Lemon Garlic Shrimp Alfredo Pasta With Sun Dried Tomato Swirl

Looking for a pasta dish that’s both comforting and exciting? This Lemon Garlic Shrimp Alfredo Pasta with Sun-Dried Tomato Swirl is exactly what you need! We take classic Alfredo and elevate it with succulent shrimp, bright lemon flavors, and a stunning sun-dried tomato swirl that adds a burst of sweetness and color. It’s a restaurant-quality meal you can easily make at home, perfect for a weeknight treat or a special occasion. Get ready to impress your family and friends with this unforgettable pasta experience!

What You’ll Need: The Ingredient Lineup

• 400 g (14 oz) Fettuccine Pasta: We’re using fettuccine for its classic pairing with Alfredo sauce, but feel free to substitute with linguine or tagliatelle. The wider noodles really grab onto that creamy sauce!
• 300 g (10.5 oz) Raw Shrimp, Peeled and Deveined: Choose large or jumbo shrimp for a more substantial bite. Ensure they are thoroughly peeled and deveined for the best texture and flavor.
• 2 tbsp (30 ml) Olive Oil: Extra virgin olive oil is preferred for its rich flavor, but regular olive oil works well too. This forms the base for sautéing the shrimp and garlic.
• 2 tbsp (30 g) Unsalted Butter: Butter adds richness and helps create a silky smooth sauce. Using unsalted allows you to control the overall saltiness of the dish.
• 3 cloves Garlic, Minced: Freshly minced garlic is essential for that aromatic punch. Don’t skimp – garlic is a star in this recipe!
• 240 ml (1 cup) Heavy Cream: Heavy cream provides the luxurious base for the Alfredo sauce. It’s the key to achieving that perfect creamy consistency.
• 120 g (1 cup) Grated Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor and melting properties. Pre-grated cheese often contains cellulose which can affect the sauce’s texture.
• Zest of 1 Lemon: Lemon zest adds a bright, citrusy aroma and flavor that cuts through the richness of the Alfredo sauce. Use a microplane for the finest zest.
• 1 tbsp (15 ml) Lemon Juice: Freshly squeezed lemon juice enhances the lemon flavor and adds a touch of acidity.
• 80 g (½ cup) Sun-Dried Tomatoes, Drained: Oil-packed sun-dried tomatoes are recommended for their intense flavor and soft texture. Be sure to drain them well to prevent the swirl from becoming too oily.
• ½ cup (120 ml) Roasted Red Bell Pepper, Diced: Roasting the red bell pepper brings out its natural sweetness and adds a smoky depth to the swirl. You can roast your own or use jarred roasted peppers.
• 2 tbsp (30 ml) Vegetable Broth (Optional): A little vegetable broth can help loosen the sun-dried tomato swirl to the desired consistency.
• Salt and Freshly Ground Black Pepper, to Taste: Seasoning is crucial! Adjust the salt and pepper to your preference.
• 2 tbsp (30 g) Pine Nuts, Toasted: Toasted pine nuts add a delightful crunch and nutty flavor. Toast them in a dry skillet until golden brown.
• 2 tbsp (8 g) Fresh Basil Leaves, Torn: Fresh basil provides a vibrant, herbaceous finish. Tear the leaves instead of chopping to prevent bruising.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Shrimp: Chicken breast, scallops, or even lobster can be used instead of shrimp.
• Fettuccine: Linguine, spaghetti, or penne pasta all work well.
• Heavy Cream: Half-and-half can be used for a lighter sauce, but it won’t be as rich.
• Parmesan Cheese: Pecorino Romano cheese is a good substitute for Parmesan.
• Sun-Dried Tomatoes: Roasted red peppers alone can be used if you prefer a less intense flavor.

