A swirl of this pasta and juicy shrimp is everything you want from shrimp scampi pasta — a buttery, lemony Alfredo sauce coats linguine and shrimp, and the bright bite of red pepper and parsley balances the entire dish!
16oz.frozen shrimp, thawed pre-cooked, 91/110 size, tails and shell off
15 ozjarAlfredo sauce
1/4cupfresh parsley, finely chopped
In a large pot, bring water to a boil and cook pasta according to package directions (Linguini usually takes around 9 minutes). Strain pasta in a colander and set aside.
Meanwhile, in a saute pan, add 2 Tbsp butter, olive oil and the diced shallot over medium heat. Let this cook for about 2 minutes, stirring occasionally. You'll need to thaw the frozen shrimp by placing in a strainer and running cold water over them.
Add in the garlic, salt, pepper, chili flakes and stir. Then add in the lemon juice and wine. Simmer for 2 minutes.
Add in the thawed shrimp, the remaining 2 Tbsp. butter, and Alfredo sauce. Let this simmer again, but not too long so the shrimp doesn't become rubbery.
Lastly, add in the parsley and Parmesan. Mix with noodles and enjoy!
*You can use water or chicken broth in place of the white wine, if desired.