White Chocolate Shrimp Alfredo
If you want to impress your family members on any special occasion like Christmas, Halloween, Easter, etc., or you are hosting guests, you can make white chocolate shrimp alfredo. This recipe has a creamy richness of alfredo sauce with the subtle sweetness of white chocolate. It’s a gourmet twist on a classic favorite.
Ingredients
- For the Shrimp:
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil or butter
- 2 cloves garlic minced
- ½ tbsp salt
- ½ tbsp black pepper
- ¼ tbsp red pepper flakes optional
- For the White Chocolate Alfredo Sauce:
- 3 tbsp unsalted butter
- 1 ½ cups heavy cream
- ½ cup whole milk or oat milk/almond milk for dietary restriction
- 3 oz white chocolate chopped
- 1 cup freshly grated Parmesan cheese
- ½ tbsp salt adjust to taste
- ¼ tbsp white pepper or black pepper
- ½ tbsp nutmeg optional
- For the Pasta:
- 12 oz fettuccine or linguine
- 1 tbsp salt for pasta water
- 2 tbsp reserved pasta water optional, to adjust sauce consistency
- For Garnish:
- Chopped fresh parsley
- Additional grated Parmesan cheese
- Lemon zest optional, for fresh contrast
- Crushed toasted almonds or macadamia nuts optional, for extra texture
Instructions
- Cook the Shrimp
- Heat olive oil or butter in a large skillet over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add shrimp and season with salt, black pepper, and red pepper flakes.
- Cook for about 2 minutes on each side until pink and opaque.
- Remove shrimp from the skillet and set aside.
- Cook the Pasta
- Boil a large pot of water with 1 tbsp salt.
- Cook fettuccine or linguine according to package instructions.
- Reserve 2 tbsp pasta water before draining.
- Drain the pasta and set aside.
- Make the White Chocolate Alfredo Sauce
- In the same skillet, melt butter over medium-low heat.
- Pour in heavy cream and whole milk, stirring continuously.
- Allow the mixture to heat up (but not boil) for about 2 minutes.
- Add grated Parmesan cheese and stir until fully melted and smooth.
- Reduce heat and add chopped white chocolate, stirring until completely melted.
- Add salt, white pepper, and nutmeg (if using). Stir until well combined.
- Combine the Dish
- Add cooked pasta to the sauce and toss to coat evenly.
- If the sauce is too thick, add reserved pasta water, one tablespoon at a time, to adjust consistency.
- Mix in cooked shrimp and ensure even distribution.
- Remove from heat and let flavors meld for a minute.
- Garnish and Serve
- Plate the pasta and sprinkle with chopped parsley.
- Top with additional grated Parmesan cheese.
- Add lemon zest for brightness (optional).
- For extra texture, add crushed toasted almonds or macadamia nuts.
Notes
- Use High-Quality White Chocolate → Avoid overly sweet brands with additives.
- Grate Your Own Parmesan → Pre-grated cheese may not melt properly.
- Cook the Shrimp Separately → Prevents overcooking and keeps shrimp tender.
- Adjust Sweetness to Taste → Add a pinch of salt or lemon juice if too sweet.