Pirate Pasta Recipe

Chicken option

If using chicken: Pat 1 lb chicken breasts dry and slice into 1/2-inch strips. Season with 1 tsp kosher salt and 1 tsp Italian seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer chicken to a plate and tent with foil.

Shrimp option

If using shrimp: Pat 1 lb shrimp dry and toss with 1/2 tsp kosher salt and 1/2 tsp Italian seasoning. Heat 1 tbsp 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 pink. Remove shrimp to a plate and set aside. Keep any browned bits in the pan for flavor.

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Cook 12 oz fettuccine or linguine according to package directions until al dente (usually 9–11 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

In the same large skillet (wipe out excess if needed but leave any fond from protein), melt 4 tbsp unsalted butter over medium heat. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Sprinkle 1 tsp all-purpose flour over the butter-garlic and stir for 30 seconds to make a light roux. Slowly whisk in 1 cup whole milk and 1 cup heavy cream, starting slowly to incorporate the roux without lumps. Increase heat to medium and bring to a gentle simmer for 2–3 minutes, whisking frequently until slightly thickened.

Reduce heat to low and whisk in 1 cup freshly grated Parmesan cheese until melted and the sauce is smooth. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and a pinch of freshly grated nutmeg if using. If the sauce becomes too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until you reach a silky, coat-the-pasta consistency.

Add the drained pasta directly to the skillet with the Alfredo sauce (or return sauce to the pasta pot if your skillet is small). Toss to coat thoroughly over low heat for 1 minute. If needed, add more reserved pasta water, 1–2 tbsp at a time, to loosen the sauce.

Return the cooked chicken strips or shrimp to the pasta and gently toss to combine and heat through (about 1–2 minutes). Taste and adjust seasoning with additional salt and pepper if needed.

Finish with 2 tbsp chopped fresh parsley and drizzle remaining 1 tbsp olive oil over the top for shine. Serve immediately with lemon wedges on the side for squeezing over shrimp or chicken and extra grated Parmesan if desired.