Shrimp alfredo is made by sauteing fried marinated shrimp and cooked fettuccine pasta in a sauce made with onion, garlic, butter, all purpose cream, parmesan cheese, pepper, garlic powder, basil leaves, salt and pepper. Shrimp is marinated with onion powder, paprica powder, salt and pepper. Packed with garlicky and creamy alfredo sauce, this easy shrimp alfredo recipe has all the unique flavours which your taste buds are looking for! If you are getting of the usual tomato-based pasta, then let’s make a creamy one! Here’s the recipe for easy shrimp alfredo that you can try! Delizioso!

EASY SHRIMP ALFREDO RECIPE

Ingredients:

350 grams shrimp
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon onion powder
1 teaspoon paprika powder
500 grams fettuccine pasta
1 small onion (minced)
4 cloves of garlic (minced)
2 tablespoons of butter
500 mL all purpose cream
150 grams parmesan cheese (shredded)
⅓ cup of water
½ teaspoon pepper
Salt to taste
½ teaspoon garlic powder
Basil or parsley for garnish (optional)

Directions:

Prepare the shrimp. Remove the head and the shell and then devein using a fork or mini bamboo stick. Wash the shrimps and season with salt, pepper, onion powder and paprika powder. Set aside to marinate.
Put enough water in a pot and bring to a boil. Add some salt and oil and then gently mix. Add the fettuccine pasta and cook until al dente, following the packaging instructions. Once cooked, drain the pasta.
Heat some oil in a pan, then add the butter. Sear them marinated shrimps using medium high heat. Flip them to cook the other side. Transfer them to a paper towel to drain excess oil. Set aside.
Using the same pan, add more oil and butter. Add the onions and garlic and saute for a few minutes. Then, add the all purpose cream. Turn the heat to low setting and then stir well. Add the parmesan cheese (or quickmelt cheese) and then stir until the cheese has melted. Season with some ground black pepper and a pinch of salt. You may add ⅓ cup of water if the sauce becomes too thick. Add the garlic powder and paprika powder, then stir.
Add the cooked pasta gradually to make sure that they are well coated with the creamy sauce. Stir well every time you add the pasta.
Add the shrimps and then toss gently. Turn the heat off.
Transfer the cheesy garlic shrimp alfredo to a serving plate. Sprinkle some freshly chopped basil leaves or dried oregano powder before serving. Enjoy!

WHO IS ALFREDO?

Alfredo is the name of my grandfather. He had tricked me for almost my whole childhood that he was the one who invented the creamy alfredo sauce. So let me share with you the real origin of the alfredo sauce before he can trick anyone else (haha).

Alfredo sauce was created and made popular by the real Alfredo, Alfredo Di Lelio, an Italian chef in Rome, Italy. There was an unverified chika that says that the reason Alfredo came up with the alfredo sauce is that his wife had suffered from lost of appetite after giving birth, and he wanted to serve her a new pasta dish which would boost her appetite. I didn’t really know if the wife had really gained her appetite but my appetite really boosted whenever creamy alfredo pasta is served to me!

The alfredo fettucinne pasta was only served on one place in Italy, the Alfredo restaurant. I remembered seeing a post from social media that Italians hate when people put cream/heavy cream on their pasta. And they really hate seeing carbonara pasta with heavy cream! Super sorry Italians! But this is how we like it. (Haha)

CHEESY GARLIC SHRIMP ALFREDO

Our Saturdays is never complete without pasta for dinner. Pasta is a really good alternative if you’re getting tired from rice and ulam. A plus would be you can experiment with all the different sauces!

I had been cooking spaghetti, pesto, baked macaroni and aglia oglio for the past weeks. These are mostly tomato-based and oil-based. There are a lot of different sauces yet to try then I saw this video of two Italians in rage because of the cream added to the pasta. Then I thought, why not make them rage for more? Just kidding!

There are kids mostly during our Saturday dinner so a creamy and cheesy pasta dish would really interest them. Thanks universe and none of them is lactose intolerant!

As mentioned earlier, it is my lolo Alfredo who tricked me about the origin of the alfredo sauce. Since he will be attending the Saturday dinner, I’ll dedicate this cheesy and creamy garlic shrimp alfredo. What I love most on this dish is that it is on the seafood side when compared to carbonara which uses bacon and ham. With its unique flavor combinations, kids, adults and elderlies would surely love it!

If you wanna know how to make some cheesy garlic shrimp alfredo, read and follow the simple steps below. Happy cooking!

HOW TO COOK SHRIMP ALFREDO

This cheesy garlic shrimp alfredo recipe is just like any pasta dish, but of course, creamylicious.

Instead of pork or beef, our main meat for this pasta dish is shrimp. Prepare the shrimp by removing the head and the shell, and then marinate in some spices. In this recipe, I used the simple salt, pepper, onion powder and paprika powder. If you have other herbs and spices you would like to add, feel free to do so. After marinating, simply fry them until cooked on both sides. Best if you fry them using a combination of oil and butter for that extra buttery hint.

Next is to prepare the pasta. The only difference between fettuccine pasta and spaghetti pasta is that fettuccine pasta is a bit thinner and wider. It is rather flat than round. Simply cook the pasta according to package instructions until chewy but not too firm or soft.

For the creamy alfredo sauce, start by sauteing the aromatics using the pan where you fried the shrimps. Next, add the cream base to the pan. You can use the usual all purpose cream or the cooking cream. To make the cream base richer, add the cheese. In this recipe, I used shredded parmesan cheese. You can also use quickmelt cheese or any cheese you like. The sauce may become too thick when the cheese had melted. You can thin it out by adding some water. Season the creamy alfredo sauce with some powdered aromatics.

The last thing to do is to mix the sauce and the pasta. Our goal is to make sure that the pasta is saucy and not dry. One hack is to add the cooked pasta to the sauce little by little, so that the pasta is surely well coated with the sauce. If you have prepared more pasta than the sauce can handle, you can set it aside for your next pasta recipe.

I like adding some fresh basil leaves and oregano powder before serving for some Italian vibes. Try that one too! Yum!