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creamy shrimp alfredo recipe

Creamy Shrimp Alfredo

This luxurious Creamy Shrimp Alfredo combines tender shrimp with a velvety Parmesan sauce for a restaurant-quality pasta dish you can easily make at home. Ready in just 30 minutes, this indulgent meal features perfectly cooked linguine smothered in a rich sauce with mushrooms and tomatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound linguine pasta
  • 1 pound small shrimp peeled and deveined, tails removed
  • 1 clove garlic minced
  • 2 jars (20 ounces each) Alfredo sauce preferably Parmesan variety
  • 1 can (4 ounces) mushrooms drained
  • 1 medium tomato diced
  • Salt and pepper to taste
  • 1 dash chili powder
  • 1/2 cup Parmesan cheese plus extra for garnish
  • Butter for sautéing

Equipment

  • Large pot
  • Skillet
  • Colander

Method
 

  1. Cook linguine according to package directions until al dente. Drain and set aside.
  2. In a large skillet over medium-high heat, melt butter. Add minced garlic and shrimp, cooking just until shrimp begin to turn pink and slightly opaque, about 2-3 minutes. Be careful not to overcook.
  3. Pour in both jars of Alfredo sauce. Add the drained mushrooms and diced tomato.
  4. Season with salt, pepper, and a dash of chili powder. Stir in 1/2 cup of Parmesan cheese until completely melted.
  5. Allow the sauce mixture to simmer for about 20 minutes, stirring occasionally to prevent sticking.
  6. Serve the creamy shrimp mixture over the cooked linguine. Garnish each portion with additional Parmesan cheese.

Notes

For best results, use freshly grated Parmesan cheese rather than pre-packaged varieties for a smoother, more flavorful sauce. If you prefer a healthier option, try whole wheat linguine or zucchini noodles as an alternative base. This dish pairs wonderfully with cheesy garlic bread and a crisp green salad with tangy vinaigrette.
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to restore the sauce's creamy consistency.