Fettuccine Alfredo with Shrimp
4 servings
20 minutes
Fettuccine Alfredo with shrimp is an exquisite dish of Italian cuisine, where the tenderness of pasta combines with a silky creamy sauce and juicy seafood. Its origin is linked to the classic Alfredo sauce named after Italian chef Alfredo di Lelio, who first introduced it in the early 20th century. The rich creamy flavor enhanced by garlic and parmesan aroma makes this recipe perfect for a cozy dinner. Shrimp adds a light marine note that pairs wonderfully with the creamy delicacy of the sauce. The dish is recommended to be served hot, immediately after preparation, to preserve its velvety texture. It is traditionally garnished with an extra serving of parmesan, highlighting the richness of flavor. This is a gastronomic delight that captivates with sophistication and simplicity at the same time.
1
Cook the pasta according to the time indicated on the package, but do not overcook it. Ideally, it should be slightly undercooked, or as the Italians say, Al dente — ready but still firm and not mushy. It is important that the sauce and pasta are prepared simultaneously, as the sauce cannot be reheated or left to sit — it loses flavor. Clean the shrimp: remove the shell, leaving only the last scale with the tail for decoration, and remove the intestinal thread by making a longitudinal cut on top.
- Peeled king prawns: 300 g
- Fettuccine pasta: 200 g
2
Gently melt the butter in a pan, add finely chopped leek and garlic, and sauté until the garlic aroma appears. Add fish sauce, pour in the cream, and simmer on low heat without boiling the cream, stirring constantly until slightly thickened. This usually takes 5-10 minutes. Remove the pan with the creamy sauce from heat and set aside.
- Salted butter: 0.3 glass
- White part of leek: 1 piece
- Garlic: 2 cloves
- Fish sauce: 0.5 tablespoon
- Cream 35%: 1 glass
3
Season the shrimp with salt and pepper. In a separate pan, heat some olive oil, add the shrimp, and sauté until their color changes (about 2-3 minutes). Note that shrimp cook very quickly; once they turn pink and are no longer transparent, they are ready. If overcooked, they will become rubbery. Pour the creamy sauce into the pan with the shrimp and heat for another 2-3 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
- Peeled king prawns: 300 g
4
Remove the skillet with shrimp from the heat, add parmesan, and gently stir quickly. It is very important for the parmesan to dissolve completely, resulting in a homogeneous sauce.
- Grated Parmesan cheese: 40 g
5
It is highly undesirable to heat the sauce after adding parmesan, as it is likely to curdle. Therefore, it is important that the parmesan is finely grated to dissolve quickly without additional heating, and that the pasta is cooked and hot by the time the sauce is ready. Add the pasta, mix, serve on warmed plates, top with a little parmesan, and serve immediately!!!
- Grated Parmesan cheese: 40 g
- Fettuccine pasta: 200 g