Shrimp and Penne Rigate Alfredo
After many rounds of tweaking and perfecting, Epicurious member Robert Belden landed on a quick and easy formula for creamy and comforting Alfredo sauce. Although bathing fresh shrimp in a velvety blanket of cream and butter is a pairing that Belden says “is tough to beat,” he admits to occasionally substituting seared scallops or grilled chicken for the shrimp. Alongside crisp homemade garlic bread, this pasta dish makes a satisfying dinner to share with a friend or keep all to yourself.
Recipe information
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
In a large pot of boiling salted water, cook the pasta until tender. Drain well and set aside.
Step 2
In a 12-inch skillet over moderate heat, melt the butter. Add the garlic and sauté, stirring occasionally, until translucent, about 1 minute. Add the cream, shrimp, and broccoli and bring to a simmer. Continue cooking, stirring occasionally, until the shrimp is firm and the broccoli is crisp-tender, about 3 minutes. Add the pasta and stir to coat in the sauce. Sprinkle the cheese over the pasta, toss again, and season to taste with salt and pepper. Serve in warm, shallow bowls.
