Creamy Shrimp Alfredo Pasta Recipe

1 oz (450g) raw shrimp – peeled and deveined

1 oz (450g) dry linguine pasta

4 cloves garlic – minced

1 red chili (mild) or Habanero (intense) – finely diced (optional)

1 tsp sea salt – or to taste

1/2 tsp pepper – or to taste

6 cups (1.5L) milk – (full fat or 2%)

1/2 cup (50g) fresh grated Parmesan cheese

a small bunch of fresh chopped basil – to garnish

Heat oil in a large skillet over medium-high heat.

Add garlic and chili, and sautee for about 1 minute, until just fragrant.

Stir in the shrimps and cook until pink, about 3-4 minutes. Season with salt and pepper (to taste), then remove from the pan and set aside.

Pour the milk in, reduce the heat and bring it to a gentle simmer. Season generously with salt and pepper.

Stir in the pasta and cook (on low heat), while stirring occasionally, until it gets to al dente (about 7-9 minutes). At this point, you can place the lid on, but remember to give it a stir every 2-3 minutes.

Return the shrimps to the pan and sprinkle with Parmesan cheese, then mix to combine. (If the pasta is a bit too dry you can add 1/2-1 cup of milk and mix well to combine).

Serve immediately with fresh ground pepper and chopped basil.

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