Cream-Free Shrimp Alfredo

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Pasta recipes are always on my weekly meal plan, By slowly whisking in butter, cheese, and egg yolk into starchy pasta water, the mixture emulsifies into a sauce that—once tossed with the shrimp, linguine, and peas—is guaranteed to be a crowd-pleaser.

How to make Cream-Free Shrimp Alfredo recipes!

season shrimp with salt and pepper. In a medium-sized skillet over medium-high heat add shrimp and olive oil. Cook the shrimp 2-3 minutes until they are cooked throughout and opaque. Remove Transfer to a plate.

In a large pot bring water to a boil and add the linguine, Add peas during the last 15 seconds of cooking. Drain, reserving 2 1/2 cups pasta water and covering to keep warm.

slowly whisk 3/4 cup pasta water into the egg yolk. Bring another 3/4 cup pasta water to a simmer in a skillet over medium-high heat. Reduce heat to low until water is steaming hot but no longer simmering; stir in 2 tablespoons butter until melted. Whisk in cheese, a little at a time, allowing each addition to dissolve before adding more, until smooth.

Add pasta and peas; increase heat to medium and cook, tossing a few times, until sauce thickens just enough to evenly coat pasta.

extra Parmigiano – Reggiano and fresh parsley if desired.

How to make Cream-Free Shrimp Alfredo recipes!

this are quick and easy to make and taste great like this shrimp alfredo linguine! This shrimp alfredo linguine with bacon and broccoli is the perfect meal for any occasion!

Cream-Free Shrimp Alfredo

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Cream-Free Shrimp Alfredo
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Cream-Free Shrimp Alfredo

  • skille
Pasta recipes are always on my weekly meal plan, By slowly whisking in butter, cheese, and egg yolk into starchy pasta water, the mixture emulsifies into a sauce that—once tossed with the shrimp, linguine, and peas—is guaranteed to be a crowd-pleaser.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Cream-Free Shrimp Alfredo
Servings: 4
Calories: 623kcal
Author: Luda huang

Equipment

  • skille

Ingredients

  • 12 ounces linguine
  • Kosher salt and freshly ground pepper
  • 3/4 cup frozen peas unthawed
  • 1 Tablespoon olive oil
  • 1 pound medium shrimp peeled and deveined
  • 2 tablespoons unsalted butter
  • 1 large egg yolk
  • 3/4 cup Parmigiano-Reggiano grated,
  • 1 Tbsp. chopped fresh parsley

Instructions

  • season shrimp with salt and pepper. In a medium-sized skillet over medium-high heat add shrimp and olive oil. Cook the shrimp 2-3 minutes until they are cooked throughout and opaque. Remove Transfer to a plate.
  • In a large pot bring water to a boil and add the linguine, Add peas during the last 15 seconds of cooking. Drain, reserving 2 1/2 cups pasta water and covering to keep warm.
  • slowly whisk 3/4 cup pasta water into the egg yolk. Bring another 3/4 cup pasta water to a simmer in a skillet over medium-high heat. Reduce heat to low until water is steaming hot but no longer simmering; stir in 2 tablespoons butter until melted. Whisk in cheese, a little at a time, allowing each addition to dissolve before adding more, until smooth.
  • Add pasta and peas; increase heat to medium and cook, tossing a few times, until sauce thickens just enough to evenly coat pasta.
  • extra Parmigiano - Reggiano and fresh parsley if desired.

Nutrition

Calories: 623kcal | Carbohydrates: 68g | Protein: 44g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 354mg | Sodium: 1206mg | Potassium: 400mg | Fiber: 4g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 20mg | Calcium: 422mg | Iron: 4mg
623

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