Description
Shrimp Fettuccine in Creamy Sauce
Ingredients:
8 oz fettuccine pasta
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes
Salt & pepper to taste
Fresh parsley, chopped
Instructions:
Cook the Pasta: Boil the fettuccine in salted water according to package instructions. Drain and set aside.
Cook the Shrimp: In a pan, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the pan and set aside.
Make the Sauce: In the same pan, melt butter over medium heat. Add garlic and cook until fragrant (about 1 minute). Pour in heavy cream and bring it to a simmer. Stir in the Parmesan cheese until the sauce thickens.
Combine: Add the cooked fettuccine pasta to the sauce and toss to coat evenly. Season with red pepper flakes, salt, and pepper to taste.
Serve: Top the creamy pasta with the cooked shrimp. Garnish with fresh parsley and serve immediately!
Enjoy your delicious shrimp fettuccine in creamy sauce!
Step-by-Step Guide
Follow these detailed steps for a foolproof, restaurant-quality dish. First, ensure your shrimp are patted dry with paper towels to ensure a good sear. When boiling the pasta, use a large pot of generously salted water—it should taste like the sea. Cook the fettuccine until al dente, then reserve about 1/2 cup of the starchy pasta water before draining. For the sauce, after adding the garlic to the melted butter, cook it just until fragrant to avoid bitterness. When simmering the cream, keep the heat medium-low to prevent scorching. Add the Parmesan cheese off the heat initially, stirring constantly to create a smooth, emulsified sauce. If the sauce is too thick, use the reserved pasta water a tablespoon at a time to reach the perfect consistency.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter sides to balance the meal. Consider serving it with a simple arugula salad dressed with lemon vinaigrette, or with roasted asparagus or broccoli. For a touch of elegance, serve in warmed shallow bowls. Offer extra grated Parmesan and red pepper flakes at the table for guests to customize their plate. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy sauce and seafood perfectly.
How-to Summary
In brief: Cook and drain fettuccine, reserving some pasta water. Sear shrimp in olive oil and set aside. In the same pan, make a sauce by sautéing garlic in butter, then simmering heavy cream and stirring in Parmesan until thickened. Toss the pasta in the sauce, thinning with pasta water if needed. Season with red pepper flakes, salt, and pepper. Fold in the shrimp or plate the pasta and top with shrimp. Garnish with fresh parsley.
Frequently Asked Questions
Can I use a different protein? Absolutely. Scallops, chicken, or even mushrooms make excellent substitutes for shrimp. Adjust cooking times accordingly.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or evaporated milk. Be careful not to boil it vigorously to prevent curdling.
My sauce broke or became grainy. What happened? This often occurs if the heat is too high when adding the cheese, causing it to separate. Always add Parmesan off direct heat and stir constantly. A splash of pasta water can help re-emulsify it.
Can I prepare this ahead of time? Cream sauces are best served fresh. You can prep ingredients (chop garlic, grate cheese) but cook and combine just before serving for the best texture.
What if I don’t have fresh parsley? Other fresh herbs like basil, chives, or dill work wonderfully. In a pinch, a small sprinkle of dried Italian seasoning can be used.
Common Mistakes to Avoid
- Overcooking the shrimp: They cook quickly and become rubbery if left too long. Remove them as soon as they turn pink and opaque.
- Using pre-grated Parmesan: These products contain anti-caking agents that prevent smooth melting. Always grate your own cheese from a block.
- Skipping the pasta water: The starchy water is key for helping the sauce cling to the pasta and adjusting consistency.
- High heat on the cream sauce: High heat can cause the cream to separate or the Parmesan to clump. Maintain a gentle simmer.
Conclusion
This Shrimp Fettuccine in Creamy Sauce is a classic, impressive dish that is deceptively simple to master at home. By following the detailed steps, utilizing the serving suggestions, and heeding the common pitfalls, you can create a luxurious and satisfying meal any night of the week. The combination of tender shrimp, al dente pasta, and a velvety, flavorful sauce is sure to become a favorite. Remember to cook with confidence, garnish generously, and enjoy the delicious results of your culinary effort.