Shrimp Alfredo Ingredients 1 lb (450 g) shrimp, peeled and deveined 2 tbsp unsalted butter or olive oil 3 garlic cloves, minced 1 tsp paprika (optional) Salt and black pepper, to taste 2 tbsp unsalted butter 3 garlic cloves, minced 1 ¾ cups (400 ml) heavy cream 1 cup (100 g) grated Parmesan cheese Salt and black pepper, to taste ½ tsp nutmeg (optional) 12 oz (340 g) fettuccine pasta (or your choice of pasta) Chopped parsley, for garnish Extra Parmesan, for serving Instructions Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining. Set pasta aside. In a large skillet, melt butter (or heat olive oil) over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Toss in the shrimp, sprinkle with paprika, salt, and pepper, and cook until pink and opaque (about 2-3 minutes per side). Remove the shrimp and set aside. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Stir in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until fully melted and smooth. Season with salt, pepper, and nutmeg (if using). Simmer for 2-3 minutes. Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat. If the sauce is too thick, stir in some of the reserved pasta water until you reach the desired consistency. Add the sautéed shrimp back to the pan and gently toss to combine. Garnish with parsley and extra Parmesan. Serve immediately.
Shrimp Alfredo
Ingredients
1 lb (450 g) shrimp, peeled and deveined
2 tbsp unsalted butter or olive oil
3 garlic cloves, minced
1 tsp paprika (optional)
Salt and black pepper, to taste
2 tbsp unsalted butter
3 garlic cloves, minced
1 ¾ cups (400 ml) heavy cream
1 cup (100 g) grated Parmesan cheese
Salt and black pepper, to taste
½ tsp nutmeg (optional)
12 oz (340 g) fettuccine pasta (or your choice of pasta)
Chopped parsley, for garnish
Extra Parmesan, for serving
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining. Set pasta aside. In a large skillet, melt butter (or heat olive oil) over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Toss in the shrimp, sprinkle with paprika, salt, and pepper, and cook until pink and opaque (about 2-3 minutes per side). Remove the shrimp and set aside. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Stir in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until fully melted and smooth. Season with salt, pepper, and nutmeg (if using). Simmer for 2-3 minutes. Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat. If the sauce is too thick, stir in some of the reserved pasta water until you reach the desired consistency. Add the sautéed shrimp back to the pan and gently toss to combine. Garnish with parsley and extra Parmesan. Serve immediately.
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01:36:52 the universal question... Is it Soda, Pop, Coke....
@@The_Matador it really is, idk if there will ever be a right answer….