Applebee's Shrimp Alfredo
A copycat of Applebee's Shrimp Alfredo: fettuccine tossed in a rich Parmesan cream sauce and topped with buttery garlic shrimp seasoned with paprika and cayenne, finished with parsley and lemon.
⏱️ Prep: 10 min🍳 Cook: 20 min
Nutritionper 100 g›
228
Calories
12g
Protein
18g
Carbs
12g
Fat
Ingredients
| 1 lb (450 g) | fettuccine pasta |
| 2 tablespoons | salt (for pasta water) |
| 1 1/2 lbs (680 g) | large shrimp (16-20 count), peeled and deveined |
| 3 tablespoons (45 g) | butter (for shrimp) |
| 4 cloves | garlic, minced (for shrimp) |
| 1/2 teaspoon | paprika |
| 1/4 teaspoon | cayenne pepper |
| to taste | salt and black pepper |
| 2 tablespoons (30 ml) | fresh lemon juice |
| 4 tablespoons (60 g) | butter (for Alfredo sauce) |
| 2 cloves | garlic, minced (for sauce) |
| 2 cups (480 ml) | heavy cream |
| 1 1/2 cups (150 g) | freshly grated Parmesan cheese |
| 1/2 teaspoon | garlic powder |
| 1/4 teaspoon | white pepper |
| 1/4 teaspoon | nutmeg |
| to taste | salt |
| 1/4 cup (25 g) | grated Parmesan cheese (for garnish) |
| 2 tablespoons | fresh parsley, chopped |
| for serving | lemon wedges |
Instructions
- Cook the pasta: bring a large pot of salted water to a vigorous boil. Add fettuccine, stir to separate, and cook to al dente (8-10 minutes). Drain, reserving 1 cup of pasta water. Toss the drained pasta with a touch of olive oil to keep it from sticking.
- Prepare the shrimp: pat completely dry and season both sides with paprika, cayenne, salt and pepper. Melt butter in a large skillet over medium-high heat, add garlic and sauté 30 seconds. Add shrimp in a single layer and cook 2-3 minutes per side until pink and opaque. Drizzle with lemon juice, toss, then remove and set aside.
- Make the Alfredo sauce: in the same skillet over medium heat, melt butter, add garlic and cook 30 seconds. Pour in the cream and bring to a gentle simmer; reduce to medium-low and simmer 3-4 minutes until slightly thickened. Off the heat, whisk in the Parmesan in three additions until melted. Season with garlic powder, white pepper, nutmeg and salt. Thin with reserved pasta water if too thick.
- Return the sauce to low heat, add the fettuccine and toss with tongs 1-2 minutes until every strand is coated, adding pasta water as needed.
- Plate the pasta in nests, top each with 5-6 shrimp and any pan juices. Sprinkle with grated Parmesan and parsley; serve with lemon wedges.