Shrimp Alfredo Pasta (Print Version)
# Ingredients:
→ Shrimp and Pasta
01 -
1 pound peeled and deveined large shrimp
02 -
8 ounces of fettuccine noodles
03 -
A pinch of salt and freshly cracked black pepper
04 -
1 tablespoon of olive oil (extra virgin)
→ Rich Alfredo Sauce
05 -
3 cloves of garlic, finely chopped
06 -
1 tablespoon of butter (unsalted)
07 -
1 cup of cream (heavy)
08 -
1 cup of fresh Parmesan, grated
09 -
1 cup chicken stock
→ Toppings
10 -
Red pepper flakes (optional)
11 -
Extra Parmesan for serving
12 -
Freshly chopped parsley
# Instructions:
01 -
Sprinkle salt and pepper over the shrimp, then toss them with the olive oil. Heat up a big skillet on medium-high, cook the shrimp for 2-3 minutes per side—just until they turn pink and curl up. If you like spice, toss in a little red pepper flakes. Set the shrimp aside when done.
02 -
Fill a big pot with plenty of salty water and bring it to a boil. Drop in the fettuccine and cook until it's firm to the bite (al dente), usually 8-10 minutes. Drain it well and toss it with a drizzle of olive oil to keep it from getting sticky.
03 -
In the same pan from the shrimp, melt the butter and cook the chopped garlic for 1 minute until it smells amazing. Stir in the cream and broth, scraping up bits stuck to the pan, and let it simmer for a few minutes. Add the grated Parmesan and mix it in until smooth and creamy.
04 -
Toss the warm pasta into the Alfredo sauce, coating every noodle. Gently mix in the shrimp and let it heat through. Serve straight away with parsley, grated Parmesan, and some red pepper flakes if you want more kick.
# Notes:
01 -
Cook pasta to al dente for the best bite
02 -
Fresh Parmesan melts better and makes the sauce smoother
03 -
Goes great with a chilled glass of Chardonnay or Pinot Grigio