New This Month

Shrimp Alfredo

Indulge in a plateful of linguine and prawns bathed in garlicky Parmesan cream sauce for dinner tonight.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Mike Krautter


  • 1 pound fettuccine
  • 2 tablespoons unsalted butter
  • 1 pound large shrimp, peeled and deveined, tail left on if desired
  • 3 cloves garlic, crushed
  • 1 3/4 cups heavy cream
  • 1 cup (3 ounces) grated Parmesan cheese, plus more for serving
  • Coarse salt and freshly ground pepper
  • 1 teaspoon finely grated lemon zest plus 1 to 2 tablespoons lemon juice, plus more lemon zest for serving (optional)


  1. Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta; cook until al dente, according to package directions. Reserve 3/4 cup cooking water, then drain pasta.

  2. Heat a large straight-sided skillet over high heat. Add butter and let melt. Add shrimp and garlic, season with salt and lemon zest, and cook until just opaque, 2 to 3 minutes. Remove shrimp from pan, leaving garlic. Add cream and simmer on medium for 5 minutes.

  3. Remove garlic cloves. Stir in drained pasta and cheese. Mix in pasta water to achieve a creamy consistency, then season with salt, pepper, and lemon juice. Add shrimp and serve sprinkled with cheese and lemon zest.


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