RECIPE IDEA: Easy Shrimp Alfredo
Hi. It’s Lois at Recipe Idea Shop, with a super good Easy Shrimp Alfredo recipe. Don has been asking for homemade Alfredo Sauce. I found a couple recipes online and decided to modify “The Best Homemade Alfredo Sauce Ever” from The Recipe Critic. I have tried a few of the recipes from this website and they are good.
As usual, I changed several things, including adding tiny salad shrimp to the sauce. I used A2 milk, less cream (also A2), and more fresh garlic. The recipe is high calorie, high fat, so we won’t have this often, but it’s terrific occasionally.
Surprisingly, although I cannot eat commercial dairy products (A1 milk), I am able to eat cream cheese, sour cream, butter and goat or sheep’s cheese (Pecorino Romano is a sheep’s cheese). Do you have trouble with dairy products? Perhaps you can eat goat’s cheese. If you read the article I linked to about A2 milk, you’ll learn that A1 and A2 milk contain different proteins, and that they think this is the reason some folks have trouble with dairy. It works for me. I now drink raw A2 milk, and I love it. You can read about how I detected my problem and subsequently healed my gut in this blog post.
Thickening the Easy Shrimp Alfredo
Now, to get back to the recipe—the sauce didn’t thicken the way I wanted it, so I added two tablespoons of cornstarch. I ate it over gluten free pasta and Don had standard wheat linguine. And we loved it.
By now, I’m sure you are thinking this recipe is complicated, but it’s not. I promise you. It took about half an hour to make. And, trust me, you’re gonna love this.
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No special tools were used for this recipe. I used measuring cups and spoons, a heavy bottomed sauce pan, a wooden spoon, a cheese grater, and a wire wisk.
Easy Shrimp Alfredo
- 1/2 cup butter
- 2 tablespoons cornstarch
- 1 cup heavy cream or Half and Half I used A2 cream
- 1 cup milk I used raw A2 milk with most of the cream removed
- 4 ounces cream cheese
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup grated Pecorino Romano or Parmesan cheese
- 2 cups pasta gluten free, cooked
- 2 cups tiny shrimp frozen and thawed
- In a medium heavy bottomed saucepan, over mediu heat melt the butter.
- Add the cornstarch and stir to create a roux.
- Add the cream and milk, and whisk until smooth.
- Add the cream cheese and stir until the cheese is melted and the sauce is smooth.
- Add the garlic, Italian seasoning, salt and pepper and stir to combine.
- Add the Parmesan cheese and shrimp and heat for about 5-6 minutes until the cheese is melted and the shrimp are heated through. (If you cook it too long, the shrimp will get rubbery.)
- Serve over your choice of pasta.
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