Shrimp Alfredo with Garlic Parmesan Asiago Sauce and Toasted Panko
By Jonah Pike
Total
30 min
Servings
4
Level
Easy
On a busy weeknight, this Shrimp Alfredo puts tender shrimp and fettuccine on the table in 30 minutes. A homemade butter, garlic, Parmesan, and Asiago sauce coats the pasta with a rich, creamy finish, while toasted Panko can add a golden crunch.
Start with thawed, dry shrimp, then cook it briefly in olive oil before building the sauce in the same skillet. Butter, minced garlic, and flour form the base; half and half is whisked in slowly for smooth thickening. Grated Parmesan and Asiago bring savory cheese flavor, while dried parsley, optional basil, salt, and pepper season it at the end.
Cook shrimp about 1 minute and 20 seconds per side, then move it to a plate so it does not overcook while the sauce comes together. Watch for the flour to turn golden and the half and half to reach a gentle bubble before lowering the heat. The common trouble is a thick sauce; reserved pasta water corrects it gradually.
Serve right away with lemon wedges, red pepper flakes, fresh parsley, and optional toasted Panko. Garlic bread, a salad, steamed broccoli, or asparagus work alongside the creamy pasta. Leftovers can be warmed gently in a skillet with reserved pasta water to loosen the sauce.
Why you'll love this recipe
- Busy households get a complete pasta dinner in 30 minutes, because shrimp, fettuccine, and the cheese sauce come together in one steady cooking flow.
- Garlic, Parmesan, and Asiago give the sauce a rich savory base, while lemon wedges and red pepper flakes let each plate suit individual tastes.
- Families can add the suggested spinach or broccoli, making it easier to put vegetables beside the creamy pasta without changing the main method.
- The toasted Panko topping brings a golden crunch to soft fettuccine, so diners who like contrast have something crisp over the creamy sauce.
- Leftovers stay easier to enjoy when reserved pasta water is used to loosen the sauce, rather than leaving fettuccine coated in a thick layer.
- It works for weeknights, date nights, and special occasions because the skillet method produces a composed shrimp-and-pasta meal without complicated equipment.
Ingredients
- •0.25 cup Panko breadcrumbs (optional)
- •1 tbsp salted butter
- •0.13 tsp garlic powder
- •1 lb large uncooked shrimp (see notes)
- •1 tbsp olive oil
- •0.75 lb fettuccine (see notes)
- •6 tbsp salted butter (high quality)
- •3 cloves garlic (minced)
- •2 tbsp all-purpose flour
- •3 cups half and half (half cream/half milk)
- •0.5 cup Parmesan cheese (grated)
- •0.5 cup Asiago cheese (grated)
- •1 tsp dried parsley
- •0.5 tsp dried basil (optional)
- •0.25 tsp salt
- •black pepper (freshly cracked, to taste)
- •1 lemon (cut into wedges)
- •red pepper flakes (optional)
- •fresh parsley (for garnish)
- •water (salted, for boiling fettuccine and reserving pasta water)
Instructions
- 1
Measure out all ingredients before beginning. Thaw the shrimp completely and pat the surface dry. Remove the shell, tail, and veins if necessary.
- 2
If desired, toast the Panko breadcrumbs with garlic powder in melted butter over medium heat until golden brown, about 3 minutes. Remove from heat and set aside.
- 3
Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute and 20 seconds per side. Use a timer to avoid overcooking. Transfer cooked shrimp to a plate; they will continue to cook slightly off heat.
- 4
In a pot of salted water, boil fettuccine according to package instructions while preparing the sauce.
- 5
Melt butter in the same skillet over medium heat. Add minced garlic and sauté for one minute until fragrant.
- 6
Whisk in flour and cook for 1–2 minutes while stirring continuously until golden.
- 7
Slowly add half and half in small splashes while stirring continuously. Bring to a gentle bubble, then reduce heat to low; it will thicken as it simmers.
- 8
Stir in grated Parmesan and Asiago cheeses. Taste and season with salt and freshly cracked pepper as needed.
- 9
Once fettuccine is cooked, reserve 2 cups of pasta water, then drain. Add drained pasta to the sauce, tossing gently to combine. If too thick, add reserved pasta water gradually until reaching desired consistency.
- 10
Add cooked shrimp back into the pan with pasta. Toss everything together gently until heated through, about one minute.
- 11
Optionally squeeze fresh lemon over the dish and sprinkle with red pepper flakes. Garnish with fresh parsley and toasted Panko before serving alongside remaining lemon wedges.
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