Shrimp with Alfredo Sauce and Pasta
Creamy, indulgent, and packed with flavor, this Shrimp Alfredo is the perfect balance of comfort and elegance. A rich, velvety sauce made with Parmesan and Romano cheese coats tender pasta, while perfectly sautéed shrimp add a delicate seafood touch. If you want, fresh broccoli can bring a pop of color and a hint of freshness to this classic dish. With just a few simple steps, you’ll have a restaurant-quality meal that’s sure to impress. Serve it warm with a sprinkle of parsley for a finishing touch. This recipe takes 15 minutes of prep and 15 minutes of cooking.
Directions
- Place a large pot of water over high heat and add 1 tablespoon of salt.
- Meanwhile, prepare the sauce. In another large pot, heat the butter and whisk in the flour.
- Once a paste is formed, whisk in the heavy cream, milk, Parmesan Cheese, Romano Cheese, black pepper, salt, garlic and nutmeg.
- Once the sauce is smooth, whisk for two minutes to thicken the sauce and then turn off the heat and place a lid over it.
- When the water boils, add in the pasta. Give it a good stir.
- Cook the pasta according to the manufacturer’s instructions. I like my pasta al dente, especially since everything will cook together to wrap up this dish.
- Meanwhile, in a large skillet, slick the bottom of the pan with 1 tablespoon of olive oil and sauté the shrimp for two minutes per side until they are opaque.
- When they are done, turn off the heat and add 1 tablespoon of butter to melt. You can add the optional seafood seasoning, however, it is not necessary.
- When the pasta has 3 minutes left, add in the optional broccoli and cook it right in the pasta water.
- When it is done, carefully scoop out the broccoli and pasta and add it to the Alfredo pot.
- Heat it over medium low and gently fold until everything is coated.
- Add in the shrimp and the melted butter and give it a good stir. Serve immediately in shallow wide bowls and garnish with the parsley.
Ingredients
Makes 4 generous servings
For the Alfredo sauce:
2 tablespoons unsalted butter
¼ cup flour
½ cup heavy cream
½ cup milk
½ cup grated Parmesan Cheese
¼ cup grated Romano Cheese
½ teaspoon fresh black pepper
½ teaspoon salt
2 roasted garlic cloves, mashed
Dash of fresh nutmeg
Freshly chopped parsley for garnish.
For the Pasta and Shrimp:
1 tablespoon salt (for the pasta water)
Linguini Pasta (2 to 3 oz per person)
1 tablespoon olive oil
1 pound shrimp, deveined, shelled with tails left on
1 tablespoon unsalted butter
½ teaspoon Seafood seasoning
optional: 2 to 3 cups of broccoli florets (depending on how much you like broccoli)
