Shrimp Alfredo (Print Version)
# Ingredients:
01 -
8 ounces fettuccine pasta.
02 -
1 pound large shrimp, peeled and deveined.
03 -
1 teaspoon onion powder.
04 -
1 teaspoon garlic powder.
05 -
1 teaspoon paprika.
06 -
½ teaspoon dried oregano.
07 -
1 teaspoon kosher salt, divided.
08 -
¾ teaspoon black pepper, divided.
09 -
1 tablespoon vegetable oil.
10 -
2 tablespoons unsalted butter.
11 -
1 small yellow onion, diced (½ cup).
12 -
2 teaspoons minced garlic.
13 -
2 cups heavy whipping cream.
14 -
2 cups finely grated parmesan cheese.
15 -
¼ teaspoon crushed red pepper.
16 -
Chopped parsley for garnish.
# Instructions:
01 -
Boil salted water and cook fettuccine until al dente, about 8-10 minutes. Drain and set aside.
02 -
Mix shrimp with onion powder, garlic powder, paprika, oregano, and half the salt and pepper.
03 -
Heat oil in large skillet over medium-high. Cook shrimp 2-3 minutes per side until pink. Remove to plate.
04 -
Lower heat to medium, add butter and onions. Cook until soft, 3-5 minutes. Add garlic for 1 minute.
05 -
Pour in cream, add parmesan, remaining salt, peppers. Stir until cheese melts and sauce is smooth.
06 -
Add pasta to sauce, toss until coated. Cook 3-5 minutes until thickened. Top with shrimp and parsley.
# Notes:
01 -
Use freshly grated parmesan for smoothest sauce.
02 -
Save some pasta water to thin sauce if needed.
03 -
Adjust red pepper amount for desired heat.