Seafood Alfredo Pasta Recipe: Shrimp and Pasta in a Garlic Cream Sauce
A Creamy Seafood Pasta Recipe
Seafood Alfredo Pasta Recipe: Shrimp and Pasta in a Garlic Cream Sauce is a quick & easy seafood Alfredo pasta recipe, but the rich and complex flavors will make your family & friends think that you worked all afternoon to prepare this delicious dish. Though the cream sauce is certainly not low in calories, this is the perfect meal for special occasions. Best of all, this Alfredo recipe does not require a lot of preparation time or special culinary skills to deliver tasty results.
This dish is perfect for serving with fresh pasta. A local restaurant sells several different shapes and flavors of their fresh pasta, and we typically make our version of Seafood Alfredo using their fresh spinach flavored fettuccine. The green-colored spinach pasta, punctuated with shrimp, looks especially appetizing against the creamy garlic sauce.
If you cannot get fresh or refrigerated pasta, dried linguini still works well and will taste great.
- 1 to 3 Garlic Cloves - finely minced (to suit your taste for garlic!)
- 2 to 3 tablespoons of Olive Oil
- 4 Tablespoons of Butter
- 1 Pint of Heavy Cream
- 1/2 to 3/4 Cup of Parmesan or Romano Cheese - finely grated
- 24 to 30 pre-cooked shrimp
- 1 lb of Fettuccine - cooked (al dente) and drained
- Finely Chopped Parsley (for garnish)
- In a large skillet over medium heat, add a couple of tablespoons of olive oil and the minced garlic. Stir to keep the garlic from burning and to help the garlic flavoring to permeate into the olive oil. After a minute or so, add the 4 tablespoons of butter and keep stirring as the butter melts.
- After another minute or so, pour in about 1/2 pint of the heavy cream and then sprinkle in about 1/3 cup of the finely grated cheese. Keep stirring until the sauce begins simmer, and begins to thicken.
- Add a few twists of freshly ground pepper, and continue stirring. Intermittently add more of the heavy cream and a little more cheese to increase the volume of the sauce while maintaining it's thickened consistency.
- Save a few tablespoons of the heavy cream to add at the end, should the sauce thicken too much.
- After about 5 to 7 minutes, the creamy garlic sauce should have thickened considerably. Add the pre-cooked shrimp, and stir for a minute or two (just long enough to warm the shrimp through).
- Drain the cooked pasta, and then add the linguini to the skillet. Use a set of tongs to toss until the pasta is coated completely with the sauce.
- Move the pasta to a serving dish, and sprinkle with the chopped parsley and freshly grated cheese. Serve with the bread and a salad.
A Few More Tips:
- Serve this Seafood Alfredo Pasta recipe with a loaf of warm French bread. The crunchy crust and hearty texture of French bread is a good match with the rich and creamy sauce.
- Freshly frozen and de-veined shrimp work well for this seafood Alfredo pasta dish (thaw the shrimp thoroughly before using). Removing the shell from the tails of the shrimp before cooking may not be appropriate for restaurant dining, but it makes forkful of pasta and shrimp dripping with creamy sauces a lot easier to eat.
- Use finely minced garlic to infuse the oil and butter with garlic flavor, and to keep the chunky bits of garlic bits out of the finished sauce. Though I typically mince garlic with a Chefs Knife, a garlic press also works well for this recipe.
The Equipment: A Big Sauce Pan
You'll need a big saute pan for this dish. A big pan is perfect for stirring the sauce while bringing up to the proper consistency, and gives you lots of room for adding the shrimp and then folding in the pasta.