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Alfredo pasta

Creamy Alfredo pasta with shrimp cooked separately to keep it tender.

Alfredo pasta — Shrimp
Cooking time
39 min
Hands-on time
39 min
Difficulty
Easy
Cuisine
American
Contains
Dairy, Gluten, Shellfish

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — Salted water, and keep a cup of it back before draining.
  • Wide frying pan — Shrimp, then cream, then pasta — all in the same pan.
  • Food thermometer

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Pat the shrimp dry and season. Sauté in a little of the listed cooking fat in batches for about 2–3 minutes per side, depending on size, until cooked. Transfer to a clean plate.

    10 min
    You’ll know it’s ready when

    The shrimp is opaque and pearly inside and reaches 63°C; do not cook until rubbery.

  3. In the same pan, sauté the garlic, add the cream, and let it heat through without boiling.

    6 min
    You’ll know it’s ready when

    The cream has thickened slightly.

  4. Boil the pasta until it is tender with slight resistance in the center, and reserve a cup of the cooking water.

    10 min
    You’ll know it’s ready when

    A piece has a slight bite in the middle.

    Tip: The starchy cooking water is what binds the sauce to the pasta — don't throw it away.

  5. Turn off the heat, add the Parmesan, shrimp, pasta and cooking water and stir.

    5 min
    You’ll know it’s ready when

    The sauce is silky and the shrimp is hot.

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