Shrimp Alfredo Pasta (Print Version)
# Ingredients:
→ Shrimp and Pasta Base
01 -
1 pound of peeled, deveined large shrimp
02 -
8 oz of fettuccine
03 -
A tablespoon of olive oil (extra virgin)
04 -
Black pepper and salt, as needed
→ Rich Alfredo Sauce
05 -
One tablespoon of butter, unsalted
06 -
3 minced garlic cloves
07 -
1 cup each of heavy cream and chicken broth
08 -
A cup of Parmesan cheese, freshly grated
→ Optional Toppings
09 -
Chopped parsley for sprinkling
10 -
Extra Parmesan for topping
11 -
A pinch of chili flakes, if you like some heat
# Instructions:
01 -
Get a big pot of water boiling and make sure it’s salty like the ocean. Drop in the fettuccine, letting it cook for about 8-10 minutes or until it’s got that perfect bite. Drain and toss with a small drizzle of olive oil to keep it from clumping together.
02 -
Toss your shrimp in olive oil and season with pepper and salt. Heat up a skillet over medium-high and cook the shrimp for 2-3 minutes on each side until they’re pink and curl up. Want some extra spice? Throw in a few chili flakes. Take the shrimp off and set aside once done.
03 -
Using the same pan, toss in butter and let it melt before stirring in the garlic. Let it cook just until it smells delicious—about 60 seconds. Mix in chicken broth and cream, scraping the bottom to bring out those stuck-on flavors. Let it bubble gently for a few minutes before adding the Parmesan, stirring till smooth.
04 -
Mix the pasta into the sauce, making sure each strand is covered in that creamy goodness. Gently fold in the shrimp to warm them up. Plate and top with parsley, extra Parmesan, and chili flakes, if you’re feeling adventurous. Serve while it’s piping hot!
# Notes:
01 -
For a better bite, don’t overcook your pasta—stick to al dente.
02 -
Grating fresh Parmesan leads to a smoother, tastier sauce.
03 -
This dish goes wonderfully with a glass of Chardonnay or Pinot Grigio.