Description
This classic Shrimp Alfredo recipe features tender linguine pasta tossed in a rich, creamy Parmesan sauce with perfectly seared shrimp. Ready in just 25 minutes, this comforting dish combines savory garlic, butter, and seasonings to create a luscious sauce that clings to every bite of pasta and plump shrimp—perfect for an elegant weeknight dinner or special occasion.
Ingredients
Pasta
- 16 ounces linguine
- 1/2 cup pasta water
- Olive oil, for tossing the pasta (about 1 tablespoon)
Shrimp
- 1 pound thawed raw extra-large shrimp (26-30) or jumbo shrimp (21-25), peeled, deveined, and tail-off
- 1 tablespoon olive oil (plus more for tossing pasta)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and freshly cracked black pepper, to taste
Sauce
- 9 tablespoons butter, divided (1 tablespoon + 8 tablespoons slices)
- 2 cloves garlic, minced
- 16 ounces heavy cream
- 8 ounces freshly shredded Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
Garnish
- Fresh chopped parsley
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook the linguine just until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining. Toss the cooked pasta with a drizzle of olive oil and season with salt and pepper to prevent sticking.
- Prepare shrimp: While pasta cooks, pat the shrimp dry with paper towels. Place shrimp in a medium bowl and drizzle with 1 tablespoon olive oil. Season with Italian seasoning, paprika, salt, and pepper. Toss well to coat evenly.
- Sear shrimp: Heat 1 tablespoon butter in a large sauté pan over medium heat. Add the shrimp and cook for 1-2 minutes per side until they turn opaque and are just cooked through. Remove shrimp from pan and set aside.
- Cook garlic: Add the remaining 8 slices of butter to the same pan and reduce heat to low. Add minced garlic and cook gently for 30-60 seconds, stirring frequently. Avoid browning the garlic to maintain its delicate flavor.
- Make cream sauce: Whisk in the heavy cream and gently bring to a simmer over medium heat. Reduce heat to low or medium-low and simmer the sauce for 3-4 minutes, whisking frequently until it thickens enough to coat the back of a spoon. Do not let it boil.
- Finish sauce: Remove the pan from heat and stir in the freshly shredded Parmesan cheese, kosher salt, and black pepper until the cheese melts and the sauce becomes smooth.
- Combine pasta and sauce: Add the cooked linguine to the sauce along with a couple splashes of reserved pasta water. Toss well to coat the pasta evenly. Adjust seasoning with salt and pepper as needed.
- Add shrimp and warm through: Return the seared shrimp to the pan with pasta and sauce. Place over medium-low heat and warm everything together for a few minutes until shrimp are heated through.
- Serve: Garnish with freshly chopped parsley and serve immediately for best flavor and texture.
- Enjoy and review: If you loved this creamy shrimp alfredo recipe, consider leaving a 5-star rating and review to share your experience!
Notes
- Use fresh or properly thawed shrimp for the best texture and flavor.
- Reserve pasta water to help loosen the sauce if it gets too thick.
- Do not let the cream sauce boil to avoid curdling.
- Freshly shredded Parmesan cheese melts better than pre-grated versions.
- This recipe can be adjusted with gluten-free pasta to accommodate dietary needs.
- For a lighter option, substitute half and half for heavy cream, but sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
