Ingredients
- Shrimp: 1 pound of large shrimp, peeled and deveined. Shrimp is the star protein, providing a delicate seafood flavor and satisfying bite. Look for fresh or frozen shrimp, ensuring they are thawed completely before cooking.
- Linguine Pasta: 1 pound of linguine pasta. Linguine’s slightly flattened shape is perfect for clinging to creamy sauces like Alfredo, ensuring each bite is flavorful and saucy. You can substitute with fettuccine or spaghetti if preferred.
- Butter: 1/2 cup (1 stick) of unsalted butter. Butter is the foundation of both the garlic butter and the Alfredo sauce, lending richness and flavor. Unsalted butter allows you to control the salt level in the dish.
- Garlic: 6 cloves of garlic, minced. Fresh garlic is crucial for that pungent, aromatic garlic butter flavor. Mincing it finely releases its flavor best.
- Heavy Cream: 2 cups of heavy cream. Heavy cream is essential for creating the luxurious, thick, and creamy texture of Alfredo sauce. Its high fat content ensures a rich and decadent sauce.
- Parmesan Cheese: 1 cup of freshly grated Parmesan cheese, plus extra for serving. Parmesan cheese provides the signature salty, nutty, and savory flavor of Alfredo sauce. Freshly grated Parmesan melts beautifully and contributes to the sauce’s texture.
- Fresh Parsley: 1/4 cup of fresh parsley, chopped, for garnish. Fresh parsley adds a vibrant color and a touch of herbaceous freshness that balances the richness of the Alfredo sauce.
- Salt: To taste. Salt enhances all the flavors in the dish and is crucial for seasoning both the pasta water and the sauce.
- Black Pepper: Freshly ground black pepper to taste. Black pepper adds a subtle spice and depth of flavor, complementing the garlic and Parmesan.
- Olive Oil: 2 tablespoons of olive oil (optional, for sautéing shrimp). Olive oil can be used to sauté the shrimp before adding butter for a slightly different flavor profile and to prevent the butter from burning too quickly.
Instructions
- Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the linguine pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian, indicating pasta that is cooked through but still slightly firm to bite. This texture is ideal for holding up to the creamy Alfredo sauce. Once cooked, reserve about 1 cup of pasta water before draining the pasta thoroughly. The starchy pasta water will be used later to adjust the consistency of the sauce if needed and helps the sauce cling to the pasta.
- Prepare the Shrimp: While the pasta is cooking, prepare the shrimp. Ensure the shrimp are peeled and deveined. Pat them dry with paper towels. Drying the shrimp is important because excess moisture can prevent them from browning properly and achieving a nice sear. Season the shrimp generously with salt and freshly ground black pepper. Proper seasoning at this stage enhances the shrimp’s natural flavor.
- Sauté the Garlic and Shrimp in Butter: In a large skillet or pot (large enough to eventually hold all the pasta), melt the butter over medium heat. Melt the butter slowly to prevent it from browning or burning. Once melted, add the minced garlic to the skillet. Sauté the garlic for about 1-2 minutes, or until fragrant, being careful not to let it burn. Burnt garlic can become bitter and ruin the flavor of the dish. The aroma of sautéing garlic is a key indicator that it’s ready. Add the seasoned shrimp to the skillet. Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque and cooked through. Shrimp cook very quickly; overcooking will make them rubbery. Look for a change in color from translucent gray to opaque pink as a sign of doneness. Remove the cooked shrimp from the skillet and set aside, leaving the garlic butter in the pan.
- Make the Alfredo Sauce: In the same skillet with the garlic butter, pour in the heavy cream. Bring the cream to a gentle simmer over medium-low heat. Simmering the cream gently thickens it slightly and allows the garlic butter flavor to infuse. Do not let the cream boil vigorously, as this can cause it to separate. Once the cream is simmering, gradually add the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy. Stirring constantly is crucial to prevent the cheese from clumping and ensure a smooth, emulsified sauce. If the sauce becomes too thick, you can thin it out with a little of the reserved pasta water.
- Combine Pasta, Shrimp, and Sauce: Add the drained cooked linguine pasta to the skillet with the Alfredo sauce. Toss the pasta gently to coat it evenly with the sauce. Ensure every strand of pasta is coated in the luscious Alfredo sauce. Add the cooked shrimp back into the skillet with the pasta and sauce. Gently toss again to combine the shrimp with the pasta and sauce, heating them through.
- Adjust Consistency and Seasoning: If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Pasta water is starchy and helps to create a silky, emulsified sauce that clings beautifully to the pasta. Taste the Alfredo sauce and adjust seasoning with salt and freshly ground black pepper as needed. Seasoning is crucial at this stage to balance the flavors and ensure the dish is perfectly seasoned to your preference.
- Serve and Garnish: Serve the Garlic Butter Shrimp Alfredo immediately, garnished generously with fresh chopped parsley and extra grated Parmesan cheese, if desired. Serving immediately ensures the pasta is hot and the sauce is at its best creamy texture. Fresh parsley adds a pop of color and freshness, while extra Parmesan cheese enhances the cheesy flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 750
- Protein: 40g