Shrimp Alfredo or any alfredo dish has always been my favorite among Italian recipes. This is a great pasta dish that’s filling and delicious. There’s nothing like tender sautéed shrimp in a Parmesan, Romano cream sauce.
This recipe is a little different and it’s definitely not traditional alfredo sauce. I just added a few more vegetables that aren’t normally in a traditional alfredo for added texture and flavor.
This Shrimp Alfredo recipe can of course be made with chicken or just plain. You can also grill the shrimp or chicken instead of frying. Enjoy.
1 pound of medium shrimp, peeled, deveined and tails removed 1 pound of linguine
2 Tbls of extra virgin olive oil
2 Tbls of butter
1 bunch of long green onions
2 cloves of garlic, chopped
1 small red bell pepper, diced
1 carrot, chopped
1 stalks celery, chopped
8 baby portabella mushrooms, sliced
1/2 cup of white wine
1/2 cup of chicken broth
1 cup of heavy whipping cream
1/2 cup of fresh grated Parmesan cheese
1/2 cup of fresh grated Romano cheese
1/2tsp of salt
1 tsp of fresh ground black pepper
1/4 cup of Italian flat leaf parsley, chopped
Peel and devein the shrimp, remove the tails and place in an ice bath until your ready to use.
Cook the pasta in 6 quarts of salted boiling water until al dente. Around 10 minutes.
In a large frying pan, sauté the onions, garlic, bell pepper, carrot and celery in the olive oil and garlic for 3 minutes.
Add the mushrooms and the shrimp and sauté for another 2 minutes.
Deglaze the pan with the wine and broth.
Add the cream and bring to a slow boil.
Reduce the heat and stir in the Parmesan and Romano cheese
Season with salt and pepper
Toss the linguine into the sauce.
Plate and garnish with parsley.
Serves 4 to 6 people
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