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linguine in a pale Alfredo sauce with whole cooked peeled tailless shrimp visible among the noodles in a plain bowl
Melissa Hart

Shrimp Alfredo

Shrimp only need a short sear, so take them out while the sauce comes together and return them for the final toss. Leaving them in simmering cream for the whole job turns a tender bite firm before the noodles are ready. A little lemon zest brings fragrance without adding much acid to the dairy. Keep the shrimp whole and visible among the linguine. The sauce should cling lightly enough that you can still see their curved shapes rather than hiding them under a deep white coating.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry linguine
  • 1 tbsp fine salt for pasta water
  • 1 lb large raw shrimp peeled, deveined and tails removed
  • 1/4 tsp fine salt for shrimp
  • 1/4 tsp black pepper
  • 1 tsp olive oil
  • 2 tbsp unsalted butter divided
  • 2 garlic cloves finely minced
  • 3/4 cup heavy cream
  • 1/4 cup low-sodium seafood or chicken broth
  • 1/2 tsp finely grated lemon zest
  • 1/2 cup freshly finely grated Parmesan

Method
 

  1. Cook linguine in water with the tablespoon salt until 1 minute short of the package time. Reserve 1 cup pasta water before draining.
  2. Meanwhile, pat shrimp dry and season with their salt and pepper. Heat oil and 1 tablespoon butter in a large skillet and cook shrimp for 1 to 2 minutes per side until opaque and at least 145°F; transfer to a plate.
  3. Lower heat and melt remaining butter in the skillet. Stir garlic for 30 seconds, then add cream, broth and lemon zest and simmer gently for 2 minutes.
  4. Add linguine and 1/4 cup reserved pasta water and toss for 1 to 2 minutes until tender. Remove from heat and stir in Parmesan gradually.
  5. Return shrimp and toss just to warm them in the sauce, adding more pasta water if needed before serving.