Monday, December 5, 2016

Shrimp Fettuccine Alfredo

Alfredo sauce is really quite simple and basic and a total no brainer to make - just cream, butter, Parmesan cheese, salt and pepper. With that in mind, don't ever buy the jarred stuff cuz you'll be selling yourself short. You can make this sauce from scratch as fast as you can heat the sauce from a jar. Being such a rich sauce, Alfredo is an occasional, few and far between, indulgence and can be served as is or combined with chicken or shrimp in a pasta dish (fettuccine is the norm, but linguine also works well). Here's my version of fettuccine alfredo with shrimp.

1 lb. fettuccine
Olive oil

2 lbs. medium shrimp, shelled and deveined
Salt & pepper
8 tbsp. (1 stick) unsalted butter
2 cups heavy cream
1/4 tsp. grated nutmeg
1/2 cup grated Parmesan cheese
1/4 tsp. red pepper flakes (optional)
2 tbsp. chopped Italian or flat leaf parsley

1/4 to 1/2 cup half & half (optional)

1. Cook the fettuccine according to package instructions until al dente; drain and toss with a little olive oil (about 1 tbsp.); set aside.

2. Season the shrimp lightly with kosher salt and black pepper.

3. Add 3 tbsp. of the butter to a saute pan and melt over medium high heat. Add the shrimp and saute until they just turn pink; remove to a plate and set aside.

4. In the same pan over medium heat, add the remaining 5 tbsp. of butter. When the butter is mostly melted, add the heavy cream and nutmeg. Bring to a simmer and cook about 2 minutes, stirring constantly. Turn heat to low to keep warm; stir in cheese. 

5. Add the reserved shrimp and pasta; toss well to combine. If the sauce is on the thick side, add 1/4 to 1/2 cup of half and half to thin it out. 

6. Taste and season with about 1/2 tsp. salt and a little extra pepper, or as needed. Stir in red pepper flakes, if desired, and chopped parsley before serving.

Add a little olive oil to the cooked pasta, toss and set aside.

Saute the shrimp in 3 tbsp. butter; season with salt and pepper and set aside.

In the same pan, melt the remaining 5 tbsp. of butter and add heavy cream.

Add nutmeg and simmer for 2 minutes, stirring constantly.

Turn heat to low and stir in the cheese.

Add the reserved shrimp and pasta to the sauce and toss to combine. Season with extra salt and pepper, as needed. If the sauce is too thick, stir in 1/4 to 1/2 cup off half and half to thin out. 

Stir in chopped parsley and red pepper flakes before serving. 

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