shrimp fettuchine alfredo
(1 rating)
No Image
Hit the mark with this quick (only 15 minutes) and rich seafood since I wanted to make something special for Christmas Eve. Definitely not a diet dish.
(1 rating)
yield
6 -8
prep time
30 Min
cook time
15 Min
Ingredients For shrimp fettuchine alfredo
-
1 lbfettuccine or linguini
-
3 Tbspbutter
-
3 Tbspolive oil, extra virgin
-
2 lbshrimp, peeled and deveined
-
1 pinchcrushed red pepper flakes
-
1 tspcrushed garlic
-
1 tspparsley flakes
-
1/8 cflour ( i use self rising flour )
-
1 ptwhipping cream
-
1/2 cparmigiano-reggiano, grated ( i use parmesan/romano blend )
-
1/3 cpasta water, as needed to loosen the sauce
How To Make shrimp fettuchine alfredo
-
1Cook Pasta according to package directions and taste. You are looking to finish the pasta simultaneously with the sauce/shrimp.
-
2Melt butter and olive oil in pan at medium high heat.
-
3Add shrimp. As they just begin to turn pink, add garlic, parsley, pepper flakes.
-
4Add flour to begin a roux, cooking out the flour taste.
-
5Pour in the cream, allowing it to thicken. Add pasta water if you need to loosen the sauce. Add Parmesan and stir briefly. Turn off the heat.
-
6Add pasta, ever so undercooked, TOSS AND SERVE. Excellent.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT