shrimp fettuchine alfredo
(1 RATING)
Hit the mark with this quick (only 15 minutes) and rich seafood since I wanted to make something special for Christmas Eve. Definitely not a diet dish.
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prep time
30 Min
cook time
15 Min
method
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yield
6-8 serving(s)
Ingredients
- 1 pound fettuccine or linguini
- 3 tablespoons butter
- 3 tablespoons olive oil, extra virgin
- 2 pounds shrimp, peeled and deveined
- 1 pinch crushed red pepper flakes
- 1 teaspoon crushed garlic
- 1 teaspoon parsley flakes
- 1/8 cup flour ( i use self rising flour )
- 1 pint whipping cream
- 1/2 cup parmigiano-reggiano, grated ( i use parmesan/romano blend )
- 1/3 cup pasta water, as needed to loosen the sauce
How To Make shrimp fettuchine alfredo
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Step 1Cook Pasta according to package directions and taste. You are looking to finish the pasta simultaneously with the sauce/shrimp.
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Step 2Melt butter and olive oil in pan at medium high heat.
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Step 3Add shrimp. As they just begin to turn pink, add garlic, parsley, pepper flakes.
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Step 4Add flour to begin a roux, cooking out the flour taste.
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Step 5Pour in the cream, allowing it to thicken. Add pasta water if you need to loosen the sauce. Add Parmesan and stir briefly. Turn off the heat.
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Step 6Add pasta, ever so undercooked, TOSS AND SERVE. Excellent.
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