1 ½cupsheavy (whipping) cream or half-and-half(warmed)
1cupfreshly grated Parmesan cheese(plus more for serving)
¼cupchopped fresh flat-leaf parsley
¼teaspoonred pepper flakes(plus more to serve)
Instructions
Melt the butter in a very large skillet over medium-high heat. Add the shrimp, in batches (you don’t want to crowd the pan), season with salt and pepper, and sauté until just pink but not cooked through, about 1 minute on each side. Remove the shrimp and set aside on a plate.
Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the green onions and garlic to the pan and sauté over medium heat for just 1 minute, until you can smell the garlic. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious, caramelized bits. Bring to a simmer.
Add the pasta, stir well, and simmer, partially covered, until the pasta is almost cooked through, about 8 minutes (check package directions, and shave three minutes off the cooking time). Stir in the warm cream. Cover and simmer, stirring occasionally, until the pasta is almost tender, and most of the liquid has been absorbed, another two minutes. Stir in the partially cooked shrimp, 1 cup Parmesan, and 1/4 teaspoon red pepper flakes (or more to taste). Cook, stirring frequently, for 2 more minutes until the shrimp is cooked through, the pasta is tender, and everything is nicely blended. Taste and adjust the seasonings.
Transfer the mixture to a serving bowl and sprinkle with the parsley. Or serve it hot and sprinkled with parsley right from the pan. Pass extra Parmesan and red pepper flakes at the table.
Notes
This shrimp alfredo pasta is a little decadent, but that’s really what you are looking for when you are in an alfredo mood. It actually could be a whole lot more decadent, as some alfredo pastas are, but this one combines chicken broth with some heavy cream, so the sauce, while creamy, is on the lighter side.