Garlicky Shrimp Alfredo

1. 1

   Mince a generous amount of garlic. I use a whole head, but it’s totally up to you. Finely mince all of it.

   
2. 2

   Peel and devein the shrimp, reserving the shells.

   
3. 3

   Toss the shrimp with the minced garlic, 1/3 cup olive oil, salt, crushed red pepper, black pepper, and garlic powder. Adjust the seasonings depending on how salty, peppery, and spicy you like it, but be generous with the salt since this is the marinade for the shrimp.

   Marinate for 15–20 minutes. If you have time, let it marinate in the fridge for 3 hours or longer for even more flavor

   
4. 4

   Add some olive oil to the pan and sauté the reserved shrimp shells over medium-high heat until fragrant. Deglaze with a splash of white wine, then remove and discard the shells.

   You can skip this step and the pasta will still taste great, but it adds another layer of shrimp flavor to the sauce.

5. 5

   After removing the shells, add the shrimp along with all of the marinade to the pan and cook until the shrimp are cooked through.

   
6. 6

   Boil some water for your pasta, duh!

7. 7

   Add the Alfredo sauce to the pan and stir everything together. Reduce to low heat and let it gently simmer while your pasta cooks.

8. 8

   Adjust the seasoning as needed. Once the pasta is done, drain it well and toss it into the shrimp Alfredo. Give everything a good mix, and you’re all set!

Wine Pairing

Try with: Chardonnay or Viognier

Look for a medium-bodied Chardonnay with fresh acidity and restrained oak. Maconnais or a cooler climate California Chardonnay are the best for this recipe. It has enough weight for the creamy alfredo while the acidity cuts through the richness. If you are not a huge chardonnay person, try out Soave or Pinot Gris from Oregon. They will go pretty well too!