One Of Life’s Best Shrimp Fettuccine Alfredo Pasta Recipe
shrimp Fettuccine alfredo is one of life’s best comfort foods. It’s cheesy, creamy, carb-y and super tasty. We especially like this version because shrimp add a lot of extra flavor and some lean protein to boot! Make sure you avoid the common mistakes listed below and you’ll surely master this dish in no time.
Overcooking the pasta.
Nothing worse than a bowl of mushy pasta.We’ll go for al dente in this recipe—as in,it must still have some bite. This can be particularly tricky when you’re adding cooked pasta back to a hot pan, as it will continue to cook.
We recommend tasting your pasta to make sure it is cooked for 3 to 4 minutes before the box recommends.
There should still be a bit of firmness in the middle of your fettuccine. That means, given a little extra cooking time in the pan you make the sauce in, it’ll come out perfectly.
Overcooking the shrimp.
Never underestimate the cooking speed of shrimp. Depending on their size and the heat of your stove, they could cook in literally 1 minute, so keep an eye on them! As soon as they go from grey and translucent to pink and opaque, they are ready to go!
Set aside on a plate and continue with the sauce. Don’t ditch everything they left behind in the pan! These juices will add so much flavour to your final sauce.
Curdling the sauce.
One of the secrets to making an extra creamy alfredo sauce is additional of an egg yolk. In order to combine that yolk without cooking it, you need to make the sauce in a certain order.
After adding flour, add the cold milk and cream first, so that the cooking does not begin immediately when laying the egg yolks.When you put your yolk in, whisk it immediately to the sauce and you won’t have any problems.
If this still seems risky, you can whip together your heavy cream, milk and yolk and pour it into your pan as a homogeneous mixture.
Using cheap parm.
This creamy sauce is totally based on cheese. Most grated parmesan cheese sold at the grocery store is mixed with preservatives in order to prevent clumping and keep the grated cheese dry.
Unfortunately, this can lead to an inappropriate texture and can make melting cheese more difficult.
If you can, splurge about getting a real piece of Parmigiano Reggiano (or another hard cheese like Pecorino Romano or Locatelli). It’ll make your alfredo sauce softer and creamy.
If you made this Shrimp Fettuccine Alfredo? Tell us how it went in the comments section below!
Ingredients of a great Shrimp Fettuccine Alfredo:
3 tbsp.butter, divided
1 lb.shrimp, peeled and deveined, tails removed
Freshly ground black pepper
2cloves garlic, minced
2 tbsp.all-purpose flour
1 c.heavy cream
1/2 c.whole milk
1 c.freshly grated Parmesan, plus more for garnish
1 tbsp.Chopped parsley, for garnish
Cook the fettuccine as instructed on the can, keeping a cup of pasta water to thicken the sauce, if necessary.
In a large frying pan over medium heat, heat a tablespoon of butter until melted.
Add the shrimp and season with salt and pepper and cook until pink and totally opaque, for 2 to 3 minutes each side. Remove the shrimp from the pan and set aside.
In the pan, add the remaining 2 tablespoons of butter and garlic. Cook until garlic smells, about one minute. Whisk in the flour and cook until it is not raw for 2 minutes.
Add the heavy cream and milk, then beat the egg yolks. Bring to a low simmer and beat in parmesan. When the cheese melts and the sauce becomes a little thick, add the cooked pasta and shrimp stirring together. Season with salt and pepper.
Garnish your shrimp Fettuccine alfredo with more parmesan and parsley.