Tuesday, June 7, 2011

Shrimp Fettuccine Alfredo

This is very easy to make! Everyone enjoyed it :)

Ingredients :

  • - 1lb medium frozen shrimp peeled and deveined
  • -18 ounces fresh fettuccine
  • - 2 1/2 cups heavy cream
  • - 1/4 cup fresh lemon juice ( you may want to use less )
  • - 12 tablespoons unsalted butter. Plus 3 Tbs for the shrimp
  • - 2 cups grated Parmesan
  • - Pinch freshly grated nutmeg
  • - Salt and freshly ground white pepper
  • - 2 tsp of garlic
Thaw shrimp according to package. Place the shrimp in a pan with the butter, garlic, salt, and pepper. Saute until just done. Set aside.
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

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