Creamy Shrimp Alfredo Pasta

Ingredients

• 250 g Egg noodles (or any pasta) (Egg noodles give a richer texture but any pasta works)
• 500 g Shrimp (peeled and deveined) (Can use large prawns; keep dry before cooking)
• 4 tbsp Unsalted butter (Divided: 2 tbsp for shrimp, 2 tbsp for sauce)
• 1 tbsp Olive oil (Light coating with butter for shrimp)
• to taste Salt (Season water for pasta and shrimp lightly)
• 1 tsp Paprika (optional) (Adds a subtle orange hue; omit for pure white sauce)
• 0.5 tsp Crushed red chili flakes (optional) (Adjust heat to preference)
• 1 tsp Ground black pepper (Divided between shrimp and sauce)
• 3 tbsp Onion, finely chopped (About 45 g; can omit if you dislike onions)
• 3 Garlic cloves, finely chopped (2‑3 cloves)
• 1 Green chili, finely chopped (optional) (Adds freshness; omit for milder sauce)
• 500 ml Heavy cream (Full‑fat for best richness)
• 0.5 cup Parmesan cheese, grated (Hard cheese; can substitute with Pecorino or any sharp cheese)
• 2 tbsp Fresh chives or parsley, chopped (for garnish) (Optional bright finish)
• as needed Water (for pasta) (Salted boiling water)
• 2 tbsp Fish stock or extra water (optional) (Adds depth if using stock)

Instructions

1. Cook the pasta

   Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions, 6 minutes for al dente. Stir occasionally to prevent sticking.

   Time: PT6M

   Temperature: 100°C

2. Season and sear the shrimp

   While the pasta cooks, heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium‑high heat. Add the shrimp, sprinkle with a pinch of salt, 1 tsp paprika (if using), 0.5 tsp crushed chili flakes, and 0.5 tsp black pepper. Cook 1 minute per side until just pink.

   Time: PT2M

   Temperature: medium‑high

3. Set shrimp aside

   Transfer the shrimp to a plate and set aside while you build the sauce.

   Time: PT0M

4. Sauté aromatics

   In the same skillet add the remaining 2 tbsp butter. Add the chopped onion, garlic, and green chili (if using). Sauté 4‑5 minutes, stirring frequently, until the onion is translucent and fragrant.

   Time: PT5M

   Temperature: medium

5. Deglaze (optional)

   Add 2 tbsp water or fish stock to the pan, scraping up any browned bits. Let it reduce for about 1 minute.

   Time: PT1M

   Temperature: medium

6. Add cream and simmer

   Pour in the 500 ml heavy cream. Reduce the heat to low and let it gently simmer (do not boil) for 3 minutes until it begins to thicken.

   Time: PT3M

   Temperature: low

7. Incorporate cheese

   Stir in the grated Parmesan (or substitute) until fully melted and the sauce is smooth.

   Time: PT1M

   Temperature: low

8. Combine pasta and sauce

   Drain the cooked noodles and add them directly to the skillet. Toss to coat, allowing the pasta to absorb the sauce for about 2 minutes.

   Time: PT2M

   Temperature: low

9. Finish with shrimp

   Return the seared shrimp to the pan and heat through for 1 minute, just to re‑warm without overcooking.

   Time: PT1M

   Temperature: low

10. Garnish and serve

    Remove from heat, sprinkle with chopped chives or parsley, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

1240

Protein

45 g

Carbohydrates

70 g

Fat

80 g

Fiber

2 g

Ingredient Substitutions

• Instead of Egg noodles (or any pasta): any dried pasta, spaghetti, fettuccine
• Instead of Shrimp (peeled and deveined): chicken breast strips, scallops
• Instead of Unsalted butter: margarine, ghee
• Instead of Olive oil: vegetable oil, canola oil
• Instead of Paprika (optional): smoked paprika, no paprika
• Instead of Crushed red chili flakes (optional): fresh red chili, minced, no chili
• Instead of Ground black pepper: white pepper
• Instead of Onion, finely chopped: shallots, leek
• Instead of Garlic cloves, finely chopped: garlic powder (1 tsp)
• Instead of Green chili, finely chopped (optional): jalapeño, no chili
• Instead of Heavy cream: half‑and‑half plus butter, evaporated milk
• Instead of Parmesan cheese, grated: Pecorino Romano, grated Asiago
• Instead of Fresh chives or parsley, chopped (for garnish): fresh basil, no garnish
• Instead of Fish stock or extra water (optional): plain water

Equipment Needed

• Large pot
• Large skillet or sauté pan
• Colander or strainer
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Measuring spoons
• Microplane or grater

Critical Steps — Do Not Skip

• Cooking the shrimp only briefly to avoid toughness
• Keeping the cream from boiling to prevent curdling
• Ensuring the pasta is al dente before mixing with the sauce

Chef Tips from the Video

• Grate Parmesan fresh for best melt and flavor
• Reserve a cup of pasta cooking water; it contains starch that helps bind the sauce
• Use a mix of butter and olive oil for a richer flavor without burning the butter

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently over low heat, adding a splash of milk or cream to loosen the sauce.

Freezer: Not recommended – the cream may separate when frozen.

Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pasta al dente and rinse under cold water; store separately from sauce
• The Alfredo sauce can be made up to 2 hours ahead; keep warm on the lowest stove setting or reheat gently before adding pasta