My elevated shrimp alfredo is veggie-packed, creamy, and oh so good. Everyone loves a good alfredo pasta but the combination of the sauce and shrimp in this recipe takes it to the next level.
If I had to pick my favorite dish of all time it would undoubtedly be alfredo pasta. Ever since I was a kid I loved the creamy, delicious taste of alfredo sauce. I think Olive Garden spoiled me and I’ve always just indulged in alfredo pasta ever since. As an adult, I realize alfredo might not be the healthiest option, so when I make it I try my best to include some vegetables for some extra nutrition. Now, I don’t claim to be a healthy food blogger, I’m going to give you comfort all day every day but I do believe balance is key and that’s what you’ll find in my elevated shrimp alfredo pasta. The sauce is super creamy and brought to the next level with the addition of Boursin cheese and the shrimp layered on top is the perfect protein option for this dish. Obviously, if you have allergies swap the shrimp out for something that you like but honestly, any protein will go well with this. I recommend salmon or chicken if you can’t eat shrimp.
Ingredients for my elevated shrimp alfredo:
Salt, pepper, onion powder, garlic powder, and red pepper flakes
Boursin shallot and chive
Tools you’ll need:
Can I swap out the shrimp?
Yes, you can. I recommend using grilled chicken or salmon as the protein to compliment the flavors in the cheese sauce.
What can I use to substitute for the heavy cream?
You can use half and half or regular milk. Just make sure you get it to a thicker creamy consistency before adding the cheese. You don’t want your sauce to be too loose.
Elevated Shrimp Alfredo
- 8 oz of your favorite pasta noodle, cooked al dente according to package instructions I used thin linguine
- 1/2 lb 1/2 lb of medium shrimp, peeled, deveined, and tails removed (season with salt, pepper, and a little olive oil to taste)
- 12 oz fresh broccoli florets
- 6 oz fresh spinach
- 1 small small shallot, diced
- 1 tbsp of minced garlic
- 1 1/2 cup of heavy cream
- 4 tbsp tbsp of butter divided 2 tbsp to saute shrimp, 2 tbsp to saute shallots
- 1 cup parmesan cheese
- 1/4 package of Boursin shallot and chiveFr
- Season sauce to taste salt, pepper, onion powder, garlic powder, italian seasoning, and red pepper flakes about a tsp of each
- fresh chopped parsley to serve
- Cook pasta noodles to al dente according to package instructionsand set aside
- Season and saute shrimp in olive oil and butter. Cook for about 5 minutes until the shrimp are pink and cooked through then, set aside
- In a skillet on medium heat, melt butter and add olive oil and saute shallots and garlic until fragrant, about 1 minute
- Add broccli and stir for another minute then add heavy cream
- Allow heavy cream to come to light boil, then season to taste with salt, pepper, onion, powder, garlic powder, red pepper flakes and italian seasoning
- Add parmesan cheese and borsin cheese and whisk to combine until the cheese has melted, keep the heat on medium low while cheese melts
- Next, add spinach and cover the pan and allow the spinach to whilt
- After about 3 minutes, spinach should be all whilted down and sauce should be thick and creamy
- Turn off the heat and add noodles to the sauce a little at a time until the sauce and pasta are all combined together
- Top the pasta with the cooked shrimp and top with fresh parsley and more parmesan cheese to taste and serve warm
More recipes to try:
Broccoli Cheddar Chicken Orzo
If you make this recipe be sure to tag me @asiliglamcooks so I can repost!