Shrimp Linguine Alfredo Recipe

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Most Helpful Positive Review

Apr 06, 2007

This turned out good but I would make some changes next time. First, I would double the sauce. This just didn't make enough for our taste. Second, I would sautee the shrimp separately in olive oil with minced garlic and add it into the sauce just before serving. Cooking the shrimp in the sauce made the whole thing taste a little too shrimpy, and the shrimp was a little overcooked. Other than those small changes, this is a good dish.

—Danielle

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Most Helpful Critical Review

Dec 06, 2002

I don't know what I'm missing here... I put only 1 tsp of black pepper and it was still pretty spicy to me. Maybe everyone else out there loves extremely spicy dish?

—Nobuko

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378 Ratings

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Jul 20, 2003

This is a very good shrimp alfredo recipe. I would recommend removing the shrimp from the pan once it's cooked through, and then add the half and half to the pan to thicken. Otherwise, the shrimp can become overcooked and tough. Just add the shrimp back to the sauce once it's thickened. Overall, very good. I've made it twice, and the second time, added some steamed broccoli to the dish.

—LAURENY

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Oct 27, 2005

Made some changes: 1. With the onions I added a red bell pepper, mushrooms, and just used an entire whole white onion. 2. Didn't use any butter. Just sprayed some oil into the pan. 3. I added 1/4 cup white wine in with the shrimp. 4. I added a pinch of red pepper flakes, and just put the black pepper and parmesan right into the sauce. I only used maybe 1/2 of the black pepper it calls for, if that. Add some and then taste as it's all person preference. 5. Used about 1 and 1/2 tablespoons of corn starch to thicken sauce. With those modifications it came out delicious! For even less fat try using homo milk and then just add a little more corn starch at the end. Enjoy

—mattfoo

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Dec 07, 2007

After some personal tweaking...this was delicious! DON'T overcook the shrimp. Fry it in the butter/onion/garlic until just cooked. Set aside. Pour 1 cup half and half, 1 half cup white wine and 1 tbsp of lemon juice into pan and stir constantly. (This heats up fast so keep stirring!) Add parmesan cheese to sauce as you are stirring(constantly!). Pour over cooked pasta, garnish.

—dufferz

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Nov 01, 2004

This was very good but I made a few slight changes. I used !/2 cup butter, omitted onions as my hubby don't like them, used the 4 tsp. garlic, 2 cups half n half only 1 tsp. pepper, 12 T fresh grated parmesan, instead of parsely sprigs , I used some dried parsely from my spices. Used frozen shrimp and added a can of crab meat. I cooked shrimp in butter till thawed and removed from pan. Then added my cream and cheese. To thicken a bit I used about 2 T cornsarch mixed with a tad of water until it was the consistency I like. Then added my shrimp and crab and gently heated. It made a nice amount of sauce so it wasn't dry. Everyone loved it! I imagine everyone could make this to their liking. It's a great recipe! Thanks!

—awesome in tummy

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Feb 06, 2007

Great recipe. I took other members advise and added more garlic, basil, white wine and parmesan to the sauce.I also cooked the shrimp and then set it aside and made the sauce on its own. I added a tsp cornstarch and then put the shrimp back in the sauce for 1 minute.

—babi

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Sep 24, 2006

my bf thought this was fabulous. i liked it but we both agreed it was missing something. i used cream instead of half and half. the sauce was pretty thin so we dumped a whole lot of parmesan cheese into the sauce until it thickened up. the next time i make this ill add more garlic since that flavor seemed to be lacking.

—MichelleK

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Nutrition

Calories
590 kcal
30%

Carbohydrates
70.3 g
23%

Cholesterol
135 mg
45%

Fat
23.7 g
37%

Fiber
4.9 g
20%

Protein
27.5 g
55%

Sodium
317 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp Linguine Alfredo

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 590
Calories from Fat: 214

% Daily Value *
Total Fat 23.7g 37 %
Saturated Fat 13.5g 68 %
Cholesterol 135mg 45 %
Sodium 317mg 13 %
Potassium 555mg 16 %
Total Carbohydrates 70.3g 23 %
Dietary Fiber 4.9g 20 %
Protein 27.5g 55 %
** Sugars 3.7g
Vitamin A 61 %
Vitamin C 85 %
Calcium 32 %
Iron 59 %
** Thiamin 8 %
Niacin 80 %
Vitamin B6 17 %
Magnesium 31 %
Folate 120 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.