Italian-American · main

Shrimp Alfredo

Shrimp Alfredo reads umami 7.4, salinity 6.1 and richness 6.1 on Palate's 0–10 flavor X-ray — a Italian-American main, about 22 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.7 / 10
• Sweet & Fruity — 1.4 / 10
• Sour & Bright — 0.9 / 10
• Bitter & Earthy — 1.1 / 10
• Rich & Fat — 7.0 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 7.4 · Salinity 6.1 · Richness 6.1 · Marine & Briny 5.0 · Allium 3.6 · Nutty 2.9 · Herbaceous 2.4 · Funk & Ferment 1.7 · Heat 1.6 · Warm Spice 1.5 · Sweetness 1.2 · Bitterness 1.0 · Floral 0.7 · Citrus 0.7 · Earthy 0.6 · Fruity 0.6 · Sourness 0.5

What's in it (12)

• fettuccine — 340 g
• shrimp — 454 g
• salt — 5 g
• black pepper — 3 g
• unsalted butter — 27 g
• olive oil — 14 g
• garlic — 12 g
• heavy cream — 296 g
• cream cheese — 57 g
• freshly grated parmesan cheese — 114 g
• red chili flakes — 1 g
• parsley — 7 g

Time & effort: about 22 min · effort: involved

Nutrition (per 100 g, engine-estimated): 244.9 kcal, 11.8 g protein, 14.2 g fat, 21.6 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Bring a large pot of well-salted water to a boil. Add the fettuccine and cook until al dente according to the package, 9-11 minutes. Reserve 1/2 cup of the pasta water just before draining, then drain the pasta and set aside.
2. While the pasta cooks, pat the shrimp dry with paper towels and season on both sides with the salt and pepper.
3. Heat the olive oil and 1 tablespoon of the butter in a large deep skillet over medium-high heat until the butter foams. Add the shrimp in a single layer and sear until pink and opaque with lightly browned edges, 1-2 minutes per side. Transfer the shrimp to a plate; leave the skillet unwiped.
4. Reduce the heat to medium, add the remaining 1 tablespoon butter and the garlic to the skillet, and cook, stirring constantly, until fragrant but not browned, 45-60 seconds.
5. Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the skillet, 1-2 minutes.
6. Reduce the heat to low and whisk in the cream cheese until fully melted and smooth, 1-2 minutes; this is what keeps the sauce silky instead of thin or broken.
7. Add the parmesan a handful at a time, whisking until melted and the sauce coats the back of a spoon, about 2 minutes. Stir in the red pepper flakes. If the sauce seems too thick, loosen it with a splash of the reserved pasta water.
8. Add the drained pasta and the seared shrimp, with any accumulated juices, to the skillet and toss over low heat until everything is coated and heated through, 1-2 minutes, adding reserved pasta water a tablespoon at a time for a silky consistency.
9. Taste and season with additional salt and pepper as needed. Divide among bowls, sprinkle with the parsley and extra parmesan, and serve immediately.

Dishes with a similar flavor shape

• Gulf Coast Cajun Shrimp Fettuccine — Cajun/Creole · Cajun
• Mirliton and Shrimp Casserole — Cajun/Creole
• Spinach and Ricotta Stuffed Shells — Italian
• Shrimp and Snow Pea Stir-Fry — Chinese-American
• Shrimp Fried Rice — Chinese-American

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.