Shrimp Alfredo...Oh So Creamy!

Shrimp Alfredo

Sauté tender shrimp are packed in a rich creamy and cheesy Parmesan sauce. This is a great dish for a busy weeknight but also perfect enough to make for that special occasion too.

• Easy: This pasta recipe is easy to make with common ingredients found in Italian pasta recipes.

• Versatile: This creamy pasta Alfredo can be made with any type of pasta, seafood, or poultry.

• Shrimp: I use jumbo shrimp, peeled, and deveined. Buy fresh or frozen shrimp. If Frozen, thaw shrimp before cooking.

• Butter: Butter makes it better! I prefer using unsalted butter to have better control of the salt.

• Garlic Cloves: Fresh garlic is best...end of story! Powder will do in a pinch.

• Light Cream: Light cream makes a rich and decadent Alfredo sauce. You can use heavy cream or whole milk as well. I love light cream.

• Parmesan Cheese: Freshly grated Parmesan cheese, You can also use a combination of parmigiano reggiano and pecorino romano.

• Fresh Parsley: Fresh parsley make this rich and creamy dish pop with flavor and adds beautiful color.

• Pasta: I like using angel hair pasta for the lip smacking slurp effect but and long or short pasta are great.

• Pasta Water: Pasta water is key to making any delicious pasta dish. It adds a hint of flavor from the salty starchy pasta and helps create more sauce as the pasta absorbs the liquid.

Ingredients:

• 16 ounces Angel Hair Pasta or any pasta of your choice

• Olive Oil

• Juice of 1 lemon

• 2 pounds jumbo shrimp, peeled and deveined

• Sea Salt and black pepper to taste

• 6 tablespoons unsalted butter

• 6 garlic cloves minced

• 1 shallot, minced

• 2 cups Light Cream

• Pinch of chili flake

• 2 cups reserved Pasta water

• 2 cups freshly grated Parmesan cheese plus more for garnish

• 3 tablespoons fresh parsley, chopped

Instructions:

• Cook the pasta in salted water according to package directions. Reserve 2 cups of the pasta water. Drain, add pasta back to the pot. Drizzle with Olive oil, toss to coat, and set aside.

• Pat dry the shrimp. Season the shrimp with salt and pepper.

• In a large skillet over medium heat add a few tbsp of olive oil and 1 tbsp butter. Add the shrimp to the pan and cook for about 1-2 minutes per side or until the shrimp turns pink. DO NOT over cook. Remove the shrimp from the skillet and place on a plate. Squeeze the juice of one lemon over the shrimp and set aside.

• Lower the heat to medium-low and add the remaining butter to the skillet. When the butter is melted, add the garlic and shallot and sauté until fragrant and soft. The little bits of browned shrimp from the pan help add a ton of flavor.

• Whisk in the light cream. Simmer for 4-5 minutes or until just thickened.

• Turn the heat to low and whisk in the Parmesan cheese, stirring continuously, until the cheese has melted. Season the sauce with salt and pepper to taste. Add in a pinch of chili flakes.

• Add the shrimp and the pasta to the skillet and toss well. You want to toss the pasta for 1 to 2 minutes so it has time to absorb the sauce. If the pasta gets a bit dry, add 1/2 cup of the reserved pasta water at a time and continue to toss.

• Sprinkle with parsley and serve immediately topped with some extra Parmesan cheese.

Serves 4 to 6

Enjoy! xx