Shrimp Alfredo Pasta (Printable Version)
# What You'll Need:
→ Shrimp and Pasta
01 -
1 pound large shrimp, cleaned and ready to cook
02 -
8 ounces fettuccine noodles
03 -
A tablespoon of olive oil (extra virgin)
04 -
Salt and black pepper, adjusted to taste
→ Sauce with Cream
05 -
1 cup chicken broth
06 -
A cup of heavy whipping cream
07 -
3 garlic cloves, minced fresh
08 -
1 cup Parmesan, shredded fresh
09 -
1 tablespoon unsalted butter
→ Toppings
10 -
Chopped parsley for sprinkling
11 -
Extra Parmesan for serving
12 -
Optional red pepper flakes for heat
# Preparation Steps:
01 -
Fill a big pot with water, season it well with salt, and let it boil. Drop in the fettuccine and cook following the packet's timing, usually 8 to 10 minutes, until it's just tender. Drain the water and toss it lightly with some olive oil so it doesn't stick together.
02 -
Coat the shrimp in a bit of olive oil, then season with pepper and salt. Place a large pan on medium to high heat. Sear the shrimp for about 2 or 3 minutes per side, just until they turn pink and curl a little. If you'd like to spice it up, throw in some red pepper flakes. Remove the shrimp and keep them aside for later.
03 -
Heat butter in the same pan, then stir in the minced garlic and cook briefly, just until it smells great (around a minute). Add chicken broth and cream, making sure to scrape up any bits stuck at the bottom. Let the mixture gently bubble and reduce for a few minutes, around 3 to 5. Stir the Parmesan in until everything blends into a smooth and creamy texture.
04 -
Toss the cooked pasta in the creamy sauce until it's fully coated. Add the cooked shrimp gently and allow them to heat up with the rest. Plate it up immediately and finish with parsley, grated Parmesan, and a sprinkle of red pepper flakes if you like the heat.
# Additional Tips:
01 -
Cooking pasta until just al dente gives it the best bite.
02 -
Freshly grated Parmesan ensures a silky sauce.
03 -
Pairs well with a glass of Pinot Grigio or Chardonnay.