Creamy Shrimp Fettuccine Alfredo
ID: 8657423d...
A classic and comforting pasta dish featuring perfectly seasoned, tender shrimp tossed in a rich, homemade garlic and parmesan cream sauce with fettuccine noodles.
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🍳 Cooking Flow
Boil the fettuccine pasta for 12 minutes in salted water with a bit of olive oil, then drain. → Sear the shrimp in olive oil with salt, pepper, garlic powder, and paprika for 3 minutes, then set aside. → Sauté the shallots and garlic in butter, then simmer with white wine and heavy cream. → Melt the parmesan cheese into the sauce, return the shrimp and pasta, and cook together for 5 minutes. → Garnish with chopped fresh parsley and serve hot.
Cooking Steps
Brief Cooking Order
Boil the fettuccine pasta for 12 minutes in salted water with a bit of olive oil, then drain. → Sear the shrimp in olive oil with salt, pepper, garlic powder, and paprika for 3 minutes, then set aside. → Sauté the shallots and garlic in butter, then simmer with white wine and heavy cream. → Melt the parmesan cheese into the sauce, return the shrimp and pasta, and cook together for 5 minutes. → Garnish with chopped fresh parsley and serve hot.
Introduction
A classic and comforting pasta dish featuring perfectly seasoned, tender shrimp tossed in a rich, homemade garlic and parmesan cream sauce with fettuccine noodles.
Step 1
In a large pot of boiling water, add 1 teaspoon of kosher salt and 1 tablespoon of olive oil.
Step 2
Add the fettuccine pasta to the boiling water and cook for 12 minutes. Once done, turn off the heat, drain the pasta, and set aside.
Step 3
Heat 1 tablespoon of olive oil in a large frying pan, then add the peeled and deveined shrimp.
Step 4
Season the shrimp with salt, black pepper, garlic powder, and paprika. Cook for 3 minutes until pink and cooked through, then remove the shrimp from the pan and set aside.
Step 5
In the same frying pan, add the butter and melt it. Add the chopped shallot and sauté for 1 minute.
Ingredients List
Important Notes
Do not overcook the shrimp in the first step as they will cook further when returned to the sauce.
Sautéing the shallots and garlic in the same pan used for the shrimp captures the flavorful browned bits (fond) left behind.
Use a dry white wine like Chardonnay for the best flavor balance in the cream sauce.
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