How to Make Shrimp Linguine Alfredo

Many people believe that shrimp is expensive and can not be used for a frugal meal. Let me tell you, this week I bought 1 pound of white, Ecuadorian raw shrimp at the grocery store for $4.99. I also noticed that frozen, raw shrimp is selling for $5.99 at Safeway. So, shrimp gets a bad rap but if you shop for it when it is on sale you will be surprised at how low you can go!

This recipe uses another ingredient that makes it creamy and is inexpensive as well: cream cheese. Go ahead and buy generic cream cheese. It is great for this sauce and will cost you half of the brand cream cheese, if not less! We will also use grated, generic Parmesan cheese in order to keep our cost down. So, here is what you are going to need:

12 oz. Linguine or Fettuccini pasta
1- 8 oz. package cream cheese, diced
2 cups milk
1 cup grated Parmesan cheese
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 tablespoon finely chopped parsley
2 large garlic cloves, minced
1/2 pound peeled, deveined shrimp
2 tablespoons olive oil

Bring a large pot of salted water to a boil and cook the pasta per package instructions. Drain it, rinse it with cold water to stop the cooking process and set it aside.

Place a medium saucepan on medium heat. Add the cream cheese and the garlic powder and whisk until smooth.

Add the milk, a little at a time, and whisk into a creamy sauce. Add the Parmesan cheese, the pepper and the cayenne. Whisk to incorporate. Add the parsley. Mix. Set aside.

Heat a skillet with the olive oil. Add the minced garlic and the shrimp.

Cook, flipping twice, until the shrimp turns pink, about 4 to 5 minutes.

Add the cooked pasta to the skillet and mix. Add the sauce and mix well to coat the pasta. If the sauce has thickened thin it out with some more milk, using a whisk, before adding it to the pasta. Heat through and serve.

Print the Fettuccine Alfredo Shrimp Recipe Here