Shrimp Linguine Alfredo

from ButterYum
makes 6 servings


  • 1 pound peeled and de-veined shrimp,¬†cooked
  • 1 pound linguine or fettuccine
  • 2-3 tablespoons unsalted butter
  • 2-3 tablespoons¬†extra virgin olive oil
  • 2-4 cloves of garlic, smashed and left whole
  • 1 cup heavy cream
  • 1 cup grated Pecorino Romano or Parmigiano Reggiano Cheese (use the good stuff)
  • salt and pepper to taste (I go heavy on the pepper and light on the salt, Kosher)
  • 2 tablespoons chopped fresh Italian parsley
  • lemon zest for garnish (optional)


Before you begin, have the cooked shrimp ready to go and start making the Alfredo sauce just as you begin boiling the pasta (water should taste salty like the sea - use Kosher or sea salt). This is tastiest way I've found to cook shrimp.

  1. In a very large saute pan, heat the butter and olive oil over med-hi heat (use unsalted butter because the cheese is very salty).
  2. Add the smashed garlic cloves and cook for a minute or two, until you the garlic has flavored the butter/oil well (your nose will know). It's okay to let the garlic brown a bit, but don't let it burn.
  3. Remove the garlic from the butter/oil. Add the heavy cream; heat until bubbly.
  4. Add the cheese; stir until melted and well incorporated. Lower the heat and simmer at a slow rolling boil until the pasta is ready.
  5. Just before adding the pasta, add the shrimp and any juices that have collected to the sauce and gently heat through; being careful not to over cook.
  6. Add the parsley, s&p, and optional lemon zest; stir. Add pasta and toss well; serve immediately.

Note - this dish will thicken quickly upon standing. Recipe doubles well. Leftovers can be reheated by adding a little milk and stirring slowly over med heat. Cooked chicken and/or other long pasta shapes can be substituted. Enjoy!!