How To Make Creamy Shrimp Alfredo In Under 30 Minutes
This creamy shrimp alfredo is super easy to make and can be on the table in under 30 minutes. This is not traditional alfredo which would never be served with shrimp in Italy. But who cares! It’s great and I think you’ll love it. Enjoy!
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28件のコメント
This isn't traditional Alfredo which is only pasta water, butter, and parm. But we love it this way. If you came to tell me that, you win the internet today. As always the print recipe along with process shots is linked above. Thanks for watching and liking my videos!
When did shrimp start getting a U measurement?
I'm with James. I also like pepper in my Alfredo. It makes it (insert chef's kiss).
Very good!
I LOVE your content and I love you for trying with metric measurements. I still don’t get why your country thinks spoons, cups, sticks, balloons etc are better than a precise measurement 😂😂😂 Please keep doing what you are doing 🙏💚
I love your video recipes. I am almost 70 and relearning techniques and other things I have forgotten in the hubbub of life. With no one else to cook for, I greatly reduced the amounts I buy. That said, there's so much one can do with a third of a pound of shrimp.😊. I bought some yesterday 51 – 60's for @3.95. I couldn't afford the 10.99 for a pound, but I can afford enough for 1 or 2 servings.
I also wanted to thank you for explaining techniques like emulsification and why you want to do it. I. E, thicken sauces. That really helps me to adjust things for dietary needs. Thanks, again.
Add some old bay seafood seasoning😎👍
Made it last night and it turned out great! A little bit of pasta water thinned it out just right because as you say, by the time you serve it and get to the table, it will tighten up on you. I had a little left over so I'm going to save some pasta water to add when I re-heat it.
Kid knows what he wants 😂
Adding baking "soda" (not powder) tenderizes meat, seafood, chicken..
I learned from one of my Asian patients that they add baking soda to meats and let sit for 10 min b4 cooking. It changes the texture a little, and it works great.
You can't taste the baking soda at all..❤
I loved your sons advise 😂 😂 Pepper does make it better 😋 Even your wife agrees 😊 Great recipe! Delicious! 😋
I’m always confused when people say heavy cream? Does that mean thickened cream, or cooking cream? I’m from Perth Australia.. cheers
Caseoh is calling…
Accept⠀⠀⠀⠀⠀⠀Deny
👇⠀⠀⠀⠀⠀⠀⠀⠀⠀👇
Caseoh be like:
Caseoh has been summoned
Shrimp alfredo yaaaaaaaaaaaaaaaa!!
Shrimpo Alfredo AAAAAAAAÆAAAAAAA
Your son is one lucky kid getting to eat all your delicious food.
Take off the tails? No way that part you sick pn
When you left the pepper out I knew it would be a problem. lol
I'm making this as I watch the video. Thanks Jim! his producer Tara, and the taste tester. Never been easier to be successful cooking.
Will regular salt be okay?
I am trying to remember both measurements. It's like learning a new language…LOL
Your "taste tester" is so cute. You are a great Dad.
Looks Yummy. TY😊
I made it tonight. Tasted delicious! But the sauce was grainy. Maybe the cream was too cold to add to the hot pan?
Your tester is soooo cute, haven’t seen James as a little bespectacled kid😂