Shrimp Fettuccine Alfredo
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Prep time: 
Cook time: 
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Serves: 4
 
Ingredients
  • 3 shallots, minced
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • ½ cup white wine
  • 1 pound raw shrimp, shelled and deveined
  • 2 cups heavy cream
  • ½ cup freshly shredded parmesan cheese, plus more for serving
  • salt and freshly ground black pepper to taste
  • ½ box of dried fettuccine noodles
Preparation Instructions
  1. In a large pot boil enough salted water to cook the pasta in. Once boiling, add the noodles, stirring so they don’t stick.
  2. Meanwhile, in a large sauce pan, heat the oil over medium heat, add the minced shallots and garlic and cook until soft.
  3. Then add the wine and shrimp, cook until the wine is thick and reduced by half and the shrimp is pink and firm.
  4. Remove the shrimp and add the heavy cream, cooking until thick and bubbly about 10 minutes.
  5. Return the shrimp to the pan and add the cheese, salt and pepper. If the sauce gets to thick and gloopy, add a tablespoon or two of milk to loosen it up.
  6. Drain the noodles and toss with the sauce.
  7. Serve hot with freshly grated parmesan cheese.
    TO MAKE THIS A FREEZER MEAL
  8. I have done it both with and without the pasta, both seem to work great. Either way just put it into a storage container and freeze and when ready to eat, thaw it by placing the bag in a pot of boiling water and simmer until heated through.
  9. If frozen without the noodles, bring another pot of water to a boil, salt it and cook the pasta according to package directions.
  10. Drain the noodles and toss with the sauce.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/01/shrimp-fettuccine-alfredo/