Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 8 oz (225g) rigatoni pasta
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) whole milk
- 1 cup (100g) grated Parmesan cheese
- Salt and black pepper, to taste
- 1/4 cup (10g) fresh parsley, chopped
- Freshly ground black pepper, to taste
Instructions
- In a bowl, toss shrimp with olive oil, garlic powder, onion powder, salt, and pepper. Heat a large skillet over medium-high and cook shrimp for 2-3 minutes per side until pink and opaque. Set aside.
- Cook rigatoni in salted boiling water according to package instructions until al dente. Drain and set aside.
- In the same skillet used for the shrimp, melt butter over medium heat. Sauté minced garlic for about 1 minute.
- Add heavy cream and milk to the skillet and bring to a simmer. Stir in Parmesan cheese and cook for 3-4 minutes until the sauce thickens. Season with salt and black pepper.
- Add cooked rigatoni to the Alfredo sauce and stir to coat evenly. Gently mix in the cooked shrimp.
- Serve immediately, garnished with chopped parsley and freshly ground black pepper.
Notes
- Use freshly grated Parmesan for a smoother sauce.
- Don’t overcook the shrimp to keep them tender.
- Add a splash of white wine for extra flavor before adding cream.
- Use different pasta shapes like fettuccine or penne for variety.
- Enhance with vegetables like spinach or sun-dried tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 210mg
