Shrimp Or Chicken Alfredo Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb penne and cook until al dente according to package directions (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain and set pasta aside.

Prepare protein

If using shrimp: pat shrimp dry, season with 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through. Add 1 tablespoon butter to the pan, swirl to glaze shrimp, then transfer to a bowl and keep warm. If using chicken: butterfly or pound 1 lb chicken breasts to even thickness (about 1/2"), season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Remove to a cutting board to rest 5 minutes, then slice into 1/2" strips.

In a medium saucepan or the same skillet wiped clean, melt 6 tablespoons unsalted butter over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Sprinkle 1 tablespoon all-purpose flour over the garlic-butter and whisk constantly for 1 minute to cook the flour (this creates a light roux that helps thicken the sauce).

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking and simmer 3–4 minutes until slightly thickened.

Reduce heat to low and stir in 1 cup freshly grated Parmesan cheese, 1 teaspoon salt, 1 teaspoon white or black pepper, and 1 teaspoon freshly grated nutmeg. Stir until cheese melts and sauce is smooth. Taste and adjust seasoning. If sauce is too thick, whisk in reserved pasta water 1–2 tablespoons at a time until desired consistency is reached. Keep sauce warm over the lowest heat (do not boil).

If peas are frozen: blanch them in boiling water 1 minute, then shock in ice water, or add directly to the sauce to warm through for 2–3 minutes. If fresh: add to the sauce and simmer 2–3 minutes until tender.

Add the drained penne to the Alfredo sauce and toss gently to coat. If the sauce needs loosening, add reserved pasta water 1–2 tablespoons at a time until the sauce evenly coats the pasta.

Return cooked shrimp or sliced chicken to the pan and gently fold into the pasta and sauce to rewarm for 1–2 minutes.

Finish with lemon zest (zest of 1 lemon) and optional 1 teaspoon lemon juice to brighten the sauce. Stir in 2 tablespoons chopped fresh parsley and, if desired, 1/4 teaspoon red pepper flakes. Adjust salt and pepper to taste.

Serve immediately, garnished with extra grated Parmesan and a sprinkle of parsley.