If you’re craving a rich, indulgent pasta dish that’s packed with creamy, garlicky goodness, Rocco Shrimp Fettuccine Alfredo is the perfect choice. This dish, inspired by Rocco’s Pizza in Bed-Stuy, Brooklyn, combines succulent shrimp, silky fettuccine, and a luxurious Parmesan Alfredo sauce. Whether you’re making this for a weeknight dinner or a special occasion, this recipe will have everyone asking for seconds!
Why You’ll Love This Recipe
✔ Restaurant-Quality Taste – Inspired by Rocco’s famous version.
✔ Quick & Easy – Ready in under 30 minutes!
✔ Rich & Creamy – A buttery, cheesy sauce that coats every strand of fettuccine.
✔ Perfectly Seasoned Shrimp – Lightly sautéed in garlic, butter, and olive oil.
Rocco Shrimp Fettuccine Alfredo
Ingredients
To make this authentic Rocco Shrimp Fettuccine Alfredo, gather these ingredients:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
For the Alfredo Sauce:
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 tbsp unsalted butter
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp red pepper flakes (optional, for a little heat)
For the Pasta:
- 12 oz fettuccine pasta
- 1 tbsp salt (for boiling water)
For Garnishing:
- Freshly chopped parsley
- Extra Parmesan cheese
Step-by-Step Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a rolling boil.
- Add fettuccine and cook according to the package instructions (about 10-12 minutes) until al dente.
- Drain and set aside.
2. Sauté the Shrimp
- In a large skillet over medium heat, add olive oil and butter.
- Once melted, add garlic and sauté for 30 seconds until fragrant.
- Add shrimp, then season with salt and black pepper.
- Cook for about 2-3 minutes per side until pink and opaque.
- Remove from the skillet and set aside.
3. Make the Alfredo Sauce
- In the same skillet, melt butter over medium heat.
- Pour in heavy cream, stirring constantly.
- Add Parmesan cheese, salt, black pepper, garlic powder, onion powder, and red pepper flakes.
- Stir well until the cheese melts and the sauce thickens (about 5 minutes).
4. Combine Everything
- Add the cooked fettuccine to the sauce and toss to coat evenly.
- Return the shrimp to the pan, mixing gently.
5. Garnish & Serve
- Sprinkle with extra Parmesan cheese and freshly chopped parsley.
- Serve immediately while hot!
Pro Tips for the Best Rocco Shrimp Fettuccine Alfredo
✅ Use Fresh Parmesan – Pre-grated cheese won’t melt as smoothly.
✅ Don’t Overcook Shrimp – They cook fast! Overcooked shrimp turn rubbery.
✅ Reserve Pasta Water – Add a little to loosen the sauce if needed.
✅ Balance the Flavors – Taste the sauce and adjust the seasoning before serving.
FAQs
1. Can I Use Frozen Shrimp?
Yes! Just make sure to thaw them completely and pat dry before cooking.
2. Can I Substitute Heavy Cream?
For a lighter version, use half-and-half, but the sauce won’t be as rich.
3. How Do I Store Leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on low heat with a splash of milk or cream to restore creaminess.
4. What Can I Serve with This Dish?
Pair it with a fresh Caesar salad, garlic bread, or roasted vegetables for a complete meal!
This Rocco Shrimp Fettuccine Alfredo is the ultimate comfort food, bringing the flavors of Brooklyn’s finest Italian cuisine straight to your kitchen. With its silky smooth sauce, tender shrimp, and perfectly cooked fettuccine, this recipe is guaranteed to impress. Try it tonight and enjoy a restaurant-quality meal at home!
Did you love this recipe? Share your thoughts in the comments below!
