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Alfredo sauce has a storied history that dates back to the early 20th century. Created by Alfredo di Lelio in Rome, this creamy sauce was initially a simple mixture of butter and Parmesan cheese, designed to enhance the flavor of pasta. The dish became popular among Hollywood stars visiting Italy, leading to its introduction in American cuisine. Over the years, Alfredo sauce has evolved, with many variations incorporating additional ingredients like heavy cream, garlic, and even seafood. The addition of shrimp to the classic recipe brings a delightful twist that not only enhances the flavor but also adds a touch of elegance.

Creamy Shrimp Alfredo Linguine

Indulge in the luxurious flavors of Divine Creamy Shrimp Alfredo Linguine, a classic comfort dish that combines succulent shrimp and a rich, creamy sauce with tender linguine pasta. This delightful recipe showcases the perfect balance of textures and flavors, making it ideal for weeknight dinners or special gatherings. Learn how to create this scrumptious Italian-inspired meal with fresh ingredients and easy-to-follow cooking techniques that will impress family and friends alike.
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Ingredients
  

8 oz linguine pasta

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

2 tablespoons unsalted butter

1 teaspoon Italian seasoning

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Cook the Linguine: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to the package instructions until it reaches al dente texture, usually about 8-10 minutes. Once cooked, carefully drain the pasta, reserving 1 cup of the pasta water for later use, and set the pasta aside in a separate bowl.

    Sauté the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Season the peeled and deveined shrimp with salt, black pepper, and Italian seasoning. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side, or until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and transfer to a plate; set aside.

      Make the Alfredo Sauce: In the same skillet, reduce the heat to medium and melt the unsalted butter. Add the minced garlic and sauté for about 1 minute, or until it becomes fragrant. Gradually stir in the heavy cream, bringing the mixture to a gentle simmer. Lower the heat and whisk in the grated Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is creamy and smooth.

        Combine Ingredients: Add the drained linguine and the sautéed shrimp back into the skillet with the Alfredo sauce. Toss everything together gently to coat the pasta and shrimp evenly with the sauce. If the sauce is too thick, gradually add the reserved pasta water a few tablespoons at a time until the desired consistency is achieved.

          Serve: Plate the creamy shrimp Alfredo linguine and garnish generously with freshly chopped parsley for a burst of color and flavor. Serve with lemon wedges on the side to add a delightful tang when squeezed over the dish.

            Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings