Description
Rich Shrimp Alfredo Pasta
Creamy, cheesy, and loaded with shrimp—this dish screams comfort food!
Ingredients:
300g shrimp
250g linguine
2 tbsp butter
1 garlic clove, minced
1 cup cream
1/4 cup grated Parmesan
Lemon juice and parsley
Instructions:
Cook linguine and drain.
Sauté shrimp in butter, seasoning with salt and pepper.
Add garlic to butter, stir in cream, and simmer.
Toss pasta into the sauce, mix shrimp, and serve.
Add a splash of lemon and parsley for freshness.
Perfect for cozy dinners!
#RichShrimpAlfredo
Step-by-Step Guide
1. Prep Ingredients: Pat shrimp dry and season with salt and pepper. Mince garlic, grate Parmesan, and chop parsley.
2. Cook Pasta: Bring a large pot of salted water to a boil. Cook linguine to al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
3. Sauté Shrimp: In a large skillet over medium-high heat, melt butter. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
4. Make Sauce: In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Pour in cream and bring to a gentle simmer, stirring constantly.
5. Combine: Reduce heat to low. Gradually whisk in grated Parmesan until melted and smooth. Add the drained pasta and cooked shrimp to the sauce, tossing to coat thoroughly. If sauce is too thick, add reserved pasta water a tablespoon at a time.
6. Finish: Remove from heat. Stir in a generous squeeze of fresh lemon juice and top with chopped parsley before serving immediately.
Serving Suggestions
Serve this rich pasta immediately for the best texture. Pair it with a crisp green salad dressed with a light vinaigrette to cut through the creaminess. For a complete meal, add a side of garlic bread or roasted asparagus. A glass of chilled Pinot Grigio or Sauvignon Blanc complements the dish perfectly.
How-to Summary
Cook pasta and reserve water. Sauté seasoned shrimp in butter and set aside. In the same pan, cook garlic, then simmer cream. Whisk in Parmesan to create the Alfredo sauce. Toss pasta and shrimp in the sauce, thinning with pasta water if needed. Finish with lemon juice and parsley.
Frequently Asked Questions
Can I use frozen shrimp? Yes. Thaw frozen shrimp completely in the refrigerator overnight and pat them very dry before cooking to avoid a watery sauce.
How can I make this dish lighter? Substitute half-and-half or whole milk for the heavy cream, but be careful not to let it boil vigorously to prevent curdling.
What other proteins work? Grilled chicken, scallops, or even pan-seared salmon are excellent alternatives to shrimp.
Why is my sauce grainy? Graininess often comes from cheese added to sauce that is too hot or boiled. Always add Parmesan off the direct heat and stir gently until melted.
Can I make it ahead of time? This dish is best served fresh. The sauce can thicken and the pasta can become soft upon reheating.
Common Mistakes to Avoid
- Overcooking the Shrimp: This makes them rubbery. Cook just until pink and curled.
- Using Pre-Grated Parmesan: It often contains anti-caking agents that prevent smooth melting. Always grate fresh.
- Skipping Pasta Water: The starchy water is crucial for helping the sauce cling to the pasta and adjusting consistency.
- Adding Lemon Juice Too Early: Adding acid to the cream sauce while it’s very hot can cause it to separate. Add it at the very end.
Conclusion
This Rich Shrimp Alfredo Pasta is a deceptively simple yet utterly luxurious meal that’s perfect for a special weeknight dinner or impressing guests. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish with minimal fuss. The key lies in quality ingredients, proper technique, and serving it immediately for that perfect, creamy bite. Enjoy your culinary creation!