Shrimp Alfredo Fettuccine

Disclosure: This post is sponsored by Cabot Creamery. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Easy peasy weeknight alfredo made completely from scratch, made in 35 min or less! With the creamiest alfredo sauce ever with perfectly flavored, tender shrimp! This is comfort food at its best (and easiest!).

When it comes to food, I have just a handful of weaknesses.

It’s donuts. It’s a fresh baked baguette with slabs of butter (the good-quality butter). It’s a maple scone that is only sold at Ben’s work cafeteria. And it’s alfredo sauce.

I could combine all four elements and be the happiest person on the planet.

Or I could just have this alfredo sauce all day, every day, and still be the most ecstatic individual.

It’s an alfredo sauce made completely from scratch using Cabot’s Seriously Sharp Cheddar Cheese. And if you’re not familiar with Cabot, they’re actually kind of amazing.

They are a co-operative owned by 1,000 farm families. So they’re dairy farmers and cheesemakers, and 100% of profits go back to the farmers.

Told you. They’re good peeps.

And their cheese is bomb. Hence, the best alfredo sauce ever.

Plus, you get to serve it with perfectly roasted shrimp, seasoned with paprika, salt and pepper. It sounds simple but it’s packed with so much flavor.

Shrimp Alfredo Fettuccine

Yield: 4 servings

Prep: 15 minutes minutes

Cook: 20 minutes minutes

Total: 35 minutes minutes

Easy peasy weeknight alfredo made completely from scratch, made in 35 min or less! With the creamiest alfredo sauce ever with perfectly flavored, tender shrimp! This is comfort food at its best (and easiest!).

5 stars (1 rating)

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Ingredients

• 8 ounces fettuccini pasta
• Kosher salt and freshly ground black pepper
• 8 ounces medium shrimp, peeled and deveined
• 1 ½ tablespoons olive oil
• ¾ teaspoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons, Cabot Unsalted Butter
• 3 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• ½ cup half and half
• 1 ½ cups shredded, Cabot Seriously Sharp Cheddar Cheese
• 2 tablespoons chopped fresh parsley leaves

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
• Place shrimp in a single layer onto the prepared baking sheet. Add olive oil and paprika; season with salt and pepper, to taste. Gently toss to combine.
• Place into oven and broil just until pink, firm and cooked through, about 3-4 minutes. Stir in lemon juice; set aside.
• Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
• Gradually whisk in milk and half and half. Cook, whisking constantly, until thickened, about 2-4 minutes.
• Remove from heat. Stir in cheese until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
• Stir in pasta and gently toss to combine.
• Serve immediately with shrimp, garnished with parsley, if desired.

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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