Description
Shrimp Fettuccine Alfredo
Ingredients:
8 oz fettuccine pasta
1 lb shrimp, peeled and deveined
2 tbsp olive oil
4 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped
Extra Parmesan for garnish
Instructions:
Cook the Pasta: Cook the fettuccine pasta in a large pot of salted water according to the package instructions. Drain and set aside.
Cook the Shrimp: In a large skillet, heat olive oil over medium heat. Season shrimp with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside.
Make the Alfredo Sauce: In the same skillet, melt butter and sauté the garlic until fragrant. Add the heavy cream and bring to a simmer. Reduce the heat and stir in the grated Parmesan cheese. Continue to cook until the sauce thickens.
Combine Pasta and Sauce: Add the cooked fettuccine to the sauce and toss to coat.
Add Shrimp and Garnish: Place the cooked shrimp on top of the pasta, and garnish with fresh parsley and extra Parmesan.
Serve and Enjoy! Enjoy your creamy Shrimp Fettuccine Alfredo!
Enjoy this indulgent dish with a side of garlic bread for the perfect meal!
Step-by-Step Guide
For a flawless dish, follow these detailed steps. First, ensure your shrimp are patted dry to promote a good sear. When cooking the pasta, aim for al dente as it will finish cooking in the sauce. For the sauce, keep the heat low after adding the cream to prevent scalding. Slowly sprinkle in the Parmesan cheese while stirring constantly to achieve a smooth, lump-free emulsion. Finally, combine the pasta, sauce, and shrimp off the heat to prevent overcooking the shrimp.
Serving Suggestions
Plate this rich pasta immediately for the best texture. A crisp, green side salad with a lemon vinaigrette cuts through the creaminess beautifully. Garlic bread or a crusty baguette is essential for soaking up every bit of sauce. For a wine pairing, choose a crisp white like Pinot Grigio or Sauvignon Blanc. For a lighter touch, serve with steamed asparagus or roasted cherry tomatoes.
How-to Summary
In summary: Cook pasta al dente. Sear seasoned shrimp and set aside. In the same pan, make a sauce by sautéing garlic in butter, simmering cream, and melting in Parmesan. Toss the pasta in the sauce, top with shrimp, and garnish with parsley and extra cheese.
Frequently Asked Questions
Can I use pre-cooked shrimp? Yes, but add them at the very end just to warm through to avoid a rubbery texture.
How can I make this sauce less heavy? Substitute half the heavy cream with whole milk or a lower-fat evaporated milk, though the sauce will be slightly less rich.
My sauce turned out grainy. What happened? The heat was likely too high when adding the cheese, causing it to seize. Always add cheese off the direct heat and stir constantly.
Can I prepare this dish ahead of time? The components can be prepped, but assemble just before serving, as the pasta will absorb the sauce and thicken upon standing.
What’s the best substitute for Parmesan? Pecorino Romano offers a sharper, saltier flavor, while Asiago or a high-quality Grana Padano are excellent direct substitutes.
Common Mistakes to Avoid
- Overcooking the shrimp, which makes them tough and rubbery.
- Adding Parmesan cheese to a boiling sauce, which causes separation and graininess.
- Using canned or pre-grated Parmesan that contains anti-caking agents, preventing a smooth melt.
- Not reserving a cup of pasta water to adjust the sauce consistency if it becomes too thick.
- Underseasoning the pasta water; it should taste like the sea to properly flavor the noodles.
Conclusion
This Shrimp Fettuccine Alfredo is a classic, restaurant-quality dish that is deceptively simple to master at home. By using fresh ingredients, controlling your heat, and avoiding common pitfalls, you can create a creamy, luxurious pasta that is sure to impress. Remember the key techniques: a proper sear on the shrimp and a gently emulsified sauce. With this comprehensive guide, you’re equipped to make a perfect, indulgent meal any night of the week.