Shrimp fettuccine alfredo
There’s no better way to enjoy S.C. shrimp than atop pasta in a creamy alfredo sauce.
Photo by Iuliia Nedrygailova
SERVES 4
1 pound fettuccine
2 cups heavy cream
½ cup unsalted butter, softened
2 cups grated Parmesan cheese, freshly grated
White pepper, to taste
1 pound jumbo shrimp, peeled, deveined and tails removed
1/8 teaspoon cayenne pepper
2 tablespoons unsalted butter
1 teaspoon minced garlic
Chopped parsley, for garnish
Grated Parmesan, for garnish
Cook fettuccine according to package instructions, and keep warm. In a saucepan over medium heat, heat heavy cream. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with pepper. Add pasta to sauce; stir to combine and keep warm.
Toss shrimp with cayenne pepper. In a skillet over medium heat, heat butter and saute garlic for 30 seconds; add shrimp and cook 2–3 minutes per side.
To serve, divide fettuccine and sauce in serving bowls or plates and top with shrimp. Garnish with parsley and additional Parmesan.
___
Related stories
The best of South Carolina shrimp—Chef Belinda Smith-Sullivan shares four delicious ways to serve up our state’s favorite seafood.
Deveining shrimp—Let Chef Belinda show you how professional chefs peel and devein shrimp in this how-to cooking video.