Buffalo Shrimp with Fettuccine Bleu Cheese Sauce
Spice up your pasta night with this bold and flavorful Buffalo Shrimp with Fettuccine Bleu Cheese Sauce! This recipe marries crispy, golden shrimp coated in zesty Buffalo sauce with a luxuriously creamy bleu cheese fettuccine. The shrimp are perfectly seasoned and pan-seared for a delightful crunch, while the rich sauce combines heavy cream, crumbled bleu cheese, and Parmesan to create a silky, tangy base that complements the heat of the shrimp. With a prep time of just 20 minutes, this crowd-pleasing dish is perfect for weeknight dinners or impressing guests. Garnish with a sprinkle of fresh parsley for a vibrant finishing touch! Whether you're a pasta lover or a Buffalo sauce enthusiast, this recipe is packed with bold flavors that will leave everyone craving seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 6 tablespoons Butter
- 0.33 cup Hot sauce
- 0.5 cup All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil
- 12 ounces Fettuccine
- 1 cup Heavy cream
- 0.5 cup Crumbled bleu cheese
- 0.25 cup Grated Parmesan cheese
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
In a large bowl, combine the flour, paprika, garlic powder, salt, and black pepper. Toss the shrimp in this mixture until well-coated.
In a large skillet, heat the vegetable oil over medium-high heat. Cook the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Remove and set aside on a plate lined with paper towels.
In a small saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the hot sauce until smooth and combined, creating the Buffalo sauce. Toss the cooked shrimp in the Buffalo sauce and set aside.
In a large saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Pour the heavy cream into the saucepan and bring to a simmer. Reduce the heat to low, then add the crumbled bleu cheese and Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth, about 3-5 minutes.
Toss the cooked fettuccine in the bleu cheese sauce until fully coated.
To serve, divide the fettuccine among plates, top with Buffalo shrimp, and garnish with chopped parsley if desired.
Nutrition Facts
Calories |
3592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.0 g | 315% | |
| Saturated Fat | 120.2 g | 601% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 1422 mg | 474% | |
| Sodium | 6094 mg | 265% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 4.8 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1283 mg | 99% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2089 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
