Shrimp Alfredo Pasta
Shrimp Alfredo Pasta is quick and easy to prepare, but feels extra special and luxurious. It’s the perfect dish for special occasions! FULL RECIPE BELOW 👇
Get recipe FAQs, substitutions, and a printable version here: https://www.budgetbytes.com/shrimp-alfredo-pasta/
INGREDIENTS
1/2 lb. medium shrimp, peeled and deveined ($4.99)
1/2 lb. fettuccine ($0.67)
2 Tbsp butter, divided ($0.20)
4 cloves garlic, minced ($0.32)
1 cup heavy cream ($1.00)
3/4 cup Parmesan* ($1.08)
1/8 tsp salt (or to taste) ($0.02)
1/4 tsp freshly cracked pepper (or to taste) ($0.02)
1 Tbsp chopped fresh parsley (optional) ($0.10)
INSTRUCTIONS
1. If your shrimp is frozen, thaw and peel before beginning. You can remove the tails or leave the tails on, if you prefer.
2. Bring a pot of water to a boil for the fettuccine. Once boiling, add the fettuccine and boil until tender (7-10 minutes). Reserve a ½ cup of the starchy water before draining the pasta in a colander.
3. While the fettuccine is boiling, prepare the shrimp and alfredo sauce. Place the peeled shrimp on a cutting board and pat dry with a paper towel. Season the shrimp with a pinch of salt and pepper.
4. Add 1 tablespoon butter to a large skillet and heat over medium. Once hot, swirl to coat the surface of the skillet with butter. Add the shrimp and cook for 1-2 minutes on each side, or just until opaque and pink (do not overcook the shrimp). Transfer the cooked shrimp to a clean bowl.
5. Reduce the heat to medium-low. Add 1 tablespoon butter to the skillet along with the minced garlic. Sauté the garlic for 1-2 minutes, or just until it is very fragrant but not brown.
6. Add the heavy cream to the skillet and whisk to dissolve any browned bits off the bottom of the skillet. Allow the cream to come up to a simmer.
7. Whisk the Parmesan into the hot cream until melted. Season the sauce with salt and pepper.
8. Add the cooked and drained pasta and cooked shrimp back to the skillet with the sauce (make sure to add any liquid from the bowl of shrimp). Toss everything until coated in sauce. If the sauce becomes too thick or dry, add some of the reserved pasta water to loosen it up.
9. Taste the pasta and add more salt or pepper if needed. Top with chopped fresh parsley and serve!
NOTES
*This recipe works with both grated or shredded Parmesan.
See how we calculate recipe costs here. https://www.budgetbytes.com/how-to-calculate-recipe-costs/
Instagram: budgetbytes
Facebook: budgetbytes1
Pinterest: budgetbytes
Twitter: budget_bytes
TIMESTAMPS
0:00 Introduction
0:08 Boil Pasta
0:14 Pat shrimp dry
0:16 Season shrimp
0:18 Melt butter and cook shrimp
0:25 Remove shrimp and add sauce ingredients
0:30 Whisk sauce
0:32 Add Parmesan, salt and pepper
0:41 Add pasta and shrimp
0:45 Toss and serve
6件のコメント
Tired of these being pre-posted to my subscription area, when it's out.. just announce it then.
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo”.
I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo – Alfredo di Roma".
The brand "Il Vero Alfredo – Alfredo di Roma" is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
Best regards Ines Di Lelio
Do you have any preferred pasta brands?
My mouth is watering right now!!! 🤤🤤
Mouthwatering 😋😋😋 Now i wanna try this also. Thank you for sharing;) new subscriber here;)
wait what was the background music for this? it slaps
also this is a my second time cooking your shrimp alfredo recipe xo