Description
Indulge in this restaurant-quality Easy Shrimp Alfredo Linguine that comes together in just 30 minutes! Tender, perfectly seasoned shrimp nestle in a rich, creamy Parmesan Alfredo sauce that coats every strand of silky linguine. This impressive yet simple dinner is perfect for weeknights or special occasions when you’re craving Italian comfort food.
Ingredients
Scale
- 1 pound linguine pasta
- 1½ pounds large shrimp (16/20 count), peeled and deveined
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- ¼ cup dry white wine (such as Pinot Grigio)
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- ¼ cup fresh parsley, chopped
- Juice of ½ lemon (about 1 tablespoon)
Instructions
- Cook the linguine: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (usually 9-11 minutes). Reserve 1 cup of pasta cooking water before draining. Drain the pasta in a colander and set aside.
- Season the shrimp: While the pasta cooks, pat the shrimp completely dry with paper towels. In a bowl, toss the shrimp with Italian seasoning, a pinch of salt, and black pepper until evenly coated.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the shrimp in a single layer (work in batches if necessary to avoid overcrowding). Cook for 2 minutes on the first side without moving them, then flip and cook for 1-2 minutes more until pink and opaque. Transfer the cooked shrimp to a plate and set aside.
- Start the Alfredo sauce: Reduce heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Sauté for 30-45 seconds until fragrant but not browned.
- Deglaze with wine: Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 1-2 minutes until reduced by half.
- Create the cream sauce: Add the heavy cream to the skillet and bring to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.
- Add the cheese: Reduce heat to low and gradually whisk in the freshly grated Parmesan cheese, stirring constantly until the cheese is completely melted and the sauce is smooth. Add the remaining 2 tablespoons of butter and stir until incorporated.
- Combine pasta and sauce: Add the drained linguine to the skillet with the Alfredo sauce. Using tongs, toss the pasta in the sauce for 1-2 minutes, allowing it to absorb the flavors. If the sauce seems too thick, add reserved pasta water, 2 tablespoons at a time, until you reach your desired consistency.
- Finish the dish: Return the cooked shrimp to the skillet, nestling them into the pasta. Add the lemon juice and half of the chopped parsley. Toss gently to combine and heat the shrimp through, about 1 minute.
- Serve immediately: Divide the Shrimp Alfredo Linguine among serving plates. Garnish with remaining fresh parsley, additional grated Parmesan, and freshly cracked black pepper. Serve hot and enjoy!
Notes
- Don’t overcook the shrimp! They should be just pink and opaque; overcooked shrimp become rubbery.
- The pasta water is your secret weapon—the starchy water helps the sauce cling to the pasta beautifully.
- Use freshly grated Parmesan for the smoothest sauce; pre-grated cheese contains anti-caking agents that can make the sauce grainy.
- If your sauce breaks (looks separated or oily), whisk in a tablespoon of pasta water at a time to bring it back together.
- For best results, serve immediately as Alfredo sauce thickens as it cools.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (approximately 2 cups)
- Calories: 785
- Sugar: 3g
- Sodium: 680mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 345mg