Welcome back to my kitchen adventures! Today, I’m excited to share a recipe that has become a favorite in our household: Garlic Shrimp Alfredo in a Creamy Four Cheese Pasta Sauce. This dish brings together succulent shrimp and a rich, cheesy sauce that’s sure to delight your taste buds.
My love for cooking started during family vacations when we would visit the coastal towns of New England. The fresh seafood there was unforgettable, and I remember trying a garlic shrimp pasta dish that was simply divine. Inspired by those memories, I’ve recreated a version that captures that seaside essence and brings it to your home kitchen.
Garlic Shrimp Alfredo is a versatile dish that you can easily adapt. If you’re a fan of a bit of heat, a sprinkle of red pepper flakes can add a delightful kick. For those who enjoy a smoky flavor, try incorporating some smoked paprika into the shrimp as they cook. You can also substitute the shrimp with chicken if seafood isn’t your preference. This recipe’s creamy four-cheese sauce is the real star, and it pairs well with various proteins and pasta types.
One tweak I particularly enjoy is adding a handful of baby spinach or sun-dried tomatoes to the sauce. These additions not only enhance the flavor but also add a pop of color, making the dish even more visually appealing. Another delightful variation is using different cheese blends. While the Italian four-cheese mix of Mozzarella, White Cheddar, Provolone, and Asiago creates a harmonious flavor profile, experimenting with other cheeses like Gouda or Parmesan can yield delicious results.
Whether you’re cooking for family, friends, or a special occasion, this Garlic Shrimp Alfredo is sure to impress. It’s quick enough for a weeknight meal yet sophisticated enough to serve at a dinner party. So, roll up your sleeves, and let’s bring a taste of the coast to your table tonight!
Preparing Garlic Shrimp Alfredo in a Creamy Four Cheese Pasta Sauce
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Ingredients
- 1 pound shrimp (cooked, peeled, and deveined; 90 count per pound)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup heavy cream
- 8 ounces spaghetti
- 1 cup pasta water (reserved)
- 1 chicken bouillon cube
- 1 1/2 cups Italian four-cheese blend (Mozzarella, White Cheddar, Provolone, Asiago)
- 5 garlic cloves (minced)
- 1/4 cup chopped parsley, chives, or green onions
Directions
- In a pan over medium heat, warm the olive oil and butter. Add the minced garlic and shrimp, cooking for about 2 minutes, stirring occasionally. Remove the shrimp and set them aside.
- In another pot, cook the spaghetti following the package instructions. Drain the pasta, saving 1 cup of the water. Dissolve the chicken bouillon cube in the hot pasta water.
- Add the reserved pasta water with dissolved bouillon, heavy cream, and cooked spaghetti to the pan previously used for the shrimp. Bring to a boil, stirring continuously.
- Once boiling, mix in the cheese blend, stirring until it melts and coats the pasta, approximately 1 minute. Reduce the heat and let it simmer for another 1-2 minutes, stirring to thicken the sauce. Add half of the shrimp back into the pan.
- To serve, place the pasta on plates, top with the remaining shrimp, and garnish with chopped parsley, chives, or green onions.
FAQs:
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Make sure to thaw them completely before cooking to ensure even cooking and better texture.
What can I substitute for heavy cream?
If you don’t have heavy cream, you can use half-and-half or a mixture of milk and butter. For a lighter option, try using evaporated milk.
How can I make this dish gluten-free?
To make this dish gluten-free, use gluten-free spaghetti and ensure the chicken bouillon cube and cheese blend are gluten-free.
What if I don’t have an Italian four-cheese blend?
If you don’t have an Italian four-cheese blend, you can use a combination of any cheeses you have on hand, such as Mozzarella, Parmesan, Cheddar, or Gruyere.
How do I reheat leftovers without drying out the pasta?
To reheat leftovers, add a splash of milk or cream to the pasta before microwaving it. Heat in short intervals, stirring frequently to prevent the pasta from drying out.
Can I add vegetables to this dish?
Absolutely! You can add vegetables like spinach, broccoli, or bell peppers. Cook them in the same pan after removing the shrimp and before adding the pasta water and cream.
Garlic Shrimp Alfredo in a Creamy Four Cheese Pasta Sauce
Ingredients
- 1 lb shrimp cooked, peeled, and deveined; 90 count per pound
- 1 tbsp olive oil
- 1 tbsp butter
- 5 cloves garlic minced
- 8 oz spaghetti
- 1 cup reserved pasta water
- 1 chicken bouillon cube
- 1 cup heavy cream
- 1 1/2 cups Italian four-cheese blend Mozzarella, White Cheddar, Provolone, Asiago
- 1/4 cup chopped parsley chives, or green onions
Instructions
- Heat olive oil and butter in a pan over medium heat. Add minced garlic and shrimp, cooking for about 2 minutes while stirring occasionally. Remove shrimp from the pan and set aside.
- In a separate pot, cook the spaghetti according to the package instructions. Drain and reserve 1 cup of the pasta water. Dissolve the chicken bouillon cube in the hot pasta water.
- Add the pasta water with dissolved bouillon, heavy cream, and cooked spaghetti to the skillet used for shrimp. Bring to a boil, stirring constantly. As soon as it boils, add the cheese blend and continue stirring until the cheese melts and coats the pasta, about 1 minute. Reduce heat to simmer and cook for another 1-2 minutes, stirring to thicken the sauce. Mix in half of the shrimp.
- To serve, top each plate with the remaining shrimp and garnish with chopped parsley, chives, or green onions.
