This rich and comforting Shrimp Linguine Alfredo is the perfect weeknight dinner. Succulent jumbo shrimp are sauted with earthy mushrooms and aromatic garlic, then tossed in a velvety homemade cream sauce. The linguine absorbs the luxurious flavors of butter, heavy cream, and sharp Parmesan cheese. Its a restaurant-quality meal that comes together in under 30 minutes, making it ideal for busy evenings or date nights. The dish balances the sweetness of the seafood with the savory depth of the alfredo sauce, creating a harmonious and satisfying plate. Serve immediately for the best texture, and enjoy this classic Italian-inspired favorite.
My Shrimp Linguine Alfredo
Description
This rich and comforting Shrimp Linguine Alfredo is the perfect weeknight dinner. Succulent jumbo shrimp are sauted with earthy mushrooms and aromatic garlic, then tossed in a velvety homemade cream sauce. The linguine absorbs the luxurious flavors of butter, heavy cream, and sharp Parmesan cheese. Its a restaurant-quality meal that comes together in under 30 minutes, making it ideal for busy evenings or date nights. The dish balances the sweetness of the seafood with the savory depth of the alfredo sauce, creating a harmonious and satisfying plate. Serve immediately for the best texture, and enjoy this classic Italian-inspired favorite.Ingredients
Directions
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Cook the linguine according to package directions until al dente. Drain and set aside.
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In a large skillet, melt the butter over medium-high heat.
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Add the jumbo shrimp, chopped mushrooms, and minced garlic to the skillet.
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Cook for 5 minutes, stirring frequently, until the shrimp turn opaque and the mushrooms are tender.
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Remove the shrimp and mushrooms from the skillet and set aside on a plate.
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In the same skillet, add enough heavy cream to create a sauce base.
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Stir in most of the grated Parmesan cheese, reserving about 3 tablespoons for garnish.
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Cook the sauce, stirring constantly, to deglaze the pan and incorporate any browned bits.
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Mix the cornstarch with a small amount of cold water to make a slurry, then stir into the sauce to thicken as desired.
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Season the sauce with salt and black pepper to taste.
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Return the cooked shrimp and mushrooms to the skillet with the sauce.
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In a large serving bowl, combine the drained linguine with the shrimp and sauce mixture.
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Toss gently until the pasta is evenly coated with the sauce.
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Top with the remaining Parmesan cheese and garnish with parsley sprigs before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 72.4kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 129.4mg44%
- Sodium 266.4mg12%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 17.0g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer flavor, you can add a splash of white wine to the skillet after removing the shrimp and before adding the cream.
If the sauce becomes too thick, thin it out with a little pasta water or additional cream.
Fresh shrimp work best, but frozen peeled and deveined shrimp are a convenient substitute. Ensure they are fully thawed and patted dry before cooking.
Serve immediately while hot to enjoy the best texture of the fresh linguine and creamy sauce.
For a lighter version, you can use half-and-half instead of heavy cream, though the sauce will be less rich.
