Elegant yet straightforward, quick, and really outstanding!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (12 ounce) package linguine pasta
- ¼ cup butter, melted
- 4 tablespoons diced onion
- 4 teaspoons minced garlic
- 40 small shrimp, peeled and deveined
- 1 cup half-and-half
- 2 teaspoons ground black pepper
- 6 tablespoons grated Parmesan cheese
- 4 sprigs fresh parsley
- 4 slices lemon, for garnish
Instructions
- 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.
Nutrition Facts
| Calories | 590 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 5 g |
| Protein | 28 g |
| Saturated Fat | 14 g |
| Sodium | 317 mg |
| Sugars | 4 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy and tasty sauce. I made an error and added shrimp after putting in cream (oops!) So I added shrimp into cream mixture instead to cook and it worked well. (Poached shrimp I guess!) I also added the parmesan right into the sauce mixture and cooked on low for extra 10 mins to thicken more. Added extra parm on finished pasta too (I love parm!). Served with garlic bread and a salad-delicious!!
Made this today and it ready was a great flavor. It did not thicken up as much as I wished. We also use regular pasta & zucchini pasta.
Reminded me of the older cooking show Semi-homemade w/ Sandra Lee. It was a decent quick meal but nothing special. Basically adding stuff to jarred sauce.
Amazing!!! I’ve never made shrimp alfrado before and this was easy and delicious!! Mods: I doubled the sauce and it was the perfect amount. -Used half skim milk and half heavy cream since that’s what I had -cooked the shrimp in butter onion and garlic then took shrimp out and added it back when the rest of the sauce was ready – added 1c fresh shredded parm to sauce at the end Fantastic!
I added red pepper flakes & did not use half & half. Tasted great, we all loved it.
I chopped up some mushroom and added the cheese into the sauce added more hale and half. I will make it again but will add more shrimp. It turned out great and it is very easy to make.
I minced the onion, added about 5-6 cloves of fresh garlic (or however your heart desires), used a tablespoon of cornstarch and mixed that in with the butter and onion mixture. I did a whole cup of cream instead of half and half. I doubled the parmesan (the more you add, the thicker the sauce will be). Didn’t add as much pepper as it says. But added the peeled shrimp after the sauce was made. I cooked then until it was pink. **Just like pasta, you never want to overcook shrimp** After the sauce was made I added the last clove of fresh minced garlic.
Loved this easy to make sauce. As many others have commented, I would thicken the sauce before adding shrimp. I added cooked salmon pieces from leftovers at the time the shrimp was called for, but because shrimp cooks so quickly I recommend you add the shrimp before serving. Cooked shrimp only needs to be warmed up and uncooked shrimp takes about as long to cook as warm up; just a different tempurature. I would do the same if adding scallops.
Added some Romano at the very end and alittle truffle salt to finish each plate! Yum! I’ve also made with gluten free pasta and it’s STILL AWESOME! Added asparagus 1 time and Broccoli another. Also added some red and yellow. Mini bell peppers, wilted( micro for a few minutes to soften w just a bit of water)
Turned out great! This time i had to substitute a bit because i didn’t have much Parmesan left, but it was still amazing ! It also helps to add a bit of pasta water to thicken the sauce up a bit. I even added a dash of lemon juice to the shrimp!
just made this amazing recipe. I added Baby Bella’s It is amazing. My Italian Grandmother would be proud…
A keeper. The easiest alfredo ever. Do remember to saute the onions BEFORE adding the garlic. Delicious.
It was wonderful. It turned out to be more than I thought it would be.
The only change I made was I added fresh spinach in it after the shrimp was cooked. This dish was amazing! By far the best recipe I’ve tried on this site so far!
This was okay if made as written. The sauce did not thicken so I had to add some flour to abit of cream, also I didn’t think there was enough sauce. Next time I’ll make some changes as I felt it was missing something. I also think the shrimp should be removed after sautéing and added back in at the end.
This was great, but I didn’t use the full amount of pasta and still there wasn’t enough sauce – it could be doubled. I only used 1/2t of pepper, and added mushrooms, red pepper, and white wine. I cooked the sauce separately from the veggies and shrimp and combined it all with the cheese and pasta in the end.
Made using awesome in tummy’ssuggestions. Did not have tomatoes did ad sautéed mushrooms shredded carrots to top before serving for a crunch. Al used only 1 tsp white pepper and 1/8 red pepper. Fresh Basil works well
My husband and I loved it! After tasting it ‘as is’ I added a couple shakes of Italian herb mix because I didn’t have parsley. I also added a big pinch of red pepper flakes with a lot less black pepper. But we like spicy v.s. Peppery. Will make again. Please use wild shrimp if possible! Taste and smell s so much better!
Made this per recipe plus added the following to sauce while sauteing-chopped spinach, porta bella mushrooms, 1/2 cup white wine. Used white pepper instead of black. And please do remove the shrimp when cooked and allow the sauce to simmer. Loved the lemon garnish – really made the flavor sing. Also mixed whole grain & angel hair pasta. Served with re toasted buttered garlic bread for the crunch fix. The flavor was superb!
I didn’t have the half and half that I thought I did, so used milk with the flour that others suggested. The recipe fell flat. I will try it again with fat free cream cheese.
We loved it and would definitely make it again! I did add a few changes, I added a half cup of white wine during the onion and garlic. I also added considerably more parmesan and a half cup of sour cream while adding the half n half. I also used large shrimp instead of small..