Shrimp Alfredo—ah, it’s like a warm, creamy hug in a bowl, isn’t it? I remember the first time I made it, during a rainstorm that seemed to have a vendetta against me, and somehow, this dish turned the day around. Whether you’re a busy parent juggling dinner and homework or someone who just wants to indulge in something rich and satisfying without too much fuss, this recipe is your golden ticket.
Steps
- Begin by cooking fettuccine pasta according to package instructions until al dente. Drain the pasta and set it aside.
- In a large skillet, melt butter over medium heat and sauté minced garlic until fragrant, being careful not to burn it.
- Pour in heavy cream and bring to a gentle simmer, stirring occasionally until the mixture begins to thicken slightly.
- Gradually add freshly grated Parmigiano Reggiano cheese to the skillet, stirring continuously until the cheese melts and the sauce becomes smooth.
- Season the sauce with salt and black pepper to taste, ensuring it is well-balanced and flavorful.
- In a separate pan, season shrimp with salt and pepper, then cook them until pink and opaque. Remove from heat and set aside.
- Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly.
- Gently fold in the cooked shrimp and any additional ingredients like steamed broccoli or cream cheese for added flavor and texture.
- Serve the shrimp fettuccine Alfredo hot, garnished with chopped parsley for a fresh finish.
Ingredients
- 1 lb fettuccine
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 teaspoon cream cheese
- Optional: Broccoli, cut into florets
- Optional: Fresh parsley for garnish
FAQ
- Can I use half and half instead of heavy cream for Alfredo sauce?
- While you can use half and half, many find that using heavy whipping cream results in a creamier sauce. Half and half may produce a thinner sauce.
- What type of Parmesan cheese is best for Shrimp Fettuccine Alfredo?
- For the best flavor and texture, it’s recommended to use imported Parmigiano Reggiano. Avoid using pre-grated cheese from a can as it may not melt well and lacks depth of flavor.
- How can I prevent the Alfredo sauce from being too dry?
- To prevent the sauce from drying out, ensure you have enough sauce for the pasta. You can also add a bit of extra cream or even a can of premade Alfredo sauce if needed.
- Can I add vegetables to Shrimp Fettuccine Alfredo?
- Yes, you can enhance the dish by adding vegetables like broccoli. Adding a teaspoon of cream cheese can also enhance the creaminess.
- Should the shrimp be cooked separately when making this dish?
- It’s advisable to season and cook the shrimp separately to ensure they are perfectly cooked, then add them to the dish at the end.
Tips
- Use heavy whipping cream instead of half and half for a creamier Alfredo sauce, which provides a richer texture and taste.
- Consider making your own half and half by mixing heavy whipping cream with whole milk if you don’t have half and half available.
- Invest in high-quality Parmesan cheese, such as Parmigiano Reggiano, for better flavor and melting properties in the sauce.
- Cook and season the shrimp separately before adding it to the pasta to enhance its flavor and ensure it is cooked perfectly.
Equipment
- Large pot (for boiling pasta)
- Large skillet or sauté pan (for making sauce and cooking shrimp)
- Garlic press (if you want to easily mince fresh garlic)
- Microplane or cheese grater (for grating Parmesan cheese)
- Tongs (for tossing pasta and sauce together)
