What Kind of Parmesan to Use
As everyone knows, the flavor and melting power of freshly shredded Parmesan are far superior to grated Parmesan found in cans. I specifically tested this recipe using grated Parmesan to ensure that it would be delicious regardless of the type of cheese, but I’m here to say this: if all you have is grated Parmesan, use it! Additionally, you’ll appreciate it even more if you can obtain the superior variety. :).
Why use cream cheese?
- Although I disagree, I’m sure there are those who would say cream cheese has no place in Alfredo sauce. I’m all for modifying recipes as long as they make sense and are tasty. There are many recipes that call for it and many that don’t. I think the use of cream cheese in this recipe allowed me to avoid using flour or another thickening agent, which makes the recipe a little simpler overall.
- Prior to incorporating the cream cheese into the sauce, make sure it has softened. Remove it from the refrigerator well in advance of preparing the recipe, or microwave it for 20 to 30 seconds at a time until it’s extremely tender. Adding it straight from the refrigerator will prevent it from melting into the sauce as easily.
- I used frozen raw shrimp, counted from 31 to 40 per pound. You could use smaller or larger. If using smaller ones, take care not to overcook them.
- Pasta – the classic is fettuccine
- Butter – make sure it’s unsalted
- Cream cheese – for added texture and tangy taste
- Heavy cream – to make the sauce luxurious and silky
- Chicken broth – for added flavor
- Garlic – it makes everything better!
- Parmesan – I suggest grating your own parmesan cheese. It changes the flavor and prevents the pre-grated ingredients from melting into the sauce as much.
- If the shrimp are frozen, put them in a colander and run some cool water over them to thaw.
- Peel them (if they’re not already peeled). Depending on your preference, you can remove or leave the tails on.
What’s in Shrimp Alfredo?
I like to refer to this shrimp alfredo pasta as a “Amerifredo,” or an alfredo sauce made in the American way. The creaminess and flavor of an authentic Roman alfredo sauce come from the butter and excellent Parmesan cheese, not from heavy cream or garlic. However, if you’re accustomed to the “alfredo” that’s purchased in a jar or served in American restaurants, S. grocery stores, that’s what this recipe delivers.
Tender shrimp, substantial fettuccine noodles, and a decadent Parmesan cream sauce characterize this remarkably easy recipe. Made with butter, garlic, heavy cream, and Parmesan, the straightforward creamy alfredo sauce comes together quickly. This fancy-pants pasta is so simple that anyone can make it; all you need to do is add some fettuccine and juicy shrimp, which cook in the skillet in just about three minutes!
