Creamy Shrimp Alfredo

Ah, creamy shrimp Alfredo – a classic pasta dish that always hits the spot! There’s something about the combination of silky smooth sauce, tender shrimp, and perfectly cooked noodles that’s simply irresistible. I’d be happy to guide you through making this culinary delight at home!

Here are two recipes you might enjoy, each with its own twist:

Classic Creamy Shrimp Alfredo:

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound large shrimp, peeled and deveined
• 1 pound fettuccine pasta, cooked according to package instructions

Instructions:

1. Heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds, until fragrant.
2. Pour in the white wine (if using) and bring to a simmer. Let it reduce by half, about 3 minutes.
3. Stir in the heavy cream, Parmesan cheese, salt, and pepper. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
4. Add the cooked shrimp and toss gently to coat with the sauce. Cook for 2-3 minutes, or until the shrimp are heated through and pink.
5. Drain the cooked pasta and toss it with the creamy shrimp Alfredo sauce. Serve immediately, garnished with additional Parmesan cheese, fresh parsley, or cracked black pepper (optional).

Lemon Garlic Shrimp Alfredo:

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine (optional)
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1/4 cup lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound large shrimp, peeled and deveined
• 1 pound fettuccine pasta, cooked according to package instructions

Instructions:

1. Heat olive oil and butter in a large skillet over medium heat. Add the garlic, oregano, and red pepper flakes (if using) and cook for 30 seconds, until fragrant.
2. Pour in the white wine (if using) and bring to a simmer. Let it reduce by half, about 3 minutes.
3. Stir in the heavy cream, Parmesan cheese, Romano cheese, lemon juice, salt, and pepper. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
4. Add the cooked shrimp and toss gently to coat with the sauce. Cook for 2-3 minutes, or until the shrimp are heated through and pink.
5. Drain the cooked pasta and toss it with the creamy shrimp Alfredo sauce. Serve immediately, garnished with fresh lemon zest, chopped parsley, or cracked black pepper (optional).

Tips:

• For a richer sauce, use full-fat milk instead of water when cooking the pasta.
• If you don’t have white wine, you can substitute it with chicken broth or water.
• To ensure perfectly cooked shrimp, avoid overcooking them. They should be cooked through but still slightly translucent in the center.
• This recipe is easily adaptable to other proteins. Try it with chicken, scallops, or even vegetables like broccoli or asparagus.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of milk or cream if needed.

No matter which recipe you choose, I’m sure your creamy shrimp Alfredo will be a delicious and satisfying meal. So grab your ingredients, roll up your sleeves, and get ready to impress your taste buds!