Shrimp Fettuccine Alfredo Recipe For National Fettuccine Alfredo Day
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How about this Shrimp Fettuccine Alfredo recipe? February 6th is National Fettuccine Alfredo Day, but this recipe will rack up big points on any day, and is especially festive for company. We made it for dinner. Done in under 30 minutes, this Shrimp Fettuccine Alfredo recipe (Shrimp Alfredo for short) is so simple that you don’t need an occasion to indulge—just some tasty DeLallo Egg Pasta, shrimp, hard Italian cheeses and a few more ingredients that you may already have on hand. > Check below for more creative Fettuccine Alfredo recipes. > The history of Fettuccine Alfredo. > The different types of pasta: a photo glossary. You’ll love this recipe! We like to add a tablespoon of brandy/Cognac to the sauce, and some green peas for a pop of color. The combination of two Italian grating cheeses, Parmesan and Asiago, add a deeper flavor profiles: sharp, nutty, and savory. Choose large-sized shrimp that have been peeled and deveined. Shoot for a size of 17-20 shrimp per pound. Remove the tails. Another trade-up: Look for egg pasta fettuccine. Egg pasta (noodles) are a richer, heartier pasta than traditional semolina. Says DeLallo, “These golden ribbons are the perfect pasta to hold up to the creamy sauce.” You can buy them here. While sour cream is not used in the original Fettuccine Alfredo recipe, it helps to bring the sauce together, adding a rich and ultra-creamy dimension to the final dish. Thanks to DeLallo fine Italian foods for the recipe. Here’s are step-by-step photos of the preparation, plus more tips. 1. BRING 5 quarts of salted water to a boil in a large pot. Cook pasta according to package instructions. Drain, reserving 1/2 cup of the pasta water. Meanwhile… 2. MELT 2 tablespoons of butter in a large skillet over medium-high heat. Add 2 teaspoons of garlic. Sauté until fragrant, about 1 minute. 3. ADD the shrimp and sauté until they begin to turn pink, about 2 minutes. Remove from heat and set aside. 4. MAKE the Alfredo sauce: Heat ½ cup of butter and the cream in a large saucepan on low. Simmer for 2 minutes. 5. WHISK IN the salt, pepper, the remaining garlic, and the optional brandy. Cook for 1 minute. stirring continuously. Remove from heat and whisk in cheeses and sour cream. 6. ADD the cooked pasta and the shrimp to the saucepan. Gently toss with sauce to combine. If the sauce is too thick, use some reserved pasta water to thin it out. Serve immediately. A full-bodied, oaked white wine like a buttery Chardonnay or an oaked Sauvignon Blanc will stand up to the richness of the pasta. A medium-bodied red wine such as a Barbera or a Chianti has the acidity to cut through the richness. |
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