Description
Creamy and decadent Shrimp Alfredo Bucatini, featuring perfectly cooked shrimp tossed in a rich homemade Alfredo sauce with al dente bucatini pasta. A restaurant-quality meal made easy at home!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/2 cup (1 stick) unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of nutmeg (optional)
- 1 pound bucatini pasta
- 6 quarts water
- 2 tablespoons salt
- Fresh parsley, chopped
- Extra Parmesan cheese
- Lemon wedges
Instructions
- Pat the shrimp dry with paper towels. This helps them get a nice sear. In a medium bowl, toss the shrimp with olive oil, minced garlic, red pepper flakes (if using), salt, pepper, and lemon juice. Make sure the shrimp are evenly coated.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer (you may need to do this in batches to avoid overcrowding the pan). Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Be careful not to overcook them, as they can become rubbery. Remove the shrimp from the skillet and set aside.
- In the same skillet you used to cook the shrimp (no need to clean it!), melt the butter over medium heat.
- Add the minced garlic to the melted butter and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
- Pour in the heavy cream and bring to a simmer, stirring occasionally.
- Reduce the heat to low and simmer for about 5-7 minutes, or until the sauce has thickened slightly. Stir frequently to prevent the cream from scorching.
- Remove the skillet from the heat and stir in the grated Parmesan cheese until it is melted and the sauce is smooth.
- Season the Alfredo sauce with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust the seasonings as needed. Remember that Parmesan cheese is salty, so you may not need much additional salt.
- Bring a large pot of salted water to a rolling boil. The water should be generously salted about 2 tablespoons of salt for 6 quarts of water. This seasons the pasta from the inside out.
- Add the bucatini pasta to the boiling water and cook according to the package directions, usually around 8-10 minutes, or until al dente. Al dente means “to the tooth” in Italian, and the pasta should be firm but not hard.
- Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold and will help to create a creamy, emulsified sauce.
- Drain the pasta in a colander. Do not rinse the pasta, as this will wash away the starch that helps the sauce cling to it.
- Add the drained bucatini pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly with the sauce.
- If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency. The pasta water will help to create a creamy, emulsified sauce that clings to the pasta.
- Gently fold in the cooked shrimp into the pasta and sauce.
- Heat the pasta, sauce, and shrimp through, stirring occasionally, for about 1-2 minutes. Be careful not to overcook the shrimp.
- Serve the Shrimp Alfredo Bucatini immediately. Garnish with fresh parsley, extra Parmesan cheese, and lemon wedges, if desired.
Notes
- Use Fresh Ingredients: The quality of the ingredients will greatly impact the flavor of the dish. Use fresh shrimp, high-quality Parmesan cheese, and fresh garlic for the best results.
- Don’t Overcook the Shrimp: Overcooked shrimp can be rubbery and tough. Cook the shrimp just until they are pink and opaque.
- Use Heavy Cream: Heavy cream is essential for a rich and creamy Alfredo sauce. Do not substitute with milk or half-and-half, as the sauce will not be as thick or flavorful.
- Grate Your Own Parmesan Cheese: Pre-grated Parmesan cheese often contains cellulose, which can prevent it from melting smoothly. Grate your own Parmesan cheese for a smoother, creamier sauce.
- Don’t Overcook the Pasta: Cook the pasta al dente, as it will continue to cook slightly in the sauce.
- Reserve Pasta Water: The starchy pasta water is essential for creating a creamy, emulsified sauce. Don’t skip this step!
- Adjust Seasonings: Taste the sauce and adjust the seasonings as needed. Remember that Parmesan cheese is salty, so you may not need much additional salt.
- Serve Immediately: Alfredo sauce is best served immediately, as it can thicken as it cools.
- Add Vegetables: You can add vegetables such as broccoli, asparagus, or peas to the Shrimp Alfredo Bucatini. Add the vegetables to the pasta water during the last few minutes of cooking, or sauté them in the skillet before making the Alfredo sauce.
- Use Different Seafood: You can substitute the shrimp with other seafood, such as scallops, crab, or lobster.
- Add Spice: If you like a little heat, add more red pepper flakes to the shrimp or the Alfredo sauce.
- Use Different Pasta: While bucatini is a great choice for this dish, you can use other types of pasta, such as fettuccine, linguine, or spaghetti.
- Make it Gluten-Free: Use gluten-free pasta to make this dish gluten-free.
- Make Ahead Instructions:
- Shrimp: You can cook the shrimp ahead of time and store it in the refrigerator for up to 2 days. Reheat the shrimp gently before adding it to the pasta and sauce.
- Alfredo Sauce: You can make the Alfredo sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat the sauce gently over low heat, stirring occasionally, until it is smooth and creamy. You may need to add a little milk or cream to thin the sauce out.
- Do not cook the pasta ahead of time, as it will become sticky and clump together.
- Storage Instructions: Store leftover Shrimp Alfredo Bucatini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring occasionally, until heated through. You may need to add a little milk or cream to thin the sauce out. Note that the sauce may separate slightly upon reheating, but this is normal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes