Creamy Shrimp Alfredo Pasta
Ingredients (Serves 4)For the Shrimp:
1 lb (450g) large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper, to taste
For the Alfredo Sauce:
8 oz (225g) rigatoni pasta
2 tbsp unsalted butter
2 cloves garlic, minced
1 cup (240ml) heavy cream
1/2 cup (120ml) whole milk
1 cup (100g) grated Parmesan cheese
Salt and black pepper, to taste
For Garnish:
1/4 cup (10g) fresh parsley, chopped
Freshly ground black pepper, to taste
Instructions
1. Cook the Shrimp:In a bowl, toss the shrimp with olive oil, garlic powder, onion powder, salt, and pepper.
Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from the skillet and set aside.
2. Cook the Pasta:Cook the rigatoni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
3. Make the Alfredo Sauce:In the same skillet used for the shrimp, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the heavy cream and whole milk, bringing the mixture to a simmer.
Add the grated Parmesan cheese, stirring until the sauce thickens, about 3-4 minutes.
Season with salt and black pepper to taste.
4. Combine and Serve:Add the cooked rigatoni to the Alfredo sauce, tossing to coat evenly.
Add the cooked shrimp, gently mixing to combine.
Transfer the pasta to a serving bowl or individual plates. Garnish with chopped parsley and a sprinkle of freshly ground black pepper.
Serving Suggestion:Serve the pasta hot, with a side of garlic bread or a Caesar salad. Pair with a glass of white wine, like a Pinot Grigio, for a complete meal.