Pasta recipes are always on my weekly meal plan, especially when they are quick and easy to make and taste great like this shrimp alfredo linguine! An alfredo sauce is divinely delicious and it’s as simple to make as melting butter in a pan, cooking garlic, adding cream and plenty of parmesan cheese! You can toss the alfredo sauce with cooked pasta and it’s an amazing meal just like that or you can add extras like meat and veggies! I like to add shrimp to my alfredo pasta and you really can’t go wrong throwing bacon and broccoli into the mix as well! This creamy shrimp alfredo linguine with bacon and broccoli is the perfect meal for any occasion!
Creamy Shrimp Alfredo Linguine
A quick and easy linguine pasta with succulent shrimp in a creamy alfredo sauce along with bacon and broccoli!
- 8 ounces linguine or your favourite pasta (gluten free for gluten free)
- 2 cups broccoli, cut into florets (optional)
- 4 strips bacon, cut into 1 inch pieces (optional)
- 2 tablespoons butter
- 1 pound shrimp, peeled and deviened
- 2 cloves garlic, chopped
- 1 pinch red pepper flakes (optional)
- 1/4 cup dry white wine (or chicken broth)
- 1 cup heavy/whipping cream
- 1 cup parmigiano reggiano (parmesan), grated
- salt and pepper to taste
- 1 tablespoon parsley, chopped
- Start cooking the pasta as directed and steam the broccoli.
- Cook the bacon in a large pan and set aside on paper towels to drain, before draining off some or all of the bacon grease from the pan.
- Melt the butter in the pan over medium-high heat, add the shrimp and cook, about 2-3 minutes per side, and set aside.
- Add the garlic to the pan and red pepper flakes and saute until fragrant, about a 30 seconds.
- Deglaze the pan with the wine, add the heavy cream, and parmesan and cook until the parmesan melts and the sauce thickens a bit, about 3-5 minutes, before seasoning with salt and pepper to taste.
- Toss the pasta in with the alfredo sauce along with the shrimp, bacon and broccoli and serve garnished with parsley.
Option: Make this as you like! I like to add bacon and a veggie like the broccoli, asparagus, etc. but it’s great without either!
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Broccoli and bacon? No thanks. I will serve that on the side, not as part of the main dish. Let the shrimp shine.
David Fullerton says
Kevin’s always got good ideas, so why not try it FIRST then comment on it. I looked at something he had once, and I thought it wouldn’t be that good. We made it, and it WAS INCREDIBLE. So, now, I just trust Kevin more until I make it and find that it isn’t all it’s cracked up to be. And, that, hasn’t happened yet. Most of time, I want more of what he suggests in it — like more mushrooms, brocolli, etc.
Linda Frankenberger says
I totally agree! Yummmmm
Janet Bradley says
Could I double the amount of liquids for this recipe, without ruining it???? It sounds amazing, I just like lots of sauce.
Sal Robison says
Have you ever made this with evaporated milk in place of the cream?
I have not and now I am curious!
Have not tried evap. milk…but have used half and half and with the parm. it was rich enough for me…