Shrimp Alfredo Creamy Pasta (Print Version)
# Ingredients:
→ Shrimp and Pasta
01 -
1 pound large shrimp, deveined and peeled
02 -
8 ounces of fettuccine
03 -
Salt and black pepper to season
04 -
1 tablespoon olive oil (extra virgin)
→ Alfredo Sauce
05 -
3 cloves garlic, finely chopped
06 -
1 tablespoon butter (unsalted)
07 -
1 cup freshly grated Parmesan
08 -
1 cup chicken stock
09 -
1 cup heavy cream
→ Toppings
10 -
Chopped parsley (fresh)
11 -
More Parmesan, for serving
12 -
Optional: red chili flakes for a kick
# Instructions:
01 -
Fill a big pot with water, add plenty of salt, and bring it to a boil. Toss in the fettuccine and cook for 8-10 minutes, or until it feels firm but not mushy. Strain it, then coat it lightly with olive oil so it doesn't stick together.
02 -
Mix the shrimp with a drizzle of olive oil and a pinch of salt and pepper. Heat a skillet over medium-high, then cook each side for 2-3 minutes until they curl and turn pink. Want some spice? Sprinkle on red pepper flakes. Remove and set them aside once done.
03 -
Use the same skillet and melt the butter. Toss in the garlic and cook for about a minute, just until it smells great. Stir in the heavy cream and chicken broth, scraping up the tasty browned bits stuck to the pan. Simmer for 3-5 minutes so it thickens, then add the grated Parmesan. Stir until it's silky and smooth.
04 -
Combine the pasta with your prepared sauce, tossing well to coat it thoroughly. Gently stir in the shrimp so they're warm. Serve right away, sprinkled with parsley, more Parmesan, and chili flakes if you enjoy a spicy touch.
# Notes:
01 -
To get the ideal pasta texture, cook it just firm enough to bite
02 -
For the creamiest sauce, freshly grate the Parmesan
03 -
This pairs wonderfully with a glass of Pinot Grigio or Chardonnay