Our Shrimp Alfredo Pasta will have you feeling like you’ve taken a trip to a beach town on the coast of Italy. Creamy and comforting, it’s topped with fresh herbs and a sprinkle of parmesan cheese — we guarantee this recipe is going to have everyone begging for seconds!
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What are the best noodles to use for Alfredo Pasta?
There are plenty of noodles that work well to soak in the flavors of a delicious Alfredo sauce. We personally love to use tagliatelle pasta. The width of the pasta noodles is perfect for picking up the creamy Alfredo sauce. You really can’t go wrong with it!
Here are some alternative noodle shapes that accompany this recipe:
- When you hear of a recipe with Alfredo sauce, it is likely that fettuccine Alfredo comes to mind! That is because fettuccine is most traditionally paired with Alfredo sauce. The long ribbons are a bit wider than tagliatelle but are a similar shape otherwise.
- Linguine noodles are another flat noodled pasta that can accompany this dish. They are also similar in shape to both fettuccine and tagliatelle but are more narrow. Because they are flat, they soak up this creamy Alfredo sauce better than a fine noodle like
spaghetti . - Pappardelle is the widest ribbon-shaped pasta noodle. You might notice a trend that ribboned noodles are truly the perfect match for Alfredo sauce! These wide ribbons cook quickly, and carry thick, dairy-based pasta sauces so well!
- If a long ribboned noodle isn’t your thing, you can use bow ties, also called farfalle, for this recipe. The crevices of the bowtie will cradle this thick and creamy Alfredo sauce with every bite.
How to cook pasta
Unlike many of our pasta recipes we make here at Food Dolls that we cook in a single pot, we cook the pasta ahead of incorporating it into this sauce. If you’re looking for some stellar one-pot pasta recipes, where we cook the pasta alongside the ingredients, you will find our favorites right here!
To cook pasta to perfection, you will want to start with a medium stock pot filled with water. Bring the pot of water up to a boil and heavily salt it. It is important to make sure the water is at a rolling boil before you add the pasta. This helps prevent overcooking!
You also want the water to taste like seawater. This is because pasta picks up the most flavor when it is rehydrating. Salting the pasta during the cooking process helps to season it from within.
While the flavor of the sauce is a key component of any pasta dish, the pasta noodles don’t have much of an opportunity to really soak in the flavors after they are cooked. This is why it is important to salt pasta water!
Can I make shrimp Alfredo gluten free?
You sure can! To make gluten-free shrimp Alfredo, simply swap out the pasta noodles for your favorite gluten-free pasta. We still recommend using a ribbon-shaped pasta, but you can use whatever your heart desires!
Be sure to follow the directions on the packaging for cooking instructions as gluten-free pasta noodles cook differently than wheat-based pasta noodles.
How to make shrimp linguine Alfredo
- Add olive oil to a wide-based pan. Heat the pan on the stovetop over medium heat.
- Next, add the shrimp and season with salt, pepper, thyme, and oregano. When the shrimp turns pink, remove it from the pan and set aside.
- Add butter to the same pan you used to cook the shrimp. Follow that by adding garlic and sauté the garlic until it is soft and fragrant.
- Then, add in the broth, heavy cream, and shredded parmesan cheese. Combine these ingredients using a whisk to develop the Alfredo sauce.
- Note: If you are using a non-stick pan make sure you use a silicone whisk so that it doesn’t scratch the bottom of the pan.
- Allow the sauce to bubble and thicken.
- Put the cooked shrimp back in the pan, followed by the cooked pasta. Lastly, add the parsley and mix everything together.
- Serve hot with a sprinkle of parmesan and fresh herbs!
(If you’re looking for even more Alfredo recipes, try our One Pan Fettuccine Alfredo, too!)
Common Questions about Creamy Linguine Shrimp Alfredo
The secret is to keep your heat medium-low and never let the sauce boil. Also, using room-temperature heavy cream and freshly grated Parmesan cheese (not the pre-grated stuff) helps create a smooth, stable sauce that clings beautifully to your linguine.
Yes, you’ll want to cook your shrimp first in a separate pan with some butter and garlic until they’re just pink! This ensures they don’t overcook while you’re making the sauce, and it adds extra flavor to both the shrimp and the final dish since you can use that same flavored pan for your sauce.
Your sauce might be too thick if you’ve reduced it too long or used too much cheese. The fix is super simple – just thin it out with a splash of pasta cooking water! The starchy water helps the sauce stay silky and maintain the perfect consistency.
Low and slow is the way to go! Heat it gently in a pan over low heat, adding a splash of cream or milk to revive the sauce. Avoid the microwave if possible, as it can make the shrimp rubbery and cause the sauce to separate.
Linguine Shrimp Alfredo
Ingredients
- 2 Tablespoons Olive oil
- 20 large raw uncooked shrimp
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon thyme
- ½ oregano
- 2 Tablespoons unsalted butter
- 6 cloves garlic
- 1 cup low sodium vegetable broth
- 1 ½ cup heavy cream
- 1 cup grated parmesan cheese
- 12 ounces linguine pasta
- ¼ cup parsely
Instructions
- Add olive oil to a wide based pan. Heat the pan on the stove-top over medium heat.2 Tablespoons Olive oil
- Next, add the shrimp and season with salt, pepper, thyme and oregano. When the shrimp turn pink, remove from the pan and set aside.20 large raw uncooked shrimp, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon thyme, ½ oregano
- Add butter to the same pan you used to cook the shrimp. Follow that by adding garlic and sauté the garlic until it is soft and fragrant.2 Tablespoons unsalted butter, 6 cloves garlic
- Add in broth, heavy cream and shredded parmesan cheese. Combine these ingredients using a whisk to develop the Alfredo sauce.1 cup low sodium vegetable broth, 1 ½ cup heavy cream, 1 cup grated parmesan cheese
- Allow the sauce to bubble and thicken.
- Put the cooked shrimp back in the pan, followed by the cooked pasta. Lastly, add the parsley and mix everything together.12 ounces linguine pasta
- Serve hot with a sprinkle of parmesan and fresh herbs!¼ cup parsely
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Nutrition
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all the recipies i have tried have been amazing, love the video’s
Thank you so much, Marianne! 😊
Xo,
Alia & Radwa