Description
This Creamy Linguine Shrimp Alfredo is a rich and flavorful pasta dish featuring tender shrimp sautéed in garlic butter and enveloped in a luscious homemade Alfredo sauce made with Parmesan cheese, heavy cream, and vegetable broth. Perfectly cooked linguine pasta brings it all together for a comforting and satisfying meal.
Ingredients
Scale
Shrimp and Seasoning
- 2 Tablespoons Olive oil
- 20 large raw uncooked shrimp
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon thyme
- ½ teaspoon oregano
Sauce
- 2 Tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup low sodium vegetable broth
- 1 ½ cup heavy cream
- 1 cup grated parmesan cheese
Pasta and Garnish
- 12 ounces linguine pasta, cooked according to package instructions
- ¼ cup fresh parsley, chopped
Instructions
- Heat oil and cook shrimp: Add olive oil to a wide-based pan and heat it over medium heat on the stove-top. Add the shrimp and season with salt, pepper, thyme, and oregano. Cook until the shrimp turn pink and are cooked through, then remove from the pan and set aside.
- Sauté garlic in butter: In the same pan, add unsalted butter. Once melted, add minced garlic and sauté until it becomes soft and fragrant, about 1-2 minutes.
- Prepare Alfredo sauce: Add the low sodium vegetable broth, heavy cream, and grated parmesan cheese to the pan. Use a whisk to combine the ingredients thoroughly and allow the sauce to bubble and thicken over medium heat, about 5-7 minutes, stirring occasionally.
- Combine shrimp and pasta: Return the cooked shrimp to the pan with the Alfredo sauce. Then add the cooked linguine pasta and chopped parsley. Toss everything together gently to coat the pasta and shrimp evenly with the sauce.
- Serve: Serve the creamy linguine shrimp Alfredo hot, optionally garnished with additional parmesan cheese and fresh herbs for extra flavor.
Notes
- For best results, cook pasta just until al dente to avoid overcooking when combined with the sauce.
- You can substitute heavy cream with half-and-half for a lighter sauce but the texture will be less rich.
- Fresh parsley not only adds flavor but also a nice pop of color to the dish.
- Adjust seasoning, especially salt and pepper, to taste before serving.
- Use fresh shrimp for the best taste, but frozen peeled shrimp can be used if thawed properly.
