Shrimp & Pasta Alfredo

Renée G.


I didn't start out with an actual recipe for this, just winging it as I generally do in the kitchen. I had to guess at measurements once I decided to write it down, so...use your own judgement if you think something is too much or too little.

It turned out really good and I was a little surprised at how good it really was. Wish I'd made more. Oh well...there's next time.

pinch tips: How to Freeze Fish, Meat & Poultry





20 Min


15 Min


Stove Top


shrimp, cooked, peeled and deveined
4 oz
spaghetti (or as much as you need to feed two people)
2 Tbsp
1½ c
ragu alfredo sauce (i had half a jar)
dash or two of nutmeg
1/4 c
dry white wine (i used sherry)
1/4 tsp
garlic powder (more or less; suit your own taste)
1/4 c
grated parmesan or romano cheese, plus more for serving
1/8 tsp
1/8 tsp
white pepper
egg yolk, beaten
juice of half a lemon (optional)

Directions Step-By-Step

Cook, peel and devein shrimp; cut in half saving a few whole for serving.

Cook pasta according to package directions. (I used spaghetti but you can use whatever pasta you happen to have on hand.)

While pasta cooks, melt butter over medium-low heat in medium saucepan.

Whisk in next 7 ingredients, and continue whisking now and then, until heated through.

Temper beaten egg yolk with a bit of the sauce, then stir back into the pan, whisk for a minute more. (If too thick, thin with a little of the pasta cooking water.)

Stir in shrimp.

Drain pasta, return to pot. Pour sauce over pasta and grate some Parmesan over the top.

Portion into serving bowls, give a gentle squeeze of lemon and pass the garlic bread. Enjoy!

About this Recipe

Course/Dish: Seafood
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy