Shrimp Linguine Alfredo

READY IN: 35mins
Top Review by bama jr.

Thank you so much. This is the first time I have attempted to make shrimp alfredo sauce. The taste was exactly what I was aiming for. I doubled the recipe and used margarine,and I had to mix cream and milk to get half and half. Also, I realized the sauce was not going to thicken so I added a slurry of corn starch and cold water. It thickened almost immediately but I let it simmer for a few more minutes. I know it sounds I tweaked a bit too much, but I will make as you directed next time when I have all called for ingredients. This sauce was so flavorful that I didn't even have to use the parmesan cheese. A real keeper! Thank you again

Ingredients Nutrition


  1. Cook pasta in a large pot of boiling water until al dente; drain.
  2. Meanwhile, melt butter in a large saucepan.
  3. Saute onion and garlic over medium heat until tender.
  4. Add shrimp; saute over high heat for 1 minute, stirring constantly.
  5. Stir in half-and-half.
  6. Cook, stirring constantly, until sauce thickens.
  7. Place pasta in a serving dish, and cover with shrimp sauce.
  8. Sprinkle with black pepper and parmesan cheese.
  9. Garnish with parsley and lemon slices.

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