by Jennifer Burns, Dan's Market
- 1 pint heavy cream
- 1/2 cup (1 stick) unsalted butter, softened, divided
- 1 cup freshly grated Parmigiano-Reggiano
- 1 pound cooked linguini
- 1 pound shrimp
- 1/4 cup parsley, chopped, for garnish
- 1 tomato, diced
- Salt and Pepper, to taste
To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep sauté pan. Add ¾ of the butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper.
In a large stockpot, cook the pasta according to package directions. Drain the pasta and add it to the sauté pan, gently toss the noodles to coat in the alfredo. Stir frequently over low heat for 3-4 minutes.
In a frying pan, add the remaining butter over medium heat. Saute the garlic for 2-3 minutes. Add the shrimp. Cook for 1-2 minutes if previously cooked. Add additional cooking time, if shrimp is raw. Add shrimp mixture to the pasta. Stir well. Transfer pasta and shrimp to a warm serving bowl. Top with parsley and tomato. Add additional grated cheese, if desired. Serve immediately.