Description
Creamy Shrimp Fettuccine
This creamy shrimp fettuccine is a delicious combination of tender shrimp and smooth pasta, all coated in a rich and flavorful sauce. It’s the perfect comfort meal, simple to prepare yet indulgent in taste.
Ingredients:
8 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh parsley, chopped
Salt and pepper to taste
Instructions:
Cook the Pasta: Cook the fettuccine according to the package instructions. Drain and set aside, reserving a little pasta water.
Cook the Shrimp: Heat the olive oil and butter in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove the shrimp from the skillet and set aside.
Make the Creamy Sauce: In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Stir in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes until it starts to thicken. Stir in the Parmesan cheese until the sauce becomes creamy.
Combine the Dish: Add the cooked fettuccine to the skillet, tossing to coat the pasta with the creamy sauce. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.
Serve: Top the creamy fettuccine with the shrimp, garnish with fresh parsley, and serve immediately.
Enjoy this rich and flavorful dish for a satisfying meal!
Step-by-Step Guide
Follow these detailed steps for a foolproof creamy shrimp fettuccine. First, gather all ingredients before starting. Begin by bringing a large pot of salted water to a rolling boil for the pasta. While it heats, pat the shrimp completely dry with paper towels; this ensures a good sear. Cook the fettuccine until al dente, then drain, reserving at least 1 cup of the starchy pasta water. In your large skillet, heat the oil and butter over medium-high heat until the butter foams. Add the shrimp in a single layer, seasoning immediately with salt and pepper. Cook undisturbed for 2 minutes per side, then transfer to a plate. Reduce heat to medium, add the garlic, and cook for 30 seconds until fragrant but not browned. Pour in the heavy cream, bring to a gentle simmer, and let it reduce and thicken for 3 minutes. Off the heat, stir in the Parmesan until fully melted. Add the pasta and toss, adding splashes of reserved pasta water until the sauce clings to the noodles. Finally, return the shrimp to the skillet to warm through before serving.
Serving Suggestions
This rich pasta dish pairs beautifully with simple, fresh sides. Serve it with a crisp arugula salad dressed in lemon vinaigrette to cut through the creaminess. For a vegetable side, roasted asparagus or steamed broccoli are excellent choices. To elevate the meal, offer a side of warm, crusty garlic bread for soaking up the extra sauce. For a wine pairing, a crisp Pinot Grigio or a light Chardonnay complements the shrimp and cream sauce perfectly.
How-to Summary
To summarize: Cook pasta al dente and reserve water. Sear seasoned shrimp in oil and butter, then set aside. In the same pan, sauté garlic, simmer cream, and melt in Parmesan to create the sauce. Toss the pasta in the sauce, using pasta water to adjust consistency. Fold in the shrimp, garnish with parsley, and serve immediately.
Frequently Asked Questions
Can I use frozen shrimp? Yes, fully thaw frozen shrimp in the refrigerator overnight and pat them very dry before cooking to prevent steaming.
What can I substitute for heavy cream? For a slightly lighter version, half-and-half can work, but the sauce will be less rich and thick. Do not use milk, as it is likely to curdle.
How can I prevent the sauce from breaking? Keep the heat gentle when simmering the cream and add the Parmesan off the direct heat. The starchy pasta water also helps emulsify and stabilize the sauce.
Can I add vegetables to this dish? Absolutely. Sautéed spinach, sun-dried tomatoes, or sliced mushrooms can be added with the garlic for an extra dimension.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of cream or water to revive the sauce.
Common Mistakes to Avoid
- Overcooking the shrimp: Shrimp cook quickly and become rubbery if left too long. Remove them as soon as they turn pink and opaque.
- Adding cheese to high heat: Adding Parmesan to boiling cream can cause it to clump. Always remove the skillet from heat before stirring it in.
- Skipping the pasta water: The starchy water is crucial for helping the sauce adhere to the pasta and for adjusting thickness without making it greasy.
- Crowding the shrimp: Cooking too many shrimp at once steams them. Cook in batches if necessary to get a proper sear.
Conclusion
This creamy shrimp fettuccine is a classic restaurant-quality dish that is entirely achievable at home. By following the detailed steps and avoiding common pitfalls, you can create a luxurious, comforting meal that feels indulgent yet comes together with straightforward techniques. The key lies in the balance of perfectly cooked shrimp, a velvety Parmesan cream sauce, and al dente pasta. With the provided serving suggestions and FAQs, you’re equipped to make this dish a versatile favorite for any occasion. Enjoy the process and the delicious results!