11.21.2010

Shrimp Fettucine Alfredo

Things have been pretty busy around here lately! My parents are coming into town on Tuesday so we spent of lot of this weekend cleaning, getting things together, and shopping for the Thanksgiving feast, of course! I also had a particularly busy week at work, having to stay until 7:30 / 8pm almost every day last week. Thank goodness for a short work week!  


We have a ton of groceries in the house but most of them are hands off until Wednesday / Thursday. I didn't feel like going out (again) so I fell back on my trusty stand-by: pasta! I made my own version of the classic Fettucine Alfredo dish. I use a lot more cheese and less butter than most recipes call for, but once again, I just LOVE cheese! This comes out tasty and flavorful. I recommend having your dining companions add more salt, pepper, and cheese to their tastes once the food is in their bowls - it's much easier to please everyone that way!


Shrimp Fettucine Alfredo

Recipe makes enough sauce for 4 servings

Pasta (fettucine is best, but this can really be made with any kind!)
frozen deveined shrimp, thawed
1/2 stick unsalted butter
3/4 cup grated Parmesan Reggiano
1/2 cup heavy cream (or milk, just keep in mind that the thinner the liquid, the thinner the sauce)
1/4 teaspoon sea salt
1/2 teaspoon pepper

Cook the pasta in a pot of boiling salted water until just al dente. Reserve 1/2 cup cooking water, then drain pasta.

Meanwhile, simmer the cream and butter in a skillet over medium low heat. Add the salt and pepper, stir to mix for a minute or so. Then add the shrimp and simmer for another 2 minutes. Finally, add the pasta and cheese. Depending on how thick or thin you like your sauce, add desired amount of cooking water to thin. Toss and serve!

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