Ingredients:

  • 1 pound (450g) linguine pasta
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1 cup (240ml) heavy cream
  • 1/2 cup (60g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (30g) grated Pecorino Romano cheese, plus more for serving
  • 1/4 cup (60ml) reserved pasta water
  • 2 tablespoons (30g) unsalted butter
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining. Drain the pasta and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Season with salt and pepper. Remove the shrimp from the skillet and set aside.
  3. Add minced garlic to the skillet and sauté for about 30 seconds, until fragrant. Pour in the white wine (if using) and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
  4. Reduce heat to low. Stir in the heavy cream, Parmesan cheese, Pecorino Romano cheese, butter, and red pepper flakes (if using). Simmer gently, stirring constantly, until the cheese is melted and the sauce is smooth and thickened, about 2-3 minutes.
  5. Add the cooked pasta and shrimp to the skillet with the Alfredo sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.