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INGREDIENTS<\/strong> METHOD<\/strong><\/p>\n 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. NOTES<\/strong>
\n500 g Fettuccini Pasta
\n450 g Large Raw Shrimp Peeled And Deveined (21-25 Ct)
\n1 Tbsp Olive Oil
\n1\/2 Onion (Medium), Finely Chopped
\n2 Tbsp Unsalted Butter
\n1 Garlic Clove Minced
\n70 ml White Wine
\n300 ml Whipping Cream
\n35 G Shredded Parmesan Cheese
\n1\/2 Tsp Sea Salt Or To Taste
\n1\/4 Tsp Black Pepper Or To Taste
\n1\/4 Tsp Paprika Or To Taste
\n1 Tbsp Parsley Finely Chopped, To Garnish<\/p>\n
\n2 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.
\n3 In the same hot pan, add 2 Tbsp butter with finely chopped onion and saut\u00e9 until soft and golden (3-5 mins), stirring often. Add minced garlic and saut\u00e9 another minute until fragrant. Stir in the white wine and boil down until there is only 25% of the liquid left.
\n4 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.
\n5 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.<\/p>\n
\nImportant: do not boil the alfredo sauce once the cheese is in the cheese will separate from the cream.<\/p>\n