SHRIMP ALFREDO RECIPE
A restaurant-quality Shrimp Alfredo recipe in less than 20 minutes. Juicy shrimp swimming in an unbelievably creamy and delicious Parmesan sauce! Perfect with pastas, veggies and rice.
Servings: 4
Ingredients
- Shrimp tails on or off- 700 gm or 1.5 lb
- Garlic cloves minced-6
- Brown mushrooms sliced-4-5
- Fresh parsley finely chopped- 2 tbsp.
- Olive oil- 2 tbsp.
- FOR ALFREDO SAUCE
- Heavy cream - 1 cup
- Unsalted butter room temperature- 2 tbsp.
- Cream cheese- 75 gm/ 2.6 oz / ⅓ cup
- Parmesan cheese freshly grated -2/3 cup
- Large egg yolk- 1
- Freshly ground nutmeg-1 pinch
- Italian seasoning- ½ tsp.
- White pepper- ¼ tsp.
- Salt -to taste
Instructions
- In a skillet/ pan heat oil over medium heat. Fry the garlic until fragrant but not browned. Add the mushrooms and saute 30-40 seconds.
- Add the shrimp and cook for about 2 minutes, until the shrimp just start to turn pink. Remove them from the heat immediately and transfer to a plate.
- Alfredo sauce recipe.
- In the same skillet melt butter and cream cheese over low heat, whisk until melted. Once the cream cheese is melted, add the heavy cream and cook further for 1 minute.
- Stir in the Parmesan cheese and cook until melted.
- Season with Italian seasoning, nutmeg, white pepper and salt.
- Separate the egg white and egg yolk. When the sauce is about to boil, remove from the heat immediately and add the egg yolk while whisking.
- Return to the stove, bring to a simmer and cook until the sauce thickens,stirring continuously.
- Return the shrimp to the skillet and cook another minute in a sauce.
- Garnish with the chopped parsley. Adjust salt and pepper.
- Serve over veggies, pastas, rice, mashed potatoes, broccoli.
Nutrition
Serving: 100g | Calories: 214kcal | Carbohydrates: 10.71g | Protein: 8.93g | Fat: 16.07g | Cholesterol: 71mg | Sodium: 286mg | Sugar: 1.79g