EATS: Fettuccine Al Fredo with Shrimp Recipe
Tonight, my youngest son requested fettuccine al fredo for dinner. It was a hit the whole family loved so I’m excited to share this dinner recipe with you. Using what I had on hand, for the protein I added shrimp with a kick of spice via red chili pepper flakes and topped with fresh lemon juice. Indulge in this creamy, classic pasta dish with spicy shrimp and zesty fresh lemon. Be sure to have some greens on the side and you have an instant classic dinner.
Fettuccine Al Fredo with Shrimp Ingredients
1 pound fettuccine pasta
1/2 stick unsalted butter for sauce + 1 Tablespoon for shrimp
5 cloves of garlic, minced for sauce + 3 cloves garlic minced for shrimp
1 pint half and half
1/2 pint heavy cream
3/4 teaspoon salt (more to taste)
1 cup parmesan cheese, grated , reserve 3 Tablespoons for garnish
1/2 cup mozzarella cheese, grated
1/2 teaspoon chili flake (add more if you prefer spicy)
1 Tablespoon olive oil for sauce + 2 Tablespoon olive oil for shrimp
1/2 teaspoon fresh cracked black pepper
1 pound raw, cleaned shrimp
1/2 cup white wine
1/2 lemon
Fettuccine Al Fredo with Shrimp Instructions
In a large pot bring water to cook pasta to a boil. Remember to salt water well.
In a large sauce pan over medium heat add 1 Tablespoon of olive oil and 5 cloves of minced garlic. Cook until the garlic is lightly browned.
Add butter, salt, pepper, heavy cream and half and half. Stir. Bring to a boil and then lower heat to a simmer stirring occasionally so that the bottom doesn’t burn. Watch to be sure sauce does not overheat and boil over.
Cook sauce until it reduces and the cream coats the back of rubber spatula (approximately 8 minutes)
Shut off heat. Add cheese and stir until incorporated.
Cook pasta according to instructions. Reserve 1/4 cup pasta water.
Place raw shrimp in a medium mixing bowl. Add chili flakes and salt. Mix well. Heat a large saute pan over high heat. When hot, add oil. Carefully add shrimp to pan.
When one side of shrimp is a golden brown color add garlic and then flip shrimp to cook on other side. Lower heat to medium high. Add white wine.
Reduce heat to medium (be careful it may spatter). Add 1 Tablespoon of butter. Mix with rubber spatula, swirling the butter into the liquid.
Once shrimp is almost cooked, shut off heat and allow to finish cooking with residual heat. Squeeze the juice of lemon over the shrimp.
Using tongs, add fettuccine to the sauce and stir until evenly incorporated. If needed, add reserved pasta water (a little at a time) until sauce is smooth and creamy.
Plate pasta and top with 4-5 shrimp. Finish with grated parmesan and serve.
