Hi Friends! I mentioned that I'm cooking my grandmother all of her favorite foods. She put in a request for Shrimp Alfredo. This recipe is a staple for me and I use the sauce to make many other pasta dishes. We had a great evening eating this dish and reminiscing about childhood memories and growing up in St. Louis. I hope this recipe makes your belly happy.
Salt and Pepper
16 ounces fettuccine or linguine
Olive oil, for tossing
1 pound large shrimp, shelled and deveined, tails removed
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
2 tablespoons flour
8 ounces sliced baby bella mushrooms
1 cup frozen peas
Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions. Pour frozen peas in to a colander and strain noodles. Toss with a splash of olive oil.
Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, add shrimp. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
Add in 1 tablespoon of butter and toss in mushrooms and saute until cooked. Put mushrooms in a bowl.
Reduce the heat to medium, and add the remaining butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, mix in flour. Whisk in the cream and bring to a simmer, then cook for 2 minutes until it thickens. Lower the heat to keep the sauce warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp, peas, mushrooms and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls. Top with more grated cheese.
Serve with a fresh salad and bread.
Adapted from a recipe on Food Network Kitchen
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