This is another classic, hearty and tasty Italian-styled dish. I first had shrimp alfredo in a restaurant many moons ago and totally loved it. It was comforting and delicious. I have made this dish a few dozen times and can never get tired of it plus it’s so easy and quick to prepare. Can’t go wrong with that right? Some people opt to leave out the alcohol that I see in many recipes but if you’ve visited my blog enough times, you’ll know Tia misses no opportunity to incorporate liquor into her meals. I used a dry vermouth in place of the recommended white wine but it was great all the same.
2 Tbsp butter
2 garlic cloves, minced
2 cups heavy cream
1/2 cup fresh Parmesan cheese
1/2 tsp salt, to taste
1/8 tsp black pepper, to taste
1/2 tsp oregano
1/4 tsp crushed red pepper flakes, to taste
1 1/2 Tbsp chopped parsley
1/2 lb shrimp, de-veined
2 cups fettuccine noodles
1. Cook the noodles according to the instructions on the box.
2. In a pan, sauté the shrimp in 1 Tbsp butter. The shrimp will turn from translucent to a solid pinkish color when they are done. Set aside.
3. Sauté the garlic in 1 Tbsp butter over low heat.
4. Add the cream and simmer for 2 minutes.
5. Add parmesan cheese.
6. Let the sauce simmer and bubble but do not let it burn, stirring it constantly. Add the seasonings, vermouth and chopped fresh parsley.
7. Add the cooked shrimp to the simmering cream sauce.
8. Mix in the cooked noodles.
9. Serve the pasta warm.
Bye For Now…..