Thursday, August 18, 2016

Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo - highly seasoned, sauteed shrimp, tossed in fettuccine noodles and a lighter alfredo sauce, made with 2 percent milk and a quality freshly grated Parmigiano-Reggiano.
Highly seasoned, sauteed shrimp, tossed in fettuccine noodles and a lighter alfredo sauce with a quality freshly grated Parmigiano-Reggiano.

Shrimp Fettuccine Alfredo

I don't know too many folks who don't like a rich alfredo sauce. I mean, let's face it. When you go out to a restaurant do you ask for your cream sauces to be made with skim milk? Um, nope.

Heavy cream is delicious, though I don't keep it in my fridge all the time, and it's not something I want to consume on a regular basis. I usually only buy it for a very specific recipe. Like holiday mashed potatoes. Custard ice cream. Rich, oyster stew. Or my spicy tomato cream sauce for pasta. Definitely my cream biscuits with the leftovers!

I'm not a fan of skim milk though, and not too crazy about 1% either, but I do always have 2% milk in the fridge, and sometimes whole milk, again usually purchased for a specific recipe.

Although like anybody else, I love a sauce made with heavy cream, I have discovered that a lower fat milk can still give great flavor and creaminess to an alfredo sauce. When I decided to make this, I happened to have shrimp thawed, so that's what I used, but naturally other proteins like chicken breast, ground beef or ham can step in, and it's a great meatless pasta sauce too.
I'm interrupting the post here to remind you that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Here's how to make my lighter version of Shrimp Fettuccine Alfredo.

Prepare fettuccine according to package directions; drain and set aside. Since I had shrimp, and I wanted to bump up the alfredo with some flavor, I brought out some of my favorite seasonings - similar to what I use on my Chicken Lazone and other dishes.

Chili powder, paprika, cumin, garlic powder, onion powder, salt and Cajun seasoning.

Toss shrimp in a bag with seasonings until well coated.

Remove and set aside.

Heat 1/2 of the oil in a skillet, cooking shrimp in batches until mostly cooked through, about 2-3 minutes per side depending on size of shrimp.

 Remove and set aside.

For the sauce, wipe out skillet and melt butter. I typically use unsalted butter in most recipes but had some regular salted butter on hand so that's what I used here. Remember whichever type of butter you use, whether salted or unsalted, consider additional salt you use in any recipe. It's easy to add more, but impossible to take it away!

Add flour, cook and stir for 5 minutes. 

Add garlic cook another minute. 

Slowly add milk. Whole milk would be fabulous, though I used 2% because that is what I had on hand. Of course, heavy cream would take it over the top! Use what you have but note that this recipe was specifically written to be less rich, and it's still delicious without the heavy cream - or I wouldn't publish it!

Add the sauce seasonings.

Cook and stir over medium high heat until thickened, about 6 to 8 minutes. If you find the sauce to be too thick, add a little bit of additional milk until it reaches desired consistency.

Return shrimp to pan.

Stir to warm through.

The Cajun and I had a gift card for Olive Garden to use so we went there one day for a late lunch. We rarely go out to eat or make it there, so I'd all forgotten about this gadget that they bring right to your table to finely grate fresh, block Parmesan over everything!

I said to myself, "Self, you need to get one of those," so I did!

You can find them at most kitchen stores, but I picked mine up from where else... Amazon! I always have a block of good Parmesan cheese in the fridge, vacuum sealed in a FoodSaver bag so it stays fresh for a long time. This rotary cheese grater has come in handy a lot, and I'm using it for other hard cheeses like cheddar too. Another handy gadget to have, if you like to garnish with freshly grated hard cheeses.

Remove from heat, add cheese and stir until incorporated.

Drain the cooked fettuccine.

Add to skillet and toss


Serve immediately offering additional cheese at the table.

For more of my favorite pasta dishes, visit my page on Pinterest!

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Posted by on August 18, 2016
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