Creamy Dreamy Shrimp Linguini Alfredo

Craving creamy shrimp linguini alfredo sauce? This easy recipe uses a homemade sauce for ultimate flavor! Quick enough for weeknights, fancy enough for guests. Get the secret now!

Recipe Introduction

Quick Hook

Ever find yourself craving that comforting bowl of pasta? This creamy shrimp linguini alfredo sauce is the answer. It's proper lush, honestly! The white wine alfredo sauce is heavenly and the succulent shrimp make it a winner!

Brief Overview

Fetuccini alfredo originally hails from italy, a simple dish elevated by quality ingredients. this version is a twist that adds seafood linguini ! this is a perfect seafood dinner recipes for a night in.

The entire affair is pretty simple and ready in under 40 minutes, serves 4.

Main Benefits

This shrimp linguini alfredo sauce is packed with protein and those good fats. perfect for a special occasion or a comforting weeknight meal.

What makes this recipe special? that subtle hint of nutmeg. it’s my secret ingredient! and if you are searching easy linguine recipes , this is the one for you! now, let's get cracking on the ingredients, shall we?

Okay, let's get this shrimp linguini alfredo sauce sorted! this isn't just some seafood linguini ; it’s pure comfort food elevated.

Honestly, i’ve made this dish so many times, i could probably do it in my sleep. one time, i was so tired that i almost added sugar instead of salt.

Thankfully, my flatmate, bless her soul, stopped me just in time. saved the dinner, saved my reputation! did you know that alfredo sauce recipes date back to 1914?

Ingredients & Equipment: Let's Keep it Real!

We're aiming for proper Seafood Alfredo , and that means quality gear and ingredients. No corners cut, alright?

Main Ingredients: The Heart of the Matter

• Linguini: 1 pound (450g) . The real deal. Not that dried stuff your nan has had in the cupboard for a decade.
• Olive oil: 1 tablespoon (15 ml) . Extra Virgin is the way to go, but anything works.
• Shrimp: 1 pound (450g) large. Peeled and deveined. Buy the best you can afford, the fresher the better. Look for firm flesh and a sweet, not fishy, smell. That’s your quality indicator, guv'nor!
• Garlic: 2 cloves , minced. About 1 teaspoon . Don't be shy with it!
• Unsalted butter: ½ cup (115g) . Salted butter is fine in a pinch, just adjust the seasoning later.
• Heavy cream: 1 ½ cups (355 ml) . Double cream, innit? Nothing else will do.
• Parmesan cheese: ½ cup (50g) . Freshly grated, PLEASE. The pre-grated stuff just doesn't melt properly.
• Nutmeg: ¼ teaspoon . Freshly grated is best, but ground will do.
• Parsley: 2 tablespoons , chopped fresh.

Seasoning Notes: A Pinch of This, A Dash of That

• Essential spice combo? Salt, pepper, nutmeg. It's that simple, like a well-played Beatles song!
• Flavor enhancers? A splash of White Wine Alfredo Sauce goes a long way. Think dry and crisp.
• Can’t find nutmeg? A tiny pinch of mace or even allspice will do. But honestly, just grab some nutmeg. It's worth it.

Equipment Needed: Keep it Simple, Stupid!

• Large pot. For the Linguine Recipes , obviously.
• Large skillet. For the sauce, love.
• Tongs. For wrangling the Seafood Linguine .

Honestly, you don’t need a fancy pasta machine or anything. just a good pot, a decent pan, and a pair of tongs.

If you don't have tongs, two wooden spoons will do in a pinch. no need to overcomplicate things, right? just imagine serving this as part of your seafood dinner recipes .

That will be a blast! i always make my fetuccini alfredo with these ingredients, give it a go, you might like it too.

Alright, let's dive into making the most glorious shrimp linguini alfredo sauce ! honestly, it's easier than you think, even if you're more used to beans on toast.

This recipe is proper comfort food, but with a bit of seafood linguini poshness. i reckon even your nan would be impressed.

Prep Like a Pro: Your Mise en Place

First things first, let's get organized. chop your parsley, mince those garlic cloves (i use a garlic press, saves a lot of faff), and measure out your ingredients.

This is called mise en place , and it's french for "everything in its place." makes life so much easier.

Plus, get your big pot ready for the linguine recipes .

Step-by-Step to Alfredo Heaven

1. Cook the Linguini: Get that pasta on! Boil a large pot of salted water. Chuck in 1 pound (450g) of linguini and cook 'til al dente – about 8- 10 minutes . Make sure to save a cup of that starchy pasta water before you drain it. Liquid gold, that is!
2. Shrimp Showtime: In a pan, heat 1 tablespoon (15 ml) of olive oil over medium heat. Toss in 1 pound (450g) of shrimp and 2 cloves of minced garlic. Cook for 3- 5 minutes until they're pink and cooked through. Don't overcook them, or they'll be rubbery.
3. The Alfredo Magic: In the same pan, melt ½ cup (115g) of butter over medium-low heat. Slowly whisk in 1 ½ cups (355 ml) of heavy cream (double cream). Keep stirring until it starts to thicken, about 5 minutes . Don’t let it boil. Boiling is a no-no.
4. Cheese and Seasoning: Reduce the heat to low. Whisk in ½ cup (50g) of freshly grated Parmesan cheese until it's all melted and smooth. Stir in ¼ teaspoon of nutmeg, salt, and pepper to taste. This is where the White Wine Alfredo Sauce possibilities can begin with a splash of dry white wine!
5. Combine and Conquer: Add the drained linguini to the pan with the sauce. Toss it all together, using some of that pasta water if it's too thick. Add the shrimp and toss again. Job done! Garnish it all with parsley.

