Creamy Shrimp Alfredo Pasta
Linguine and shrimp tossed in a smooth milk and Parmesan sauce, ready in about twenty five minutes.
Equipment
- Large pot
- Large skillet
- Whisk
- Colander
Ingredients
Main Ingredients
- 8 oz linguine
- 2 cup whole milk warmed slightly
- 1 cup grated Parmesan cheese freshly grated
- 2 tbsp butter
- 2 tbsp all purpose flour
- 2 cloves garlic minced
- 1 lb large shrimp peeled and deveined
- 1 tsp salt plus more as needed
- ½ tsp black pepper
Instructions
Cooking
- Boil. Cook the linguine in salted water until tender, reserve a half cup of pasta water, then drain.
- Sear. Cook the shrimp in half of the butter until pink and opaque, then set aside.
- Thicken. Melt the remaining butter, cook the garlic and flour for one minute, then whisk in the milk until smooth.
- Melt. Simmer until thick, reduce the heat, and stir in the Parmesan until creamy.
- Toss. Add the pasta and shrimp, loosen with pasta water if needed, and serve hot.
Notes
Substitutions: Use fettuccine or penne in place of linguine, and swap half of the milk for half and half for a richer sauce.
Tips: Grate the Parmesan fresh and keep the heat low once the cheese goes in.
Storage: Refrigerate in a covered container for up to three days and reheat gently with a splash of milk.
Nutrition is calculated per serving.