Description
Shrimp Alfredo Garlic Bread combines succulent shrimp, creamy sauce, and cheesy goodness for an easy and satisfying meal. Perfect for gatherings or a cozy night in.
Ingredients
Scale
- 1 loaf italian bread, sliced lengthwise
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 teaspoon garlic salt
- 1 pound (31 to 35 per pound) medium shrimp, peeled, deveined, tails removed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 cups (476 g) heavy whipping cream
- 2 cups (200 g) parmesan cheese, finely grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 cup (113 g) mozzarella cheese, shredded
- 1 cup (113 g) white cheddar cheese, shredded
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F and prepare a large baking sheet with parchment paper.
- In a bowl, mix the softened butter with garlic salt and spread it on the cut sides of the italian bread.
- Arrange the bread on the baking sheet, cut side up, and bake for about 10-15 minutes until lightly toasted.
- Meanwhile, heat olive oil in a skillet over medium heat and add shrimp. Season with kosher salt and black pepper, then cook until pink, about 2-3 minutes. Remove the shrimp and set aside.
- In the same skillet, melt butter and sauté the onion until translucent. Add minced garlic and cook for an additional minute.
- Stir in heavy whipping cream and bring to a gentle simmer. Mix in parmesan cheese until melted and smooth, then season with salt, pepper, and crushed red pepper flakes.
- Add the cooked shrimp back into the skillet and combine everything well. Remove from heat and top with mozzarella and cheddar cheese.
- Spoon the shrimp alfredo mixture onto the toasted bread, spreading it evenly.
- Return the bread to the oven and bake for another 10-15 minutes until the cheeses are bubbly and golden.
- Garnish with chopped parsley before serving.
Notes
Adjust the amount of crushed red pepper flakes to suit your spice preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For extra flavor, try adding spinach or other vegetables to the sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 860mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 120mg