Homemade Shrimp Alfredo
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|Homemade Shrimp Alfredo – This quick and easy recipe for homemade shrimp alfredo is extraordinarily rich, thick, and creamy. The shrimp and alfredo sauce are cooked in the same pan, spreading the shrimp flavor throughout, and finally two Italian cheeses. If you would like add some quickly sauted vegetables, for not just a homemade, but a healthier shrimp alfredo.
Prep Time: 10-15 mins
Ingredients to make Homemade Shrimp Alfredo
1 box of Fettuccine Noodles
Splash of Olive Oil
1 pound of Fresh, Raw Shrimp
1 stick of Butter
Dash of Salt and Pepper
1 1/2 cups of Half and Half
1/4 cup chopped, Fresh Parsley
3/4 cup shredded Romano cheese
1/2 cup shredded Mozzarella cheese
Directions to make Homemade Shrimp Alfredo
Begin by putting a large pot of salted water on to boil and cook your Fettuccine until Al Dente. Drain it and toss it with a splash of olive oil, setting it aside.
Next, take your shrimp and toss them in a strainer. You are going to wash them in cold water to get any icky stuff off. Hopefully, if you are using fresh shrimp, their heads are already chopped off, but if not, you are going to need to do that. Then you are going to peel off the legs and outer shell. A lot of people take out the vain, but you don’t have too. I did. After everything is taken off/out, give them one final rinse.
Put a large pan on medium heat and melt 1 tablespoon of butter. Add in the shrimp and be careful, because they will cook fast. Sprinkle them with some salt and pepper. Once they are pink-through, they are done. If you cook them any longer, they will turn rubbery. Transfer them to a bowl and set aside.
In the same pan you cooked the shrimp in, melt the rest of the butter and add the half and half. Add in some salt and pepper and the chopped parsley. Heat it till just before it boils.
While this is heating, chop the shrimp into bite size pieces. After that, add the cheeses and shrimp into the half and half mixture. Then combine the whole mixture with the cooked pasta.
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