Elevated Shrimp Alfredo
My elevated shrimp alfredo is veggie-packed, creamy, and oh so good. Everyone loves a good alfredo pasta but the combination of the sauce and shrimp in this recipe takes it to the next level.
Servings 4 people
Ingredients
- 8 oz of your favorite pasta noodle, cooked al dente according to package instructions I used thin linguine
- 1/2 lb 1/2 lb of medium shrimp, peeled, deveined, and tails removed (season with salt, pepper, and a little olive oil to taste)
- 12 oz fresh broccoli florets
- 6 oz fresh spinach
- 1 small small shallot, diced
- 1 tbsp of minced garlic
- 1 1/2 cup of heavy cream
- 4 tbsp tbsp of butter divided 2 tbsp to saute shrimp, 2 tbsp to saute shallots
- 1 cup parmesan cheese
- 1/4 package of Boursin shallot and chiveFr
- Season sauce to taste salt, pepper, onion powder, garlic powder, italian seasoning, and red pepper flakes about a tsp of each
- fresh chopped parsley to serve
Instructions
- Cook pasta noodles to al dente according to package instructionsand set aside
- Season and saute shrimp in olive oil and butter. Cook for about 5 minutes until the shrimp are pink and cooked through then, set aside
- In a skillet on medium heat, melt butter and add olive oil and saute shallots and garlic until fragrant, about 1 minute
- Add broccli and stir for another minute then add heavy cream
- Allow heavy cream to come to light boil, then season to taste with salt, pepper, onion, powder, garlic powder, red pepper flakes and italian seasoning
- Add parmesan cheese and borsin cheese and whisk to combine until the cheese has melted, keep the heat on medium low while cheese melts
- Next, add spinach and cover the pan and allow the spinach to whilt
- After about 3 minutes, spinach should be all whilted down and sauce should be thick and creamy
- Turn off the heat and add noodles to the sauce a little at a time until the sauce and pasta are all combined together
- Top the pasta with the cooked shrimp and top with fresh parsley and more parmesan cheese to taste and serve warm
Notes
Keep the heat at medium at the highest, you don't want your alfredo sauce to separate. The total cook time for the sauce is about 10 minutes. You want to keep the ingredients of the broccoli and spinach so don't cook everything too long. Taste sauce along the way and adjust seasoning to taste.