Shrimp Alfredo Linguine combines creamy homemade alfredo sauce, tender shrimp, and the complex aromatic flavors of saffron and garlic. This delicious dinner recipe is one the whole family will enjoy!
If you're looking for a simple seafood recipe, then this shrimp pasta alfredo recipe is sure to be a winner. Reminiscent of a restaurant favorite this easy pasta recipe lets you enjoy all the favor without ever leaving the comfort of home!
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❤️ Why I Love This Recipe
✔️ This easy shrimp alfredo linguine recipe is a tasty pasta dinner ready in under 30 minutes!
✔️ This delicious recipe brings all the rich flavors of a restaurant alfredo to your dinner table!
✔️ Shrimp Alfredo Linguini is a classic recipe for a romantic date on Valentine's day or a dinner for two any day of the week!
🥘 Ingredients
Fresh parsley
🔪 Instructions
- In a large pot of water over high heat, cook the linguine pasta in salted water according to package instructions until al dente. Reserve ¾ cup hot pasta liquid and stir in a generous pinch of saffron threads. Set aside.
- Add 1 tablespoon olive oil to a large hot pan over medium heat. Drop in a generous pinch of saffron and cook for a minute.
- Season the shrimp with salt and black pepper. Add it to the hot skillet and cook 3 minutes or until shrimp has just turned pink. Toss with 1 large clove minced garlic. Remove from heat and set aside.
- In another saucepan heat the butter and cream cheese, whisking until smooth. Add the saffron infused pasta liquid along with ½ cup heavy cream and whisk to combine.
- Simmer the sauce on low 2-3 minutes until creamy. Transfer the saffron alfredo sauce to the skillet the shrimp is in and return to heat. Bring the shrimp mixture back to a simmer and scrape all the flavorful bits from the bottom of the frying pan.
- Toss the creamy shrimp sauce with the linguine and serve with chopped chives as a garnish.
🙋 Recipe FAQ's
Saffron is a spice derived from the Crocus sativus, a flower similar to the Iris. It known for its earthy aromatic flavors and vibrant orange to red threads.
The best way to create a creamy thick sauce that is not too thin is to simmer it over a medium low heat until the cream reduces in volume.
For the best cooking results sear or sauté the shrimp on high heat for just a few minutes on each side.
💭 Tips
- Buy frozen raw large shrimp that are already peeled and deveined to save time.
- Make this linguine alfredo with shrimp lower carb by substituting the pasta for zucchini noodles.
- Add flavor and deglaze the skillet after cooking the shrimp with ¼ cup of sauvignon blanc.
📖 Variations
- Sprinkle this creamy shrimp alfredo pasta with a single layer of parmesan cheese and seasoned bread crumbs for added texture.
- Spice up this garlic linguini shrimp alfredo by adding ½ teaspoon of cajun seasoning to the sautéed shrimp.
- Make this shrimp alfredo without cream cheese by using heavy cream or yogurt in its place.
- Substitute fettuccine noodles for the linguine.
- Make a traditional alfredo by omitting the saffron from the recipe.
🍽 Equipment
🏫 What I've Learned
Saffron is a very pricey spice but only a little bit is needed to add the aromatic earthy flavor it adds to recipes. It is best to buy saffron in whole threads and to crush it into the sauce you are making.
Serving Suggestions
Enjoy this creamy shrimp alfredo linguini with a simple side salad, garlic bread, and a glass of white wine.
Storage
Keep the alfredo shrimp linguine refrigerated in an airtight container for 3-4 days or frozen for up to 3 months.
Related Recipes
Italian Shrimp Pasta with Spinach and Parmesan
Creamy Shrimp and Bacon Linguine
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Linguine with Shrimp in Saffron Cream Sauce
Ingredients
- 9 ounces fresh linguine , cooked according to package directions, reserving ¾ cup hot liquid after pasta is cooked
- 4 ounces ⅓ less fat cream cheese
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- ½ teaspoon salt
- 1 large garlic cloves minced
- 2 pinches saffron threads , divided
- 1 tablespoon olive oil
- 1 pound large shrimp peeled and deveined
- 1 tablespoon fresh parsley or chives (optional)
Instructions
- In a large pot of water over high heat, cook the linguine pasta in salted water according to package instructions until al dente. Reserve ¾ cup hot pasta liquid and stir in a generous pinch of saffron threads. Set aside.
- Add 1 tablespoon olive oil to a large hot pan over medium heat. Drop in a generous pinch of saffron and cook for a minute.
- Season the shrimp with salt and black pepper. Add it to the hot skillet and cook 3 minutes or until shrimp has just turned pink. Toss with 1 large clove minced garlic. Remove from heat and set aside.
- In another saucepan heat the butter and cream cheese, whisking until smooth. Add the saffron infused pasta liquid along with ½ cup heavy cream and whisk to combine.
- Simmer the sauce on low 2-3 minutes until creamy. Transfer the saffron alfredo sauce to the skillet the shrimp is in and return to heat. Bring the shrimp mixture back to a simmer and scrape all the flavorful bits from the bottom of the frying pan.
- Toss the creamy shrimp sauce with the linguine and serve with fresh chopped parsley or chives as a garnish.
Ruth Daniels
Sounds Heavenly and as for serving shrimp too often.... impossible! 😉
Thanks for being such a great Presto Pasta Night regular and have a terrific holiday.
Kathleen
This looks like a fabulous combo! YUM!
Helene
Oh my that looks delish. My son would love this dish.
BigBearswife
I've never cooked with Saffron, It's kinda expensive isn't it? But I bet it's totally worth it! yum! I love pasta!