Garlic Shrimp and Linguine Alfredo

This is a rich dish, eat sparingly!

  • 1 lb. fresh jumbo shrimp, peeled and deveined
  • 2 tablespoons butter
  • 2 tablespoons roasted garlic olive oil
  • 2 tablespoons shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 12-oz. package linguine pasta
  • 1 teaspoon lemon pepper
  • Salt to taste
  • 1/4 freshly grated Parmesan cheese
  • 4 oz. cream cheese
  • 3/4 cup chicken broth
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 1 pinch of nutmeg
  • 2 tablespoons snipped fresh basil


  1. Cook pasta until al dente, set aside.
  2. Add butter and olive oil to a medium size skillet.
  3. Add onions and garlic, saute over medium heat until onions are translucent.
  4. Add shrimp, salt and lemon pepper.
  5. Cook until shrimp turns pink in color (don’t overcook).
  6. In a medium sauce pan, add heavy cream, butter, nutmeg, chicken broth, parmesan cheese, and; cream cheese.
  7. Cook over medium heat until heat for about 2 minutes, stirring constantly.
  8. Add basil.
  9. In a casserole or serving dish, toss to combine pasta, shrimp and sauce.
  10. Serve warm.

Twist:Chicken broth, nutmeg


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