Shrimp Fettuccine Alfredo

 

Shrimp Fettuccine Alfredo

Shrimp fettuccine alfredo is a quick and easy dish perfect for hectic weeknights when you don’t feel like cooking but must to survive. However, with a few expert tips, you can elevate it from ordinary to irresistible! This dish comes together within 30 minutes. Serve it with a good salad and Italian garlic bread, and you’ve got one heck of a meal. Enjoy.

Ingredients

Kosher salt

6 ounces of fettuccine

Olive oil, for tossing

1/4-pound large shrimp (about 8), peeled and deveined, tails removed

Freshly ground black pepper

1 stick (8 tablespoons) unsalted butter

1 cups of heavy cream

1 pinch freshly grated nutmeg

3/4 cups freshly grated Parmigiano-Reggiano cheese

Directions

Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain and toss with a splash of oil.

Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.

Heat a large skillet over medium heat and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, for about 2 minutes more. Transfer the shrimp to a bowl.

Reduce the heat to medium and add the remaining 6 tablespoons of butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.

Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls. Serve with a salad and garlic bread. Enjoy!

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

Meals for One, Potpourri of Frugality. Kilbride