Shrimp Fettuccine Alfredo
This is a recipe that uses the classic Italian method of emulsifying the pasta. The sauce gets thick, rich and glossy so it sticks beautifully to every single strand.
Calories:
Ingredients
- 500 grams fettuccine
- 500 grams shrimps shells removed and de-veined
- 1 cup all-purpose cream
- 1/2 cup heavy cream
- 2 tbsp flour
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- salt and pepper to season
- 1 1/2 cup parmigiano cheese you can also use parmesan
Garnish
- extra Parmigiano
- parsley
Instructions
- Bring a large pot of water to boil. When water is boiling add salt then add the fettuccine and cook until al dente (still firm but just cooked through).
- Drain water from pasta and sprinkle oil to avoid strands sticking together. Set aside.
- In another large pot heat oil and melt butter over medium high heat. Add shrimps and cook until both sides are pinkish in color. Remove shrimps from the pot and set aside.
- Using the same pot. Add flour and stir until it thickens. Pour the all-purpose cream and heavy cream and stir. Let simmer for approximately 5 minutes.
- Add the garlic powder and salt, pepper to season. Taste according to your preference.
- Add the fettuccine and gently fold over the cream until all strands are coated. Add parmigiano and shrimps and mix gently to avoid crushing the shrimps. let simmer for 5 more minutes in low heat.
- Serve in a pasta bowl and garnish with more parmigiano cheese and parsley. Bon Appetit!
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg