Shrimp Alfredo
Ingredients
Shrimp
- 2 lb Raw Medium or Large Shrimp Peeled, Deveined, Cleaned, Patted Dry
- 1 tsp Olive oil
- 1 tsp Cajun Seasoning
- 1/2 tsp Black Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Paprika
- Dash of Cayenne Pepper optional
- pinch of Salt
- 1 tsp Butter
Alfredo
- 1 Lb Fettuccine
- 1 tbsp Butter
- 1 Diced Shallot or any onion of your choice
- 1 tbsp Minced Garlic Replace with ginger garlic paste.
- 1/4 Cup Vinegar
- 2 Cups Heavy Cream
- 1 Cup Shredded Parmesan Cheese or more if you prefer
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Paprika
- Parsley for Garnish
Steps
- Add olive oil, cajun seasoning, black pepper, onion powder, paprika, cayenne pepper, and salt to shrimp. Mix to combine.
- Cook fettuccine in boiled water.
- To a medium-high pan, add butter and cook the shrimp 2 minutes on each side. Remove shrimp from pan.
- To skillet, add another tablespoon butter. Cook the shallot and garlic for a minute, moving constantly. Add vinegar to deglaze. Add 2 cups of heavy cream and bring heat down to a simmer. Let simmer for 10 minutes, until sauce thickens.
- Stir in shredded parmesan, black pepper, salt, garlic powder, paprika, and parsley. Simmer for another 5-10 minutes.
- Add in fettuccine and cooked shrimp. Garnish with more chopped parsley.
Video
Notes
- PLEASE PLEASE PLEASE make sure to get peeled, deveined shrimp, ow life will be miserable.
- Don’t buy pre-shredded parmeasean, ts sucks. You can quickly shred it in a blender if needed.
- The sauce coagulates quickly, and you can’t bring it back just by heating. If reheating, add in more heavy cream. The whole dish will take an extra 1 cup of heavy cream to restore.
