettuccine according to the package instructions in a pot of salted boiling water until it reaches an al dente texture.
- Drain the pasta and set it aside, keeping 1/4 cup of the pasta water for later use.
- Make the Alfredo Sauce:
- In the same skillet used for shrimp, melt butter over medium heat.
- Add the minced garlic and sauté until it becomes fragrant, approximately 1 minute.
- Sprinkle in the flour, stirring constantly to form a paste, and cook for 1 minute.
- Gradually whisk in the half-and-half, allowing the sauce to thicken for about 4-5 minutes.
- Stir in the Parmesan and Asiago cheese until melted and smooth.
- Add the dried parsley, basil, salt, and freshly cracked pepper. Adjust seasoning to taste.
- Combine and Serve:
- Incorporate the cooked fettuccine into the skillet with the Alfredo sauce, tossing it thoroughly to ensure an even coating.
- If needed, add reserved pasta water to reach desired sauce consistency.
- Return the cooked shrimp to the skillet, tossing gently to combine.
- Serve immediately with a sprinkle of garlic panko topping, fresh parsley, red pepper flakes, and lemon wedges for added brightness.
Conclusion
This Creamy Shrimp Fettuccine Alfredo with a garlic panko topping is a restaurant-quality dish that brings comfort and elegance to your table. The creamy Alfredo sauce pairs beautifully with the tender shrimp and the delightful crunch of the panko topping. Perfect for gatherings or a cozy dinner at home, this recipe is bound to become a favorite!
Creamy Shrimp Fettuccine Alfredo with Crunchy Garlic Panko Topping
A creamy Shrimp Alfredo with fettuccine,complemented by a crunchy garlic panko topping for added texture and flavor.
Ingredients
Garlic Panko Topping
- 1/4 cup panko breadcrumbs
- 1 tablespoon salted butter
- 1/8 teaspoon garlic powder
Shrimp Alfredo
- 1 lb large uncooked shrimp peeled and deveined
- 1 tablespoon olive oil
- 3/4 lb fettuccine pasta
Alfredo Sauce
- 6 tablespoons salted butter
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 3 cups half-and-half equal parts cream and milk
- 1/2 cup Parmesan cheese grated
- 1/2 cup Asiago cheese grated
Seasonings
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil optional
- 1/4 teaspoon salt
- Freshly cracked black pepper to taste
For Serving
- Lemon wedges
- Red pepper flakes optional
- Fresh parsley chopped, for garnish
Instructions
Prepare Panko Topping (optional):
- In a small skillet over medium heat, melt the butter and stir in the panko breadcrumbs and garlic powder.
- Toast the panko, stirring frequently, until golden and crispy. Set aside.
Cook the Shrimp:
- In a spacious skillet, warm olive oil over medium-high heat.
- Arrange the shrimp in a single layer and cook for approximately 1 to 2 minutes per side, or until they turn pink and opaque.
- Remove from the skillet and place on a plate to rest.
Cook the Fettuccine:
- Prepare the fettuccine according to the package instructions in a pot of salted boiling water until it reaches an al dente texture.
- Drain the pasta and set it aside, keeping 1/4 cup of the pasta water for later use.
Make the Alfredo Sauce:
- In the same skillet used for shrimp, melt butter over medium heat.
- Add the minced garlic and sauté until it becomes fragrant, approximately 1 minute.
- Sprinkle in the flour, stirring constantly to form a paste, and cook for 1 minute.
- Gradually whisk in the half-and-half, allowing the sauce to thicken for about 4-5 minutes.
- Stir in the Parmesan and Asiago cheese until melted and smooth.
- Add the dried parsley, basil, salt, and freshly cracked pepper. Adjust seasoning to taste.
Combine and Serve:
- Incorporate the cooked fettuccine into the skillet with the Alfredo sauce, tossing it thoroughly to ensure an even coating.
- If needed, add reserved pasta water to reach desired sauce consistency.
- Return the cooked shrimp to the skillet, tossing gently to combine.
- Serve immediately with a sprinkle of garlic panko topping, fresh parsley, red pepper flakes, and lemon wedges for added brightness.