Shrimp Alfredo

Prep Time:
35 mins
Total Time:
35 mins

Indulge in a plate full of linguine and prawns bathed in garlicky Parmesan cream sauce for dinner tonight. Sprinkle with extra cheese and lemon zest to brighten it up.


  • 1 pound fettuccine

  • 2 tablespoons unsalted butter

  • 1 pound large shrimp, peeled and deveined, tail left on if desired

  • 3 cloves garlic, crushed

  • 1 ¾ 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.

    Shrimp Alfredo
    Mike Krautter
Related Articles