Shrimp Scampi Alfredo: Easy Recipe
This easy recipe combines the rich, creamy flavors of Alfredo sauce with the vibrant, garlicky shrimp scampi for a deliciously indulgent pasta dish. It's a perfect choice for a quick yet elegant meal that will impress your family or guests.
Equipment
- Large skillet or sauté pan
- Non-reactive skillet
- Whisk
Ingredients
- 1 12-ounce package of spaghetti or fettuccine
- ½ cup reserved pasta water
- 1 pound large (21/25) raw shrimp peeled and deveined
- ½ teaspoon fine sea salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- ¼ teaspoon paprika plus more to taste
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons (¼ stick) unsalted butter
- 1 teaspoon onion powder
- ½ cup dry white wine e.g., Sauvignon Blanc
- 2 garlic cloves minced
- 2 cups heavy cream
- 1/8 teaspoon crushed red pepper flakes optional
- ⅓ cup shredded Parmesan cheese plus more for serving
- 3 tablespoons fresh parsley leaves finely chopped, plus more for garnish
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the pasta according to the package directions until al dente. Before draining, scoop out ½ cup of the pasta water and set it aside. Drain the pasta and leave it aside without rinsing.
- Season and Cook the Shrimp: In a small bowl, sprinkle the shrimp with salt, pepper, and paprika. Heat the olive oil in a non-reactive skillet over medium-high heat. Place the shrimp in the pan in a single layer and cook for 1–2 minutes on each side until they are pink, opaque, and cooked through. Remove the shrimp with a slotted spoon or tongs and set them aside.
- Create the Sauce Base: Reduce the heat to medium and melt the butter in the same skillet. Add the onion powder and whisk it into the butter for 30 seconds. Pour in the white wine, scraping up any browned bits from the pan with the whisk. Allow the wine to simmer and reduce by about three-quarters, roughly 2–3 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the Alfredo Sauce: Lower the heat and whisk in the heavy cream, along with the optional red pepper flakes. Let the sauce simmer gently for 2 minutes until it begins to thicken. Add the Parmesan cheese, stirring until fully melted and smooth. Taste the sauce and adjust the seasoning with more salt, pepper, or paprika as needed. If the sauce becomes too thick, gradually add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
- Combine Everything: Return the cooked shrimp to the skillet, along with the pasta. Toss everything together, ensuring the shrimp and pasta are well coated in the creamy sauce.
- Serve and Garnish: Divide the pasta into servings, topping each with fresh parsley and extra Parmesan cheese. Serve immediately, accompanied by crusty bread to soak up the sauce.
Notes
- White wine adds depth to the sauce; choose a bottle you'd drink but not one that's overly expensive.
- Crushed red pepper flakes are optional but add a pleasant hint of heat. Adjust to your spice preference.
- For a gluten-free version, swap the pasta for a gluten-free option.
- For a lighter sauce, substitute half-and-half for heavy cream, but note the sauce will be thinner.
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