WATCH: Saucy shrimp penne alfredo

Are you looking for an easy dish that is packed full of flavours? Look no further! This saucy shrimp penne alfredo will have your friends and family asking for second helpings.

You will need:

  • Salt
  • Packet of penne
  • Olive oil, for tossing
  • 16 large shrimp, shelled and deveined, tails removed
  • Ground black pepper
  • One stick unsalted butter
  • Two cups of fresh cream
  • One and a half cups freshly grated Parmigiano-Reggiano cheese


Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until tender but still slightly firm. Strain, and toss with a splash of oil.

Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.

Heat a large skillet over medium heat, and add two tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, one to two minutes. Flip the shrimp, and cook until fully pink and cooked through, about two minutes more. Transfer the shrimp to a bowl.

Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for two minutes. Lower the heat to keep the sauce warm.

Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.


Bianca Lalbahadur

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