Weeknight Shrimp Alfredo Bucatini Pasta

Shrimp pasta on a black plate with a fork.

5 from 1 vote

Weeknight Shrimp Alfredo Bucatini Pasta

Get ready to elevate your weeknight dinner with this delectable Weeknight Shrimp Alfredo Bucatini Pasta recipe. Featuring succulent shrimp and creamy Alfredo sauce, this dish offers a comforting yet sophisticated twist to your pasta nights, making it a surefire hit for the whole family. Gluten-free + Dairy-free option.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Keyword: alfredo, bucatini, creamy, dinner, easy, family-friendly, kid-friendly, lunch, pasta, shrimp, weeknight, weeknight meals

Servings: servings

Calories: 56kcal

Author: Shanika

Ingredients

SHRIMP:

1-2 lbs. wild-caught jumbo or colossal shrimp, deveined
2 Tbsps unsalted butter, for cooking
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried parsley

CREAMY PASTA:

1 (16 oz.) package bucatini pasta
1 Homemade Alfredo Sauce

GARNISH:

Freshly-grated parmesan
Fresh parsley or dill, chopped

US Customary - Metric

Instructions

BOIL THE PASTA:

Cook pasta according to packaging. NOTE: bucatini pasta doesn’t take a long time to cook, usually 10-12 minutes. NOTE: I always add 1 tablespoon of olive oil to the boiling water to prevent pasta from sticking together.

SAUTE/SEAR THE SHRIMP:

In a bowl, add the shrimp and the seasonings: salt, black pepper, smoked paprika, garlic powder, and parsley, stirring to combine until shrimp are coated. Let it sit for 5-10 minutes to marinate.
In a medium 10-inch skillet over medium-high heat, add 2 Tbsps of butter until melted. Add in the seasoned shrimp and cook on both sides (about 3-4 minutes), until pink and cooked through. Set aside unto a plate.

TO MAKE THE ALFREDO SAUCE:

To make the sauce---follow my Homemade Alfredo Sauce recipe. Once made, let the sauce continue to simmer and add in the cooked + drained bucatini pasta and shrimp, tossing until sauce fully coats + sticks to both the shrimp + pasta. Serve immediately and garnish with additional parmesan and/or fresh chopped parsley or dill, if desired.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
PASTA: You can use long pastas like Pappardelle, Tagliatelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, broccolini, collards, or asparagus.
GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta and ensure that the cream (see sauce recipe) and stock are GF-friendly.
DAIRY-FREE OPTION: To make this sauce dairy-free, simply use vegan butter instead of the regular butter. Then swap the cream with full-fat coconut milk or coconut cream. And use your favorite dairy-free shredded cheese or nutritional yeast instead of parmesan. See Homemade Alfredo Sauce recipe for option!

Nutrition