This is another classic, hearty and tasty Italian-styled dish. I first had shrimp alfredo in a restaurant many moons ago and totally loved it. It was comforting and delicious. I have made this dish a few dozen times and can never get tired of it plus it’s so easy and quick to prepare. Can’t go wrong with that right? Some people opt to leave out the alcohol that but I think a splash of white wine takes a flavor to another level.
{Ingredients}
- 1 pound dried or fresh fettucinne
- 6 tablespoons unsalted butter
- 1 shallot, minced
- 3 cloves of garlic, minced
- 1/2 teaspoon red pepper
- 1 1/2 pounds shrimp, peeled and deveined
- 1.5 cup heavy cream
- 1 cup finely grated Parmigiano-Reggiano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Fresh parsley, chopped
- Crusty Bread, for eating with
{Directions}
Cook the fettucinne in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.While the pasta is cooking, melt the butter in a medium pan over medium-high heat. Add shallots, garlic and pepper flakes and saute until tender. Add the shrimp, in a single layer and allow to cook on the first side for 3-4 minutes. Or until the edges turn pink. Give them a flip and continue to cook for 1-2 minutes. Once cooked transfer to a platter or plate, and allow to rest while you finish the sauce. Add heavy cream to the pan and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture, half of the Parmesan, the cooked shrimp and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and parsley. Serve immediately.
Happy Eating!
