Shrimp Alfredo 🍤🍝

[culinary_connoisseur]

Did you know Shrimp Alfredo actually has Italian-American origins? It’s not a traditional Italian dish but still super delicious! Here’s a recipe to try.
600×600
55.7 kB

INGREDIENTS​

• 1/2 lb. medium shrimp, peeled and deveined
• 1/2 lb. fettuccine
• 2 Tbsp butter, divided
• 4 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup Parmesan
• 1/8 tsp salt (to taste)
• 1/4 tsp freshly cracked pepper (to taste)
• 1 Tbsp chopped fresh parsley (optional)

PROCEDURES:​

• STEP 1 - If your shrimp is frozen, thaw and remove the shells before you start. You have the option to take off the tails or keep them on, depending on your preference.
• STEP 2 - Begin by bringing a pot of water to a boil for the fettuccine. Once it's boiling, add the fettuccine and let it cook until it's tender (usually around 7-10 minutes). Before draining the pasta in a colander, remember to set aside about ½ cup of the starchy water.
• STEP 3 - While the fettuccine is cooking, get the shrimp and alfredo sauce ready. Place the peeled shrimp on a cutting board and pat them dry with a paper towel. Then, season them with a pinch of salt and pepper.
• STEP 4 - Next, melt 1 tablespoon of butter in a large skillet over medium heat. Once it's hot, swirl it around to coat the skillet's surface, then add the shrimp. Cook the shrimp for 1-2 minutes on each side until they're just opaque and pink (be careful not to overcook them). Once cooked, transfer the shrimp to a clean bowl.
• STEP 5 - Lower the heat to medium-low, then add another tablespoon of butter to the skillet along with the minced garlic. Sauté the garlic for 1-2 minutes until it's very fragrant but not browned.
• STEP 6 - Pour the heavy cream into the skillet and whisk it to dissolve any browned bits from the bottom. Let the cream come to a simmer.
• STEP 7 - Whisk the Parmesan cheese into the hot cream until it's melted. Season the sauce with salt and pepper.
• STEP 8 - Now, add the cooked and drained pasta and the cooked shrimp back to the skillet with the sauce (and don't forget to include any liquid from the bowl of shrimp). Toss everything together until it's coated in the sauce. If the sauce seems too thick or dry, add some of the reserved pasta water to loosen it up.
• STEP 9 - Taste the pasta and adjust the seasoning with more salt or pepper if necessary. Finally, garnish with chopped fresh parsley.

Gather around, friends! Now that you've savored every creamy, flavorful bite of our Shrimp Alfredo, let's keep the culinary conversations flowing. Share your twists, tips, and tales of success with this dish, and let's keep inspiring each other's kitchen adventures! Bon appétit!

 

[wakabalo]

Shrimp Alfredo? Sauté shrimp in garlic and butter, then toss with cooked fettuccine pasta and a creamy Alfredo sauce made with heavy cream, Parmesan cheese, and a dash of nutmeg for a rich and indulgent pasta dish that's perfect for a special occasion or date night - a decadent and delicious treat that's sure to impress!

 

[Idris]

Did you know Shrimp Alfredo actually has Italian-American origins? It’s not a traditional Italian dish but still super delicious! Here’s a recipe to try.
600×600
55.7 kB
View attachment 3926

INGREDIENTS​

• 1/2 lb. medium shrimp, peeled and deveined
• 1/2 lb. fettuccine
• 2 Tbsp butter, divided
• 4 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup Parmesan
• 1/8 tsp salt (to taste)
• 1/4 tsp freshly cracked pepper (to taste)
• 1 Tbsp chopped fresh parsley (optional)

PROCEDURES:​

• STEP 1 - If your shrimp is frozen, thaw and remove the shells before you start. You have the option to take off the tails or keep them on, depending on your preference.
• STEP 2 - Begin by bringing a pot of water to a boil for the fettuccine. Once it's boiling, add the fettuccine and let it cook until it's tender (usually around 7-10 minutes). Before draining the pasta in a colander, remember to set aside about ½ cup of the starchy water.
• STEP 3 - While the fettuccine is cooking, get the shrimp and alfredo sauce ready. Place the peeled shrimp on a cutting board and pat them dry with a paper towel. Then, season them with a pinch of salt and pepper.
• STEP 4 - Next, melt 1 tablespoon of butter in a large skillet over medium heat. Once it's hot, swirl it around to coat the skillet's surface, then add the shrimp. Cook the shrimp for 1-2 minutes on each side until they're just opaque and pink (be careful not to overcook them). Once cooked, transfer the shrimp to a clean bowl.
• STEP 5 - Lower the heat to medium-low, then add another tablespoon of butter to the skillet along with the minced garlic. Sauté the garlic for 1-2 minutes until it's very fragrant but not browned.
• STEP 6 - Pour the heavy cream into the skillet and whisk it to dissolve any browned bits from the bottom. Let the cream come to a simmer.
• STEP 7 - Whisk the Parmesan cheese into the hot cream until it's melted. Season the sauce with salt and pepper.
• STEP 8 - Now, add the cooked and drained pasta and the cooked shrimp back to the skillet with the sauce (and don't forget to include any liquid from the bowl of shrimp). Toss everything together until it's coated in the sauce. If the sauce seems too thick or dry, add some of the reserved pasta water to loosen it up.
• STEP 9 - Taste the pasta and adjust the seasoning with more salt or pepper if necessary. Finally, garnish with chopped fresh parsley.

Gather around, friends! Now that you've savored every creamy, flavorful bite of our Shrimp Alfredo, let's keep the culinary conversations flowing. Share your twists, tips, and tales of success with this dish, and let's keep inspiring each other's kitchen adventures! Bon appétit!

This Shrimp Alfredo looks divine! Has anyone tried adding a squeeze of lemon juice for a bit of zest? Can't wait to make this for dinner!