Description
Creamy Shrimp Alfredo with Tomato Sauce
Ingredients:
12 oz fettuccine pasta
1/2 lb shrimp, peeled and deveined
2 tbsp olive oil
2 garlic cloves, minced
1 cup heavy cream
1/2 cup tomato sauce
1/2 cup grated Parmesan cheese
1 tsp paprika
1 tsp Italian seasoning
Salt and pepper to taste
1 tbsp fresh parsley, chopped
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Cook the shrimp:
Heat olive oil in a skillet over medium heat. Season the shrimp with paprika, salt, and pepper. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove and set aside.
Prepare the sauce:
In the same skillet, add minced garlic and sauté until fragrant (about 1 minute). Stir in the tomato sauce, heavy cream, and Italian seasoning. Let the mixture simmer for 3-4 minutes. Stir in Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper.
Combine pasta and sauce:
Add the cooked fettuccine to the skillet and toss to coat in the creamy tomato Alfredo sauce. If the sauce is too thick, add a bit of the reserved pasta water.
Top with shrimp:
Gently place the cooked shrimp on top of the pasta and toss lightly.
Serve and garnish:
Plate the pasta, garnish with fresh parsley, and serve immediately.
This creamy shrimp Alfredo with a hint of tomato is a delicious twist on a classic favorite, combining the richness of Alfredo sauce with the tanginess of tomato for a perfect balance of flavors!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure all ingredients are prepped: mince garlic, grate Parmesan, and chop parsley. Use a large, deep skillet or sauté pan for the sauce, as you’ll add the pasta to it later. Begin boiling the heavily salted pasta water. As it heats, season and cook the shrimp in olive oil, ensuring the skillet is hot to get a slight sear. Remove shrimp and immediately add garlic to the residual oil. Pour in the tomato sauce and heavy cream, stirring to combine before it simmers. The key is a gentle simmer—avoid a rolling boil to prevent the cream from breaking. Whisk in the Parmesan off the heat initially to ensure a smooth, clump-free sauce. Finally, toss the al dente pasta directly in the skillet with the sauce, adding pasta water as needed to create a silky emulsion that clings to the noodles.
Serving Suggestions
Plate this rich pasta in shallow bowls to showcase the shrimp and sauce. A crisp, green side salad with a lemon vinaigrette cuts through the creaminess perfectly. For a vegetable side, roasted asparagus or garlic sautéed spinach are excellent choices. To elevate the meal, serve with a slice of warm, crusty bread for dipping into any remaining sauce. A glass of chilled Pinot Grigio or a light Chardonnay complements the dish beautifully.
How-to Summary
In summary: cook pasta and reserve water; sauté seasoned shrimp and set aside; in the same pan, make a sauce by simmering garlic, tomato sauce, cream, and seasoning, then whisk in Parmesan; toss drained pasta in the sauce, thinning with pasta water if needed; top with cooked shrimp and garnish with fresh parsley.
Frequently Asked Questions
Can I use pre-cooked shrimp? Yes, but add them at the very end just to warm through. Cooking them from raw in the skillet provides better flavor.
How can I make this dish lighter? Substitute half-and-half for heavy cream, though the sauce will be less rich. You can also use a lower-fat milk thickened with a tablespoon of flour.
My sauce seems too thin. How do I thicken it? Let it simmer for a few more minutes to reduce. You can also add a sprinkle of extra grated Parmesan, which will help thicken and enrich it.
Can I prepare this ahead of time? Cream-based pasta is best served immediately. However, you can prep components: cook shrimp, make sauce base (hold the Parmesan), and cook pasta. Combine and reheat gently, adding cheese and pasta water to refresh the sauce.
What’s a good substitute for fettuccine? Linguine, tagliatelle, or even penne work well. The key is using a pasta shape that holds the creamy sauce effectively.
Common Mistakes to Avoid
- Overcooking the shrimp: They become rubbery. Cook just until pink and opaque.
- Adding cheese to boiling sauce: High heat can cause the Parmesan to clump or become oily. Remove the skillet from heat or turn it very low when stirring in the cheese.
- Skipping the pasta water: The starchy water is essential for helping the sauce adhere to the pasta and adjusting consistency.
- Using canned pre-grated Parmesan: It often contains anti-caking agents that prevent smooth melting. Freshly grated cheese from a block is superior.
Conclusion
This Creamy Shrimp Alfredo with Tomato Sauce masterfully blends indulgence and tangy flavor, creating a restaurant-quality meal in your own kitchen. By following the step-by-step guide and heeding the common pitfalls, you can achieve a perfectly silky sauce and tender shrimp every time. It’s a versatile, impressive dish that’s sure to become a weeknight favorite or a go-to for entertaining. Enjoy the delicious results of your culinary effort!