Jalapeño Shrimp Alfredo
I'm such an alfredo girl. I absolutely love it - I am literally always craving it! It's so easy to make at home too, you just need a couple ingredients! This Jalapeño Shrimp Alfredo gives those classic shrimp alfredo vibes, but with a spicy twist. Piled high with thinly sliced jalapeños, it gives a fresh crunch - with the perfect amount of spice. You can choose between very spicy, somewhere in the middle, and pretty mild by simply removing more or less of the seeds and pith. This recipe is perfect for all those fresh jalapeños you've got in the garden too! It's unique and it's still family friendly!
Equipment
Ingredients
For the jalapeño shrimp alfredo:
- 12 oz Fettuccine
- 1 lb. Shrimp raw, deveined, peeled, tails removed
- 1 tsp Paprika
- ¾ tsp Salt
- ½ tsp Black Pepper
- 2 tbsp Olive Oil
For the alfredo sauce:
- 2 tbsp Butter
- 1 Shallot finely diced
- 6 Garlic Cloves minced
- 1 ½ cups Heavy Cream
- ½ tsp Italian Seasoning
- ¼ tsp Onion Powder
- ¼ tsp Nutmeg
- ¼ tsp Salt
- 1 ¼ cups Parmesan Cheese freshly shredded
- ¼ cup Reserved Pasta Water
For serving:
- 2 Jalapeños very thinly sliced
- Freshly Cracked Black Pepper
- 1 tsp Lemon Juice freshly squeezed
- Parsley minced
- Parmesan freshly shredded
Instructions
To prep the ingredients:
- To get started on this recipe, let's prep all of our ingredients and get our mise en place going!
- Get out a large stockpot, fill it with salty water, and bring it to a boil.
I highly recommend using some disposable rubber gloves when slicing the jalapeños! Not only can the seeds and membranes cause your fingers to burn after handling enough of them, but even when you wash your hands, that heat still lingers! One touch to the eye or face and it's game over. So, use your gloves! Seriously.
To prep and cook the shrimp:
- Carefully peel the shrimp, pinch their tails off, then pat them very dry with paper toweling on both sides.
- Add them to a bowl along with the paprika, salt, and black pepper for the jalapeño shrimp alfredo, using your hands to massage the spices into the shrimp until coated completely.
- Next, get out a large skillet and heat the olive oil on medium high.
- Add the shrimp in a single layer and allow them to cook undisturbed for 2 minutes.
- Flip with a tong and cook another 1 1/2 -2 minutes, removing to a plate covered with foil once pink in color and cooked through.
To make the alfredo sauce:
- In the same skillet, melt the butter for the sauce on medium heat.
- Add the shallot and cook for 2 minutes, stirring occasionally, until tender.
- Stir in the garlic, and cook until fragrant, 1 minute.
- Stir in the cream, bringing the mixture to a simmer, then reducing the heat to medium low.
- Whisk in the Italian seasoning, onion powder, nutmeg, and salt, gently simmering the sauce for 2-3 minutes, until slightly thickened.
- At this point your water should be boiling for the fettuccine, so make that according to package instructions, reserving 1/4 cup starchy pasta water before draining the pasta and setting it aside.
- Next, whisk the parmesan cheese into the alfredo sauce, adding it a handful at a time and whisking until smooth.
- Add the cooked pasta to the sauce and toss it with a tong to coat the noodles completely.
- Add half of the shrimp, toss, then use the pasta water to thin the sauce if you need to.
- Remove from heat.
To serve jalapeño shrimp alfredo:
- Top with remaining shrimp, thinly sliced jalapeños, freshly cracked black pepper, fresh lemon juice, parsley, and more fresh parmesan cheese, if desired!
- Scoop into bowls and serve. Enjoy!
Nutrition
Serving: 1.5 cupsCalories: 770kcalCarbohydrates: 39gProtein: 39gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 287mgSodium: 650mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 1000IUVitamin C: 9mgCalcium: 350mgIron: 2mg
Please be aware that nutritional values are approximate and intended as a helpful guide
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