Shrimp Linguine Alfredo

Shrimp Linguine Alfredo

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4

    • Ingredients

  • 1 (12ounce) packages linguine
  • 1/4 cupbutter, melted
  • 4tablespoonsdiced onions
  • 4teaspoonsminced garlic
  • 40smallshrimp, peeled and deveined
  • 1cuphalf-and-half
  • 2teaspoonsground black pepper
  • 6tablespoonsgrated parmesan cheese
  • 4sprigsfresh parsley
  • 4sliceslemons, for garnish

    • Directions

  • Cook pasta in a large pot of boiling water until al dente; drain.
  • Meanwhile, melt butter in a large saucepan.
  • Saute onion and garlic over medium heat until tender.
  • Add shrimp; saute over high heat for 1 minute, stirring constantly.
  • Stir in half-and-half.
  • Cook, stirring constantly, until sauce thickens.
  • Place pasta in a serving dish, and cover with shrimp sauce.
  • Sprinkle with black pepper and parmesan cheese.
  • Garnish with parsley and lemon slices.

    • Reviews

  • “Thank you so much.This is the first time I have attempted to make shrimp alfredo sauce.The taste was exactly what I was aiming for.I doubled the recipe and used margarine,and I had to mix cream and milk to get half and half.Also, I realized the sauce was not going to thicken so I added a slurry of corn starch and cold water.It thickened almost immediately but I let it simmer for a few more minutes.I know it sounds I tweaked a bit too much, but I will make as you directed next time when I have all called for ingredients.This sauce was so flavorful that I didn’t even have to use the parmesan cheese.A real keeper!Thank you again”

  • “Automatic 5 star. My DD LOVED this. She ate all of the leftovers by herself and she is only 3. Very simple to prepare. I made as stated except I added 1 T of flour to help the sauce thicken up. Will make this one again.”

  • “this is great. I used low carb alfredo sauce instead of the half and half. Its a keeper.”

  • “This is a yummy, garlicky shrimp and pasta dish.The only change I made was that I added the parmesan cheese to the sauce, because the sauce does not get thick at all without it.Basically the only reason that it did not get a “5” is that the sauce needed to be a lot thicker, and there needed to be more of it.I ended up almost doubling the sauce (with the cheese mixed in).A+ for flavor, though.Thanx for posting this.With my own variations that I mentioned, I will make this again!”

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