Shrimp Alfredo

Shrimp Alfredo

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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