The Pasta Series: Shrimp and Alfredo Sauce


The Pasta Series: Shrimp and Alfredo Sauce

So my boyfriend and I realized that we have a lot of pasta that needs to be eaten, so last night we made Shrimp and Alfredo sauce pasta. I believe that tonight will be another pasta dish, but we’ll leave that for my next post.

I’d never really made alfredo sauce before, so I turned to my favorite and most trusted website for alfredo sauce recipes. Yes, I went to Luckily I stayed focused and didn’t get distracted by all the other enticing recipes and found a very promising, yet simple alfredo sauce recipe by Tracey. And then we had some left over shrimp from the fish tacos I made the night before (I promise that I’ll make them again and have Pat take photos this time).


Alfredo Sauce:

-3/4 cup of half and half (we didn’t have half and half so we used 1/2 cup of heavy cream and 1/4 cup of reduced fat milk)
-A dash of nutmeg
-1/4 tsp salt
-1 tsp cornstarch
-2 oz Parmigiano-Reggiano cheese (grated)



  1. Bring about 6 cups of water to a boil (don’t forget to salt the water) and add in the pasta. Cook the pasta for about 6 to 8 minutes (you want the pasta to be al dente, tender yet firm).
  2. Meanwhile, in a medium saucepan, bring 1/2 cup of heavy cream, nutmeg and salt to a boil, then reduce the heat and let it simmer. Whisk the cornstarch with 1/4 cup of milk and add that to the saucepan. Continue simmering until the sauce thickens (about 1 to 2 minutes). Remove the heat from the pan and cover.
  3. Once the pasta is done, reserve about 3/4 cup of the pasta water and drain the rest.
  4. Return the alfredo sauce to the stove top on medium low heat. Stir in 1/2 cup of pasta water and gradually add in the parmesan until the sauce is smooth. Add the pasta and cook until the sauce thickens and evenly coats the pasta.

Garlic Shrimp


-1 clove garlic (minced)
-1/2 lb shrimp (cleaned and deveined)
-salt, pepper, and paprika to taste
-1 tbsp butter
  1. Clean the shrimp and toss them in salt, pepper and paprika.
  2. Melt the butter in a small saute pan and add in the garlic. Add the shrimp and cook on one side for 1 to 2 minutes (or until they are pink). Flip and cook for another 1 to 2 minutes (be careful not to overcook them! Once overcooked shrimp gets tough and chewy).
  3. Add the shrimp to the Alfredosauce and toss to coat.
  4. Finally, divide the pasta into serving bowls and top with the shrimp and some parmesan cheese shavings.

It was so good and so simple to make, I’m pretty sure I’m going to make it again in the near future. I might switch up the toppings though. Bacon and mushrooms anyone?

Hugs and Puppies!



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