Shrimp Alfredo

It’s Shrimp Alfredo time!!!!

I love making fresh Alfredo for my family.

Alfredo has always been one of my favorite dishes, which is why over the past 25 plus years I’ve worked on mastering the recipe.

Over the years I’ve experimented with everything from different cheeses to replacing some of the cream with Greek yogurt.

I’ve loved them all y’all!

The best part about cooking and creating recipes is making things your own.

Making sure your personal taste buds are happy!

If you search through the blog you’ll see my different Alfredo recipes such as my Greek Alfredo and Shrimp Scampi Alfredo.

Alfredo’s also Summer’s favorite pasta dish and with her being allergic to seafood I have to create recipes that omit seafood.

When she was younger I wouldn’t cook seafood at all. Now that she polices her own health, I started back cooking seafood.

I made the Alfredo sauce first then put some away for Summer before cooking the shrimp.

Food allergies are to be taken seriously so I make sure to never mix my love of seafood with my daughters health.

Don’t forget the importance of proper sanitation of the whole kitchen before and afterwards.

Now let’s talk about this dish!

I take butter, extra virgin olive oil, and a little flour to make a light roux.

Add garlic and crushed red pepper to the mix.

Add the heavy cream and stir in my cheeses and spices.

That’s all it takes to make fresh Alfredo sauce.

Next, I prepare my shrimp by peeling and deveining them.

Rinse well under cold water. Dry them.

Coat the shrimp in a little olive oil, spices that include a little old bay, and lemon pepper.

Saute the shrimp in olive oil and butter for a few minutes.

Top our cooked fettuccine noodles with the hot Alfredo sauce and cooked shrimp.

Garnish with green onions and fresh parsley.

Serve with a side of Texas Toast Garlic Bread.

Enjoy!

Shrimp Alfredo

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4-6

Ingredients:

1 stick butter, unsalted

2 tablespoons extra virgin olive oil

2 tablespoons flour, all purpose

2 cups heavy cream

1 cup whole milk

1 cup sharp cheese, grated

1 cup jack cheese, grated

1 cup Gruyere cheese, grated

1/2 cup Parmesan cheese, grated

2 teaspoons creole seasoning

2 teaspoons black pepper

1 teaspoon old bay seasoning

1 teaspoon lemon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon crushed red pepper

1 teaspoon hot sauce

1 lb fettuccine Alfredo, cooked according to package directions.

parsley and green onions to garnish

For the Shrimp:

1 1/2 lbs. jumbo shrimp, peeled, deveined

1 tablespoon extra virgin olive oil, plus more to cook

1 tablespoon butter, unsalted

1 teaspoon creole seasoning

1 teaspoon old bay seasoning

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Directions:

Peel shrimp and devein. Rinse under cold water and pat dry.

Place shrimp in a large bowl, coat with olive oil and spices, mix well, and set aside.

To Prepare the Alfredo Sauce:

Add butter and olive to sauce pan over medium heat, stir in garlic once butter is melted.

Cook for about 2 minutes. Add flour, mix well, cook 3 minutes more.

Add milk and cream, mix well. Stir in cheeses by the handful, mixing well after each addition.

Add spices, mix well. Add hot sauce.

Simmer around ten minutes until cheeses are melted.

To Prepare the Shrimp:

Add 1 tablespoon of olive oil and butter to a saute pan over medium heat.

Add the shrimp and cook about 4 minutes per side.

Garnish with a little parsley if desired.

To Prepare the Pasta:

Bring a large pot of water to boil. Salt water with around 1 tablespoon of kosher salt.

Cook pasta according to package directions.

Rinse pasta in hot water, drain well, coat in olive oil.

Top pasta with Alfredo sauce and mix well.

Top with shrimp and garnish with parsley and green onions.