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
12 oz.
fresh pasta (i used sharitaki)
1/2 lb
grated hard cheese (i used romano)
1 tsp
cornstarch or arrowroot flour (for thickening)


1Get a large pot add some sea salt and the oil to it and bring it to a boil.
2While 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.
3In 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.
4Once 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.
5Add 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.
6Add 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.

About Shrimp Alfredo

Course/Dish: Other Main Dishes, Seafood
Hashtags: #shrimp, #Seafood, #Alfredo