Creamy Shrimp Fettuccine Alfredo

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Creamy Shrimp Fettuccine Alfredo

Ingredients:

  • 3 tablespoons unsalted butter, divided
  • 16 ounces large shrimp, peeled, deveined, and tails removed
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup milk (whole or 2% preferred for creaminess)
  • 8 ounces dry fettuccine noodles (half of a typical 16-ounce box)
  • 1 cup parmesan cheese, freshly grated
  • 1/2 cup heavy cream
  • 1/4 teaspoon black pepper
  • Pinch of ground nutmeg
  • Fresh parsley, chopped for garnish

Directions:

  1. Cook the Shrimp:
  • In a large sauté pan, melt 2 tablespoons of butter over medium heat. Once the butter has fully melted and is sizzling, add the shrimp in a single layer.
  • Cook the shrimp for 1-2 minutes per side, or until they turn pink and opaque. Be careful not to overcook them as they can become rubbery.
  • Once cooked, remove the shrimp from the pan and transfer them to a plate. Cover with foil to keep warm.
  1. Sauté the Garlic:
  • In the same pan, add the remaining 1 tablespoon of butter. Once melted, add the minced garlic and sauté for about 30 seconds, stirring frequently. Be careful not to let the garlic brown, as it can become bitter.
  1. Cook the Noodles:
  • After the garlic becomes fragrant, pour in the chicken broth and milk. Stir well to combine.
  • Add the dry fettuccine noodles, making sure they are fully submerged in the liquid. You may need to break the noodles in half to fit them into the pan.
  • Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid. Simmer for about 11 minutes, stirring once halfway through to prevent the noodles from sticking together. Cook until the noodles are al dente (refer to your pasta package instructions for precise timing).
  1. Make the Alfredo Sauce:
  • Once the noodles have absorbed most of the liquid, remove the lid. Stir in the heavy cream, grated parmesan cheese, black pepper, and a pinch of nutmeg.
  • Stir constantly over low heat until the parmesan cheese has melted, and the sauce becomes creamy and smooth.
  1. Combine and Finish:
  • Return the cooked shrimp to the pan and gently stir to combine everything, coating the shrimp in the sauce.
  • Remove the pan from heat and let it sit for 5 minutes. This will allow the sauce to thicken slightly as it cools.
  1. Garnish and Serve:
  • Before serving, sprinkle freshly chopped parsley on top for a pop of color and freshness.
  • Enjoy your creamy shrimp fettuccine while hot!

Tips:

  • Use freshly grated parmesan cheese for the best flavor and a smoother sauce.
  • If the sauce becomes too thick after resting, add a splash of warm milk or chicken broth to loosen it up before serving.

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