Ah, shrimp Alfredo. Swoon.
This is one of my favorite shrimp recipes (and pasta recipes just so we’re clear). I don’t make it often because when I do, I can’t resist eating the entire pan myself. This is such a speedy recipe. All you have to do is boil some pasta, sauté the shrimp, and prepare the sauce—which takes all of five minutes. If I’m really in a hurry, I’ll cook the pasta and the shrimp and sauce all at the same time and it’s ready even quicker.
Stash a pound of shrimp in your freezer so that it’s ready to go next time you need to make one of the best 30-minute meals of all time. There’s just nothing better!
What’s the best way to thaw frozen shrimp?
Starting with a bag of frozen peeled and deveined shrimp is major a time saver. To thaw it, simply transfer the sealed bag to the fridge the night before and let it defrost slowly. I like to place the bag on a rimmed sheet tray before placing in the fridge to catch any drips.
If you need to thaw the shrimp quicker, transfer the frozen shrimp to a zip-top bag and submerge in a bowl of cold (not warm; this is important) water. To keep the bag from floating to the surface, place a heavy bowl or plate on top. Change the water every 30 minutes until the shrimp are thawed. Whatever you do, never thaw shrimp at room temperature.