Shrimp Alfredo Pasta delivers silky, cheesy sauce clinging to perfectly cooked linguine while succulent shrimp add protein and flavor. This quick weeknight dish balances richness with bright parsley, making it a crowd‑pleasing staple without fuss.
Ingredients
Pasta & Shrimp
- 12 oz linguine
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
Alfredo Sauce
- 4 tbsp unsalted butter
- 6 garlic cloves, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ¼ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- 2 tbsp chopped fresh parsley
Step-by-Step Instructions
- 1. Bring a large pot of salted water to boil; cook linguine according to package directions until al dente, then drain, reserving ½ cup pasta water.
- 2. While pasta cooks, heat olive oil in a large skillet over medium‑high heat; season shrimp with salt and pepper and sauté 2‑3 minutes per side until pink and opaque, then transfer to a plate.
- 3. Reduce heat to medium; melt butter in the same skillet, add minced garlic and cook 30 seconds until fragrant, being careful not to brown.
- 4. Stir in heavy cream; bring to a gentle simmer for 3‑4 minutes, allowing it to thicken slightly.
- 5. Lower heat and whisk in Parmesan until melted and the sauce coats the back of a spoon; if too thick, add reserved pasta water a tablespoon at a time.
- 6. Return shrimp to the pan, add cooked linguine, toss to combine, and heat 1‑2 minutes until everything is uniformly coated.
- 7. Sprinkle chopped parsley, adjust salt and pepper if needed, and serve immediately.
Tips for Success
- Pat shrimp dry before sautéing to achieve a quick sear.
- Use freshly grated Parmesan; pre‑grated cheese can cause a gritty texture.
- Reserve pasta water; its starch helps emulsify the sauce.
- Do not boil the cream—simmer gently to prevent curdling.
- Add garlic at the start of the sauce to infuse flavor without burning.
Storage
Cool the pasta to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk or broth to restore creaminess. Freeze is not recommended because the sauce can separate.
Notes
Freshly grated Parmesan creates a silky sauce; finish with parsley for brightness. Adjust seasoning at the end to balance richness.
FAQs
Can I use frozen shrimp?
Yes—thaw them completely and pat dry before cooking. Frozen shrimp may release extra moisture, so sear quickly on high heat.
What pasta shape works best?
Linguine or fettuccine are classic, but any long, flat noodle will hold the creamy sauce well.
How do I prevent the Alfredo sauce from curdling?
Keep the heat moderate, add the cheese off‑heat, and stir continuously; avoid boiling the cream.
