This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Linguine with an ultra-creamy Parmesan and garlic Alfredo sauce and melting shrimp: a quick, easy and above all comforting recipe.
💙Why you'll love it
- It's super simple and ready in just 15 minutes
- Absolutely delicious and comforting
- Suitable for people with gluten intolerance or allergy
✅ Gluten-free version
Buy gluten-free pasta. Shrimps, if untreated, are gluten-free. Nutmeg can contain gluten, as can salt and pepper.
🍴Utensils
Buy Now → 
Buy Now → 🥰 Chef's tip
If you're using raw or frozen shrimp and want to cook them successfully, this section is for you. When shrimp form a C, they are cooked, as in "cooked". If they form an O, they're overcooked. Use this mnemonic to help you remember 🙂
💡Frequently Asked Question
If they're pink, they're already cooked. If they're gray, fry them a little until they're colored, which means they're raw or frozen.
I recommend long, wide pasta such as Tagliatelle, Spaghetti, Fettuccine or Papardelle, as these will go well with this generous sauce.
❄️ Storage
You can keep this recipe for up to 24 hours, since it contains crème fraîche and shrimps. Put them in an airtight container in the fridge.
To reheat: microwave, frying pan, etc. If, once reheated, the dish seems a little dry, add one tablespoon of water to obtain a creamy sauce and mix well.
🥰 Other delicious pastas
If you make this creamy shrimp Alfredo Linguine, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Creamy shrimp Alfredo Linguine
Ingredients
- 5.29 oz pasta
- 6.7 oz shrimp cooked
- 1.76 oz butter
- 1.76 oz Parmesan cheese freshly grated
- 1 cup creme fraiche
- 1 large garlic clove minced
- 1 shallot minced
- 1 pinch nutmeg
- 1 tablespoon fresh parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Add the butter to the pan and cook the garlic and shallot.
- Meanwhile, cook the pasta in a pot of boiling water for the time indicated on the packaging.
- Once the garlic and shallots are colored, add the rest of the butter, creme fraiche and Parmesan to the pan and mix well.
- Finally, add the nutmeg, salt, pepper, shrimps and drained pasta. Mix well, sprinkle with fresh parsley and arrange on plates.
Notes
- Store - you can keep this recipe for up to 24 hours, since it contains crème fraîche and shrimps. Put them in an airtight container in the fridge.
- Reheat - microwave, frying pan, etc. If, once reheated, the dish seems a little dry, add one tablespoon of water to obtain a creamy sauce and mix well.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Répondre