Step-by-Step Instructions for Lemon Garlic Shrimp Alfredo Pasta

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions, usually 9-11 minutes, until al dente – firm to the bite. Salting the water is crucial; it seasons the pasta from the inside out. Reserve about 1 cup (250ml) of the pasta water before draining. This starchy water is liquid gold for creating a perfectly emulsified sauce. Drain the pasta thoroughly.
2. Prepare the Shrimp: While the pasta is cooking, pat the raw shrimp completely dry with paper towels. This ensures a good sear. Season the shrimp generously with salt, freshly ground black pepper, and the zest of one lemon. The lemon zest adds a bright, aromatic flavor that complements the shrimp beautifully.
3. Sauté the Shrimp: Heat the olive oil and 1 tablespoon of butter in a large, deep skillet over medium-high heat. Once the butter is melted and the oil is shimmering, add the seasoned shrimp in a single layer (work in batches if necessary to avoid overcrowding the pan). Sauté for 2-3 minutes per side, until the shrimp turn pink, opaque, and slightly curled. Avoid overcooking the shrimp, as they will become rubbery. Transfer the cooked shrimp to a plate and set aside.
4. Make the Alfredo Sauce: In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter. Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and let it simmer for 3-4 minutes, allowing the cream to slightly thicken. Gradually whisk in the grated Parmesan cheese, a handful at a time, until the sauce is smooth, creamy, and coats the back of a spoon. Whisk constantly to prevent the cheese from clumping.
5. Finish the Alfredo Sauce: Stir in the lemon juice and season the Alfredo sauce with salt and freshly ground black pepper to taste. Keep the sauce warm over very low heat while you prepare the tomato-red pepper swirl.
6. Create the Sun-Dried Tomato Swirl: In a blender, combine the drained sun-dried tomatoes, diced roasted red bell pepper, and 2 tablespoons of vegetable broth (the broth is optional, but helps create a smoother swirl). Blend until completely smooth and silky. Transfer the blended mixture to a small saucepan. Add 2 tablespoons of the heavy cream and warm over low heat for about 2 minutes, stirring constantly to integrate the cream. This creates a vibrant, flavorful swirl that adds a beautiful visual element to the dish.
7. Combine Pasta and Sauce: Return the cooked pasta to the skillet with the warm Alfredo sauce. Toss gently to coat the pasta evenly, adding a tablespoon of the reserved pasta water at a time if the sauce is too thick. The pasta water helps to emulsify the sauce and create a creamy, cohesive texture. Fold in half of the cooked shrimp, reserving the rest for garnish.
8. Plate and Garnish: To plate, twirl a generous portion of the pasta into a nest on each warm plate. Drizzle a generous ribbon of the sun-dried tomato swirl across the top of the pasta, allowing it to pool slightly around the edges. Arrange the remaining shrimp artfully around the pasta nest. Sprinkle toasted pine nuts over the sun-dried tomato swirl for added texture and flavor. Scatter torn fresh basil leaves over the entire dish. Finish with a light pinch of extra lemon zest for a final burst of freshness and visual appeal.

Why This Recipe Works: The Science of Alfredo Sauce

The magic of Alfredo sauce lies in the emulsification of fat (butter and cream) and water (from the pasta and cream). Parmesan cheese contains proteins and fats that act as emulsifiers, helping to bind the water and fat together, creating a stable, creamy sauce. The reserved pasta water is key – its starch content further aids in emulsification and helps the sauce cling to the pasta. Adding the cheese gradually and whisking constantly prevents it from clumping and ensures a smooth, velvety texture.

Tips for Perfectly Cooked Shrimp

Achieving perfectly cooked shrimp is all about timing and technique. Patting the shrimp dry before seasoning is essential for a good sear. Don’t overcrowd the pan, as this will lower the temperature and result in steamed, rather than sautéed, shrimp. Keep a close eye on the shrimp and remove them from the heat as soon as they turn pink and opaque – overcooked shrimp are tough and rubbery.

Variations and Substitutions

Feel free to customize this recipe to your liking! You can substitute the fettuccine with other pasta shapes, such as linguine or spaghetti. Chicken or scallops can be used in place of shrimp. For a spicier kick, add a pinch of red pepper flakes to the Alfredo sauce. If you don’t have sun-dried tomatoes, you can use roasted cherry tomatoes instead. To make it lighter, you can use half-and-half instead of heavy cream, but the sauce will be less rich.

The Role of Sun-Dried Tomatoes and Roasted Red Peppers

The sun-dried tomato and roasted red pepper swirl isn’t just for aesthetics; it adds a complex layer of flavor to the dish. The intense sweetness of the sun-dried tomatoes is balanced by the smoky sweetness of the roasted red peppers. This swirl provides a delightful contrast to the richness of the Alfredo sauce and the delicate flavor of the shrimp.

Frequently Asked Questions (FAQ)

Can I make this ahead of time?

While the sauce can be made ahead of time and reheated gently, it’s best to assemble the dish just before serving to prevent the pasta from becoming soggy. The shrimp is best cooked fresh.

What wine pairs well with this dish?

A crisp, dry white wine, such as Pinot Grigio or Sauvignon Blanc, pairs beautifully with this Lemon Garlic Shrimp Alfredo Pasta. The acidity of the wine cuts through the richness of the sauce.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of cream or broth to restore the sauce’s creaminess.

Conclusion

This Lemon Garlic Shrimp Alfredo Pasta with Sun-Dried Tomato Swirl is a truly decadent and flavorful dish that’s perfect for a special occasion or a weeknight treat. The combination of creamy Alfredo sauce, succulent shrimp, and vibrant tomato swirl is sure to impress. Don’t forget to save this recipe to Pinterest for easy access later!

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