Shrimp Alfredo

Jo Zimny


This recipe is a little fussy, but well worth it, the flavours are so nice in this one.


★★★★★ 1 vote

30 Min
20 Min


  • 1 tsp
    celtic sea salt
  • 2 tsp
    coconut oil
  • 2 tsp
    goat butter (or regular)
  • 2 clove
    garlic, minced
  • 1 large
    shallot, chopped
  • 1 lb
    shelled deveined shimp
  • 1 tsp
    dried parsley
  • 2 stick
  • 2 c
    light cream
  • 1/4 c
    white wine or chicken broth
  • 1
  • 12 oz.
    fresh pasta (i used sharitaki)
  • 1/2 lb
    grated hard cheese (i used romano)
  • 1 tsp
    cornstarch or arrowroot flour (for thickening)

How to Make Shrimp Alfredo


  1. Get a large pot add some sea salt and the oil to it and bring it to a boil.
  2. While the water is heating, in a large frying pan melt the butter on low. Add the shallot and garlic. When tender add the prepared shrimp, tossing often.
  3. In a smaller fry pan on low flame, add the 2 sticks of butter. Once melted add 1 tsp. of corn starch or arrowroot flour, once it is combined, add the cream and stir, bring to a very low simmer until thickened.
  4. Once the shrimp is pink add the wine or chicken stock and squeeze the lemon over the shrimp. Toss and cook an additional minute. Do not over cook. Turn off the flame and cover. Add the grated cheese to the butter and cream mixture.
  5. Add your pasta to the hot salted water and cook until done. Fresh pasta takes only a few minutes to cook. The package will tell you how long.
  6. Add more grated cheese for a thicker sauce if you like. Drain the pasta, put it back into the pot you just cooked it in, add the shrimp and sauce. Toss, and serve.
  7. Enjoy.

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