Tuesday, August 2, 2011

Shrimp Alfredo

This is one of many peoples favorite way to have Fettucini Alfredo.  The shrimp instantly take it to another level.  Making it a dish of desire for most.  And I am shocked at how many people will order this out at a restaurant at twice the price as making it at home for their whole family.  It really is extremely quick, easy and affordable to make.  By the time the pasta is ready, so is the sauce.  So simple and so good.

1 lb. of large deveined frozen shrimp (20-30 count bag)
2 T. of real unsalted butter
sea salt and fresh cracked pepper
1 lb. of uncooked fettucini pasta
1 T. extra virgin olive oil
1 pint of heavy whipping cream
1 cup of parmesan cheese (grated)
1-2 T. of fresh basil (chopped)
fresh parsley for garnish (chopped)

-Place your frozen shrimp in a colander in your sink.  Let cold water run over it to defrost, takes only a few minutes.  Once the shrimp is defrosted, you can easily peel and take the tails off.  In a large sauce pan over medium-high heat, saute' the shrimp in the butter, salt and pepper for about 3 minutes.  Meanwhile get your water going to boil in a large stock pot for your pasta.  Once it reaches a boil, lightly salt it and add in a little bit of e.v.o. to flavor your pasta and keep it from sticking together.  Back to the shrimp, once it is finished sauting remove them and set aside, add in the heavy cream and grated parmesan cheese ito the sauce pan.  Let this get to a good boil, then reduce the heat and simmer on low until it thickens up a little bit (keep in mind to be stirring it the entire time). Once your sauce has slightly thickened and your pasta is ready, fold the basil, shrimp and the pasta into it.  Garnish with fresh chopped parsley.  Serves 4-6.  Enjoy!

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