Italian · Main · Easy
Shrimp Alfredo
Plump shrimp folded into a rich parmesan cream sauce over pasta. Weeknight fancy in 25 minutes.
The whole recipe in 60 seconds
Shrimp Alfredo, in 5 ideas
- Dry shrimp sear better. Wet shrimp steam.
- Ninety seconds a side is plenty. Overcooked shrimp go rubbery.
- Lemon zest lifts the whole dish.
- Add shrimp back at the very end so they stay tender.
- Red pepper flakes are optional but recommended.
What you need
Ingredients
- 12 oz linguine
- 1 lb large shrimp, peeled and deveined
- 2 tbsp butter, plus 2 more
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup grated parmesan
- 1/2 tsp black pepper
- Pinch of red pepper flakes
- Zest of 1 lemon
- Fresh parsley, chopped
How to make it
Directions
- Cook the linguine until al dente. Reserve a cup of pasta water and drain.
- Pat the shrimp dry and season with salt and pepper. Sear in butter over high heat, 90 seconds per side. Remove to a plate.
- Lower the heat, add the remaining butter and garlic, and cook 30 seconds.
- Add the cream and simmer gently for 3 minutes until slightly thickened.
- Whisk in the parmesan, pepper, and red pepper flakes until smooth.
- Toss in the pasta, shrimp, lemon zest, and parsley. Loosen with pasta water and serve.
Money saver. Buy frozen shrimp and thaw them yourself. They are fresher than the thawed ones at the seafood counter and half the price.