Pro Tips for a Proper Good Alfredo

• Don't Boil the Cream: I can't stress this enough. It'll split, and you'll cry. Low and slow is the way to go.
• Fresh Parmesan is King: The pre-grated stuff just doesn’t melt the same. Grate it yourself, you’ll thank me later. Consider this a Seafood Dish Recipe worthy of respect!
• Make-Ahead Magic: The sauce can be made ahead of time, but it'll thicken as it sits. Reheat it gently over low heat, adding a splash of cream or milk to thin it out. The next day, it will be ready to be mixed into the Fetuccini Alfredo .

Honestly, once you nail this shrimp linguini alfredo, you'll be making it every week. serve it with some crusty garlic bread, and you’ve got a proper feast! maybe even try adding some scallops or mussels for a fuller seafood alfredo .

Enjoy, you lovely lot!

Alright, so you've got this amazing shrimp linguini alfredo sauce recipe, yeah? But, like, what do you do with it once it's done? And how do you keep it from turning into a sad, gloppy mess? Fear not, my friend, I got you covered!

Recipe Notes: Making This Shrimp Linguini Alfredo Your Own

Serving Up Some Style

Plating is key. honestly, even the simplest dish looks amazing with a bit of thought. twirl the seafood linguini into a nest on the plate, spoon that creamy white wine alfredo sauce over it, and artfully arrange those succulent shrimp on top.

Sprinkle with fresh parsley for a pop of color. and don't forget a generous dusting of parmesan!

On the side, i reckon some garlic bread is essential. and a simple green salad with a lemon vinaigrette cuts through the richness nicely.

As for drinks? a chilled pinot grigio or sauvignon blanc is perfect. it's like a match made in heaven, honestly.

It compliments that wine alfredo sauce ! i also love using my seafood linguine for this recipe!

Storage Secrets

Right, so you've got leftovers of this glorious shrimp linguini alfredo sauce . what now? get it in the fridge within two hours, okay? store it in an airtight container.

It’ll be good for about 3 days.

Freezing seafood alfredo isn't ideal. the sauce can get a bit grainy when thawed. but if you must , portion it out into freezer bags and try to use it within a month or two.

Reheat gently on the stovetop over low heat. add a splash of milk or cream if it's too thick. try to incorporate seafood dinner recipes into your weekly meal prep!

Tweaking the Temptation

Want to shake things up a bit? For a gluten-free version, use gluten-free linguini. It's that simple!

Seasonal swaps are fun too. in the spring, toss in some asparagus tips or peas. in the autumn, some sauteed mushrooms would be divine.

Make it your own! try changing your favorite recipes into linguine recipes .

Nutrition Nuggets

Okay, so let's keep it real. this shrimp linguini alfredo sauce is not exactly health food. however , it is packed with protein from the shrimp.

And parmesan is a good source of calcium. just be mindful of portion sizes, yeah? everything in moderation, as they say.

Also i have a ton of seafood dish recipes !

Alright, I think you're ready to tackle this shrimp linguini alfredo sauce recipe like a pro. Don't be afraid to experiment and have fun with it!

Frequently Asked Questions

My Alfredo sauce keeps splitting! What am I doing wrong?

Crikey! Nobody wants a split Alfredo. The main culprit is usually too high heat. Keep the heat on medium-low and stir constantly while adding the cream and cheese. Also, make sure your cream isn't ice cold straight from the fridge; letting it sit out for a few minutes to take the chill off can help. Think of it as being gentle with your sauce, like a proper cuppa – low and slow wins the race!

Can I make this Shrimp Linguini Alfredo Sauce ahead of time?

Whilst you can make the Alfredo sauce ahead, it's best served fresh. The sauce tends to thicken as it sits, and the shrimp can get a bit rubbery if reheated. If you must make it ahead, store the sauce and shrimp separately in airtight containers in the fridge for up to 24 hours. When reheating the sauce, add a splash of milk or cream to loosen it up and gently heat through. Add the shrimp at the very end to warm them through.

Can I use frozen shrimp for this shrimp linguini alfredo recipe?

Absolutely! Frozen shrimp is a perfectly acceptable option, especially if you are short on time. Just make sure they are fully thawed and patted dry before cooking to ensure they brown properly and don't release excess water into your pan, which could make the sauce watery. Nobody wants soggy shrimp, right?

What are some tasty variations I could try with this Shrimp Linguini Alfredo dish?

Oh, you're after a bit of pizzazz, are you? You could add some sun-dried tomatoes for a burst of flavour, or a handful of spinach for some added greens (Popeye would be proud!). A pinch of red pepper flakes adds a lovely kick, or you could try using different cheeses in the Alfredo sauce, like a bit of Gruyère for extra nuttiness. Feel free to get creative, mate!

How should I store leftover Shrimp Linguini Alfredo?

Store any leftover Shrimp Linguini Alfredo in an airtight container in the fridge for up to 2 days. Bear in mind that the pasta will continue to absorb the sauce, so it may be a little drier than when it was first made. When reheating, add a splash of milk or cream to loosen the sauce up. Microwaving in short bursts, stirring in between, will help prevent the shrimp from becoming rubbery.

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