Shrimp Alfredo Pasta (Print Version)
# Ingredients:
→ Pasta and Shrimp
01 -
1 pound large shrimp, cleaned and peeled
02 -
1 tablespoon olive oil (extra virgin)
03 -
8 ounces fettuccine noodles
04 -
Pepper and salt, adjusted to taste
→ Rich Alfredo Sauce
05 -
3 cloves garlic, minced finely
06 -
1 tablespoon butter (unsalted)
07 -
1 cup heavy cream
08 -
1 cup Parmesan cheese, freshly shredded
09 -
1 cup chicken stock
→ Toppings
10 -
Chopped fresh parsley
11 -
Extra Parmesan cheese for serving
12 -
Red pepper flakes (optional, for heat)
# Instructions:
01 -
Fill a big pot with water, add a generous amount of salt, and bring it to a boil. Toss in the noodles and cook following package cooking times (usually 8-10 minutes). Drain them, then lightly coat with olive oil to keep them from sticking together.
02 -
Toss the shrimp with olive oil, along with a pinch each of salt and pepper. Heat a large pan on medium-high, then cook shrimp for 2-3 minutes on each side, just until they're pink and slightly curled. For extra spice, add a little red pepper. Set the shrimp aside once done.
03 -
Using the same pan, melt the butter and cook the garlic for about a minute, just until it smells amazing. Pour in the cream and chicken stock, stirring as you go to scrape up the flavorful bits from the pan. Let everything bubble gently for a few minutes before mixing in the Parmesan until the sauce turns creamy and smooth.
04 -
Toss the pasta with the sauce so it's all coated and creamy. Gently stir in the shrimp to heat it up again. Dish it out and sprinkle on parsley, red pepper flakes, and extra Parmesan if you'd like.
# Notes:
01 -
Stop cooking the pasta once it's just al dente for the perfect bite.
02 -
For a silky sauce, stick with freshly grated Parmesan.
03 -
This dish pairs great with a chilled glass of Pinot Grigio or Chardonnay.