INGREDIENTS
500 g Fettuccini Pasta
450 g Large Raw Shrimp Peeled And Deveined (21-25 Ct)
1 Tbsp Olive Oil
1/2 Onion (Medium), Finely Chopped
2 Tbsp Unsalted Butter
1 Garlic Clove Minced
70 ml White Wine
300 ml Whipping Cream
35 G Shredded Parmesan Cheese
1/2 Tsp Sea Salt Or To Taste
1/4 Tsp Black Pepper Or To Taste
1/4 Tsp Paprika Or To Taste
1 Tbsp Parsley Finely Chopped, To Garnish
METHOD
1 Add pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.
2 While pasta is cooking, prepare the shrimp and sauce. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking.
3 In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Stir in the white wine and boil down until there is only 25% of the liquid left.
4 Stir in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with the parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and paprika to taste.
5 Stir in the drained pasta and cooked shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.
NOTES
Important: do not boil the alfredo sauce once the cheese is in the cheese will separate from the cream.
