Fettuccine Alfredo with Shrimp
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This version of traditional Italian fettuccine Alfredo is especially delicious, more filling, and incredibly easy to prepare! The pasta is topped with fried shrimp in a creamy sauce, and the sauce is made with only butter, heavy cream, and plenty of Parmesan. Simmer the cream a little longer, and you won't need to thicken it with flour—the sauce will be creamy and smooth, and the nutmeg will harmoniously complement its creamy flavor with its stunning spicy note. It takes less than half an hour to prepare—perfect for a quick weekday dinner or family celebrations.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g fettuccine
- Olive oil for dressing
- 350 g large shrimp (about 16 pieces), peeled, deveined and tailed
- 110 g unsalted butter
- 2 cups heavy cream
- 2 pinches of freshly grated nutmeg
- 1.5 tbsp. freshly grated parmesan
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Recipes with similar ingredients: fettuccine pasta, shrimps, Parmesan cheese, cream, nutmeg
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package directions until al dente. Drain and toss the pasta with a little olive oil.
- Meanwhile, arrange the shrimp in a single layer in a large pie dish or on a paper plate and pat dry with paper towels. Season with salt and black pepper.
- Heat a large skillet over medium heat and add 2 tablespoons of butter. Once the butter has melted, increase the heat to medium-high and invert the shrimp over the skillet so that they all fall into the pan at once. Cook the shrimp without moving them until the bottoms are pink, 1-2 minutes. Flip and cook until they are pink all over, about 2 minutes more. Transfer the shrimp to a bowl.
- Reduce heat to medium and add the remaining 6 tablespoons butter. Scrape the bottom of the pan with a wooden spoon. When the butter is almost melted, stir in the cream and nutmeg and bring to a boil; simmer for 2 minutes. Reduce heat to keep the sauce warm.
- Stir grated Parmesan into the sauce. Add the shrimp and cooked pasta, mixing well. Season with salt and pepper to taste. Serve the pasta with shrimp hot in warm bowls.
Note
Don't worry if it seems like there's too much sauce. Once you've mixed everything together, it will begin to thicken right before your eyes.
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